4 ms·
What did she do wrong for the 3 that did not work?
by kaybe 6y ago
What did she do wrong for the 3 that did not work?
- ww520 6y agoIt seems she's demonstrating the experiment with different temperatures and different ginger juices. There are two temperature ranges and two ginger juice types (one filtered and one unfiltered old ginger). The only success case is the one with unfiltered ginger juice at certain temperature. I'm guessing the unfiltered juice has ginger starch/fiber in it which helps the milk to crystallize at the right temperature. Crystallization requires "seeds" to serve as the nucleus to start the process. I'm guessing two essential factors are temperature and some fiber material like ginger root. Other fruits with the right kind of fiber might work too.
- mleonhard 6y agoThe article contradicts what you say here. It provides a detailed explanation of how the ingredients form a gel.
- mleonhard 6y agoI suppose the temperature of the ginger juice & milk mixture was not in the correct range for the gel to form. To make the dish reliably, I suppose one would need to make several servings, use the same volume of ginger and milk for each, and adjust the temperature of the milk to achieve the correct temperature of ginger & milk mixture. Unless you're lucky, the first one or two servings won't set. If their temperature is too low, you could try to use a microwave oven to heat them to the proper temperature.