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Has anyone of you had the unpleasant experience of rock solid brown sugar from that half used box?
Here is a little tip on how to bring the brown sugar back to the soft and loose texture.
不知道各位有沒有家裡紅糖結塊的經驗？
一般家裡紅糖的使用率比白糖低，偏偏紅糖這東西，開封若不馬上用完，很快就結成硬石塊一樣，等到要用的時候還得又敲又打地，測量起來也十分不方便。
分享一個梅子多年前學到的小秘訣，讓各位再也免受紅糖變硬之苦哦！
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| Put your rock solid brown sugar into a zipper storage bag. 將結塊的紅糖放入一個能緊密封口的食品儲存袋中 |
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| Add couple slices of french bread (it has to be french bread) to the bag; close the bag and forget about it. 在袋子裡同時也放入幾片切片的法國麵包（一定要是法式白麵包，或是油份極少的麵包）。將袋口封緊，就放一邊別管啦！ |
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| After a day or two, you will surprisingly find the breads in the bags are as hard as rocks, yet the brown sugar is soft and loose like it was just purchased. The dried bread can be kept in the bag with the brown sugar, and the steps can be repeated with fresh slices of bread if necessary. 大約一天到兩天，你就會發現麵包變得跟石塊一樣硬邦邦，而紅糖卻變得跟新鮮開封時一樣鬆軟唷！麵包即可留在袋內與紅糖一同存放。如果需要可以以新鮮麵包重複以上步驟。 |
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