Quote:
Originally Posted by jquirit
Ooops.. so I'm guessing that me stirring it was a Bad Idea (tm)? Something I'll need to keep in mind the next time I prepare it.
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when ya simmer anything for long periods of time, let it roll brotha, should be stress free and will turn out better with no attention ( as long as the heat is at a perfect simmer, and nothing more) rather than over thinking it
Just skim that skum and let the rest come in time, If you do this alot be sure to invest in a high quality China Cap, or Chinois for straining, SOO much easier and keeps the wuality standards far above a basic Spegg't noodle strainer
Once again awesome recipe brotha, i gotta try this SOON!