[Sca-cooks] Re: jellied milk

[Elaine Koogler]

As I understand it, it doesn't require refrigeration, but works best 
when it is refrigerated...this according to my favorite Japanese cookbook.

Kiri

Margaret Rendell wrote:

> If you use agar to make jelly, it doesn't actually need refrigeration 
> to set. Although I gather
> Pennsic is often very hot? I'm not sure how far you can stretch the 
> 'room temperature' in
> the phrase 'sets at room temperature'...
>
> Margaret/Emma

-- 
Learning is a lifetime journey…growing older merely adds experience to 
knowledge and wisdom to curiosity.
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