:mad: This is the second time this has happened to me. The incidents were some years apart and so not a priority on my solving list. The other day, I made chicken dumpling soup. I make the dumplings with whole eggs, all purpose flour, baking soda and salt. I used 8 eggs, about 1 tsp. soda, a pinch of salt and enough flour to make a dough a little bit looser than choux paste. I dropped the dumplings into the simmering soup and they turned out dark brown inside, white outside and doughy. I skimmed them out and re-did the process the next day with the same results. I thought maybe the soup hadn't been hot enough the first time. I make these same dumplings the same way all the time and they're fine. Does anyone know what causes this? I really bugs me! I'm grateful for any light anyone can shed on this because it only happened once before and that was years (like 20) ago. The only difference between the last batch, which turned out fine, and this one was I used savory in the stock.
post #1 of 5
11/15/07 at 11:01pm