Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
2 hours ago, IndyRob said:Curating? You mean softening? I'm afraid that's gone over my head.
Like a sealed plastic bag or nuking it with a drop of water. Not exactly Kenji Lab Science But I work with jaggery and piloncillo so maybe it becomes intuitive.
2 hours ago, IndyRob said:Curating? You mean softening? I'm afraid that's gone over my head.
Like a sealed plastic bag or nuking it with a drop of water. Not exactly Kenji Lab Science
.thumb.JPG.7d4410cba998b7350e463eac9d1a1c47.JPG)
