perumbula
Pearl Clutcher
Posts: 3,439 
Location: Idaho
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Post by perumbula on Jun 3, 2015 18:38:12 GMT
I know this isn't a major deal but it is irksome. Has anyone else had the brown sugar in their area get drier? I first noticed it when I bought a different brand than usual at Costco. It was dry and didn't pack as well. I went back to the brand at my regular store and it was the same texture. Which says to me that overall sugar manufacturers (probably one plant packaging for multiple companies) have inexplicably reduced the molasses in the brown sugar that is shipped to my area.
Now I sound crazy. It's annoying though. My cookies don't turn out as well because the quality of one of the ingredients has changed a noticeable amount. With less molasses, the cookies themselves are drier. I shouldn't have to add molasses to my cookies and it's bothersome that now I have to buy it and start experimenting with amounts to add so my cookies turn out the way they are supposed to.
This is in addition to the Fuji apples that are going the way of Red Delicious--over bred for looks to the point that the flavor and texture are suffering.
So what food have you noticed getting worse?
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Deleted
Posts: 0
Oct 6, 2024 23:32:09 GMT
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Post by Deleted on Jun 3, 2015 18:41:32 GMT
Can you try adding a slice of bread to your brown sugar to add moisture? I do that when mine's been open too long, and it is amazing how resuscitating it is!
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Post by underwatermama on Jun 3, 2015 19:00:40 GMT
What about using the dark brown sugar? Does that have more molasses in it?
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Post by crimsoncat05 on Jun 3, 2015 19:07:13 GMT
I did notice this last time I bought a new bag of brown sugar, actually. But then again, once it's opened, brown sugar turns into a rock here in AZ, so I always need to resuscitate it with a piece of bread or something similar, anyway.
I do think dark brown sugar has more molasses in it, so more flavor, at least... what kind of cookies were you making?
in general, I have found quality differences in some things, especially produce-- I bought some bananas last week that were absolutely tasteless-- after they sat for a day or two, there was no 'banana' flavor to them at all. I ended up throwing one away after only eating half of it; tasteless mush is not something I wanted to eat!
I only buy a couple different kinds of apples because of the taste / consistency issues, too-- Honeycrisp (when they're in season and cheaper) and my 'staple' lunchbox apple is a Gala (but even those turn tasteless if they've sat around for a while).
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breetheflea
Drama Llama
Posts: 6,379
Location: PNW
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Post by breetheflea on Jun 3, 2015 19:42:25 GMT
Most of the apples in the store at the moment were from last fall and have been refrigerated and stored all winter. Apple season (when they are straight off the tree) is summer/fall.
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perumbula
Pearl Clutcher
Posts: 3,439
Location: Idaho
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Post by perumbula on Jun 3, 2015 19:47:16 GMT
Sticking bread in it is supposed to soften it once it dries out in your home. I have an air tight canister and the problem is there the moment I open the package from the store. Just adding a slice of bread will not bring back something that wasn't there in the first place.
I'm glad I'm not the only one that's noticed this about brown sugar. I do buy enough that it is noticeable to me. I bake a lot and my son lives on oatmeal with brown sugar in the mornings. (yes, I should restrict the sugar intake more, but he's actually underweight and when I restrict the sugar he doesn't eat the oatmeal.) Heck, it's the only thing I can count on him eating well. We go through several pounds a month. I noticed the first dry bag over six months ago. I thought it was an anomaly, but I haven't seen the quality go back since then.
I could switch to dark brown sugar, but it's got the same problem as light: less molasses than it used to have. Dark brown sugar now looks like light brown sugar. Since it's more expensive, I would really rather not switch.
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perumbula
Pearl Clutcher
Posts: 3,439
Location: Idaho
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Post by perumbula on Jun 3, 2015 19:48:13 GMT
Yes, I know about apple production and how storage works. I live in an area with a lot of apple farms.
Fuji apples, even fresh ones, are not what they used to be.
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akathy
What's For Dinner?
Still peaing from Podunk!
Posts: 4,546
Location: North Dakota
Jun 25, 2014 22:56:55 GMT
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Post by akathy on Jun 3, 2015 19:50:33 GMT
Funny, I bake a lot and use a lot of brown sugar and haven't noticed any difference.
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Post by mikklynn on Jun 3, 2015 20:09:58 GMT
My last bag was very granular in texture. I thought it was because DH didn't buy the "pure cane sugar" version I prefer.
It's really a strange texture and very dry for brown sugar.
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Post by Scrapbrat on Jun 3, 2015 20:14:53 GMT
Now that you've mentioned it, yes, I have noticed this! The last bag of brown sugar I bought before the current bag must have been around Christmas. And what I remember is that I couldn't get it to pack down into the cup, and I thought that was so odd. I didn't think of it in terms of WHY it was drier and not as pack-able, but I think you're likely correct about them using less molasses. The current BS I have, though, is the good stuff -- I'm thinking maybe I bought a different brand, but I'm not sure because I transferred it into an air tight jar.
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Post by anxiousmom on Jun 3, 2015 20:25:26 GMT
I haven't noticed about the brown sugar...but I admit I am a poker when I buy it. If I can't poke it into a shape, I don't buy it. I live in the world's most humid environment, so I am hypervigilant about keeping it moist. Generally, even before I open it I have it in a ziplock that I have squeezed the air out of, and that goes into another ziplock bag with the air squeezed out.
I also live in an area that grows sugar (I am not sure if the process brown sugar down here though) so maybe it is fresher?
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Post by thatmarie on Jun 3, 2015 20:27:58 GMT
I don't use it enough to notice
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