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I made this once. The final product has a mild flavor and delicate gel, and juicing ginger is extremely tedious. It's a good chemistry demonstration, but from
by Scaevolus 6y ago
I made this once. The final product has a mild flavor and delicate gel, and juicing ginger is extremely tedious.
It's a good chemistry demonstration, but from a culinary perspective I'd recommend infusing a normal custard or a ginger milk tea if that's what you want!
- calf 6y agoI hope you realize "from a culinary perspective" this is a classic Cantonese dessert. Cantonese cooking is a renowned cuisine, and calling the ginger milk curd a chemistry demo is culinary ignorance, and marginalizes the heritage of many Asian Americans.