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Unread 02-26-2013, 10:19 AM   #1
McEvoy AZ
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Default Drying brown sugar in the oven for rubs

I saw on Triple D last night that 2 of the resturants featured used brown sugar that had been dried in the oven and ground fine in a food processor. Has anyone tried this? Does Turbinado sugar the same if ground fine? What is the science behind this? Does it help prevent the brown sugar from melting together?
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Unread 02-26-2013, 10:30 AM   #2
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Brown sugar is regular white sugar with molasses added in. Turbinado sugar is just a little less refined sugar with the molasses still in. Sounds like nothing more than a gimmick to me.
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Unread 02-26-2013, 10:57 AM   #3
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Default Drying brown sugar in the oven for rubs

Go turbinado. I use to wonder the same thing about brown sugar. Ten I tried turbinado sugar. Haven't looked back since then. Plus turbinado can withstand higher temps so you don't get a burnt sugar taste on your final product. Try it just one time and see for yourself.
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Unread 02-26-2013, 11:16 AM   #4
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He was just taking the moisture out of it so it doesn't clump when mixing the rub. I've heard of people spreading it out on a cookie sheet and let it dry that way. Me?, I just break up any clumps.
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Unread 02-26-2013, 12:48 PM   #5
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Just buy brownulated brown sugar if you want a clump free version of it. It's available at most grocery stores.
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Unread 02-27-2013, 08:03 PM   #6
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for those of you that use turbinado do you grind it into smaller grains
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Unread 02-27-2013, 08:04 PM   #7
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I've dried out brown sugar several times for rubs; both in the oven, and in the nuke-rowave. It does indeed prevent clumping...
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Unread 02-27-2013, 08:17 PM   #8
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it works.do it.
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Unread 02-27-2013, 08:20 PM   #9
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I used to to it but don't bother anymore
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Unread 02-27-2013, 08:37 PM   #10
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Quote:
Originally Posted by schmitty28 View Post
for those of you that use turbinado do you grind it into smaller grains
Yes. When I make rubs, I pulse in a food processor 1-2 minutes with the other seasonings to make them approximately the same size.
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Unread 02-27-2013, 08:37 PM   #11
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I've done it, turns it into a more manageable powder and will prevent clumping in the shaker. If it's going to sit on the shelf dry it, if you're going to use it right away don't bother.
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Unread 02-27-2013, 08:38 PM   #12
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Quote:
Originally Posted by schmitty28 View Post
for those of you that use turbinado do you grind it into smaller grains
Good question. Yes, I run it through my spice grinder (spare coffee grinder) on coarsest setting. I also use the same grinder to mix most of my rubs. Just toss all the ingredients in hopper and run it through on super coarse a couple times. Gets it mixed up and all same size.

I wouldn 't recommend a blade type grinder for this. Only a decent burr style grinder.

On the original question, yes I've dried out brown sugar in the oven before. It works to keep it from clumping. But I no longer use brown sugar in anything. Turbinado is easier to work with and seems to hold up to heat better than brown.
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