 |
|
| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
|
|
LinkBack | Thread Tools | Display Modes |
|
|
|||
|
|||
How Do You Sift Brown Sugar?
On Tue, 11 May 2004 21:49:16 -0400
Jenn Ridley > wrote: > (Fool) wrote: > > >I have never had much luck with sifting brown sugar. It's too wet. > >Maybe that's because it's really just white sugar with molasses. The > >best I can do is to push it through a seive with the back of a wooden > >spoon. But it takes a long time and I can only do small amounts. Does > >anyone have a better method? > > Why would you want to sift brown sugar? > > Yes, it is white sugar with molasses added. "True" brown sugar is > cane sugar that doesn't have all the cane syrup removed. Molasses is > cane syrup. Finally, someone else understands. Yes, cheap 'brown sugar' is granulated white sugar with molasses added - often it's even granulated beet sugar, how about that? The good stuff, e.g. C&H, is manufactured with this weird process where heated whole-cane syrup is turned in a centrifuge until the sugar forms small needly crystals which obviously have different physical properties in their whole, undissolved state than granulated sugar mixed with molasses does. Does it matter? Sometimes. A little. |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Why do I see BROWN SUGAR | Diabetic | |||
| Brown Sugar Drops | Recipes (moderated) | |||
| Brown Sugar Helper | Cooking Equipment | |||
| Sweet N Lo brown sugar | General Cooking | |||
| Brown Sugar Ice Cream | Recipes (moderated) | |||
Threaded Mode
