I figured I would through this up to the forum and see what advice is offered. I'm doing a big self sploshing session this weekend (I never have time to take time to really prepare so I want to enjoy this) and I wanted to get some advice to get sploshing ingredients to optimal temperatures for pouring and so I don't get frostbite or burn myself.
I'm making pudding from scratch and leaving it in the fridge overnight. Does anyone leave it out before a sploshing session?
I'm also making custard because I found a mix at the grocery store. It said to heat this up. Do people advise to cool it entirely? or leave it somewhat warm?
How long do you wait for oatmeal to cool before using it?
Most importantly I have a 4.5 quart container of ice cream. How long do people let this melt so it's easy to pour, but not lukewarm when it's ready?
I know some of this advice will be subjective, but any advice is greatly appreciated!
Hey - sounds like a great session! On custard I would definitely leave it to cool a bit and all heated items make sure they are cool all the way through - sometimes the bottom of the pan/ bucket/container can be way hotter than the top so keep on stirring them so they cool equally.
I wouldn't particularly worry about things being too cold - can take your breath away a bit but that can be part of the fun!
I just use warm water from the tap for oatmeal, so it doesn't take much time at all to be comfortably warm. Try using a stick blender for the oatmeal, makes it much smoother
Love you, too
