Hi all,
I had a quick question for those that make amadou. I'm in the process of making a very small amount at home. It's not proving particularly easy in South East London. Can't use the kitchen, so I've been putting a billy can in a chiminea in the garden with lumpwood charcoal to keep it on the boil without too much smoke.
My question is, does amadou need to be on a rolling boiling for these really long periods of time? would steeping in really hot water in an old Thermos flask get a result?
Cheers,
Rob
I had a quick question for those that make amadou. I'm in the process of making a very small amount at home. It's not proving particularly easy in South East London. Can't use the kitchen, so I've been putting a billy can in a chiminea in the garden with lumpwood charcoal to keep it on the boil without too much smoke.
My question is, does amadou need to be on a rolling boiling for these really long periods of time? would steeping in really hot water in an old Thermos flask get a result?
Cheers,
Rob