I made plum jam at the weekend. The recipe I had (from my Good Housekeeping cookbook) wanted me to simmer the plums in water, add sugar and a knob of butter, then boil until a set was reached.
I realised too late that I was out of butter, so I quickly looked up another jam recipe online and discovered what seemed like a 50/50 split between recipes with and without the knob of butter.
I made it without and it came out beautifully - clear, well-textured, lovely flavour. So what was the knob of butter meant to add?
The usual explanation given is that adding butter to the fruit and sugar before you cook it will reduce (or even eliminate) the foaming.
My guess is that the small amount of proteins in the fruits create the foam. As you heat the fruit, the proteins open up into strands that get tangled up and help stabilize the bubbles into a foam. Adding the butter (a fat) helps prevent this tangling.
I made Brioche for the first time tonight using the Rich Man's Brioche recipe from Reinhart's Bread Baker's Apprentice. The recipe basically leaves out the butter until the very end when the dough is fully mixed and hydrated. Only then does the recipe require the butter to be slowly added into the dough tablespoons at a time using a wooden spoon. I am usually used to creaming the butter... and was a pretty good workout for my arms. I took a look at other Brioche recipes on the internet and pretty much all of them add the butter into the dough at the very end. So my question is why
the last remove from heat and just before whisking in the butter, I needed a call of nature. When I got back the mixture had separated into what looked like curdled milk and an oily fat like substance. I tried just whisking the lot, but it refused to recombine, so I poured off the oil. The remaining substance (with a little oil) whisked fine when reheated slightly, so I added the butter and vanilla... off the pies gently, got rid of that problem. This is the first time that I have had such a monumental departure from a recipe I have been following (probably luck so far). But can anyone see
I have some surplus cooking apples which I will be trying to make jam with. I can't find pectin in my local supermarket, but they do have "jam sugar", which contains pectin, but is twice the price of regular sugar. From what I've read, apples are a natural source of pectin. So do I need to add extra pectin to my jam in order for it to set? FYI: I don't have any crab apples, which people have suggested adding to jam to hep it set.
, and the third is very mysterious to me. It is a thick, dark (nearly black) chunky "paste" (ok, to chunky to be a paste, but I don't have a better word for it... 'jam' maybe?). It is clearly made primarily of chilis, and I believe some kind of oil, but I'm not sure what else might be in it. It has a very interesting flavour -- kind of roasty and spicy? Maybe some garlic in there too? Any ideas as to what this mysterious roasty black chili "jam" might be? In googling for Thai condiments, I keep finding several standard condiments, but none of them are this. (I guess I could ask
out if it was the method or the ratio which created this bad texture. Now I bought a whole recipe book dedicated solely to waffles. It has many different recipes, savory and sweet (for the savory recipes, the butter is creamed without sugar, and the eggs are added to the creamed butter). All solid-fat recipes use the creaming method. I find this very strange. Is it a good idea to cream... powder into the flour, place it on the egg-butter foam, and fold in together with the milk. If the batter is too thick, add some more milk. This is the waffle part only, the actual recipe specifies
I am making my favorite Christmas cookie. They are called Venetians. They are a layered marzipan bar cookie. Here is a recipe. So, I just took them out of the oven -- and while the tops are perfectly cooked -- the bottoms got too toasty. I have taken them out of the pan and put they on cooling racks. I expect to let them cool well before putting on the jam and layering. I will then let them... could try to "scrape it" -- but they are so delicate. I could add some sweetened whipped cream to the toasty side. I could . . . Ideas? What should I do to save these delicate "masterpieces" so that I
I made redcurrant jam some months ago, with sugar/pectin-mix. I used the appropriate amount. However, the mix was very old (+5 years). I tried it anyway. The jam turned out like a syrup, it is very liquid, but the taste is fine. If I heat my jam/syrup and I add some new-bought pectin, would it turn out fine?
I made a new recipe -that had chicken, mushrooms and onion sauteed in butter, to make a casserole. I made a white sauce - butter/flour, lactose-free milk, and it thickened very slowly, so added some..., covered with foil, tightly, and put it in an oven at 150°C (300°F); and it was in there for two hours, maybe 2.5. When I got it out, it was brown, through and through, and it looked like butter had... this was the way it was supposed to turn out. The original instructions didn't have 2.5 hours at 150°C (300°F), but 100°C (225°F), for 2-3 hours - and the recipe used a dutch oven, which I don't have
or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary. If you're not sure what a term means, ask it as a new question and tag...') is a fermented product, basically a runny yogurt, while historically buttermilk is the liquid left over after churning butter. Historic buttermilk made with fresh milk is closer to today's skim milk..." divisions [slightly larger than an actual tablespoon, roughly 14g each] A knob of butter (UK) is somewhere around 2 TB (US), but is an inexact measure. A pat of butter (US) is between 1 and 2 tsp (5