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

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Brown sugar is just white sugar mixed with molasses for that deeper flavor. But as you know it clumps and gets hard after opening. Making a little bit as you need it is more convenient for me and again, molasses has a near indefinite shelf life. I

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Back in the day brown sugar was less refined, a “natural” brown sugar. It became cheaper to only run the single refining line and after the finish remix molasses and color back in to create today’s brown sugar.

Taste is a little different but cooks the same.