Adam N. (Q&A ID 5153)
Adam N. (Q&A ID 5153)
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- Adam N. (Q&A ID 5153)
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Update 1: I had another go at the recipe today. A smashing hit! Kids said it’s best French toast they ever had. And that’s saying a lot as we’re fans of breakfast at any time. I swapped in a cup of heavy cream and 2 TB of vanilla extract. That cream…
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Update 1: After some thought I think I may have went wrong also as I used the fine strainer which the recipe calls for. But since I used the the lemongrass paste and tamarind concentrate I probably should have not done that as that is resulting in a…
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I’m not sure about the grade of the baking sheet. I would estimate that it’s low quality. it’s from a 3-pack I got at target for like $25. It’s probably just rimmed cookie sheet as you alluded to. After the fiasco that occurred I purchased the below…
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Thank you for taking the time to provide insightful comments. I think my outcome was the result of using a different brand of salt and not shredding enough of the cucumber. The combination of those two factors ensures a suboptimal result. I’m using…
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Update: Came out perfect texture! Very pleased :D https://www.177milkstreet.com/discussion/uploads/939/0DF4UYRZYOXU.jpeg
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Update: I’ve been making pizza for years and wanted to try this sauce. At the moment of truth it looked to liquidy as I followed the recipe without discarding. I ran the sauce through a strainer to remove excessive liquid. Is that the proper MilkStr…
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I had the same question! Would like to confirm two issues please. What should the total amount of water be does it need to be adjusted? Also is there any concern as the water for the yeast activation should be about 100 degrees Fahrenheit and the re…