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Why homogenize?
Posted by:
pippin07
()
Date: February 25, 2008 02:57PM Hello everyone,
I am trying a new recipe from the RawVolution cook book. It is for the nut loaf and directions say to use a homogenizer attachment. I don’t have one, so my question is, does it really matter? What is the reason for homogenizing? Oh, and I have the onion bread recipe in dehydrator right now. I just know it going to be sooooooo good!! It has to be dehydrated for 24 hours, then you flip is and dehydrate for another 12 hrs. Yum, can't wait. Thanks, Denise Re: Why homogenize?
Posted by:
suvine
()
Date: February 26, 2008 05:39AM Homogenizing just mashes it all up, no you do not need a champion, just a food processor or blender that is high powered. Sorry, only registered users may post in this forum.
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