بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
I'm excited to share a new series I’m launching on the blog which I'm calling "Kitchen MacGyver". I’ll be sharing simple and practical tips on how to make your life in the kitchen easier. You know, thinking like MacGyver leads to creative ways to solve everyday issues in the kitchen.
My first Kitchen MacGyver tip is going to be about brown sugar ( السكر البني, Soukr Bouni, Sucre Brun, Cassonade). Have ever made a cookie or brownie recipe only to find you've run out of brown sugar? Or live in a country (like I do- Algeria) where brown sugar is a rare find? No sweat! Making brown sugar is so fantabulously easy it’s almost effortless. It'll be ready for your favorite cookie recipe in 5 minutes or less!
Why brown sugar?Brown sugar as explained in Alton Brown's show Good Eats yields for a moister, denser and chewier baked product which you generally want with cookies, cakes and brownies. Light brown sugar is what is used more often in baking, sauces and, glazes. Dark brown sugar, because of the rich molassesness or caramelly flavor, is used in richer foods, like gingerbread. They can be used interchangeably depending on your personal preference. Demerara sugar similar to brown sugar has less molasses than light brown sugar and is considered a natural sugar. Making brown sugar homemade you'll end up with a fresher and fluffier brown sugar - much better then any store-bought brand. And bonus you can control how light or dark you get your brown sugar. And tasting a bit along the way doesn't hurt either.
Ever wonder what's the difference between all the sugars? Check out this!
So let our inner MacGyver kick in and let's get resourceful and ...
There are many typs of molasses: light, dark, treale, blackstrap, Sulphured, unsulphured, Sorghum, Date, Pomegranate, Carob, Grape, and even Mulberries Molasses. You have a wide array of choices when it comes to molasses, but to note date molasses and blackstrap molasses are the only ones on the list that actually have a nutritional added value. Date, grape, pomegranate, carob and sorghum molasses are widely available in Algeria but I would advise not using molasses made from grapes, pomegrantes or mulberries. Your brown sugar will be bitter, un-brown sugary in taste and also the color will be reddish or purplish.
For this easy and quick recipe, you can simply use your hands or a fork to mix everything together, but mixing everything in a food processor with the dough blade or with a hand blender will make everything quicker and less messy. Just be sure not to use a blender or you'll have brown icing sugar. I tried out the two basic method: by hand or in the machine. I started mixing mine with a spoon, but ended up annoyed then used my hands. In the machine, I found it to be much easier and the final brown sugar was much fluffier then the hand mixed one.
And if you want to make dark brown sugar, simply use 2 tablespoon of molasses for each cup of sugar. And mix. I tasted the brown sugar with 1 tablespoon, 1 ½ and 2 tablespoons of molasses and I could really tell the difference in taste. More molasses I added, it seemed to develop this pleasant caramelly taste.
I’m looking forward to hearing your thoughts as well. If you have any tips or tricks feel free to share them in the commen below, on my Google+ or Facebook or also pin them on Pinterest.
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