Occasionally I end up with a sugar or almond paste "rock." In lieu of tossing it, I have softened it by adding a piece of bread for a day or two, in an airtight container. The moisture in the bread returns the original texture of the item. Is there a better way to accomplish this? Is there a reason I should not use bread, and instead go ahead and toss the offending ingredient?
Hi Lynn - You've got the right idea by using a piece of bread. For both, make sure to keep them stored as airtight as possible. You could also try a sugar saver for storing brown sugar. These work pretty well and are fairly inexpensive. They even sell plastic containers now with a sugar saver built in, which are an even better deal. Best, Lynn C.
Yes, an apple slice will work too, but I'd rather use the heel of bread that I otherwise wouldn't be using than slice into an apple (unless I was already planning to eat the apple, of course!).
Sign In or Join to comment or create discussion. Comment as Guest.
Thank you for your comment! Your participation in the Q&A forum will assign you a specific number displayed alongside your name and email address. This number is only valid in the Q&A forum and is not related to a Milk Street digital subscription. If you'd like to sign up for $1 for 12 weeks, please do so here.
Occasionally I end up with a sugar or almond paste
almond paste
In the Nordic countries almond paste is used extensively, in various pastries and cookies. In Sweden (where it is known as mandelmassa) it is used in biscuits, muffins and buns and as a filling in the traditional Shrove Tuesday pastry semla and is used in Easter and Christmas sweets.
"rock." In lieu of tossing it, I have softened it by adding a piece of bread for a day or two, in an airtight container. The moisture in the bread returns the original texture of the item.
To quickly soften brown sugar: place the sugar in a microwave safe bowl and cover it with a damp paper towel for about 20 second, or use a food processor to loosen the brown sugar. If you aren't pressed for time, use a slice of bread or an apple in an airtight container with the brown sugar for 24 hours.
Granulated sugar will harden when exposed to any type of moisture. Here is an easy way to make hardened granulated sugar soft again -- Preheat oven to lowest temperature, 150-200 degrees. Remove sugar from the package and put in an ovenproof container that will hold the sugar.
The LA Times Test Kitchen shared a tip for breaking up these sugar blocks without having to resort to a hammer. They use a box grater to break down the sugar before using it, a trick they say “works like magic” and is a lot less messy than taking a swing at the sugar with a hammer. Simple and ingenious!
Ultra-hot water is ideal for decreasing the toughness of burnt sugar, making it easier to remove from the surface of the pan. Once the water is boiling, turn the heat to the lowest setting and allow the pan to sit on the stovetop for up to ten minutes.
For the quickest results, place a lump of hardened sugar in a small microwave-safe bowl and cover it with a moist paper towel.Zap the sugar in the microwave on high in 20-second increments, breaking up any large clumps with a fork as you go.
Essentially, brown sugar hardens when moisture evaporates due to aging or improper storage. But hardened sugar is still safe to eat and use—you just have to soften it back up to a usable texture. If your recipe has the sugar dissolving or melting into a liquid, you can actually use the hardened stuff without issue.
Brown sugar dries out when exposed to air for too long. The moisture provided by its molasses content evaporates—the result of plastic bags that aren't fully sealed and cardboard boxes left cracked open at the corners—transforming the malleable mix into a sweet, unusable brick.
Essentially, brown sugar hardens when moisture evaporates due to aging or improper storage. But hardened sugar is still safe to eat and use—you just have to soften it back up to a usable texture. If your recipe has the sugar dissolving or melting into a liquid, you can actually use the hardened stuff without issue.
Address: Suite 237 56046 Walsh Coves, West Enid, VT 46557
Phone: +59115435987187
Job: Education Supervisor
Hobby: Genealogy, Stone skipping, Skydiving, Nordic skating, Couponing, Coloring, Gardening
Introduction: My name is Ms. Lucile Johns, I am a successful, friendly, friendly, homely, adventurous, handsome, delightful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
