Which, now I look at the post...Lemmy did ask for a link...wtf? Welp, guess it's off to fix it.
ChamelAjvalel
Where the link points to. I did not think it was necessary to write out the recipe twice. 😶
😶 It's in the link. Didn't think I'd have to post it at both web sites.
Definitely was just too impatient earlier.
I'm rather curious about this, too.
I'll chime in with what I've personally dealt with.
Both Aroma brand
Glass lid, metal cooking pan has a lip that rolls outside of the heating base. Just a simple switch, cooking & warm. Does boil over once in a while, and fairly small...ease of cleaning, really really easy.
Enclosed unit, has a metal pan that goes inside and a steamer basket, has a removeable metal top to clean...haven't had it for long, but I can imagine the seals will deteriorate and make it not as long lasting as the other pan...However, those seals do make cleaning more difficult.
First test using cornstarch.
Caramelize the following.
1/4 c. Sugar
2+1/2 Tbls. Water
Then whisk in a little at a time
1 c. Water
1 Tbls. Cornstarch
1 tsp. Vanilla
pinch of salt
bring to a boil then remove from heat mixing in
2 tsp. Ground unsalted sunflower seeds
1 tsp. Ground black walnuts.
So far not too bad. The sweetness is perfect (i'm guessing I used about two or three tablespoons of the sauce on a buckwheat and sunflower seed pancake). Will have to wait til tomorrow to see how it cures overnight.
There was one hiccup. I mixed in the cornstarch into the water, and the water really needed to be boiling (which wasn't possible with the cornstarch). Though, so far it seems fine. So maybe it won't be a problem.
If you use too much, xanthan gum can make sauces slimy.
Well that piques my curiosity. I'll definitely have to try that the next time I go shopping.
Hmm! If it doesn't have that much of a flavor to it, I bet that'd work for thinning the sugar content of a caramel syrup. (The hamster is running on his wheel, 🤔)
Just to add to this, fruit can be used to both cut out a lot of the sugar and to thicken sweet sauces as well.
Also, I just realized I could make date paste. (Something that never crossed my mind til reading your comment, 🙄. I've blended them fresh, but have never softened them).
As for caramel, I can find lots of things about sugar-free, but nothing on lowering the sugar content. "3 Ingredients Sugarfree Caramel Sauce" However, this video makes me think I could easily thicken and lower the sugar content of at least a buttery caramel. (Mental note to self; give that idea a try).
🤔 Some things to think about.
And finished a squid a few hours ago.
I did make a couple videos on how to make them, but they are complete crap. Wife's off tomorrow and I have a hell of a lot of anxiety while she's home, so will try to get the videos done next week.
Ok! Ribbon looks like it'll work, and I believe I found a way to keep the fins from being pulled out too easily, as well as making it possible to re-fin it if/when the cats pull the fins out.
I've had ideas for cambrian knits for a looooong time, heh. Bad marriage, getting cussed out by a son for knitting, and chronic pains have made thinking loads of fun, yeesh, but I have made enough to know it's very much possible.
3 sizes of trilobites (and, unfortunately the only pattern I was able to finish and publish, but I do need to record a video on attaching the heads).
Ammonite (Almost had it finished oh so long ago. Luckily, I do remember the important parts of making it).
Also, I've had halucigenia and other Xenusiids in mind, crinoids, tullymonstrum, and opabinia as well. I did have an idea for writing a larger anomalocaris, but it turns out someone was ahead of me, hah.
Unfortunately, it'll be a miracle if I can ever finish any of them...My deltoid and bicep can hurt immensely with the small movements while knitting.
Well, I have no bloody clue what happened. When I made the post Lemmy asked for a link, so I supplied a link, to which...the very first picture is a part of and from that link...as I only added the second picture to Lemmy in the document itself...Holy cheese monkey...
Anyway, anyway, anyway, I updated with a link within the message itself...Ppppp!