Makes sense. So possibly add more dry pectin on top of the already added liquid pectin? Or just scrap and start over with dry?liquid is basically already dissolved and thus diluted, so you are using too little i would think
Oh yes you are!I'm not doing this a third time
FOR SCIENCE!
Thanks for your help.
+1 to wishlisti also want to recommend this book for you and fly:
http://www.amazon.com/On-Food-Cooking-Science-Kitchen/dp/0684800012
everything you need to know about food science. it's awesome.
FOR SCIENCE!
Thanks for your help.
just add a tiny tiny bit of it at a time. Cool in between & see how it looks.
Cheese boards
What's your favorite all time cheese?
A blue cheese, eh? I too like to live dangerously.I couldn't simply say one. I love stichelton ( yes stichelton not stilton), yarg, roncal, feta, brie of course, tomme de savoie. If I could only ever eat one it would be either stichelton or the savoie.
A blue cheese, eh? I too like to live dangerously.
I love balsamic! It goes on almost everything I make.thin thin toast, good blue chz, & some really good thick balsamic drizzled on it.
My Christmas dinner is pretty much always the same - a prime rib roast, with a garlic and rosemary crust.
My christmas dinner is pretty much always the same - a prime rib roast, with a garlic and rosemary crust.
Awesome.My christmas dinner is pretty much always the same - a prime rib roast, with a garlic and rosemary crust.