Comments on: How to experiment with a dish: What I learned this Shavuot http://cooking.blogoverflow.com/2012/06/how-to-experiment-with-a-dish-what-i-learned-this-shavuot/ The Seasoned Advice Bolg Tue, 09 Feb 2016 22:02:38 +0000 hourly 1 https://wordpress.org/?v=4.5.6 By: rumtscho http://cooking.blogoverflow.com/2012/06/how-to-experiment-with-a-dish-what-i-learned-this-shavuot/#comment-14 Tue, 05 Jun 2012 17:56:09 +0000 http://cooking.blogoverflow.com/?p=317#comment-14 I made similar balls too when I got the post for editing. I was shocked to notice how bland they were despite me adding quite a bit of flavor. What seems like normal amounts for any other dough gets lost in the waterlogged bread crumbs and also leached into the cooking water. So, if any of you tries alternatives, make sure to make the raw mix very overspiced, so it can taste normal when boiled.

]]> By: Martha F. http://cooking.blogoverflow.com/2012/06/how-to-experiment-with-a-dish-what-i-learned-this-shavuot/#comment-13 Tue, 05 Jun 2012 17:36:13 +0000 http://cooking.blogoverflow.com/?p=317#comment-13 Sweetened prune puree is the same as lekvar. I’d be interested to see how it works if you try just adding sweetness and spices.

]]> By: msh210 http://cooking.blogoverflow.com/2012/06/how-to-experiment-with-a-dish-what-i-learned-this-shavuot/#comment-12 Mon, 04 Jun 2012 18:41:18 +0000 http://cooking.blogoverflow.com/?p=317#comment-12 Nice post.

Would perhaps sweetening the balls some more and adding only spices (cinnamon and/or nutmeg and/or ginger and/or allspice) be sufficient, without the other additives?

Also: Is sweetened prune puree something you make or buy? Is it the same as lekvar (which is commercially available and which I’ve seen used for Purim hamentaschen)?

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