I came across an interesting recipe in one expensive culinary magazine, decided to cook. The result did not match the description, it should be altered to get it.
I have for a long time try not to cook recipes from magazines. Even if it is a collection of recipes. Very often, there is placed the recipes simply translated from foreign sites, without having to worry about making the cooking process was favored by Russian citizens.
But recently I came across an unusual recipe and decided to cook.
Step by step recipe for cranberry jelly with tangerines
Cranberries washed and cleansed from the twigs and dirt. I add peeled tangerine slices, pour the water and put on fire. I bring to the boil and cook for 30 minutes.
Remove from the heat and knocking a blender until smooth. I strain through a sieve and put them in the refrigerator overnight.
In the morning add sugar to the liquid and set on fire. After boiling, cook about 20-30 minutes.
To check availability, I use a kitchen thermometer. Jelly is ready when it reaches a temperature of 105 ° C.
At this stage it is necessary to pour the jelly on the banks and wait until it cools down. I did so, but the next morning found that the gel is not frozen. Honestly, I'm not upset, but once again realized that to cook according to recipes from the magazines is not necessary. I had to redo it.
What did I do to fix jelly
When it became clear that the gel thickens, I poured it back into the pan and set it on fire. 2 mixed bag "zhelfiksa 2: 1," c 5 tablespoons sugar and when jelly warmed slightly, add sugar and a mixture of rain zhelfiksa.
Jelly brought to a boil and boiled for 3 minutes after boiling. To zazhelirovalos certainly added 5 grams of citric acid, stir and pour into banks. I left to cool overnight. I wonder if I can fix the "curve of the recipe from the magazine?"
- Cranberry 1 kg
- Water 1 liter
- Tangerines 6 small pieces or 3 large
- 700 grams sugar
- "Zhelfiks 2: 1" 2 bags + 5 tablespoons sugar
The next morning, checked. And my attempt to correct the recipe success. Massa grabbed and become gelatinous. I'm happy with the result, but I do not trust the recipes more of magazines fail me not for the first time.
And what do you do if the dish did not work the first time, throw out or try to modify?