http://gastronomyblog.com/2007/07/30/banh-gio/ My husband likes Astronomy. I prefer Gastronomy. Thu, 24 May 2012 01:03:19 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://gastronomyblog.com/2007/07/30/banh-gio/#comment-295990 Gastronomer Wed, 09 May 2012 22:14:57 +0000 http://gastronomyblog.com/2007/07/30/banh-gio/#comment-295990 <strong>Goldenpig </strong>- Totally my fault. This was one of my very first recipes so it wasn't written crystal clear. Best of luck! Goldenpig - Totally my fault. This was one of my very first recipes so it wasn’t written crystal clear. Best of luck!

]]> http://gastronomyblog.com/2007/07/30/banh-gio/#comment-295989 Goldenpig Wed, 09 May 2012 21:16:15 +0000 http://gastronomyblog.com/2007/07/30/banh-gio/#comment-295989 Thank you so much, Gastronomer. You are spot on. I didn't let it cook long enough. I took it off when it started to thicken. Will try again :P Thank you so much, Gastronomer. You are spot on. I didn’t let it cook long enough. I took it off when it started to thicken. Will try again

]]> http://gastronomyblog.com/2007/07/30/banh-gio/#comment-295972 Gastronomer Tue, 08 May 2012 17:35:00 +0000 http://gastronomyblog.com/2007/07/30/banh-gio/#comment-295972 <strong>Goldenpig </strong>- It sounds to me like you didn't let the banh cook for long enough on the stove top. When you take it off the heat, the banh should be white and be able to hold stiff peaks. I will need to update the recipe because "thickened" is not clear enough of a description. Try again? Goldenpig - It sounds to me like you didn’t let the banh cook for long enough on the stove top. When you take it off the heat, the banh should be white and be able to hold stiff peaks. I will need to update the recipe because “thickened” is not clear enough of a description. Try again?

]]> http://gastronomyblog.com/2007/07/30/banh-gio/#comment-295970 Goldenpig Tue, 08 May 2012 14:42:16 +0000 http://gastronomyblog.com/2007/07/30/banh-gio/#comment-295970 Thanks Gastronomer. I have to clarify a little bit further...when I said "gelatinous" I meant it was clear gel like -very much like that of a jellyfish :-( I had these before at restaurants and they were soft and pliable like in your photo. Thanks Gastronomer. I have to clarify a little bit further…when I said “gelatinous” I meant it was clear gel like -very much like that of a jellyfish I had these before at restaurants and they were soft and pliable like in your photo.

]]> http://gastronomyblog.com/2007/07/30/banh-gio/#comment-295935 Gastronomer Fri, 04 May 2012 19:32:43 +0000 http://gastronomyblog.com/2007/07/30/banh-gio/#comment-295935 Don't fret, <strong>Goldenpig</strong>! The texture is supposed to be gelatinous. Perhaps you're thinking of a different Vietnamese dish? Shake on some fish sauce and enjoy! Don’t fret, Goldenpig! The texture is supposed to be gelatinous. Perhaps you’re thinking of a different Vietnamese dish? Shake on some fish sauce and enjoy!

]]> http://gastronomyblog.com/2007/07/30/banh-gio/#comment-295934 Goldenpig Fri, 04 May 2012 19:07:39 +0000 http://gastronomyblog.com/2007/07/30/banh-gio/#comment-295934 Help!!!!! Am I doing something wrong? I made my banh mixture according to the recipe, and it turned out thick just like indicated. However after I put it in the microwave, it turned gelatinous instead of cake-like as in the picture. I used organic corn-starch, but that shouldn't be an issue right? Please advise. I really love this dish.... Help!!!!! Am I doing something wrong? I made my banh mixture according to the recipe, and it turned out thick just like indicated. However after I put it in the microwave, it turned gelatinous instead of cake-like as in the picture. I used organic corn-starch, but that shouldn’t be an issue right? Please advise. I really love this dish….

]]> http://gastronomyblog.com/2007/07/30/banh-gio/#comment-291768 Barbara Wed, 24 Aug 2011 18:06:44 +0000 http://gastronomyblog.com/2007/07/30/banh-gio/#comment-291768 I agreed with ktp about plastic wrap. What should we replace plastic? Can I use paper towel instead? I agreed with ktp about plastic wrap. What should we replace plastic? Can I use paper towel instead?

]]> http://gastronomyblog.com/2007/07/30/banh-gio/#comment-289787 ktp Sun, 03 Apr 2011 20:22:12 +0000 http://gastronomyblog.com/2007/07/30/banh-gio/#comment-289787 Might be we should not cover with plastic wrap. It has been said the chemicals will leak into your foodss during cooking, and you will be eating plastic along with your foods. Might be we should not cover with plastic wrap. It has been said the chemicals will leak into your foodss during cooking, and you will be eating plastic along with your foods.

]]> http://gastronomyblog.com/2007/07/30/banh-gio/#comment-189903 Gastronomer Wed, 02 Feb 2011 19:50:47 +0000 http://gastronomyblog.com/2007/07/30/banh-gio/#comment-189903 <strong>Erin </strong>- There is no rice flour in the recipe, just cornstarch. Crazy, right? It's a great dish! Erin - There is no rice flour in the recipe, just cornstarch. Crazy, right? It’s a great dish!

]]> http://gastronomyblog.com/2007/07/30/banh-gio/#comment-189885 Erin Wed, 02 Feb 2011 19:32:37 +0000 http://gastronomyblog.com/2007/07/30/banh-gio/#comment-189885 Did I miss the rice flour in your recipe? There's no rice flour. Did I miss the rice flour in your recipe? There’s no rice flour.

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