cteavin

I'm the Pomona Pectin kinda jam maker. Not really into eating a lot of sugar but I have 20kg of quince and always heard it was the easiest fruit to jam because it has enough pectin. The recipe I followed had me chop up 3 quince to extract the pectin. To that I added the peels and cores of 8 other quince. I boiled them in just enough water to cover for about 2 hours, drained that off and had 3.5kg of liquid. I shredded the other quince which gave me 1.5kg of fruit. I combined them with 5kg of sugar (the combined weight of the water and fruit) and split them into two separate pots and added 2 grams citric acid and cooked, and cooked, and cooked and they never set. At 104C both pots were liquid and failed the wrinkle test. They continued to fail that test until I got to 115C at which time they were caramelizing and the foam was getting bad. In the end, I strained both to separate the fruit from the (now) syrup. The fruit is pretty good -- definitely candied. The syrup tastes fine, but is definitely syrup and not jelly. Where did I go wrong? Was there just too much liquid 1.5kg fruit to 3.5kg liquid? Did I damage the pectin by boiling 2 hours? Not enough citric acid? Too much sugar? I went 1:1, maybe it should be 1:1 to the fruit, not water plus fruit? I have more than enough quince to try again, so I'm trying to troubleshoot.

I'm going to make chicken stock this weekend and was thinking of tweaking my usual way of doing things. I wanted to run this by you all to see if this would work: I was thinking of pressure cooking the feet separately from the bones and meat, letting it cool completely then using that stock (minus the now thoroughly cooked feet) to cook the meat and bones as usual. I'm thinking I'll get a very rich stock from the extra gelatin but I wondered if all that extra gelatin would affect the extraction from the bones and meat. Thought? Has anyone tries something like this?

Oh, lime pickles are a good idea. I've been thinking sweets but savory is an option. Thanks.

I bought an abundance of limes to make salsa verde and lime curd. I have about a kilo left and I'm not sure what to do with them. My go to is to preserve leftover citrus in sugar syrup, but the peels are so thin I'm not sure how to proceed. With lemons and oranges, I blanch them five or six times to remove the bitterness in the pith, but these skins are so thin I don't know if that's necessary. Thoughts? Moreover, I can't think of anything I've made that calls for candied lime. Any thoughts on candying limes or on what else to do with them?

One of the many benefits of the Internet is being able to connect with people online who cultivate heirloom varieties and less common fruits and vegetables. The other day I found something called Garden Huckleberries and I just assumed they were the same huckleberries as Huckleberry Finn's namesake. Nope. I bit into one after they arrived and they were worse than Death on my tongue. After a little reading I found out they are a variety of nightshade and unrelated to anything Twainian. They have to be cooked. Then have to be sweetened. And what a transformation that was! The initial smell reminded me of bad fish but as they cooked, the smell softened, and after I added the sugar I regretted not buying more. They don't really taste like anything else, they have their own unique flavor. I'd say I like them a bit less than raspberries but much more than blue and blackberries. Anyway, I turned half into a filling for fried pies and made the rest into jam. Now I'm just debating if I want to buy some more for later or wait till next year. Has anyone here tried Garden Huckleberries? What did you make with them? If you haven't, keep an eye out.

According to the video, the smoke needs to bind to the fat for it incorporate as a flavor; otherwise, apparently, the smokey flavor sits on the surface or evaporates off. I imagine that's how meats keep their flavor but the flavor evaporates with cocktails. I wondered if putting butter in a smoker might work but the video suggests agitation to incorporate it.

How'd you go about doing it?

I just watched a video from Kitchen Alchemy on YouTube in which they attach a smoker to a blender, light up the smoker and turn on the blender. The idea is the vortex in the blender will pull in the smoke to bind to the fats. I admire the ingenuity but there must be an easier, less novel way. Has anyone ever used smokey flavors in their desserts and if so, how did you get the flavor? Alternatively, any ideas on how to get that smokey flavor into the food? If you're interested, here's a link to the video.

