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Old 07-23-2006, 07:58 PM   #1
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I use Demerara. I think Larry and Jim use Turbinado. What ever you like.
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Old 07-23-2006, 09:23 PM   #2
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Quote:
Originally Posted by Burnt Food Dude
I thought they might be interchangable.

Sugar in the raw does have a bigger grain.
They are interchangable in the fact that you could use one, or you could use the other one.
They are similar. You might like one better than the other, you might not.
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Old 07-23-2006, 09:24 PM   #3
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use this site to get a little better insight as to what you might want.
www.sugarindia.com
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Old 07-24-2006, 07:13 AM   #4
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Re: Maybe a dumb question...

Quote:
Originally Posted by Burnt Food Dude
I've been reading and surfing looking for the ultimate rub. Some recipes call for either "turbinado" sugar or "sugar in the raw". As far as I can tell they both are the same thing.

Can you interchange it with (dark) brown sugar? The sugar in the raw that I've just purchased is a dry product while the brown sugars are "wet". I know I have to experiment but I'm trying to save myself some time by asking?
Turbinado and Sugar in the Raw are the same thing, it's partially refined raw sugar. Brown sugar is refined "white" sugar with molasses added to it. There's a couple benefits to using turbinado sugar in rubs. 1. It doesn't burn as easy as brown sugar. 2. It doesn't clump like brown sugar and is free flowing. You can dry the brown sugar in an oven and it will flow a little easier. Both sugars add different, but good flavor to rubs. It all depends on the flavor you are looking for as to which one to use.
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Old 07-24-2006, 10:50 AM   #5
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Don't forget "muscovado!"
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