tag:blogger.com,1999:blog-5541500.post197983705732436985..comments2024-03-29T11:29:58.276+09:00Comments on BigHominid's Hairy Chasms: a thought for my fellow cooksKevin Kimhttp://www.blogger.com/profile/01328790917314282058noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5541500.post-22219891598969789692015-01-23T14:53:50.463+09:002015-01-23T14:53:50.463+09:00Good suggestions. Thanks. Good suggestions. Thanks. Kevin Kimhttps://www.blogger.com/profile/01328790917314282058noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-21907148137816733852015-01-23T14:10:16.839+09:002015-01-23T14:10:16.839+09:00Interesting idea, but I wonder about the consisten...Interesting idea, but I wonder about the consistency. Have you found a brand of duyu that has the same consistency as heavy cream or coconut milk? Maybe if you're talking about 콩국물, but that's going to be more likely to separate and/or curdle.<br /><br />Consistency issues aside, I've never actually cooked with duyu, so I don't know how it will behave. I do know that if you heat it and add an acid, it will behave similarly to milk (that is, it will coagulate). But if you've used heavy cream in a recipe, you should be able to substitute duyu and not have anything disastrous happen. I think.<br /><br />(Also, give plain yoghurt a try instead of heavy cream next time. In terms of texture, flavor, and healthiness, yoghurt wins out as far as I'm concerned.)Charleshttp://www.liminality.orgnoreply@blogger.com