Thicking question

Discussion in 'Food & Cooking' started by remixedfood, Jul 4, 2011.

  1. remixedfood

    remixedfood

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    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
     
  2. jellly

    jellly

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    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.
     
  3. rgm2

    rgm2

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

    auzzi

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    Arrowroot
     
  5. chefedb

    chefedb

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