Any Home Bakers Here?

[jnicholes]

Good morning everyone

Good morning!

 

[ronott1]

I'm just cutting recipes in half and making smaller batches or sending stuff with igor to work more often. The boys used to eat us out of everything so this is a problem I'm not used to having!

I make the same recipes but freeze most of it.

 

[igorsMistress]

I make the same recipes but freeze most of it.

I do that as well. Cook large batches of whatever and freeze in two person meal sizes.

 

[ronott1]

I do that as well. Cook large batches of whatever and freeze in two person meal sizes.

I have this book and should use it more!

 

[rjohns39]

Well, I've gotten about 9 quarts of apple pulp and a quandary... The extra pectin naturally found in crab apples has made the pulp really thick. I'm seriously thinking I need to thin it, but it was refrigerated over night.

 

[N F C]

Well, I've gotten about 9 quarts of apple pulp and a quandary... The extra pectin naturally found in crab apples has made the pulp really thick. I'm seriously thinking I need to thin it, but it was refrigerated over night.
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Maybe once the pulp has sat at room temp for a while it will loosen up?

 

[rjohns39]

Maybe once the pulp has sat at room temp for a while it will loosen up?

I'm slowly re-heating it on low right now, but once it's up to temp if it's still this stiff, I think I'll have to thin it.

 

[igorsMistress]

I have this book and should use it more!

View attachment 1852708

Ooo, I'll check it out thanks!

 

[rjohns39]

Well, I had to thin it with 8 cups of water. Thankfully it didn't dilute the flavor. Got 21 1/2 pints out of it.

 

[N F C]

Well, I had to thin it with 8 cups of water. Thankfully it didn't dilute the flavor. Got 21 1/2 pints out of it.

Good job!