A wonderful exhibition of your culinary skills! But I would really like to know why it was that every time I tried to make this recipe, it came out as a thick, incredibly sticky gum, almost like GLUE. I could not enjoy eating it.
I had the same issue with most recipes I found on the internet. It actually took me years of experimenting until I got it right! You have to very gently cook it again after adding the egg whites- and keep cooking it until it snaps when cooled. Most recipes just have you add the egg whites and stop there- that leads to a soggy, taffy-like mess. You need to harden it up again after adding all of that moisture! I hope that helps!
I always link to the recipes in the descriptions of my videos. In this case, you can find it here: thethingswellmake.com/turron-de-alicante-recipe-spanish-hard-almond-nougat/
No lo hablo porque escribo todo en inglés y en español y así tendría que hacer varios vídeos. Lo mejor es ir al blog dónde escribo todo el proceso con todos esos detallitos . Estos vídeos realmente sólo sirven para poder ver el proceso que describo en el blog.
The white chocolate would likely burn unless you tried adding it at the end, but I'm still not sure it would incorporate well. If you love white chocolate, I think drizzling melted white chocolate over it would be a better idea.
@@Thethingswellmake thx for the tip! A friend once did turron for his spanish class and they were so good i wanted to make them too. But i remember that he used melted chocolate for it and oblates. Kinda like a lasagna in thin layers.
I am sure this is a great recipe, but you need to narrate the steps. Oh, all those steps. Way too complicated. I love turron but not that much. Thanks for sharing though!
TURRON!
turrón?
turrón!
TURRÓN!
TURRON!!
Pregunta: Este dulce es egipcio y del antiguo Egipto. Se hacía durante las fiestas y se sigue haciendo. ¡¿Cómo llegó a España?!
وصل عن طريق الافتتاح الاسلامي وعيشهم في ذاك البلاد لتقريب ال ٨٠٠ عام
A wonderful exhibition of your culinary skills! But I would really like to know why it was that every time I tried to make this recipe, it came out as a thick, incredibly sticky gum, almost like GLUE. I could not enjoy eating it.
I had the same issue with most recipes I found on the internet. It actually took me years of experimenting until I got it right!
You have to very gently cook it again after adding the egg whites- and keep cooking it until it snaps when cooled. Most recipes just have you add the egg whites and stop there- that leads to a soggy, taffy-like mess. You need to harden it up again after adding all of that moisture!
I hope that helps!
😫 Por favor dime si hay remedio para salvar el turrón se me salió chicloso😭 Habrá alguna manera de remediarlo?
Where is the recipe for this please
I always link to the recipes in the descriptions of my videos. In this case, you can find it here: thethingswellmake.com/turron-de-alicante-recipe-spanish-hard-almond-nougat/
parece facil .Pero???
Por favor, hablen la receta, a veces hay detallitos que solo de entienden hablando, gracias 😎👍
No lo hablo porque escribo todo en inglés y en español y así tendría que hacer varios vídeos. Lo mejor es ir al blog dónde escribo todo el proceso con todos esos detallitos . Estos vídeos realmente sólo sirven para poder ver el proceso que describo en el blog.
TURRÔN!?!
TURRON?!?
*Turron dance*
What if i replace 100g of the sugar with white chocolate lmao. (I will do this)
The white chocolate would likely burn unless you tried adding it at the end, but I'm still not sure it would incorporate well. If you love white chocolate, I think drizzling melted white chocolate over it would be a better idea.
@@Thethingswellmake thx for the tip! A friend once did turron for his spanish class and they were so good i wanted to make them too. But i remember that he used melted chocolate for it and oblates. Kinda like a lasagna in thin layers.
I am sure this is a great recipe, but you need to narrate the steps. Oh, all those steps. Way too complicated. I love turron but not that much. Thanks for sharing though!