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Seriously - that stuff is powdered magic. I started cooking with it a few years ago and it’s a total game-changer. The only challenge was forcing myself from adding too much. It seems to have an actual acrid taste if you add so much that it’s obvious.
Somebody once told me that it’s good in desserts. BIG mistake. It tasted like battery acid.
I can see it potentially working in some desserts, but as you’ve experienced it sounds like you’ve gotta approach it with a really light hand.
