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Food Ingredients and Cooking/Baking Things to Buy in Madrid
What makes an authentic paella?
Does a paella have to be cooked in a special pan? (There is one, but I can't remember the name of it at the moment.)
How varied are paellas compared to risotto?
What kind of image is conjured up for you when you think about or hear about paella?
For me, there is paella valenciana (the traditional kind incorporating chicken, pork, shellfish and vegetables) and a vegetarian paella. I have made recipes which were a blurring of lines between paella and risotto. What are your favorite kinds and recipes?
Spanish jam recipe didn't gel. Suggestions?
I tried a recipe out of The good cook, James and Jellies over the weekend. It is a bitter orange, lemon and watermelon Jam. Actually its more like a marmalade. The recipe went together easily, but a curious thing happened while I was cooking it. The recipe said to add 3 cups of sugar for each 4 cups of fruit and simmer slowly for 1 hour. I did that but at the end of the hour, the consistency still seemed thin. My first though was to reduce it further. I pulled some out of the pot to taste and continued to reduce. I never did get to a really jelled consistency, however the taste started to change, it lost the fresh watermelon flavor and took on almost a "tea taste" like the sugars in the watermelon had carmelized. It doesnt taste bad but should I have taken another approach? I'm not familiar enough with sure gel to use it if its not called for in a recipe.
Any help would be appreciated. Its a beautiful jam, I would just like to maintain the fresh watermelon taste and have it thicker.
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