QUESTION: How do I keep leftover brown sugar from turning into a brick? I have to use a hammer to break off pieces.ANSWER: Here’s the trick that always work for me: Double-bag it. After opening the package, put the open bag into a resealable freezer bag and press it closed. Freezer bags are heavier and more airtight than regular resealable bags.If you do have hardened brown sugar, you don’t have to hammer it. If you know you’ll need the softened sugar in 12 to 24 hours, put a slice of apple in the bag and close the bag up.If you need the sugar right away, put the sugar in the microwave and heat it on low to medium-low power for 1 minute at a time until it softens.

QUESTION: When a recipe calls for unsalted butter, can you use salted butter or margarine?ANSWER: If you use salted butter, you’d need to reduce or eliminate any other salt called for in the recipe. Since there’s no way to know how much salt was used in the salted butter, that can be tricky. You’ll have to taste the recipe as you go.Substituting margarine in a recipe that calls for butter can be risky. In baked goods, for instance, margarine usually yields a softer texture than butter. Also, some margarines, particularly the tub versions, have air or water whipped in, so the amounts will be very different and you may not be able to bake or saute with them as well.