M @ rtochka
Ludmila, I once cooked according to Khlebnikova:





Quote: lappl1
I began to experiment. Now everything about everything takes about 12 hours (from picking apples to putting the marmalade for storage)
and on page 2 the girls shared their best practices
Kurbat
M @ rtochka, Dash, I read the topic, of course. And not only this one. and I saw Khlebnikov, and many more videos on YouTube. I make marmalade and marshmallow. But I can’t cope with plastic marmalade (which is without agar and gelatin) - I’ve tried it in every way .. Doesn’t dry, dog, or dries up in marshmallow.
Of course, I have a suspicion that these are apples I have so little pectin ... They are summer, very, very sweet, already cloying ... There is not enough juice at all, the puree immediately turns out to be thick, it boils down quickly. But ... It doesn't dry through .. Or it dries up "into the bone" ... I thought, maybe I'm still mowing somewhere?
Or add -pectin without options? Damn, in our village there is no, what to think of something?
M @ rtochka
Somewhere to order
Have you ever tried to cook apple cheese?
OgneLo
Quote: Kurbat
these are the apples I have - little pectin
Yes exactly.
Here only use the pectin-containing component, including those prepared ahead of time.

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