not really, brown sugar has to be packed into the measuring cup to get an accurate measurement. granulated sugar just has to be leveled in the cup.
besides that its the same.
69 ftw
Granular.
granular
Icing sugar and caster sugar are not interchangeable. This is because icing sugar absorbs water whereas caster sugar does not. Switching icing sugar for caster in a baked good recipe will result in a good with a brick-like texture, whereas substituting caster sugar for icing will result in something liquidy and granular.
* There is really no substituting unless you have Splenda, but you can cut down the rest of your ingredients proportionately so that the sugar is not overpowering.
It has more surface area.
It is a kind of starfish which has a granular texture and thus appears to be coated with sugar. They tend to be brown to orange in color and depite the name are not considered edible. They are the kind of starfish people most often associate with the name "starfish"
Not really; sugars other than powdered do not dissolve when used in a mixture that is not heated (such as icing). If the recipe already involves brown sugar, you can increase the quantity slightly without too many side-effects. However replacing powdered sugar (completely) with brown is likely to yield undesirable results; powdered sugar helps add 'smoothness' to icing, so without this you may end up with a very brown granular icing (that may not set adequately). If the recipe does not call for brown sugar at all, definitely do not add it.
The price of Brown Sugar depends on the kind you get as well as sometimes the state you're in as well as the store you go to, Walmart charges $1.68 for the Great Value Light Brown Sugar brand at some stores while they charge $2.34 for the Domino Premium Pure Cane Light Brown Sugar additionally they charge $8.16 for Augason Farms Brown Sugar and $2.44 for the Domino Premium Pure Cane Dark Brown Sugar. Target charges $2.24 for both versions of Domino's Brown Sugar.
It is literal. It means substituting one of something for exactly one of something else.If I give you a recipe for cake and it includes an ingredient of 1/3 of a cup of white sugar and the notation says you have the option of substituting brown sugar on a 'one to one' ratio than you would simply have the option of choosing to use 1/3 of a cup of brown sugar in place of the 1/3 of a cup of white sugar.It is a literal exchange rate of equal ratio.
Salt: white granular solid, high melting point, tastes salty. Sugar: white granular solid, low melting point, tastes sweet.
Because you are substituting a number for a variable. Like substituting salt for sugar in a cake recipe. Although you really shouldn't do the latter.