When a recipe calls for "Brown Sugar" is it light or Dark?

[alldiz]

Hi,
wondering which sugar to use.....light or dark sugar. My marinade for pulled pork calls for "Brown sugar" does it matter which kind?
Thanks
Kerri

 

[Minnie824]

hmm. I tend to use light brown sugar, because that's usually all I have. Not sure if would mean one or the other, or really make a differnece.

 

[SC Minnie]

I always use light brown unless it specifies dark.

 

[jen0610]

I always have light on hand, so unless it states Dark, I go with what I already have.

 

[phragmipedium]

Light unless dark is specified. Dark has a strong molasses taste, so I'd consider whether that would be welcome in the recipe.

 

[breezy1077]

Light, but in a marinade for pulled pork the dark might be very tasty.

 

[alldiz]

Light, but in a marinade for pulled pork the dark might be very tasty.

Breezy is that a gyro in your avatar...yuuuuummmmy
OK...Miss impatient here.....put the Dark Brown into the marinade....I hope your right for the "very tasty".
Kerri

 

[breezy1077]

Breezy is that a gyro in your avatar...yuuuuummmmy
OK...Miss impatient here.....put the Dark Brown into the marinade....I hope your right for the "very tasty".
Kerri

Yes - it's a gyro - the only food I put in my avatar that tempts me .

I think you'll love the dark. I've got a knack for "tasting" a recipe just by reading it, and for pulled pork, I'd have put dark in even if I had both available.

Let us know how it turns out.

 

[alldiz]

Yes - it's a gyro - the only food I put in my avatar that tempts me .

I think you'll love the dark. I've got a knack for "tasting" a recipe just by reading it, and for pulled pork, I'd have put dark in even if I had both available.

Let us know how it turns out.

I will....I'll be pullin that puppy from the crock about 9.....
kerri

 

[figment52]

all I ever use is dark brown sugar. it was the way I was raised.

 

[disneyjunkie]

all I ever use is dark brown sugar. it was the way I was raised.

If I have light brown sugar, it's because I didn't stop to read the label before tossing it in the cart.

 

[lucas]

I've always used light and never have used dark.

 

[wowsmom]

I think you'll love the dark. I've got a knack for "tasting" a recipe just by reading it, and for pulled pork, I'd have put dark in even if I had both available.

Do you read cookbooks for fun? I can read a recipe and know how it will be and I'll read it to my DH and he just doesn't get it.

 

[breezy1077]

Do you read cookbooks for fun? I can read a recipe and know how it will be and I'll read it to my DH and he just doesn't get it.

I just came in from outside - I was reading one while watching the kids play. I also "know" what's wrong with a recipe b4 I cook it, and I know how to "fix" it. But, I always try the recipe first the way it's written just in case - my instincts are usually spot on. I made a very expensive blunder one easter by keeping a recipe as is for a rib roast. I just knew in my gut it was going to taste awful, and I was right. DH still doesn't let me live that one down.

I look at it this way, it's my artistic outlet. If an artist can "see" a painting b4 they make the first stroke, then a cook should be able to do the same with food. There's also a "feel" when it comes to seasoning. I guess that's what they mean by "the love". Ok, now I'm rambling...Sorry OP - I figure we could hijack at least until your meat's done cooking.

Sorry!

 

[wowsmom]

I just came in from outside - I was reading one while watching the kids play. I also "know" what's wrong with a recipe b4 I cook it, and I know how to "fix" it. But, I always try the recipe first the way it's written just in case - my instincts are usually spot on. I made a very expensive blunder one easter by keeping a recipe as is for a rib roast. I just knew in my gut it was going to taste awful, and I was right. DH still doesn't let me live that one down.

I look at it this way, it's my artistic outlet. If an artist can "see" a painting b4 they make the first stroke, then a cook should be able to do the same with food. There's also a "feel" when it comes to seasoning. I guess that's what they mean by "the love". Ok, now I'm rambling...Sorry OP - I figure we could hijack at least until your meat's done cooking.

Sorry!

Makes total sense to me!

 

[alldiz]

Ok...I used the dark....and it was delicious

Of course I bought the wrong cut of meat. I bought a small pork shoulder that had about 3 oz of meat by the time I took the fat off and the bone
Kerri

 

[Mamu]

It always Lt. Brown Sugar unless the recipe calls for Dk. Brown Sugar.

Light and dark brown sugars are granulated sugars flavored with molasses. Naturally dark brown sugar has more molasses and it will change the texture, flavor and color of a recipe. Sometimes these changes are good, sometimes dark brown sugar can overpower the other flavors, so stick with Lt. brown sugar unless the recipe call for Dark.

 

[breezy1077]

Glad it turned out for you.