[Sca-cooks] OOP: Brown Sugar Question
osermart at msu.edu
Thu Nov 26 13:11:16 PST 2009
Turkey Day Salutations!
I'm avoiding the whole Ferran Adria issue because I like food I can actually chew and swallow, not just let the foamy essence dissolve on my tongue and go up the back of my nose...
I keep looking for a good DARK molasses cookie recipe - the kind that are soft and chewy, crackled on top and dark mahogany in color. The new Penzey's catalog that just came has a nice-sounding molasses cookie in it, but it uses white sugar. Can I just substitute the equivalent amount of dark brown sugar or is there some specified conversion (1 c white sugar = 3/4 c dark brown or some such)?
Alternatively, does anyone have a dark molasses cookie they'd be willing to share?
More information about the Sca-cooks