It came with four spaghetti dies of different thicknesses and I purchased four more including zetti, macaroni, and shells, all made by Philips. There was no separate recipe book for the more complicated shapes.

I had this crazy craving for Mac & Cheese a few weeks ago and got it into my head that I need to make the pasta by hand. After a bit of online research I chose the Philips over a hand crank Atlas because it was easy to get where I am (Japan) and the idea of the machine doing the mixing was appealing. Now I'm wondering if I made the right choice. The pasta comes out ragged, like in the photo and I don't know why. I tried the recipe in the booklet with egg and then one with just semolina and water. I'm not sure what to try next. (Recipes one and two were a mix of bread and AP flours with 55 grams of egg and 40 grams of water. The other was 75 grams of water to 250 grams semolina.) If anyone has tried the Philips machine, how did it work for you? If you have another pasta extruder, do you recommend it? Any suggestions on what pasta recipe to try?

I work out. I also don't eat a lot of meat. Adding protein powder to foods is a great way for me to meet my daily goals. 😁

You cited two articles from the Hindusan times, which suggests you're talking about products in India, something I have no knowledge about. But, that first article confused steroids with work out supplements, so you should re-think your position. The proof is simple. Show ONE example of a protein powder with steroids. Being that you can not do that, you are wrong. You simply have too much pride to admit you're wrong and so you're experiencing cognitive dissonance. If you can not handle admitting you're wrong, the perhaps you shouldn't be participating in online forums. Again, if you can provide us with just ONE protein powder that has been adulterated with steroids, I will concede and apologize. Otherwise, you are not contributing to this conversation.

I'm not combative. I asserting, and now you're moving the goal posts. I have been working out for 30+ years and have been using protein powders -- and other supplements -- at least that long. And for you to come here and falsely peddle misinformation, try to back it up, and then move the goal posts is disrespectful. Fact: Steroids are NOT in protein powders. Fact: Protein powders sometimes have additional additives, most commonly creatine and BCAA. In India, the source of two of your articles, the manufactures there might add other ingredients to their whey products -- I don't know and your article doesn't open. What I do know is that the author of the previous article was writing outside their ken and mis-labeled something as steroids, so I advise you to find a better source. Again, show me ONE product with actual steroids in it. Just one. If you can not do that, then acknowledge you misspoke and close the topic.

Adding cheese would up the calories and defeat the purpose (for me). Maybe quark? I might give this a shot this afternoon. You know, I have tried adding a spoonful of whey to my roti and the result is very dense flatbread. From what I've been reading online, when adding whey to bread the suggestion is 2-5% the weight of the flour. Personally, I wanna see how far I can take it. And the high-protein breads they sell here are very dry, so adding oil is a good solution but I wonder if I could add tangzhong to add moisture back in...

Thank you. If you actually read beyond the headline, you'll see the articles talk about "body building products" -- a wide umbrella -- but none mentioned protein powder. Just one quote from your googling: These bodybuilding products are promoted as hormone products and/or as alternatives to anabolic steroids for increasing muscle mass and strength. In other words, they are not in protein powders. Here's a challenge for you: Show me ONE. Just one. Go online and find me ONE protein powder that has steroids in it. __________ The article from the Hinustantimes says they busted a company that had steroids in the protein powder. The steroids they found were adenosine monophosphate and mephentermine sulphate which are not steroids at all but found is some pre-work drinks to stimulate the body. The writer does not know what they are talking about and is using steroids as a synonym for performance enhancing chemicals. Not the same thing. https://www.webmd.com/vitamins/ai/ingredientmono-1067/adenosine https://en.wikipedia.org/wiki/Mephentermine When you talk about steroids in bodybuilding you are talking about anabolic steroids and there is a strict method of administering them. I know because I have taken them. They are NOT used lightly and a NOT willy nilly placed in products where you can not get an exact dosage. They are contained in ampules (for injections) or tables to swallow, not powders. Again, show me just one protein powder that has steroids. I'll wait.