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Judy Keegan ha publicado una actualización
hace meses (editado)
Ayer me dio por hacer turrón. Seguí la receta al pie de la letra, llevando la mezcla de miel y azúcar a la temperatura indicada en la receta.
Estoy un poco decepcionada porque el turrón está muy blando. Lo he dejado 24 horas para ver si se endurecía como se indica pero no ha sido así. Lo único que se me ocurre que ha fallado es la temperatura de la mezcla de azúcar, quizás 120C no es lo suficientemente caliente. Quizás la próxima vez intente subirla entre 130 y 140C y a ver qué tal.
El sabor sigue siendo agradable aunque esté pegajoso y blando.
I had to go yesterday, at making some nougat. I followed the recipe, to the letter, bringing the honey and sugar mixture to the temperature stated in the recipe.
I am a little dissapointed because the nougat is really soft. I have left it for 24 hours to see if it firmed up as stated but it hasn’t. The only thing i can think of what went wrong is the temperature of the sugar mix, maybe 120C is not hot enough. Maybe next time I will try to get it up between 130 and 140C and see how that goes.
Still tastes nice even if it is stucky and soft.
Traducido del inglés
Lana Mihajlović yMercedes Minaya Palacios3 Comentarios-
After trying the nougat I am even more disappointed that it hasn’t set a bit firmer.
The taste is delightful but what I found the best is the mouthfeel. You can feel that the mixture has a whipped quality within and is so smooth and silky.
This certainly won’t beat me, i have the ingredients for another batch. Watch this space!
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Level:
Executive Chef
Lo importante es intentarlo, seguro que el sabor está buenísimo
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Level:
Sous Chef
Nougat can be so tricky… even a few degrees make a huge difference. But this looks beautiful, and I’m sure it tastes amazing!
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