Sugar question

[Jeff R]

One of things I notice with commercial rubs that I like is the uniformity in size of the ingredients. Often the sugar is listed as raw cane sugar, but is very fine.

The raw sugar I get is a coarser grind. C&H.

Can you get a finer grind raw, or should I just use a finer grain cane sugar?

 

[Bob Correll]

Jeff,
I like to use Florida Crystals Organic cane sugar in my rubs.
My local Walmart carries it, not sure if all their stores do though.
It's $3.98 on their website,
and that's about what I paid.

 

[Dave from Denver]

you can always send your raw sugar through the spice grinder if you want a finer grind.

 

[Jeff R]

Thanks Bob. Their site shows it being carried in my area. I think that us what I am looking for. Should go well with my fine sea salt.

Dave, I think I do need to invest in a grinder

 

[Len Dennis]

Cheap coffee grinders work well as a substitute for a spice grinder. Just don't use it for coffee after that.

 

[Paul K]

Just don't use it for coffee after that.

Actually you can. Although I have multiple grinders, any electric grinder can be cleaned by adding dry uncooked rice and grinding it for a bit. Then dump/brush out the fine rice dust and virtually all of the spice is gone. About the only thing I've come across that poses a problem are whole cloves which impart an oil that is virtually impossible to remove from plastic lids.

Paul

 

[Marc]

that poses a problem are whole cloves which impart an oil that is virtually impossible to remove from plastic lids.

Not to mention it clouds clear plastic as well. The interior of my grinder is stainless and I just cover the hopper with plastic wrap before putting the (plastic) top on.

 

[JSMcdowell]

I have used a food processor to grind down a bunch of turbo sugar at once. It worked well and I did a big batch so it was worth getting the thing out. Just don't open the lid right away, or you will get a large cloud of sugar in your face.

I liked the smaller surgar granules when applying the rub, but not sure how much it affected the end product.

 

[Jeff R]

I bought the florida crystals Bob refered to. I really liked using it.

I would agree that cystal size may not make a difference after cooking, but I think the consistant rub looks better and when tasting I am able to get a better overall taste without a large sugar crystal or salt cystal dominating. My switch to this with fine sea salt made some of my best rub to date.

I'm hooked.