Loosely packed and firmly packed brown sugar, illustrated

Connie Veneracion

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

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8 Responses

  1. Patricia says:

    Very useful!

    I’m actually very tamad, and just use “loosely packed” whenever I see brown sugar in recipes. :) Maybe this is why some of my pastries don’t come out as expected. :P

  2. Natz SM says:

    I totally agree with Ms. Connie.

    I remember in one of my baking classes that when a recipe calls for brown sugar, it is understood that the sugar should be firmly packed and able to retain its shape UNLESS otherwise stated.

  3. Crisma says:

    Yes, that’s correct, Connie. I learned this early on when I was still learning to bake. Besides the correct measurement, the color of the sugar (dark or very dark brown sugar) will spell a big difference in how the cookie texture will turn out. The darker it is, the more moist it will be.

  4. Mitch says:

    Will it still make a difference if I use weight measurements instead of volume? thank yoU! :)

  1. March 1, 2011

    […] c. of all-purpose flour 1 tsp. of baking powder 1/2 tsp. of salt 1/4 c. of butter, softened 1 c. of loosely packed dark brown sugar 1 large egg 1/3 c. of chunky peanut butter 200 g. of dark chocolate […]

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