"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 11-12-2007, 10:36 AM   #1
Senior Cook
 
chave982's Avatar
 
Join Date: Feb 2007
Posts: 246
Hardened Brown Sugar questions

Ok, so I've had a box of brown sugar in my cupboard for a few months now, and when I went to grab it yesterday to use in a recipe, it was hard as a rock. Why is this? Should I store my brown sugar in an air-tight container? Also, is this box of sugar ruined now, or can I fix it?
Thanks!

__________________

__________________
chave982 is offline   Reply With Quote
Old 11-12-2007, 10:44 AM   #2
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Search Brown Sugar....there was a nice discussioin a while back on this subject.
__________________

__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 11-12-2007, 11:35 AM   #3
Executive Chef
 
YT2095's Avatar
 
Join Date: Aug 2006
Location: Just left of Europe and down a bit.
Posts: 3,875
Send a message via MSN to YT2095
put it in a bowl (non metal) and microwave it for 3 seconds (no MORE!) and leave it stand for 10 seconds and then try it.
if it doesn`t work or soften after 2 goes consider TNT :)

most of the time if it`s not Too far gone this will work quite well :)
__________________
So long and Thanks for all the Fish ;)

YT2095 is offline   Reply With Quote
Old 11-12-2007, 11:59 AM   #4
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,393
Yeah, what YT says. I do it all the time. Some times I put for longer than 5 sec, though.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 11-12-2007, 12:16 PM   #5
Senior Cook
 
CherryRed's Avatar
 
Join Date: Apr 2007
Location: NJ
Posts: 290
Send a message via AIM to CherryRed
I've always heard you're supposed to put a damp paper towel over it when you microwave it. I did that once and it worked like a charm. But be careful - I burned my finger on the bowl because I wasn't expecting it to be that hot. LOL.

In terms of storing it, though, your best bet is the fridge. I like to put an entire box of brown sugar (meaning packaging and all) inside a gallon-sized ziploc bag. I also put a slice of bread into the bag, but outside the box of sugar. After a while you'll notice the bread gets hard as a rock and the sugar stays nice and soft. Works every time!
__________________
<3 Cherry
CherryRed is offline   Reply With Quote
Old 11-12-2007, 01:51 PM   #6
Senior Cook
 
bknox's Avatar
 
Join Date: Jul 2005
Location: Cicero, IL, but my heart is in Virginia where my family lives.
Posts: 417
They make a small earth ware disc to place in Brown sugar to keep it from hardening. Personally I use mine as a paper weight. I clip my brown sugar bag closed and rarely ever have it harden. Could be my climate.
__________________
Bryan Knox
What if the the Hokey Pokey IS what it is all about?
bknox is offline   Reply With Quote
Old 11-12-2007, 02:10 PM   #7
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
I only buy the brown sugar that is in plastic bags. They are fine on the shelf, unopened, for some time. Once opened, however, it's right into an airtight container. If I purchased the sugar in the box, I'd put it into an airtight container immediately upon bringing it home from the store.

If you find it's getting a bit stiff, put a fresh slice of bread in with it, and it should soften. It takes a few hours with this method. Otherwise, go with the microwave method, but you'll have to do that each time you use the sugar until its all gone.
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 11-20-2007, 11:11 AM   #8
Head Chef
 
DramaQueen's Avatar
 
Join Date: Jun 2007
Location: Las Vegas, Nevada
Posts: 1,347
I live in Las Vegas where the humidity seldom goes above 10% so my brown sugar can get as hard as a rock in a short time. I have been using the discs for years and now my sugar stays as soft as the day I bought it. You soak the disc in water for about 15 minutes then stick it in the sugar. I do this about once a month. Here is what it looks like.
Attached Images
 
__________________
Visit my blogsite: Chew On This
DramaQueen is offline   Reply With Quote
Old 11-20-2007, 11:30 AM   #9
Chef Extraordinaire
 
middie's Avatar
 
Join Date: Aug 2004
Location: Cleveland,Ohio USA
Posts: 16,264
Send a message via Yahoo to middie
When I store my brown sugar I keep it in the plastic bag and I put the whole thing into an airtight container.
__________________
middie is offline   Reply With Quote
Old 11-20-2007, 11:52 AM   #10
Assistant Cook
 
Join Date: Nov 2007
Posts: 21
I follow the same idea as middie. Occasionally, I'll have a hard block of brown sugar, but that's only if I haven't used it in months.
__________________

__________________
Hi, I'm new here
layla17 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:42 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.