u/Simjordan88

Often jam is made with pectin, a thickening substance made from fruit, specifically coming from its cell walls. You can make your own from apple peels and citrus membranes, but USUALLY one would buy it powdered.😊 

Because we are in this rabbit hole, lets finish it; There are two types of pectin: high methoxyl and low methoxy. High methoxyl needs acid and sugar to form a gel, so if you make a jam with HMP, it will be higher in sugar. Low methoxyl is good for low sugar recipes, and uses calcium instead of sugar to form its gel. There are more pectin details, but let’s stop while we can still get out of the rabbit hole!

Anyway, if you don’t mind a less gel-like jam, then making it without pectin does the trick just fine 👌👌👩‍🍳

Thanks for participating today! /u/CrazyNefariousness85, u/Rough_Back_1607, /u/need_more_coffee_plz, and u/lizlemon921 🫵👩‍🍳🧙‍♂️

Until tomorrow, sticky out.

Good luck today everybody! 🫵🧑‍🍳🧙‍♂️

If you know what is happening here, then riddle me this - what is the thing from plant cell walls that is often used?

I'm looking forward to your thoughts and to sharing the recipe tonight 🥳😊 Until then, sticky out.

So this is an apple crisp…to my understanding anyway! So here’s what I consider the truth - a crumble has a streusel topping (flour, butter and sugar); a crisp is a crumble with oats; and a cobbler has sweet pie dough in patches on top. What do you think? 🤔🫵

Also, a name is just a name and if it’s delicious and has an apple filling, let’s just agree to settle our differences with a side of ice cream!😊😊😊

Today was a good one for providing your thoughts! Thanks for participating u/Bhamrentalhelp, u/dalpaengi18, u/Rough_Back_1607, u/TheDarbiter, u/clickerscoopah, u/mclarkmadison, /u/need_more_coffee_plz, u/lizlemon921 and particularly for the early start u/mackass17!.

Until tomorrow, sticky out.

Good luck today everyone! 🫵👩‍🍳🧙‍♂️

For today's GTM, if you know what it is, how is it different from the other things "C" dishes that are very similar?

I am looking forward to your thoughts!🥳 Recipe to come tonight.😊 Until then, sticky out.

So I had to learn how to do this because I couldn't find candied fruit peels for my eccles cakes 😱. I will share those in the future.😋

Thanks for participating today /u/need_more_coffee_plz and u/Bhamrentalhelp! And especially excellent thoroughness u/Rough_Back_1607 👌👌

Also, yuzu tea sounds beautiful /u/need_more_coffee_plz  and I can't wait to find out more about that. If you have a recipe I would love for you to share it 😊😊🙏

Until tomorrow, sticky out.

For your refernce, The stages of sugar temperatures are:

100°C / 212°F - Water boils
103–105°C / 217–221°F - Thread stage
112–116°C / 234–241°F - Soft ball stage
118–120°C / 244–248°F - Firm ball stage
121–130°C / 250–266°F - Hard ball stage
132–143°C / 270–289°F - Soft crack stage
149–154°C / 300–310°F - Hard crack stage
160–177°C / 320–350°F - Caramel stage
177°C+ / 350°F+ - Burnt sugar stage

Good luck today everybody! 🫵🧙‍♂️👩‍🍳

And if you know what we are doing here, what temperature do you think we're going to bring this up to?🤔🧐 I'm looking forward to your responses! Until tonight! Sticky out.

So classic pudding requires heating, tempering, thickening and flavouring steps with cream, egg yolk, cornstarch and flavouring. Don’t get me wrong, it is a delicious result and a soothing process, BUT for something much quicker, this treat does the trick. 😊👌

Thanks for the inspiration last week u/lizlemon921 ! And to u/Bhamrentalhelp, u/robotcoup and  /u/need_more_coffee_plz for your answers!

Also I do have to say swollen chias do not sound like a good thing, but it is one of my favourite sticky notes to write recently. 🤣😊😊

Anyway, I’m looking forward to more sweet days this week. Until tomorrow! Sticky out.

Happy Monday morning everybody, and good luck with today's GTM you 👩‍🍳🧙‍♂️!

I decided to have this week's ingredients be things other than flour, water and yeast 😆 So hopefully it is a more reasonable week. Thanks for the great suggestions last week (maybe including this one u/lizlemon921 🧐) 😊🙏🙏

Recipe to come tonight! Until then, sticky out.

And that's a wrap for the week of edible bowls! Another quick post today not to cut into family time. Until tomorrow everyone! Sticky out 😊😊😊

Good luck again today 🧑‍🍳🧙‍♂️!! The only thing that separates today’s recipe is that it appears to be oilier 🤔🤔

Last one for this week’s bowl theme! It was fun for me, but I realize that GTM will be more intriguing with different ingredients. Anyway, looking forward to your thoughts for today 🥳🥳. I again won’t be around during the day, but will check back in tonight with the recipe. 😊😊

Happy Sunday everyone and Happy Mother’s Day! Sticky out.

Just a quick check- in/recipe today as I'm spending the weekend with my mom, but didn't want to leave you hanging if you were curious 😊

Until tomorrow folks! Sticky out.

Good luck today 🧑‍🍳🧙‍♂️!! If the theme for the week hasn't…bowled you over yet, hopefully today will! 🤔🧐😊

I am looking forward to your thoughts 🥳🥳. I won’t be around during the day, but will check back in tonight with the recipe. 😊😊

Until tonight then...sticky out!

So glad to see the turnout of bakers today, using flax seed egg replacement! That was a fantastic suggestion. Also, /u/lizlemon921 and u/Rough_Back_1607, thanks for being early risers and contributors willing to start your brains early with me 😊😊🙏

Have a great evening everyone! Until tomorrow, sticky out.

Good luck today everyone! 👩‍🍳🧙‍♂️ I so look forward to your answers! 🥳🥳

Recipe to come tonight. Until then, sticky out.

Today's greatest challenge was guessing the ingredients! I love the possibilities that you came up with. Excellent pivot u/what_the_duck_chuck, and very nice explanation of the process u/Rosemarried and to u/robotcoup and u/Rough_back_1607 for the tahini breads that make us all want to get baking!

The process I was looking for is fermentation. In sourdough starter, there are both yeast and bacteria. The lactic acid bacteria produce lactic acid which gives the unique sour flavour to the bread. In these sourdough-ish bowls, I don't let the bread proof/ferment for a long time as in true sourdough, but the starter that I've been keeping alive for months and months already packs a flavour punch! 💪💪🦠

Anyway, thanks for participating everyone, and I look forward more of it tomorrow 😊

I want to let you know that I am working on making a small website for the guess the mise game to make it a bit better - including the option to see the ingredients. I think that would have been nice today 🤦

Until tomorrow. Sticky out.

This is another mise with few ingredients, BUT I know you are going to come up with some great ideas.👩‍🍳🧙‍♂️ We are still sticking with the theme from the past few days if that helps.🧐

Also, if you know what this is, WHAT process is it that gives it the unique flavour?

Alright everybody, I am looking forward to your thoughts 🥳🥳 Recipe to come tonight! Until then, sticky out.