Well... I've had my first attempt at making turkish delight. I used a gelatine based recipe since that's what was lying around. What I learned was:
1. Gelatine in sachets means that you can't control the amount. I think I had slightly too little as it didn't really set enough.
2. With that much sugar in it, the gelatine doesn't seem to be forming jelly as such. It still has that gooey consistency (a little too gooey this time around), so if I want to use gelatine it doesn't ruin the texture.
3. I added around 50mL to a recipe that required only a teaspoon. I can pretty much only taste the lemon juice. It's nice but I wasn't looking for lemon delight. Clearly "the juice of one lemon" means a crappy lemon with very little juice. It's quite strong in lemon taste.
I've now obtained some Cream of Tartar (I'm not going to make that from scratch!) and I've added another batch of petals to the remaining rosewater. After it soaks I'm just bottling it because I'm out of roses.
Subscribe to:
Post Comments (Atom)
8 comments:
My one and only attempt at Turkish Delight resulted in about 5 billion litres of sugary, rosewater flavoured goo. It was good to eat frozen though.
Keep on perservering but perhaps with commercial rosewater or is that not the point of the experiment?
I think I remember that goo. that, or someone else made something similar :)
(and I have a feeling that's not the point of the experiment)
However, there are two stages to this experiment - rosewater creation and turkish delight creation. Seperating out the two stages and perfecting them in isolation might not be a bad thing to do. If Snerg uses commercial rose water for one batch of turkish delight, then he something on which to based the success of future homemade rosewater batches.
I'm sure I've got a recipe or two floating around here if you need any more to work with.... after a while they tend to look the same.
It is indeed a 2-stage experiment, but I'm an all or nothing kind of guy, so I'm going for gold with this one. Tonight I'm squeezing out the remaining petals and see what sort of strength rosewater I have. I may attempt some more Turkish delight depending on the mood I'm in. I also need to find a more accurate measure than "the juice from one lemon" as that seems to be a lot, and very lemon dependant. I'll have a look around for other recipes but yeah they are all (so far anyway) kind of similar.
btw, I love the title of this post :)
With you there, speedy - So Mr Snerg, I'm guessing if it doesn't work out, you'll just have to buy a pig?! (Will one of the guineapigs do...I don't want to think about that too much)
Sorry, I've had a long week, and it's only tuesday night
I really have to upload that boy band photo of you I am slack.
On another note, I found a heap of 18th century recipes this weekend that include rosewater. So I kept thinking, Oooo!1 I should scan these and send them to Mr Snerg!
Of course, I didn't. Cause I am slack. I shall endeavour to do so tonight.
Wow! Cool! Rosewater recipes would be great :-)
Post a Comment