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Old 04-05-2009, 06:33 PM   #11
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The box grater is probably the easiest.
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Old 02-12-2012, 08:19 PM   #12
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I will probably put mine in the food processor, and from now on, a slice of bread in the cannister. For brown sugar, I keep a marshmallow in it and that works very well. Just didn't work for the white sugar.
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Old 02-13-2012, 11:17 AM   #13
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What does the marshmallow do?
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Old 02-13-2012, 11:34 AM   #14
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If my sugar gets hard; granulated, turbanado, demerara, etc. I put it into a plastic bag and gently beat the hell out of it with my tenderizing hammer. Humming or singing Maxwell's Silver Hammer while you do this makes the chore go faster.
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Old 02-13-2012, 05:52 PM   #15
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What does the marshmallow do?
I have no idea why, it just works to keep the brown sugar soft.
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Old 02-13-2012, 06:09 PM   #16
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If you remember your food history, when sugar became popular in Europe, it was sold as a hardened cone shape and the needed amount was grated. Then the rest of the cone was kept under lock and key.
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Old 02-13-2012, 06:31 PM   #17
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If I find sugar has hardened in the bag, I follow this complicated procedure (you ma want to take notes):

1. Drop bag on a hard floor.
2. Repeat.
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Old 02-13-2012, 06:48 PM   #18
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I either keep a couple of big marshmallows in my white sugar. bread, or, for brown sugar, prunes. For white sugar that has absorbed moisture, I put it in a zippie and drop it on the concrete floor of the summer kitchen.
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Old 02-13-2012, 07:26 PM   #19
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If you remember your food history, when sugar became popular in Europe, it was sold as a hardened cone shape and the needed amount was grated. Then the rest of the cone was kept under lock and key.
That's not just history. In the present day I buy palm sugar which is preferred in many Thai recipes, and one form my sugar comes in is hemispheres. And man are they hard! They are so difficult to grate that my arm gets sore and I worry about dulling my grater, and it takes a long time to grate much. More often I break them up by putting them between plastic sheets and whacking with a mallet. (And then I worry about cracking the tile counter.) Lately I've found a form that is thick paste and can be dug out with a spoon if kept tightly covered so it doesn't dry out.

Another palm sugar form is bars, and again I whack it with a mallet. I guess I must really like this stuff, or maybe it's just that I know it's authentic to cook my Thai stuff with palm sugar instead of substituting cane sugar.

I'd be happier if granulated palm sugar started appearing in my Asian markets.
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Old 02-13-2012, 07:31 PM   #20
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Quote:
Originally Posted by Andy M. View Post
If I find sugar has hardened in the bag, I follow this complicated procedure (you ma want to take notes):

1. Drop bag on a hard floor.
2. Repeat.
Don't forget to announce this to anyone else in the house before making the big noise.

We do it more often with frozen vegis.
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