SC - Oogy gingerbread problem
Laura C. Minnick
lcm at efn.org
Thu Jan 20 09:18:15 PST 2000
Lurking Girl wrote:
>
> James F. Johnson wrote:
> >
> > Being the bad and ill disciplined cook that I am, I didn't bother so
> > much with measuring. I heated the honey and added breadcrumbs until they
> > absorbed all the honey and I couldn't stir without risk of breaking the
> > spoon or my wrist.
> Ohhhhh. Rain-BOW. I guess I do need more breadcrumbs then. The stuff
> I've always ended up with still had honey nature--definitely not all
> absorbed.
Might be worth noting here that Seumas thought his gingerbrede for the
feast was still too soft and I though it was just fine, so guess there
is a point at which it is a matter of taste. (Sit down, Puck- I'm only
talking gingerbrede!)
I like mine the consistency of cookie dough- malleable. I think he's
looking for a heavier fudge-like set.
Does anyone know if different varieties of honey have a different
viscosity? Or should I not poke at that particular hive?
'Lainie
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