Gingerbread Cake-does one of these recipes seem better than the other
I’m curious about the why and wherefore of using hot water at all? Is it strictly to make the molasses easier to work with? Since bicarb is also added to the hot water in some recipes, is this to change the acidity/pH of the molasses? Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude