Timeline for answer to What ingredients can I use to water down a homemade Cumberland sauce? by Sneftel
Current License: CC BY-SA 4.0
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| 2 days ago | comment | added | Jules | That's good reading material; I'm playing catchup on the chemistry side of cooking, so any ledes like this one are very valuable to me. I'll try bob1's approach of denaturing the pectin over heat during the cook first, but as an after-the-fact fix, this looks like it could work well too! | |
| 2 days ago | history | answered | Sneftel | CC BY-SA 4.0 |