I also have access to colanders as well as screens. Once again if you don't, after that add the water a little each time, combining meticulously, until you attain the ideal uniformity. This could be done at the waterside rather conveniently.
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The right consistency is necessary. You do not want it as well rigid and neither do you desire it also careless. I want to make mine with the crusts still on, the only time that may be various is if I was using it for cockroach. Then I may make it significantly smoother. Nevertheless for chub, every little thing enters. So here's exactly how I make it, but that's not to say it's the only way!