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Thicking question

post #1 of 5
Thread Starter 
Sooooo the place I work at we have to bouche using tart shells at least four times a week for lunchtime. Say I'm doing a roasted red pepper filling for the tart shell..What would be a good thicking agent other than gelatin?

Goodday
Chris
post #2 of 5

How about setting the filling with egg?  Or if you don't want to cook it further you could use Xanthan gum to bind some of the excess liquid.

post #3 of 5

If you are going to use  Xanthan gum test it first... and use VERY little to start.

post #4 of 5

Arrowroot

post #5 of 5

Guava Gum, Modified corn starch, Modified Pectin ,Instant  Tapioca starch, Regular corn starch

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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