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Answer
Oct 25, 2020 - 07:32 AM
You can cook the chow on the stovetop, but we recommend using a double-boiler to prevent scorching.
1. For every 1/2 lb chow, use 2.75 cups of water. Mix well (using hot tap water makes this easier)
2. Bring to a slow boil, stirring to prevent uneven cooking
3. Pour mixture into a container to cool and for storage. A more shallow container will cool faster.
4. Immediately place plastic wrap (e.g. Saran Wrap) onto the surface of the chow.
5. Allow to cool for one hour, then place a lid on the container and refrigerate.
6. When slicing chow for feeding, re-cover with plastic wrap afterward.
Always be sure to wash your hands and if possible use hand sanitizer before handling chow that will be stored. Bacteria will thrive and grow on the chow reducing it's storage time and putting your silkworms at risk.
1. For every 1/2 lb chow, use 2.75 cups of water. Mix well (using hot tap water makes this easier)
2. Bring to a slow boil, stirring to prevent uneven cooking
3. Pour mixture into a container to cool and for storage. A more shallow container will cool faster.
4. Immediately place plastic wrap (e.g. Saran Wrap) onto the surface of the chow.
5. Allow to cool for one hour, then place a lid on the container and refrigerate.
6. When slicing chow for feeding, re-cover with plastic wrap afterward.
Always be sure to wash your hands and if possible use hand sanitizer before handling chow that will be stored. Bacteria will thrive and grow on the chow reducing it's storage time and putting your silkworms at risk.
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