No Hammer: A Better Way to Break Up Unrefined Sugar

Anjali Prasertong
Anjali Prasertong
Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Originally from Los Angeles, she has taught English in rural Japan, worked as a private chef in Malibu, and led an innovative city-funded corner store program in New Orleans that increased fresh food access in low-income neighborhoods. She was previously a contributing editor for The Kitchn, and currently lives in Denver with her husband and two kids.
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published Aug 19, 2011
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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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