SC - Greetings...
Robin Carroll-Mann
harper at idt.net
Fri Mar 31 19:11:25 PST 2000
And it came to pass on 31 Mar 00,, that Sue Clemenger wrote:
> Grind them or chop them coarsely ahead of time and finish them on-site w/a
> mortar and pestle? Related question: Has anyone out there ever gotten
> almond milk to actually _thicken_ anything? I can't seem to get it to
> work. Any hints would be appreciated! --Maire
I've only recently started cooking with almond milk, but I find that one
ounce of ground almonds per cup of liquid (and strained through a fine
wire sieve) is enough to bring it to the consistency of gravy. You do
have to simmer it for a while. I assume that more almonds would
produce a thicker end product.
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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