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Brown Sugar

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By Steven Raichlen

Published 2001

  • About
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—whichever you have on hand. It’s not worth buying a new box for small quantities. There are instances, however, when the rich molasses flavor of dark brown sugar works best.

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