Brown Sugar

Yes, you can use soft brown sugar after its best before date, as it typically doesn't spoil in a way that makes it unsafe to eat. However, it may harden over time; if that happens, you can soften it by placing a slice of bread or a few apple slices in the container for a day or two. Always check for any unusual smells or signs of mold before use.

One cup of packed brown sugar typically weighs about brown sugar weighs approximately 220 grams or 7.75 ounces. It's important to note that the weight can vary slightly depending on how tightly the sugar is packed. For accurate measurements in baking, it's best to use a kitchen scale.

Ants are often more attracted to brown sugar than white sugar because brown sugar contains molasses, which provides additional nutrients and moisture. The complex flavors and aromas from the molasses can be more enticing to ants, enhancing their foraging behavior. Additionally, the slight moisture content in brown sugar can make it more appealing compared to the drier white sugar.

A quarter cup of packed brown sugar weighs approximately 55 grams. If the brown sugar is not packed, it may weigh slightly less, around 50 grams. The exact weight can vary based on the moisture content and how tightly the sugar is packed.

Ah, what a happy little question! In 1 kilogram of brown sugar, you would find roughly 4 1/4 cups. Remember, it's all about finding joy in the little details and letting your creativity flow in the kitchen. Happy baking, my friend!

3 teaspoons would be equal to 1 tablespoon. If a teaspoon is equal to 17 calories, a tablespoon will run you around 51 calories. The 51 calories when converted to the Weight Watcher point system, the tablespoon of brown sugar will be equal to 1 point.

different sugars —, for example, earthy colored sugar and natural sweetener, for example, raw sweetener — contain contaminations that can repress caramelization.

The finer the grains of sugar, the more surface area of individual grains is exposed to the heat. A solid lump of sugar has to melt from the surface into the centre - therefore, initially, has less surface exposed to the heat.

All sugar (white or brown) is entirely carbohydrates. Same with starch.

Brown Sugar Glazed Pork Chops INGREDIENTS * 1/2 cup chopped celery * 1/2 cup chopped onion * 1/2 tablespoon butter * 15 slices day-old bread, torn into small pieces * 1/2 tablespoon Greek-style seasoning * 1 (14 ounce) can chicken broth * 6 pork chops * 1 cup packed brown sugar * 1/2 cup butter, melted

DIRECTIONS # In a small skillet melt 1/2 tablespoon butter or margarine. Add onion and celery and saute until translucent. Add saute mixture to a large bowl with bread, Greek seasoning and broth. Mix to coat bread evenly, not too soggy. # Preheat oven to 350 degrees F (175 degrees C). # Spread bread mixture/stuffing in the bottom of a lightly greased 9x13 inch baking dish. Top with pork chops; if desired, sprinkle chops with additional Greek seasoning. In a medium bowl combine the brown sugar and melted butter or margarine and mix together. Brush mixture over the tops of the pork chops and drizzle over chops and stuffing, allowing some to seep into the stuffing. # Bake in the preheated oven for about 30 minutes or until internal temperature of pork has reached 160 degrees F (70 degrees C). Baking time will vary slightly depending on thickness of chops. If desired, baste with additional butter/sugar mixture while baking. Serve by dishing chops out of the baking dish, including stuffing. Enjoy!

Depending on the kind of soup, a small amount of white vinegar will make it a sweet and sour soup. You could also add a small amount of hot sauce to balance the flavor.

To prevent it from becoming hard, make sure to store in an air tight resealable container.

If it is already hard, you can add a piece of soft bread, apple or potato in the sugar overnight in a sealed container to soften it, or buy a brown sugar saver (piece of clay you soak in water then add to sugar)

Yes it does. Sugar has atoms of Carbon, Hydrogen and Oxygen in its molecules.

The commonest for of sugar (Glucose) has the chemical formula C6H12O6 - See related link fro more information.

Neither brown or white sugar have any health benefits for you.

The idea that brown sugar is healthier than white sugar is a myth born of the fact that brown rice, wheat breads, and wheat pasta, amongst other brown versions of whiter foods are healthier for you. In fact, brown sugar is merely white sugar with molasses added to it.

When raw sugar is harvested from sugar cane it can have a slightly brown appearance because of the presence of molasses. The raw sugar becomes white from bleaching to remove the molasses, and the brown sugar that we use for baking is simply white sugar with an amount of molasses added, more or less, to make dark or light brown sugar, respectively.

Though molasses in the brown sugar does have minerals such as iron, potassium, and calcium, the amounts are so small as to have no nutritional value to the human body.

Both brown and white sugar are nearly 100% pure sucrose. Therefore, whether brown is better than white is nothing more than personal taste. Brown sugar has a richer flavor because of the presence of molasses, and brown sugar used in products such as cookies can give them a softer, chewier texture than white sugar. That is the only real difference between the two versions.

So, to answer the question "why is brown sugar better than white sugar", in two words: it isn't.

Yes, but it will affect the taste of the recipe. Brown sugar is just sugar with molassass.

yep, buy domino and you'll have no problem.

if its not packed you wont get an accurate measurment

It would be slightly less than 4 cups of sugar. You should measure weight when baking! Cups is a measure of volume. Pounds is a measure of weight and mass. You can not directly convert the two.

More surface area in the powdered sugar. Means more of the sugar gets exposed to the liquid at the same time. In a big lump, the sugar inside won't get in contact with the liquid until the outer sugar has worn away.

Splenda or other similar sugar substitutes work for cookies because of the short cooking time. When baked longer like in a cake, it disappears. I don't know the chemical reason for this, found it out by trying it. Banana bread with no sweetness just doesn't work.

The weight equivalent of 400 grams = 14 oz. (1 lb. or 16 oz. = 450 grams)