The slightly-too-thick texture from two days ago have now degraded into something almost waterlike.
WTF?
I pumped some out on the kitchen table to show you guys: Look at the splashing around the "pool" and look how completely flat it is! The texture is almost like milk!
How does this happen? Was there an ingredient-wrecking enzyme in this??
It's not the first time I've seen it happen, but usually it leaves some clumpy nastiness. This is completely smooth and runny.
Anyone?
Aww, so sorry for you! My idea might seem a bit stupid, but how about placing the next Frankenproduct you'll make in the fridge? Keeping it refreshed would maybe give some "hold" to its texture? Just a thought...
ReplyDeleteHugs!