SC - Oogy gingerbread problem
Lurking Girl
tori at panix.com
Thu Jan 20 04:33:02 PST 2000
Laura C. Minnick wrote:
>
> Lurking Girl wrote:
>
> > Tonight, I upped the voltage to 2 cups breadcrumbs. STILL too oogy!
>
> First- what is the humidity level? Are your breadcrumbs really dry or
> still soft? They can be like sponges- they'll hold more damp than dry.
They're soft. It was reasonably fresh bread that I munged in my Christmas
present (a Cuisinart--I'd never met a food processor before--it's so
COOL!) Should they be dry, then, instead?
The actual air humidity is bone dry. *koff hack*
> Second- are you boiling the syrup long enough? I don't have the recipe
> in front of me, but I seem to remember that you have to bail for a bit
> like fudge, to get it to 'set up'
I've never made fudge either. :*) It boiled long enough to froth
at me for a time--I lost track of it while trying to put the Cuisinart
together.
> Third- did you check the file in the Florilegium? I am pretty sure that
> there wwas just these sorts of questions there on this recipe.
I didn't _see_ anything in there about that, though I was just doing
a quick visual grep, so I may have missed it.
Morning update: it's stiffer, but still incredibly sticky, and though
I can form it into a small ball, it loses shape under the slightest
pressure. Including its own weight. *sigh*
Vika
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list