Apricot glaze question

Discussion in 'Recipes' started by kokopuffs, Dec 21, 2013.

  1. kokopuffs

    kokopuffs

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    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???
     
  2. chrisbelgium

    chrisbelgium

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    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?
     
  3. kokopuffs

    kokopuffs

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    Been there done that and for some reason the jam mixture fails to jellify.  I've succeeded using nectar.
     
    Last edited: Dec 22, 2013
  4. cheflayne

    cheflayne

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    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.
     
  5. kokopuffs

    kokopuffs

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    Checkout the result here

    And I think you meant "...burn off the alcohol first and then add the gelatin..."  /img/vbsmilies/smilies/smiles.gif
     
  6. cheflayne

    cheflayne

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    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.
     
  7. kokopuffs

    kokopuffs

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

    kokopuffs

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

    http://realworldpastrychef.wordpress.com/12-2/
     
    Last edited: Dec 22, 2013
  9. cheflayne

    cheflayne

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    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".
     
  10. kokopuffs

    kokopuffs

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