re: Kitchen / Cooking tips that you learned late or that you want to share?

quote:

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I rarely use brown sugar. So I buy a box, use a couple tablespoons, then when I go to use it a couple months later it’s a solid brick. Now I mix a little molasses (which stays forever) with plain white sugar on those rare occasion. Same result and I don’t need a pick axe.

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I put my brown sugar in a ziplock, and press the air out. Still a bit hard, but not enough to affect using it.