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submitted 1 year ago by [email protected] to c/[email protected]
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[-] [email protected] 6 points 1 year ago

Seriously - that stuff is powdered magic. I started cooking with it a few years ago and it's a total game-changer. The only challenge was forcing myself from adding too much. It seems to have an actual acrid taste if you add so much that it's obvious.

[-] [email protected] 2 points 1 year ago

Somebody once told me that it's good in desserts. BIG mistake. It tasted like battery acid.

[-] [email protected] 1 points 1 year ago

I can see it potentially working in some desserts, but as you've experienced it sounds like you've gotta approach it with a really light hand.

this post was submitted on 26 Apr 2024
519 points (95.8% liked)

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