tag:blogger.com,1999:blog-3388772152291059247.post3046308206739521166..comments2023-09-18T04:15:42.521-04:00Comments on Goodbye, Butter.: Karydopita Nistisimi (p. 458)Katrina V.http://www.blogger.com/profile/08356771113403697327noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3388772152291059247.post-65461646456621815602011-05-18T08:46:14.407-04:002011-05-18T08:46:14.407-04:00I'll have to keep that ice bath in mind! I thi...I'll have to keep that ice bath in mind! I think that definitely would have helped...Katrina V.https://www.blogger.com/profile/08356771113403697327noreply@blogger.comtag:blogger.com,1999:blog-3388772152291059247.post-46086443373287698332011-05-17T20:07:58.661-04:002011-05-17T20:07:58.661-04:00Everytime I have had Karydopita, the syrup consist...Everytime I have had Karydopita, the syrup consistency is the same as that for my baklava and galatoboureko recipes, which is not carmelized. It should soak into the cake to add sweetness and moisture. When cooling my syrup down in a hurry, I always put it in a metal bowl and then into an ice bath. I'm so impressed by your ability to cook after a day at the library!:) I hope all is well!Andreahttps://www.blogger.com/profile/10898651288630811492noreply@blogger.com