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Apricot glaze question

post #1 of 10
Thread Starter 

I'm making an apricot glaze for my usual apple tarte. 

1/2 C apricot nectar

1 tsp gelatin

 

My question is this: will adding Grand Marnier to the mixture and evaporating the alcohol affect the gelatinization???

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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post #2 of 10

Wouldn't it be simpler to use a few tbsp of good apricot jam, heat it with one tbsp. of water and a dash of Grand-Marnier and use that?

post #3 of 10
Thread Starter 
Quote:
Originally Posted by ChrisBelgium View Post
 

Wouldn't it be simpler to use a few tbsp of good apricot jam, heat it with one tbsp. of water and a dash of Grand-Marnier and use that?


Been there done that and for some reason the jam mixture fails to jellify.  I've succeeded using nectar.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #4 of 10
Quote:
Originally Posted by kokopuffs View Post
 

I'm making an apricot glaze for my usual apple tarte. 

1/2 C apricot nectar

1 tsp gelatin

 

My question is this: will adding Grand Marnier to the mixture and evaporating the alcohol affect the gelatinization???

If you add the grand marnier to the mixture and then burn off the alcohol, the gelatinization will basically be killed. You can burn the alcohol off first and then add the grand marnier to the mixture and it won't affect the process. However, I am curious as to why gelatin at all. If you bring the nectar up to a boil and reduce it , I would imagine that it will thicken up nicely all on it's own.

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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 10
Thread Starter 
Quote:
Originally Posted by cheflayne View Post
 

If you add the grand marnier to the mixture and then burn off the alcohol, the gelatinization will basically be killed. You can burn the alcohol off first and then add the grand marnier to the mixture and it won't affect the process. However, I am curious as to why gelatin at all. If you bring the nectar up to a boil and reduce it , I would imagine that it will thicken up nicely all on it's own.


Checkout the result here

And I think you meant "...burn off the alcohol first and then add the gelatin..."  :smiles:

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #6 of 10
Quote:
Originally Posted by kokopuffs View Post
 


And I think you meant "...burn off the alcohol first and then add the gelatin..."  :smiles:

 

I thought that was what I said. At any rate, you can burn the alcohol off of the Grand Marnier, then add it to your apricot  nectar and gelatin mixture and it won't affect the gelatinization process.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #7 of 10
Thread Starter 

Okay so alcohol kills gelatinization.  Where would this fact be found and explained as I'm curious to learn more.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #8 of 10
Thread Starter 
Quote:
Originally Posted by cheflayne View Post
 

 

I thought that was what I said. At any rate, you can burn the alcohol off of the Grand Marnier, then add it to your apricot  nectar and gelatin mixture and it won't affect the gelatinization process.

Okay so alcohol kills gelatinization.  Here's some interesting information:

http://realworldpastrychef.wordpress.com/12-2/

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #9 of 10
Quote:
Originally Posted by kokopuffs View Post
 

Okay so alcohol kills gelatinization.

No actually boiling is what kills gelatinization, which is why you can't burn off the alcohol after adding it to your mixture with gelatin in it. As far as I know alcohol has no effect on gelatin. In fact, I have no first hand experience, but have heard rumours of a variety of popular concoctions that fall under the umbrella of "jello shots".

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #10 of 10
Thread Starter 

Alcohol boils off at a temperature much lower than 212F, the boiling pt of water.  But yes, heat will kill the gelatinization.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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