tag:blogger.com,1999:blog-3101980281470446262.post3705656769387679856..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Chawanmushi/茶碗蒸しHiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3101980281470446262.post-68652119767215668772008-10-29T19:53:00.000+09:002008-10-29T19:53:00.000+09:00Sorry for a late reply. I noticed your comment on...Sorry for a late reply. I noticed your comment only today (Dec. 29)!<BR/>I was unable to tell a major difference between 1:3 and 1:4 chawanmushi. 1:2 chawanmushi may differ in texture from 1:4 one.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-50504313312757229402008-10-05T20:18:00.000+09:002008-10-05T20:18:00.000+09:00Hiroyuki, Kuma here from E-gullet.Just wondering h...Hiroyuki, Kuma here from E-gullet.<BR/><BR/>Just wondering how the 1:3 ratio worked for you? I imagine it was more solid than silky, yes?Anonymousnoreply@blogger.com