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>The mixture are still cooking, when the bicarbonate is added, the milk
raise very much, lower the flame again and stir vigorously.The bicarbonate
is added only to give more flavour and the brown colour. But in some recipes
you dont need to use it.<
>Ana


    >>Karen O wrote:
Stir almost all the time. When the mixture is thick, add a tea spoon of
bicarbonate
    WAIT!  are we still cooking the mixture??  Or is it off the stove?<<

    Okay, I'm stirring down the bubbling milk, lowering the flame


>>After two or three hours,<<   Am I  *still*  stirring the milk on a low
flame?
This sounds so delious I want to get it right  the  *first*  time!


         Caointiarn


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