Jump to content
  • 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

TdeV

TdeV


More to say

17 hours ago, liuzhou said:

 

There is an explanation here from ATK.

 

I used this method once and, though the results were acceptable, never repeated it. This was only because I was taught to make it the traditional way and have been making it that way for decades. Also my freezer space is usually too busy, anyway!

 

Liuzhou, could you tell me your current method for making congee? (I also have no room in my freezers).

 

Thanks.

 

 

TdeV

TdeV

17 hours ago, liuzhou said:

 

There is an explanation here from ATK.

 

I used this method once and, though the results were acceptable, never repeated it. This was only because I was taught to make it the traditional way and have been making it that way for decades. Also my freezer space is usually too busy, anyway!

 

Liuzhou, could you tell me your current method for making congee?

 

Thanks.

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...