I tried it, it was really tasty and the texture was superb (crunchy outside, soft inside). The very next morning it crystalized quite a lot and after 4 days it was ready (I prepared it and wrapped it up for my friend's birthday). I actually made it twice the first time I made it, I followed this exact recipe and it turned out well. I did, however, find a video for making kohakutou with ACTUAL APPLES, here:īut I used agar powder instead of agar strips, and it turned out really well! It was also really tasty.
Kohakutou recipe with gelatin powder how to#
I couldn't find any other videos on how to use juice with kohakutou tho w I did see that some people use lychee juice, but unfortunately, I can't find it anywhere here in my country. Make sure to include a link! Check out the FAQ r/Cooking compiled YouTube Channels Message the moderators and we will look at it. If your submission does not appear in the new tab, it may have been caught by the spam filter. R/charcuterie Related Subreddits Column 1 As a community, we should look out for each other, not put each other down or bog down discussion.ĬOMING SOON Filter out food safety! Subreddit Of The Month Reddit is for sharing, not self-promotion.īe kind and conduct productive discussion. No other advertisement is allowed, even cooking related (e.g., Pampered Chef, Cutco, etc). If you wish to promote blogs or YouTube channels, please do so only in the weekly "YouTube/Content Round-Up!" thread, stickied at the top of the sub. No blog/YouTube channel spamming or advertisements of any kind.
Not all jokes are memes! No trolling, either. We love to see your food, but we also want to try it if we wish to. Include plain text recipes for any food that you post, either in the post or in a comment. Content about or written/developed by AI such as ChatGPT will be removed as well. If the topic is questionable, then it most likely isn't OK to post.
0 kommentar(er)
