Wet Silkworm Chow

[Wowbango]

I recently purchased the powdered Silkworm chow mix from coastalsilkworms, which you "cook" at home. It was a .5 lb bag that makes 2 lbs of wet chow. The problem I am having is, it seems to be too wet, and mushes up in my hand when I try and grate it. Any tips on how to dry it up without it crusting up? I followed the instructions perfectly so I'm not sure where I went wrong! I thought about leaving it out in the sun for a bit so I took a piece and tried it, and it just melts it...ack! Messy Silky food!

 

[jajeanpierre]

I just crumble it in my fingers and try to get lots of edges on the crumbes so there is more surface area. When I have really little worms, I spread the hot food between two sheets of wax paper and press it into thin sheets. The waxed paper keeps it moist.

I've never found it could be grated.

 

[MelissaB]

Sometimes I cook it in a rectangle pyrex dish, so when it cools I take it out like a big brick of green cream cheese. I wrap the whole thing in plastic wrap, and take thin slices off when I need them.
If I cook it in one of my glass bowls, I just scrape some off with a butter knife, in thin layers. I've never grated it either. If it's super soft, you can even put it in a zip lock baggie, cut off a teeny corner, and squeeze it out like toothpaste. It can't be a cheap thin baggie, though, or they burst.

 

[Wowbango]

When I've purchased it already made from coasta silkworms, it's easily grated, it's firm enough. But I'm thinking when I made it, it just had too much water. I'll try and just spread it on the netting and see how that works. Thanks for the tips guys.

 

[jannb]

I don't add as much water as it calls for. I just add a little at the time and stop before it gets mushy.

 

[jajeanpierre]

Great tips Jannb and MelissaB!

 

[MelissaB]

Thank you.

 

[nick barta]

If you are using a microwave, add 1 minute to the last cooking session, if it is still too soft, add another.

CHEERS!

Nick

 

[Wowbango]

If you are using a microwave, add 1 minute to the last cooking session, if it is still too soft, add another.

CHEERS!

Nick

Do you think it will help even if it's been sitting in the fridge for a few days now?