clark@ssc-vax.UUCP (Roger Clark Swann) (03/12/86)
>> Go ahead, Eat This Line !!! << I have never had much luck at keeping brown sugar soft and lump free... However, I have found one way to get it soft and easy to work with after it has become hard as a brick, etc. Just pop the hard sugar into the microwave oven for a couple of minutes, ( usually on medium power ). I usually just throw the factory container ( box or plastic bag directly into the oven without any problems. The sugar does not seem to heat very rapidly, low moisture I think. Caution : Keep any metal out of the oven. This includes any metal closure ties on plastic bags, etc. Also, don't let the sugar become so hot as to melt pastic bags, etc. ( i.e. don't over do it ) >>>>> As usual, I disavow any knowledge of my actions.... Roger Swann !ssc_vax!clark
ken@birtch.UUCP (Ken B) (03/19/86)
I've found that the best way to 'restore' the sugar is to prevent
it from lumping in the first place. I buy brown sugar in plastic bags,
rather than in the boxes. If you seal it well, it won't lump. I have
some brown sugar that is over 6 months old (I know, but I really only
cook/bake in the summer!). It is just as un-lumpy as when I bought it.
If you can only get the stuff in boxes, get a zip-loc baggie
and seal the brown sugar in it. (you don't even *have* to use a zip-loc
bag--just grab some of the plastic ones from the produce department,
and use a rubber band to seal it in)
Ken Brown
--
uucp: ...{!glacier!oliveb,!ihnp4!trwrb} !felix!birtch!ken
These ramblings are my own, and are surely not those of my employer.