SC - Oogy gingerbread problem
david friedman
ddfr at best.com
Fri Jan 21 10:49:34 PST 2000
At 7:33 AM -0500 1/20/00, Lurking Girl wrote:
>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?
You said the proportions from our Miscellany didn't work. We use the
kind of bread crumbs you buy in a box, which are completely dried
out, and get a stiff texture--a bit stickier than modeling clay, but
stiff enough that I have found my kids making little figures with it
before they eat it.
Elizabeth/Betty Cook
David Friedman
Professor of Law
Santa Clara University
ddfr at best.com
http://www.best.com/~ddfr/
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