Dec 28, 2010

The Missing Ingredient


Last night, I looked through the fridge and cupboards for inspiration as to what to make for dinner. I decided to make Teriyaki salmon on a bed of rice with steamed vegetables on the side.

The salmon needed to be marinated for at least an hour before baking so I got to work immediately... and then IT happened. There was no brown sugar to be found. How could I make Teriyaki sauce without brown sugar? Of course, I did what any other desperate person, who does not want to leave the house, does... I searched the Internet for a brown sugar substitute.

What do you know? Within minutes I had my solution. I was so excited that I had to share it with you. Brown sugar is simply white sugar with molasses mixed into it.

Brown Sugar Recipe
1 cup white sugar
1 Tbsp molasses

Add both ingredients to a bowl. Mix well until thoroughly combined.

How easy was that???!!! I was so impressed with the results I fed a teaspoon of the brown sugar to my husband. He couldn't believe I made it myself!!!


As soon as I finished my sauce I took the salmon out of the fridge. It was no good. Unfortunately, the Internet couldn't help me with a substitute for salmon fillets but at least I learned how to make brown sugar!!!


4 comments:

  1. That's awesome Jennifer! But what if you don't have molasses? Molasses isn't something I normally keep around. Sorry to hear your Salmon was no good! On the bright side I can relate to you a little more now that you don't seem so perfect! LOL!!!

    ReplyDelete
  2. I'm pretty sure ingredient substitutions is what the internet was made for! Love it!!! Too bad about the salmon. I think I would have opted for popcorn after that ;)

    ReplyDelete
  3. Ah man... Bad salmon after all of that? That stinks.

    ReplyDelete
  4. Ooo awesome! I had a similar dilemma with brown sugar a couple of weeks ago! I was making gingerbread and my brown sugar was hard as a rock and I didn't have hours and hours to soften it with apples or bread. I managed to scrape off enough but I'll keep your recipe in mind next time!

    ReplyDelete

I've gabbed too long... now it's your turn.
Your comments make my day... (in a jump up and down excited kind of way)!
So please, take the microphone and belt out a tune.