Comments by "SmallSpoonBrigade" (@SmallSpoonBrigade) on "Why I NEVER buy brown sugar" video.

  1.  @qwormuli77  that's exactly opposite of what the comment you replied to said.
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  2.  @Engired  yes and the stuff I buy even comes in a plastic bag for easy storage.
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  3. It's not so much that as that this isn't a normal problem to have. Quality brown sugar stored in an air proof container shouldn't be absorbing that much moisture. Even just using the bag it came in should be enough to keep clumping to a minimum. The workaround involves an ingredient unlikely to be in the kitchen for a problem that could be solved using things that most people already own.
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  4.  @MegaMediagamer  it's also worth realizing that brown sugar is less refined than white sugar is. You can make it browner and it will probably work in recipes, but it has gone through additional refining that isn't really necessary. Personally, I've never seen C&H sugar clump to any significant degree. The clumps that form are mostly easy to break and the ones that don't just go in the coffee.
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  5. I don't really get the purpose of this video. Perhaps a different title would have been better. If this was a significant problem for most people, they would already know this. The only time this is helpful is if you happen to have molasses, but not brown sugar, which is usually not the case.
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  6.  @nehemiahmarcus308  that's more about being lazy or cheap. It's like cornbread mix, that doesn't did anything social either.
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  7. Same here, there might be a couple pebbles by the end of the bag, but those can be thrown into coffee as sweetener. Molasses otoh, I pretty much never use that for anything, I've got a couple recipes tray call for it. This seems like a lot of work for something that cooked be solved by desiccate packets or a vacuum container. Or just divide it into smaller packets and freeze them. Freezer air is much less humid than room temperature air.
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  8.  @merlynjep or treacle, apparently. It's not a German word I've ever needed to know as I rarely back with it to begin with, which somewhat limits my need for a word for it.
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