It looks
a little gloopy in places, but I really like the overall effect.
Hi My caramel looks
a little gloopy and this worried me so I took off the heat after 1 1/2 hours.
Not exact matches
I thought it looked weird with all the
gloopy little chia seeds, and it must be difficult to make.
If you're using a saucepan, bring the mix to a boil, then lower the heat a
little and stir until you get a thick and only slightly
gloopy consistency.
It is a
little more
gloopy than normal mashed potatoes, and does have some tanginess, but is really good to satisfy that craving for mashed potatoes.
I know what you mean too, a lot of wholegrain goods often need a
little lift, that and one pot meals like stews... it's hard to make some «
gloopy» stuff look pretty, accessories come in handy then: --RRB-
Keep an eye on it and keep stirring it every so often: it should be running, not
gloopy, but it should also hold on to a wooden spoon just a
little; if it runs off like water, it's not set yet, or you've added too much liquid.