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Thanks for everyone support! It will be available via download or print version.
take care!
joyce, excellent question! I first got that idea of using irish moss from the same book – isn’t it amazing
i have cited resources where you can get irish moss in the book and how to care for it, tips
i usually soak the moss when I first get it to removed dirt and sea smell, you can soak it overnight then drain removing dirt particles and store in a zip lock bag – that will keep it fresh for about 2-3 weeks
I usually use 2 big stalks, chopped – for a 9 inch pan – liquid wise, i usually add 1/4 of water for 2 big stalks – that also depends on the liquid you have on your fruits if you are making fruit type of cake – so basically, it’s best to check consistency
blended smooth irish moss should be gelatenous, it takes a while if you don’t have a high speed blended – like scraping the sides, then re-blending it etc until it’s gelatenous
hope that helps! Those tips will be in the book as well.