I have a two year old unopened package of brown sugar.... like a brick.
There has to be a secret to 'rejuvenate' it.
I just did my last cup of my four year old brown sugar and used my spice
blender. That was a load on the little machine.
What's the best way to store brown sugar? I have a Tilia food vac sealer
with alot of accessories.



--
Posted via a free Usenet account from http://www.teranews.com

Oh pshaw, on Thu 26 Oct 2006 08:57:32p, theChas. meant to say...

> I have a two year old unopened package of brown sugar.... like a brick.
> There has to be a secret to 'rejuvenate' it.
> I just did my last cup of my four year old brown sugar and used my spice
> blender. That was a load on the little machine.
> What's the best way to store brown sugar? I have a Tilia food vac sealer
> with alot of accessories.

You can nuke it for a moment or two, then measure and use quickly, as it will
harden again.

Vacuum sealing will certainly prolong the soft texture.

--
Wayne Boatwright
__________________________________________________

I'm moving to Mars next week, so if you have any
boxes...

theChas. wrote:
> I have a two year old unopened package of brown sugar.... like a brick.
> There has to be a secret to 'rejuvenate' it.
> I just did my last cup of my four year old brown sugar and used my spice
> blender. That was a load on the little machine.
> What's the best way to store brown sugar? I have a Tilia food vac sealer
> with alot of accessories.
>

I put it in a tupperware or rubbermaid type container with a piece of
white bread. It stays soft. I just replace the bread when it is hard
and dry.

-SD-

Chas. save yourself the hassle.

Throw it away - it's two years old anyway - and spend the (what) $2-$3
for a new, non-brick packet.

Most dry goods only have a 12month use-by-date and if it's hard as a
rock, it's absorbed moisture from your pantry (and other smells aromas
as well) so it's probably not worth using.

just my opinion/2cents worth.

LadyJane
--
"Never trust a skinny cook!"

Why do people buy brown sugar? Once I figured out it's just molasses
and white sugar, I never bought another bag of the stuff.

Want it dark? Add more molasses. Want it light? Add less. Start with 1
TB molasses per cup of white sugar. It works in pretty easily (or use a
processor).

Aloha!

Barb

"Barb" > wrote in message
ps.com...
> Why do people buy brown sugar? Once I figured out it's just molasses
> and white sugar, I never bought another bag of the stuff.
>
> Want it dark? Add more molasses. Want it light? Add less. Start with 1
> TB molasses per cup of white sugar. It works in pretty easily (or use a
> processor).
>
> Aloha!
>
> Barb

Not all brown sugar is just white sugar coated with molasses.

Ms P

Barb wrote:
> Why do people buy brown sugar? Once I figured out it's just molasses
> and white sugar, I never bought another bag of the stuff.
>
> Want it dark? Add more molasses. Want it light? Add less. Start with 1
> TB molasses per cup of white sugar. It works in pretty easily (or use a
> processor).
>
> Aloha!
>
> Barb

If you look at the package, it will tell you if it's real brown sugar
or not. I only buy the real stuff. Real brown sugar has a richer flavor
than the fake stuff.

"Barb" > wrote in message
ps.com...
> Why do people buy brown sugar? Once I figured out it's just molasses
> and white sugar, I never bought another bag of the stuff.
>
> Want it dark? Add more molasses. Want it light? Add less. Start with 1
> TB molasses per cup of white sugar. It works in pretty easily (or use a
> processor).
>
> Aloha!
>
> Barb
>
In essence your right, however natural brown sugar never had the molasses
taken out let alone put back in. The brown sugar you get in a bag is
usually refined white sugar crystals with a molasses coating added.
http://en.wikipedia.org/wiki/Brown_sugar
Natural brown sugar is unrefined or partially refined sugar and it is
typically sold in a hard cone which must be grated. Several of our local
grocery stores stock it. It's sold next to huge bins of dried and fresh
chilies of various sorts and it doesn't come in a plastic bag or paper box.
http://en.wikipedia.org/wiki/Molasses
Example of brown sugar cone.
http://www.gourmetsleuth.com/piloncillomexicansugar.htm

Muddle wrote:
> "Barb" > wrote in message
> ps.com...
> > Why do people buy brown sugar? Once I figured out it's just molasses
> > and white sugar, I never bought another bag of the stuff.
> >
> > Want it dark? Add more molasses. Want it light? Add less. Start with 1
> > TB molasses per cup of white sugar. It works in pretty easily (or use a
> > processor).
> >
> > Aloha!
> >
> > Barb
> >
> In essence your right, however natural brown sugar never had the molasses
> taken out let alone put back in. The brown sugar you get in a bag is
> usually refined white sugar crystals with a molasses coating added.
> http://en.wikipedia.org/wiki/Brown_sugar
> Natural brown sugar is unrefined or partially refined sugar and it is
> typically sold in a hard cone which must be grated. Several of our local
> grocery stores stock it. It's sold next to huge bins of dried and fresh
> chilies of various sorts and it doesn't come in a plastic bag or paper box.
> http://en.wikipedia.org/wiki/Molasses
> Example of brown sugar cone.
> http://www.gourmetsleuth.com/piloncillomexicansugar.htm

I would call that 'raw' sugar. There's also a Mexican brown sugar
called Piloncillo that is unrefined and comes in a cone. And Indian
jaggery, which is made of palm sugar--sometimes cane sugar and is also
unrefined.

http://www.foodsubs.com/Sweeten.html

But for basic American brown sugar- it's just molasses and white sugar
mixed together.

Aloha!

Barb

"Barb" > wrote in message
oups.com...
> http://www.foodsubs.com/Sweeten.html
>
> But for basic American brown sugar- it's just molasses and white sugar
> mixed together.
>
> Aloha!
>
> Barb

Not all American brown sugar is white sugar with added molasses.

http://www.chsugar.com/Consumer/dark_brown.html

Ms P

"theChas." wrote:
>
> I have a two year old unopened package of brown sugar.... like a brick.
> There has to be a secret to 'rejuvenate' it.
> I just did my last cup of my four year old brown sugar and used my spice

There is no need for any machine. Put it into a bag or container
with a slice of relatively fresh bread. Within a day or two it
will be back to its original condition.

theChas. wrote:
> I have a two year old unopened package of brown sugar.... like a brick.
> There has to be a secret to 'rejuvenate' it.
> I just did my last cup of my four year old brown sugar and used my spice
> blender. That was a load on the little machine.
> What's the best way to store brown sugar? I have a Tilia food vac sealer
> with alot of accessories.


It happens to me all the time. Rejuvenate in the microwave. Just keep
an eye on it, and turn the microwave off when you see the brown sugar
starting to melt around the edges. Or keep taking it out every 15
seconds and giving it a poke to see if it has started to soften.


--Lia

For a quick fix, grab your cheese grater and grate off what you need.

Kris


theChas. wrote:
> I have a two year old unopened package of brown sugar.... like a brick.
> There has to be a secret to 'rejuvenate' it.
> I just did my last cup of my four year old brown sugar and used my spice
> blender. That was a load on the little machine.
> What's the best way to store brown sugar? I have a Tilia food vac sealer
> with alot of accessories.
>
>
>
> --
> Posted via a free Usenet account from http://www.teranews.com

theChas. wrote:
> I have a two year old unopened package of brown sugar.... like a brick.
> There has to be a secret to 'rejuvenate' it.
> I just did my last cup of my four year old brown sugar and used my spice
> blender. That was a load on the little machine.
> What's the best way to store brown sugar? I have a Tilia food vac sealer
> with alot of accessories.

What works for me is sealing it in tupperware in the fridge with a
wedge of an apple.

- Scott