Is it possible to change the method and cook a recipe written to use the italian method to the swiss method? Has anyone any experience with this? I have a couple recipes that are meant to be italian and I hate the whole sugar syrup thing so I would love to make them the swiss way, TIA!
I do not know myself, but have had this same question before. I know that maybe somebody else can help. Just wanted you to know that you are not alone!
Basically the 2 are the same so why not just switch to SMBC if you dislike the syrup method of IMBC? Any substitutions for IMBC/SMBC are interchangeable.
That's what I figured, but I wanted expert advice since the recipe calls for some expensive liqueur and I didn't want to waste even half a batch! Oh well, I will try it this weekend and let you know if it worked or not
sorry, double post