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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.
Hola egulleters! Those of you who know me know that I like to turn my hand at Charcuterie now and then. Nothing is more satisfying than breaking down a whole pig and turning it into delicious cured meats and sausages. I'm quite happy making a wide range of products but there's one thing that I just can't get right. Fresh Spanish cooking chorizo, in particular I want to try and recreate this wonderful stuff from Brindisa http://www.brindisa.com/store/fresh-chorizo-and-morcilla/all-fresh-chorizo-and-morcilla/brindisa-chorizo-picante/
They're wonderfully red, juicy and packed with deep pimenton flavour. Now when I make them I can get the flavour right but the texture is all wrong, very mealy, not at all juicy and the colour loses it's vibrancy too easily. What's the secret to them I wonder? Some kind of additive and/or food colouring?
My recipe sees me mincing 2.3 kg fatty pork shoulder through a fine die, mixing with 80g pimenton, 50g salt, 30g sugar, 35g fresh garlic and stuffing into sheep casings. Here's a photo of them:
I rest them overnight in the fridge before cooking with them. Maybe I should be putting some curing salt in there and hanging them for a couple of days? Does anyone have any experience making this kind of juicy fresh Spanish chorizo or even chistorra?
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