I have never known powdered sugar or any normally used sugar for baking to be glutinous. When I see singular ingredients that are described as such in the negative, when they haven't been in actuality in the first place, the submitter of the recipe gives the appearance of being a bit on the pandering side, and the objective credibility of the recipe is suddenly in question. With the dryness or overly sweet that other reviewers experience: 1 cup granulated sugar = 1 -3/4 cup powdered sugar. I have to wonder if there was a misunderstanding or calculation as to the quantity actually needed or written. Also what the environmental conditions were for Ms. Roman? If she is living/working in a kitchen that has a climate within and surrounding of high humidity, that may account for her results, but not others experiencing their results, especially if they are in the midst of a prolonged drought where they live. And then there is the temperature of, and the length of time in the ove n for such a more delicate batter. Many thanks to those who provided their responses as I now have something to work with when I test this recipe.
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