Compressed discs of unrefined sugar like piloncillo and palm sugar add a distinctive depth to dishes, but they are also extremely difficult to break apart. The LA Times Test Kitchen shared a tip for breaking up these sugar blocks without having to resort to a hammer.
They use a box grater to break down the sugar before using it, a trick they say "works like magic" and is a lot less messy than taking a swing at the sugar with a hammer. Simple and ingenious!
We wonder if a microplane might also work for this. When grating hard items like certain cheeses, the microplane is the safer, easier choice for us — and our poor knuckles.
• Check it out: Test Kitchen tips: Grating piloncillo and solid sugar blocks at the LA Times
Have you ever tried this? Do you have any tips for breaking up blocks of compressed sugar?
Related: What's the Difference? Muscovado, Demerara, & Turbinado
(Image: Flickr member waywuwei licensed under Creative Commons)
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A microplane works fine--I have a friend who has a sugar block and plane sitting out on the kitchen counter and uses them all the time.
although the hammer scheme shouldn't be completely disregarded - I can think of no better way to get out agression - and it ends with sugar!
I use a microplane, too.
Try microwaving in 5 second intervals... like you would do with brown sugar. It should crumble away, but will be hot in the middle. So use a butter knife to break it up.
Yup, I use a microplane too.
Microplane works well for me but, one tip, instead of running citrus or piloncillo over the plane - run the plane over the citrus or piloncillo - fewer slip & scrapes!
i didn't even know you could buy unrefined sugar!
Does anyone use sugar nips anymore? Like the 18th century ones used on white cone sugar.
we grew up using palm sugar...we just use a chef's knife- it shaves off a good amount
Try to melt with some hot water, then mix it with lemon juice. You'll have a refreshing drink.