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Thanks. I'll just freeze my tubs, measure out what I need, add hot water to it and let it sit until it dissolves. Problem solved.
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Well, duh! You are right about freezer space. But I was also thinking that maybe with some liquid already added, it would be easier incorporate it into what I was making because it wouldn't be, for lack of a better word, as "blobby" hence requiring less whisking time. I used some the other day and found it took a while before the MTG totally dissolved.
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Is it possible to dilute the 16 oz. tubs say 1 part demi-glace to 1 part water and freeze that in ice cube trays? @fledflew said uptrend he used a ratio of 1:4 but to save room I wonder if 1:1 or 1:2 might work.
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What or who is WHPS?
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Do you happen to know if one freezes the undiluted semi-glace in ice cube trays, how hard it is to get them out?
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Thank you. Fixed it.
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I assume that since they are quasi-gels, they would be scoopable. Am I wrong?
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My 1 pound tubs are good until September through December of 2025. I'll keep them in a cupboard until I have room for them in the freezer. The little guys are good until later this year but I've already put most of them in the freezer. @blue_dolphin is right - these will last me a very long time.
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What makes this bay leaf so good? I ask because I have 2 bay leaves left and need to buy more. How do the prices of the bay leaves and oregano compare to the standard run-of-the-mill varieties?
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Thank you! I always enjoy your posts.
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Did you get a tracking number?
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
ElsieD replied to a topic in Pastry & Baking
@RWood. Beautiful! How long does it take to decorate a cake like that? -
Mine arrived in Ontario on Wednesday, the original delivery date. That day, I got a notice that it is being held up in customs. As of this morning, it's still there.