SC - Jams and jellies

[LadyAletha@aol.com]

Voldai wrote:

>from the recipies i have seen, you should use confectioners (i.e. 
>powdered ) sugar for this application, it will dissolve better in the 
>eggwhites and give you a stronger bond.  also try using some sort of 
>gum resin to help strengthen it.  period product was gum tragacanth 
>but it is expensive now. i use gum tex which you can obtain at any 
>store selling cake decorating supplies (michaels) or thru mail order 
>from wiltons.

What he said!  You also might be aware of the texture of your paste.  
When you knead it, you knead it until it can stretch between your 
hands, rather like taffy.  If you try to stretch it and it snaps or 
breaks off, you should knead it more.  And, the gum tragacanth or its 
modern substitute (GumTex) is a must.

Alys Katharine

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================