I made 2 batches last night using the Chef Steps recipe. They've been in the refrigerator about 17 hours and are more jiggly than I thought they would be.
Here's my question (creme newb): on the spectrum of being as thin as they were when poured and thick as pudding, how jiggly should these be at this point? And if too jiggly is there anything I can do to get them firmer? Thanks.
Submitted February 13, 2016 at 09:23PM by supervinci http://ift.tt/1QyEZ6M sousvide
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