About This Food
There is just something about brown sugar for which there is no substitute in certain recipes. Brown sugar is made from Sugar Cane, a grass-like crop which is grown in many tropical and sub-tropical areas of the world, especially in the Caribbean.
Brown sugar is another item that no kitchen should be without. It's versatility is well reknowned. Besides its obvious uses like sweetening beverages and dishes, it can also be caramelized and used to brown meats, especially when cooking stews.
Information
Other names: light brown sugar, golden sugar, dark brown sugar, cane sugar, sugar
Physical Description
Small brown crystals that have a tendency to dry out and clump together after the packaging is opened.
Colors: Brown, Golden Brown
Tasting Notes
Flavors: Sweet
Mouthfeel: Earthy, Sweet, Grainy, Crunchy
Food complements: Baked goods, Grapefruit, Cereals, Oatmeal, Sweet potatoes
Wine complements: Chardonnay, Chenin blanc, Viognier
Beverage complements: Coffee, Tea, Milk
Substitutes: Muscovado, Turbinado, Date sugar, White sugar or demerara sugar
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: june, july, august, september
Choosing: Look for brown sugar that is still soft and tender.
Buying: Look for brown sugar at your local supermarkets or bakers supplies.
Preparation and Use
Sometimes stored brown sugar harden quickly. It is best to soften brown sugar before use. One way of softening hard brown sugar is to seal it in an airtight container with a few slices of apples or a slice of bread.
Conserving and Storing
Store in an airtight container