It's really hard to say, I think you need to do some small batch testing with whatever equipment you have or can borrow, or by hand. How smooth does it have to be? Is there water added?
-
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.
Edit History
It's really hard to say, I think you need to do some small batch testing with whatever equipment you have or can borrow, or by hand.
-
Similar Content
-
- 228 replies
- 48,554 views
-
Creamy Polenta 1 2
By dak,
- 43 replies
- 12,281 views
-
- 5 replies
- 1,080 views
-
- 5 replies
- 2,008 views
-
- 381 replies
- 129,853 views
-
-
Recently Browsing 0 members
- No registered users viewing this page.
