Thicking question

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Joined Jul 4, 2011
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
 
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Joined Jan 3, 2005
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.
 
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Joined May 29, 2011
If you are going to use  Xanthan gum test it first... and use VERY little to start.
 
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Joined Apr 3, 2010
Guava Gum, Modified corn starch, Modified Pectin ,Instant  Tapioca starch, Regular corn starch
 
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