Brown sugar

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(Created page with "Many rub and sauce recipes in this book call for brown sugar. Dark brown sugar has a richer flavor than light. But for most recipes (especially when you need only 1 or 2 table...")
 
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Many rub and sauce recipes in this book call for brown sugar. Dark brown sugar has a richer flavor than light. But for most recipes (especially when you need only 1 or 2 tablespoons), you can use either light or dark brown sugar. There are instances, however, when the rich molasses flavor of dark brown sugar works best.
 
Many rub and sauce recipes in this book call for brown sugar. Dark brown sugar has a richer flavor than light. But for most recipes (especially when you need only 1 or 2 tablespoons), you can use either light or dark brown sugar. There are instances, however, when the rich molasses flavor of dark brown sugar works best.
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[[Category:Spices and Rubs]]

Revision as of 21:14, 14 November 2013

Many rub and sauce recipes in this book call for brown sugar. Dark brown sugar has a richer flavor than light. But for most recipes (especially when you need only 1 or 2 tablespoons), you can use either light or dark brown sugar. There are instances, however, when the rich molasses flavor of dark brown sugar works best.

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