Why I NEVER buy brown sugar
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Date: 2019-08-15
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Comments and reviews: 10
Adam Ragusea
OK, from the comments, it seems I need to clarify some points: 1) Yes, there are many tricks to keep brown sugar from clumping. But as I said in the video, even if it didn't clump, I would have no reason to buy it, because I already have white sugar and molasses. I use white sugar for lots of things. I use molasses to make gingerbread cookies at Christmas. There is no reason for me to buy a third product that is just a combination of those two products I already have, especially considering it requires special storage. 2) No, I don't use my food processor to combine white sugar and molasses to make brown sugar. 99. 9% of the time when I need brown sugar, it is in the context of a recipe where I'm already going to be mixing sugar with a bunch of other wet ingredients. Rather than using brown sugar, I might as well pour white sugar in the bowl, dab in some molasses, and then mix it all together when I'm mixing in my butter, eggs, etc. This does not add any extra mixing or extra dirty dishes to the process. I actually think it's easier and cleaner than using brown sugar, because white sugar doesn't stick to measuring cups. I think I made this pretty clear in the video. The reason I showed the food processor technique was to A) show how mixing those two ingredients really does yield a product that is identical to store-bought brown sugar, and B) show a method for creating crystals of brown sugar (without any other ingredients) for those rare situations in which someone like me would need them. But, to reiterate, I just mix the molasses with my sugar when I'm mixing in all my other wet ingredients. 3) Using white sugar and molasses in combination with each other has the added benefit of allowing me to control the ratio. If I'm making a recipe that calls or light brown sugar, I can drop in about a tablespoon of molasses per cup of white sugar. If I'm making a recipe that calls for dark brown sugar, I can drop in 3-4 tablespoons. This eliminates the need to buy multiple kinds of brown sugar, or to combine white sugar with brown sugar, as many recipes call for. 4) I'm making a personal argument that is specific to my situation (though I reckon my situation is pretty common. I could imagine other situations in which it might still be convenient for you to keep brown sugar in your house. If, for example, you often use very small quantities of brown sugar (for mixing into tea or oatmeal, it would be difficult for you to measure out a tiny drop of molasses. If you do that, then it absolutely makes sense for you to buy brown sugar and keep it in an airtight container. If you don't do that, then I would suggest trying the molasses trick.
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OK, from the comments, it seems I need to clarify some points: 1) Yes, there are many tricks to keep brown sugar from clumping. But as I said in the video, even if it didn't clump, I would have no reason to buy it, because I already have white sugar and molasses. I use white sugar for lots of things. I use molasses to make gingerbread cookies at Christmas. There is no reason for me to buy a third product that is just a combination of those two products I already have, especially considering it requires special storage. 2) No, I don't use my food processor to combine white sugar and molasses to make brown sugar. 99. 9% of the time when I need brown sugar, it is in the context of a recipe where I'm already going to be mixing sugar with a bunch of other wet ingredients. Rather than using brown sugar, I might as well pour white sugar in the bowl, dab in some molasses, and then mix it all together when I'm mixing in my butter, eggs, etc. This does not add any extra mixing or extra dirty dishes to the process. I actually think it's easier and cleaner than using brown sugar, because white sugar doesn't stick to measuring cups. I think I made this pretty clear in the video. The reason I showed the food processor technique was to A) show how mixing those two ingredients really does yield a product that is identical to store-bought brown sugar, and B) show a method for creating crystals of brown sugar (without any other ingredients) for those rare situations in which someone like me would need them. But, to reiterate, I just mix the molasses with my sugar when I'm mixing in all my other wet ingredients. 3) Using white sugar and molasses in combination with each other has the added benefit of allowing me to control the ratio. If I'm making a recipe that calls or light brown sugar, I can drop in about a tablespoon of molasses per cup of white sugar. If I'm making a recipe that calls for dark brown sugar, I can drop in 3-4 tablespoons. This eliminates the need to buy multiple kinds of brown sugar, or to combine white sugar with brown sugar, as many recipes call for. 4) I'm making a personal argument that is specific to my situation (though I reckon my situation is pretty common. I could imagine other situations in which it might still be convenient for you to keep brown sugar in your house. If, for example, you often use very small quantities of brown sugar (for mixing into tea or oatmeal, it would be difficult for you to measure out a tiny drop of molasses. If you do that, then it absolutely makes sense for you to buy brown sugar and keep it in an airtight container. If you don't do that, then I would suggest trying the molasses trick.
