I moved to the West Coast ten years ago, and have been searching in vain for "brownulated" sugar. My motivation was that I don't use sugar much, so the brown sugar I'd buy would solidify itself between uses.
"Brownulated" sugar is sold by Domino on the East Coast. Here's the Cooks' Illustrated take on it, which isn't all positive. The great advantage is that it stays as separate grains.
But now Kenji at Serious Eats has deconstructed the stuff and came up with a recipe to make your own, with whatever characteristics you want.
His closing statement: "Set aside that blowtorch and step back from the stove. There's a new caramel in town, and it has the power to change every recipe you've ever known" may be a bit strong, but it's certainly giving me ideas.
"Brownulated" sugar is sold by Domino on the East Coast. Here's the Cooks' Illustrated take on it, which isn't all positive. The great advantage is that it stays as separate grains.
But now Kenji at Serious Eats has deconstructed the stuff and came up with a recipe to make your own, with whatever characteristics you want.
His closing statement: "Set aside that blowtorch and step back from the stove. There's a new caramel in town, and it has the power to change every recipe you've ever known" may be a bit strong, but it's certainly giving me ideas.