[dhemberg]

Hi Chefs;

I'm working my way through the Raspberry Transparency recipe, and ran into some troubles which I believe I've pinpointed to the use of the wrong type of pectin (I used yellow pectin). I'm going to re-try with NH pectin, but in effort to try to understand why the yellow pectin didn't work:

--Would you be able to clarify the difference between "HM", "LM", "NH", and "Yellow" pectin, just so I can be crystal clear in my understanding of them? The Wikipedia entry is a bit dense to read through, and piecing together various comments from misc. internet searches seems questionable in terms of reliability.

--I understand pectin, like so many other hydrocolloids, to be a gelling/thickening agent. When developing the Raspberry dish, how did you know what hydrocolloid(s) to use, and in what quantities? Was there trial and error involved? An educated guess?

I'd like to understand this past just following the recipe.

Thank you!
--a

[porsche01]

I don't know if you found this site but for the basic info on Pectins it seems to cover a lot. Give it a try. I hope it helps.

http://www.ippa.info..._for_pectin.htm