Finney
Master Chef
I use Demerara. I think Larry and Jim use Turbinado. What ever you like.
They are interchangable in the fact that you could use one, or you could use the other one.Burnt Food Dude said:I thought they might be interchangable.
Sugar in the raw does have a bigger grain.
Burnt Food Dude said: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?