Timeline for answer to How do I efficiently measure viscous ingredients? by bob1
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| Jan 29, 2024 at 20:22 | comment | added | bob1 | @AndrewJackson It's literally a smear of oil. A small drop on a tablespoon, maybe 2-3 drops in a cup is enough. It works for most things in my experience; but I've not tried tahini. I'd presume that it won't work for things that contain a lot of oil already because they'll absorb the oil off the implement. Certainly works well for molasses, golden syrup, honey, glycerin. | |
| Jan 29, 2024 at 12:48 | comment | added | Andrew Jackson | I appreciate the comment, but I'm skeptical for three reasons. Firstly, it would definitely have to be a neutral oil that won't noticeably affect the recipe you're following. But more importantly, I don't imagine that everything will freely separate itself from oil (and I'm not just talking about dry ingredients here). Moreover, I'm not sure that it'd help if I need the cup to get rid of 'lumps' in a mixture, as is often the case with tahini that has settled. I think it'll just make more of a mess. | |
| Jan 27, 2024 at 22:08 | history | answered | bob1 | CC BY-SA 4.0 |