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BLUF: We’re just here for the taste. 😂😂😂. Love it.
I've made low-carb ricotta gnocchi with methylcellulose a few times with good results. I'll give this process a try!
Enjoy! I think you'll find the texture is better. We started with methylcellulose and ended up on konjac
@11:55 Roman reveals the hidden recipe secret to this and all his recipes 🤣!
😅didn't even catch that one
Would be nice to see a seperate recipe/video for the brown butter foam!
maybe we'll add it in the future
This looks great. Do you think it would work with lower-carb vegetables -- jicama, for instance?
You can certainty try it!
Where can I get that particular frother? I really like it's slim design.
That one we used to sell but you can find it online under milk frother
This sounds like such a delicious gnocchi! Can calcium hydroxide be substituted with calcium chloride?
No. Calcium chloride will not work the same and will give it an off taste.
If I roast all the squash, and then make flour from some and keep the rest in the fridge, will it still come together or is squash one of those veggies that retrogrades?
The flour can be stored, but the roasted butternut has its usual shelf life.
Where’s the Brown butter foam recipe ?
write in to service@modernistpantry.com and Romann will email it to you
BLUF: We’re just here for the taste. 😂😂😂. Love it.
I've made low-carb ricotta gnocchi with methylcellulose a few times with good results. I'll give this process a try!
Enjoy! I think you'll find the texture is better. We started with methylcellulose and ended up on konjac
@11:55 Roman reveals the hidden recipe secret to this and all his recipes 🤣!
😅didn't even catch that one
Would be nice to see a seperate recipe/video for the brown butter foam!
maybe we'll add it in the future
This looks great. Do you think it would work with lower-carb vegetables -- jicama, for instance?
You can certainty try it!
Where can I get that particular frother? I really like it's slim design.
That one we used to sell but you can find it online under milk frother
This sounds like such a delicious gnocchi! Can calcium hydroxide be substituted with calcium chloride?
No. Calcium chloride will not work the same and will give it an off taste.
If I roast all the squash, and then make flour from some and keep the rest in the fridge, will it still come together or is squash one of those veggies that retrogrades?
The flour can be stored, but the roasted butternut has its usual shelf life.
Where’s the Brown butter foam recipe ?
write in to service@modernistpantry.com and Romann will email it to you