I recently had a cook that I was extremely unhappy with. I think a number of issues may have contributed to the poor flavor.
One of the changes I made to my usual rub, was the use of turbinado instead of white granulated. I have a family member who steers clear, as much as possible, from heavily processed foods, especially the familiar white granulated sugar, which was the bases for the change.
I'm pretty certain this alone does not account for all of the issues I had, but I am considering that it may be one factor.
I am just wondering who else uses raw sugar in place of white, and how it affects the outcomes of your cook differently.
One of the changes I made to my usual rub, was the use of turbinado instead of white granulated. I have a family member who steers clear, as much as possible, from heavily processed foods, especially the familiar white granulated sugar, which was the bases for the change.
I'm pretty certain this alone does not account for all of the issues I had, but I am considering that it may be one factor.
I am just wondering who else uses raw sugar in place of white, and how it affects the outcomes of your cook differently.
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