topic Re: Wonder why recipes in Kitchen

Wonder why recipes

SharkE — Wed, 22 Jan 2020 05:03:30 GMT

that call for brown sugar doesn't specify light brown or dark brown?

I've seen a blue million recipes that says 1 cup brown sugar.

Ok, light or dark ? you study the picture to see if you can tell what they're talking about.

Irritating !

Re: Wonder why recipes

MezzieStarr — Wed, 22 Jan 2020 05:10:41 GMT

I always use light brown sugar in recipes unless I want a darker, more molasses flavor (gingerbread, or spice cookies/cakes).

Re: Wonder why recipes

Sooner — Wed, 22 Jan 2020 05:35:41 GMT

@SharkE I think because it doesn't matter. I really can't tell that much difference, so go with your own taste in the matter.

Re: Wonder why recipes

Kachina624 — Wed, 22 Jan 2020 06:08:41 GMT

@Sooner. is right, it doesn't make much difference. I'm not a big fan of the brown sugar taste, so I often use half light brown and half white sugar. I never use dark brown.

Re: Wonder why recipes

Sooner — Wed, 22 Jan 2020 08:48:48 GMT

I think in the "olden days" that dark brown was darker than it is today. Or maybe it's me . . . ?

Re: Wonder why recipes

Pook — Wed, 22 Jan 2020 10:10:40 GMT

@SharkE For most recipes it doesn't matter but I always use dark for baking because the flavor is better. If there is both white sugar and brown sugar I use only half the amount of white sugar and the rest brown sugar for a moister cookie. No matter which is used the recipe will still be ok.

Re: Wonder why recipes

VaBelle35 — Wed, 22 Jan 2020 11:10:38 GMT

I've read that you always use light unless it specifies dark. That before dark, there was only light, so older recipes didn't specify.

Re: Wonder why recipes

VaBelle35 — Wed, 22 Jan 2020 11:18:39 GMT

I think it makes a big difference in cookies. It definitely changes the taste.

You can definitely tell in chocolate chip cookies. Bobby Flay has a recipe that has dark muscavado sugar which is unrefinded sugar with molasses and regular sugar and Jacque Torres just uses light brown sugar.

The texture and taste is very different.

I do love a good chocolate chip cookie recipe. I've tried many.

Re: Wonder why recipes

Harpa — Wed, 22 Jan 2020 13:00:26 GMT

@MezzieStarr wrote:
I always use light brown sugar in recipes unless I want a darker, more molasses flavor (gingerbread, or spice cookies/cakes).

And I always use dark, because of the more nutritional value in the molasses.

Re: Wonder why recipes

SharkE — Wed, 22 Jan 2020 14:16:36 GMT

@Kachina624 wrote:
@Sooner. is right, it doesn't make much difference. I'm not a big fan of the brown sugar taste, so I often use half light brown and half white sugar. I never use dark brown.

yeah, but, when you get a recipe that has white sugar in it plus your suppose to use brown sugar kind of a head scratcher. I prefer dark brown myself. Like choc chip cookies darker.

Re: Wonder why recipes

Sooner — Wed, 22 Jan 2020 15:51:17 GMT

@SharkE wrote:
@Kachina624 wrote:
@Sooner. is right, it doesn't make much difference. I'm not a big fan of the brown sugar taste, so I often use half light brown and half white sugar. I never use dark brown.
yeah, but, when you get a recipe that has white sugar in it plus your suppose to use brown sugar kind of a head scratcher. I prefer dark brown myself. Like choc chip cookies darker.

@SharkE I don't even buy light any more because I don't see any point in it. If you don't want the taste of brown sugar, most often just find another recipe.

But if I want it to taste like brown sugar, I'll go for more flavor every time.

Re: Wonder why recipes

RedTop — Wed, 22 Jan 2020 15:53:42 GMT

I only buy light brown sugar, period; always have, always will. So I've never cared what the recipe specifies.

Both grandmother's always used dark brown sugar because they loved molasses; mom and my aunt bought light brown sugar.

Re: Wonder why recipes

SharkE — Wed, 22 Jan 2020 17:35:21 GMT

yeah, just an individual preference I guess when it comes down to it.

Wish they would figure out how to keep the stuff from lumping, also.

Why does white sugar not lump that bad, but, any of the browns drys out

and turns into a rock. I feel a letter to Domino coming on LOL

I just emailed Coca Cola griping about their Bright and Early juice in the cardboard containers leaking and hard to open that cheap cardboard . They sent me a 6.99 coupon for Minute Maid. We drunk it, but, Minute Maid has to much acid in it. Had to use it on a big ol' gallon container for 2 of us. Poor husband is tight as a tick and he drunk MM till he was orange in the face (due to expire in Feb.) I made Orange Julius, etc.

Then , I sent email to Russell Stover griping about the 10 .00 box of Val candy I bought that was rock hard and dryed out. Haven't heard back from them yet. LOL

I'd like to know why brown sugar lumps up more then plain white. LOL

Re: Wonder why recipes

GingerPeach — Wed, 22 Jan 2020 17:46:49 GMT

@SharkE wrote:
@Kachina624 wrote:
@Sooner. is right, it doesn't make much difference. I'm not a big fan of the brown sugar taste, so I often use half light brown and half white sugar. I never use dark brown.
yeah, but, when you get a recipe that has white sugar in it plus your suppose to use brown sugar kind of a head scratcher. I prefer dark brown myself. Like choc chip cookies darker.

@SharkE You would then probably like the browned butter chocolate chip cookies Whole Foods sells (or make your own). Extra (as they say).

Re: Wonder why recipes

SharkE — Wed, 22 Jan 2020 17:56:45 GMT

I got a browned butter choc chip recipe that is the best.

too long to share and I'm not writing it down. LOL

Gave it to my sister, but, she's in Ind so she's no competition for me in Tx.

LOL

Just found another one last night, in a magazine, think I'll try Sat.

I'm mean........ROFL

Re: Wonder why recipes

GingerPeach — Wed, 22 Jan 2020 18:04:15 GMT

p.s. to @SharkE

When the molasses is exposed to air it dries up (the molasses that is added to white sugar to make it brown). Thus, you have dry brown sugar.

Found this on the C&H site (where "golden brown" is the same as "light brown.":

"Ask for C&H® Golden Brown Sugar – don't settle for less! C&H® Golden Brown Sugar has a nutty, caramel flavor, moistness, and subtle molasses flavor. It's ideal for cookies, shortbread, spiced cakes, brownies, and crumble toppings. Generally, if a recipe doesn't specify Dark or Golden Brown, it is intended that Golden Brown be used."

Re: Wonder why recipes

GingerPeach — Wed, 22 Jan 2020 18:04:48 GMT

p.p.s. to @SharkE

I like those "sugar bears" you can add to the container to keep the brown sugar moist. You dunk them periodically and then put them back in with the brown sugar.

There are other shapes besides bears.

Re: Wonder why recipes

AuntG — Wed, 22 Jan 2020 18:22:22 GMT

Appears the majority of us opt for light brown unless we want to enhance the molasses flavor in a recipe.

Re: Wonder why recipes

dex — Wed, 22 Jan 2020 20:52:07 GMT

@SharkE wrote:
I got a browned butter choc chip recipe that is the best.
too long to share and I'm not writing it down. LOL

Gave it to my sister, but, she's in Ind so she's no competition for me in Tx.
LOL

Just found another one last night, in a magazine, think I'll try Sat.

I'm mean........ROFL

I will forgive you your mean if you share the cookies.

Re: Wonder why recipes

SharkE — Wed, 22 Jan 2020 20:57:25 GMT

LOL