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Petits Gateaux Chef Antonio Bachour
Goodmorning everyone. I have a small question. Chef Bachour uses Pectine NH. I have yellow Pectine in my kitchen. Can I substitute the Pectine NH for the yellow pectine and if so in which quantity? As always I really appreciate all your help. Many thanks and have a lovely sunday. Steve
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3 Replies
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NH pectin and yellow pectin are types of pectin with different properties and specific uses. NH pectin is a modified high-methoxyl pectin commonly used to make jellies and jams that can be reheated. On the other hand, yellow pectin is a standard high-methoxyl pectin used to make jams and jellies that do not require reheating.
If you want to substitute NH pectin with yellow pectin, you should be aware that the results may vary in terms of texture and reheating stability. There is no fixed rule for the exact amount to use, but a general guideline is to start with the same amount of yellow pectin as the NH pectin indicated in the recipe and adjust as needed based on the desired results.
I recommend conducting small tests and adjusting as necessary:
1. Start with the same amount: Use the same amount of yellow pectin as the NH pectin specified in the recipe.
2. Test and adjust: Observe the texture and consistency of the final product. If it doesn’t gel properly, you can slightly increase the amount of yellow pectin.
Keep in mind that yellow pectin may require a lower pH (more acidic) to gel properly, so you might need to adjust the acidity level by adding lemon juice or citric acid.
We hope this information is helpful.
Best regards.
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Thank you Susan for your reply. So if I understand well, I might need a bit more of the yellow pectin than the NH pectin and also might need more lemon juice working with yellow pectin than when working with the NH pectin. Once again thank you very much. Your help is greatly appreciated. Steve
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Hi Steve
You should use the same amount of NH pectin as yellow pectin, but it depends on what you are making. As I mentioned before, with yellow pectin, I sometimes need lemon juice to adjust the acid of the pectin. But before increasing the amount of yellow pectin or using lemon juice, it is advisable to do small tests and make sure that the amounts need to be modified.
Greetings.
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