The stuff I've made tastes so terrible, Like the texture of a thick wad of gum, and like tofu, I have no clue how to salvage it. not to mention it's really flavorless, even though I did what a lot of recipes say to do and boiled it in a flavorful broth. does it have something to do with the amount I kneaded the dough? The fact that I started with flour instead of just vital wheat gluten? The way I rinsed it? Does anybody have tips?
[link] [comments]
from AskCulinary https://ift.tt/TfE2QpH
via IFTTT https://href.li/?https://bit.ly/smartgadgets- https://href.li/?https://bit.ly/smart_gadgets https://href.li/?https://bit.ly/modern_gadgets https://href.li/?https://bit.ly/kitchen_toods
No comments:
Post a Comment