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tg341
Maybe its just because Im Canadian and Canadians are master race but the brown sugar in my house is the same as white sugar so we dont get clumps. and the odd time there is clumps you just crush it with your hand and its instantly back into sand that will go through your hand like gold Edit: I worded that horribly but basically the brown sugar is the same consistency as white sugar and doesnt go all hard and bad like in the video
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Maybe its just because Im Canadian and Canadians are master race but the brown sugar in my house is the same as white sugar so we dont get clumps. and the odd time there is clumps you just crush it with your hand and its instantly back into sand that will go through your hand like gold Edit: I worded that horribly but basically the brown sugar is the same consistency as white sugar and doesnt go all hard and bad like in the video
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OMGaNEWBIE
Adam, Thank you so much for pointing this out. I always have blackstrap molasses and white sugar on hand and yes, I hate buying brown sugar bcos it does harden and all of the tricks people share to prevent that, well, they don't work in the long term. They only work for short term. btw: The octaves in your voice are perfect IMO. You should consider making MP3's on the topics of meditation, hypnosis, manifesting etc.
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Adam, Thank you so much for pointing this out. I always have blackstrap molasses and white sugar on hand and yes, I hate buying brown sugar bcos it does harden and all of the tricks people share to prevent that, well, they don't work in the long term. They only work for short term. btw: The octaves in your voice are perfect IMO. You should consider making MP3's on the topics of meditation, hypnosis, manifesting etc.
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M
It usually only happens to me during the end of a pack's life, if at all, at which point I just throw out the small clumps at the bottom or smash them if there's a decent amount left. This is a nice trick though, but it can be nice quality of life to have brown sugar on demand depending on what you do and how much of it hardens with your pack size, sealing, storing and usage. See you went over it in comment too
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It usually only happens to me during the end of a pack's life, if at all, at which point I just throw out the small clumps at the bottom or smash them if there's a decent amount left. This is a nice trick though, but it can be nice quality of life to have brown sugar on demand depending on what you do and how much of it hardens with your pack size, sealing, storing and usage. See you went over it in comment too
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Slav7
Keeping brown sugar from getting hard is beyond easy just add some bread to the bag. There are plenty of recipes and even marinades that brown sugar is amazing for. Why is it that every recipe Adam has is absolute and he will never change his ways lol no matter what THIS IS HOW I DO THINGS AND I SHALL NEVER CHANGE MY WAYS hahah. Keep up the videos man, even tho your personality confuses me
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Keeping brown sugar from getting hard is beyond easy just add some bread to the bag. There are plenty of recipes and even marinades that brown sugar is amazing for. Why is it that every recipe Adam has is absolute and he will never change his ways lol no matter what THIS IS HOW I DO THINGS AND I SHALL NEVER CHANGE MY WAYS hahah. Keep up the videos man, even tho your personality confuses me
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Dorian Arcia
I mean. just don't keep the box AND the bag of brown sugar open at all times? That's how it clumps. Brown sugar doesn't clump over time on its own. You're honestly just making up excuses for why you like making natual brown sugar better. Just go with that argument instead of the excuse, my friend.
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I mean. just don't keep the box AND the bag of brown sugar open at all times? That's how it clumps. Brown sugar doesn't clump over time on its own. You're honestly just making up excuses for why you like making natual brown sugar better. Just go with that argument instead of the excuse, my friend.
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Jon Carroll
I use a tsp of brown sugar as a secret ingredient in a lot of recipes and mixing it to order every time would just not be feasible. To that end I keep a piece of bread in with the open package though clumps are not really a problem in this situation as the small enough ones will simply dissolve.
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I use a tsp of brown sugar as a secret ingredient in a lot of recipes and mixing it to order every time would just not be feasible. To that end I keep a piece of bread in with the open package though clumps are not really a problem in this situation as the small enough ones will simply dissolve.
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Generic Title
Not sure if this is europe-wide but in ireland molasses is very rare to come by, and brown sugar comes in bags. I just decant it directly into a jar thats watertight and the clumps never get too hard, something i could break up easily with just a spoon. I've never seen sugar in a box before
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Not sure if this is europe-wide but in ireland molasses is very rare to come by, and brown sugar comes in bags. I just decant it directly into a jar thats watertight and the clumps never get too hard, something i could break up easily with just a spoon. I've never seen sugar in a box before
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metalmichew2
I dont really use molasses so i cant really say im used to it, but if i ever need brown sugar and it hardens up ill just throw that in my (offbrand, i just woke up and starving for one, express) coffee. or else im just gonna smash it up for whatever reason i need it.
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I dont really use molasses so i cant really say im used to it, but if i ever need brown sugar and it hardens up ill just throw that in my (offbrand, i just woke up and starving for one, express) coffee. or else im just gonna smash it up for whatever reason i need it.
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Losty
The best way to mix molasses into sugar is with your hands. The food processor will still have streaks of molasses on the side, and whisking is just a mess. And massaging the molasses into the sugar by hand is fun It feels like that kinetic sand that's all over YouTube.
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The best way to mix molasses into sugar is with your hands. The food processor will still have streaks of molasses on the side, and whisking is just a mess. And massaging the molasses into the sugar by hand is fun It feels like that kinetic sand that's all over YouTube.
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