Brown sugar here is CRAZY expensive. So, imagine my surprise when I ordered some brown sugar from the commissary in Japan only to find it packaged in wax paper and a cardboard box! (C&H brand). I mean, shouldn't it always be put in an airtight package to prevent it from turning into a block?!? Sheesh!
When it did turn into a hard block, I placed the brown sugar in a Ziploc along with an unpeeled, but scored in 2-3 places, apple for two days. Voila! Soft brown sugar again.
I remember learning this trick in 7th grade Home Ec (The class was actually called "Foods" and was a requirement for everyone. I still have the cook book.)
Anyway, this got me to thinking, what other tricks have you used in the kitchen to possibly save some food item, clean baked on grease, whatever? Feel free to post them as a response or in a seperate post with the tag "Tips and Hints".
Towpath's Olive Oil Cake
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