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You ended up using way too much vodka for the few gummies you had. You want the gummies packed relatively tightly and the vodka to just barely come to the top of the gummies, and then stir once or twice a day for two or three days. They'll be a little squishy and sticky, but that can be solved by spreading them out on a baking sheet and letting them sit for another 8-12 hours. I LOVE vodka gummies. (Also, don't use 100 proof vodka, stick with the 80 proof. Too high of an alcohol content will "melt" the gummies and leave you with syrupy liquor.)
2 years ago on Drunk Gummies
Except that this only works if you're already boiling the water which makes it substantially easier to overcook the yolks (which results in deviled eggs that taste like they've literally been to hell with all the sulfur flavor). Scroll up for my tip on keeping yolks centered. For hard boiling eggs, the best method is to put the eggs in a saucepan, cover with an inch of COLD water, then bring it to a boil on the stove, and once it's boiling turn off the heat and slap a lid on it. In 12 minutes the eggs will be perfect, and it's nearly impossible to overcook the yolks this way.
2 years ago on Deviled Chicks
There's an easier way to get your yolks to center in hard-boiled eggs, but it requires preparation. Take your carton of eggs, put a rubber band around it to hold it closed, then put it on it's side in your fridge for a day or two before boiling.
Corn Starch doesn't boil well, once you get it too hot the starch falls apart and your previously-thickening sauce goes runny. If you must boil something to reduce it in the thickening process either add the corn starch after you've reduced it by the proper amount and lowered the temperature, or make a flour and water slurry and use it to thicken, but be prepared to cook for a while to get the "toast" flavor out.Now, I know someone's going to complain that corn starch is the thickening agent of choice for stir-fry, and you're right. But the reason it works is because stir-frying is a very fast cooking method, and you use a higher proportion of corn starch to the liquid than you would in other sauces, so it doesn't have much of a chance to overcook and destroy all of the gelatinized strands of starch that are created.There are other options that work better than both corn starch and flour, but they have their downsides. Potato starch works at any temperature, but doesn't thicken very efficiently and using too much creates flavored instant mashed potatoes. Arrowroot starch is efficient, but it's often expensive (when it's not expensive it tends to actually be potato starch) and it creates a funny mouthfeel if you thicken dairy with it.Hope this is useful to everybody!
2 years ago on Drunken Pork Chops