That one isn't completely ripe; ripe ones are yellow and extremely fragrant. In Turkey at least, the slightly green ones are used more for making jam etc. There is a variety there called "ekmek" that is commonly eaten raw; it's really fragrant, sort of like eating a juicy rose. Still, as you eat the fresh one your mouth will start feeling a little bit "attacked." The antidote is to suck on a seed; the pectin will make your mouth feel smooth again. For about a minute. if you ever get to an Armenian market, ask about their own version of the quince paste. It's packed with bay leaves for aroma, and usually eaten together with walnuts. If you ever find yourself in Turkey in the fall, of the nicest ways to eat quince is braised or baked in a sugar syrup made from a brilliant red sugar that has a light cinnamon flavor. They also add a couple of cloves to the syrup. The cooled quinces are then eaten with clotted cream with a dusting of finely crushed green pistachio. It's delicious and also beautiful to look at.
I grew up with a quince tree out the back. My mum would make poached quinces and preserve them like bottled peaches and apricot. Poached quince was my favourite though and exactly like you described. A couple cinnamon sticks, a few whole cloves and sugared water poaching. Sooooo good.
As a kid , living in Eastern Europe , I lived close to many quince trees. I just now discovered that there are varieties that you can't eat... Well , at least when I picked them out as a kid , I tended to go for the ripest ones , which were still a bit "woody" but delicious!
The intro to these videos are like the beginning of 70s movies that used to play at 4 AM on the local broadcast station when I was a teenager in the early 90s.
So from what I gathered, somebody replied to a 3 year old comment, and then somebody else replied, pointing this out, but then had a stroke and died, so awsomiihill did crack.
The lemon juice "lightens" the colour and enhances that distinctive "bite" of quince. That one you used seemed a little green. Ripening on the bush, it will pink up. When we made it, it came out clearer and pinkish in color. You made "applebutter". That's good too, but you passed up the essence that makes quince jelly "quince". It's like rose hips. Most people just over process them and lose the rose essence. They're still good. You could just have had better. This is why we have country fairs, so people learned agricultural, and what good (great and greatest) things you can make. The stores have ruined even the presentation of the raw products. Go find a quince bush, and try the old timers recipe. You will go insane, if your a foodie. Try the watermelon slaw! Or the candied watermelon rind cooked with star anise! It's cheap, plentiful, and so delicious! Family food, but gourmet. I also forgot to mention, quince was one of the ingredients we used in mincemeat, too. That's when we would wait till they were ripe before me made jelly. After jelly was made, mincemeat was next (late fall canning). Applebutter and apple jelly were fall canning products. But depending on the year, they keep into the winter. Quince was the timekeeper for itself and mincemeat production.
In northern Spain, traditionaly the quince jam (membrillo) is served with wallnuts and mature or smoked cheese as a dessert. Fun fact: Quince means 15 in spanish
My Grandfather (may he rest im Peace) had a Quincebush outside his House. We used make Quincejam out of them in the Autumn. If you do eat them raw they are tart and fresh. I love the Fragrance they exude when ripe. Sort of fruity, floral and fresh. Love Quinces! They make good eating all around! 🙂👍💛
The Guava paste, if you put a good size piece in the microwave for 10 seconds, it'll become spreadable. Put it with cream cheese on Thomas's Knooks and Crannies Bagels and it's divine! The Knooks and Crannies Bagels are light and fluffy and easy to eat.
After so many years I am only seeing this video now! There are so many things you can do with quince! It is a wonderfull fruit which is being used way too little. We in South Africa love it. As we speak during this lockdown we are distilling some fermented quince from my garden. Tastes beautiful! Love your channel!
The danger with teflon is the toxic gases it puts out if you get it too hot. But my guess would be that small flakes of it in your food should be pretty safe. I belive it's chemically inert / non-reactive. So it should just go through your system, and come out exactly the same way as it went it. Your body shouldn't be able to extract anything from it. But could be that the PTFE coating has broken down to some other substences due to the same thing that made it flake off, I don't know. But my best guess is worrying about flakes getting into your food is probably not something you need to worry about. But the gases the coating can put out at high tempture certainly is.. Which actually is in the tempeture range that many reach without knowing it while cooking, or typically heating up the pan before you start cooking with the pan. Chances are if you aren't activley thinking about avoiding cooking at high tempetures with your teflon/PTFE coated non-stick pans, its very likely you reach unsafe temptures pretty often. Something I would keep an eye on with a flaking non-stick pan, is the exposed metal. Its somewhat common for those pans to use reactive metals, I think sometimes directly under the coating, like aluminum, copper, etc since they transfer heat extremly well and the pans are going to have a coating anyway. If the pan has big areas of exposed metal, that isn't great. Especially if you cook acidic foods in it for a long time. Eating a lot of that food in a short amount of time, I would guess is a bad idea.
My quince made small yellow apple-like fruit.Too hard to bite into but fruity.They perfumed the whole house after sitting a while and made amazing jelly.
In Chile it is a typical thing to bring to school. Since it is hard and bitter, you do this: The day before school you smash the surface of the membrillo against a hard surface. when all the surface is softened (it will get a bit brown) you cover with SALT and you keep that together by wrapping the membrillo with a paper towel. Enjoy the day after during lunch break ;)
@@sharoncourt75 it can definitively eaten raw anytime, but i don't know if you just leave it outside like that will work. You can cook it and make some delicious sweet deserts w it as well.
In my origin country Uruguay, people eat a lot of dulce de membrillo! And it's like a typical dessert eating it with cheese, it's called Martin Fierro, I don't know why but it's mostly made with colonia cheese
I don't think that particular quince is entirely ripe, my dude. The quinces I know (from the Balkans) are a lovely golden yellow when ripe. They're still hard, and astringent to eat raw, but the scent and flavour are beautifully floral, so some people (myself included) like to eat them raw anyway. Oven baked in aluminium foil for a couple hours (whole, like bake potatoes), until they turn pinkish and mushy and release juice which condenses into syrup, they're utterly delicious. Some people complicate things with sugar and spices such as cloves and cinnamon, but in my opinion, quinces need nothing but heat. Baked, they're sweet and creamy and have a complex flavour profile, and they're perfect as they are. They would pair deliciously with nuts and cheese if you wanted to class it up a bit, though.
Hello Jared, Eastern Europeans make "quince cheese, or as Magyars say it birsalama sajt" pretty fancy. I get the fruit sometimes from Chile, or California harvest, and make it for my family. Just look the pictures of the Magyar words, and you are in a treat. They also add walnuts into it. The interesting part,they do mature it, though they not press it. It is a winter condiment and restores vitamins, if it is cooked on a low temp for a long time. I remember, folks made it in an iron pot, because it would gain some iron, but then it would get black color, I prefer the slow cooker.
My grandma's recipe called for putting the seeds in like a tea bag, and having it sit in the pot for most of the cooking, it is loaded with pectin, I made several kgs with the seeds of 5 fruit, and the little bag they're in still releases some kind of gel when you squeeze it. There are other species of quince which oddly are in different genus but the fruit is practically the same, just with different shape. I found some chinese quince and it functions the same as the regular but it's about 3 times bigger
That's not from the Quince tree or bush whatever in my mother's backyard! It was like taking a bite of a stick of deodorant and sucked all of the moisture out of your mouth. It made good Jam though. I made the jam not my mother I was a little girl making Jam 6 years old. :-)
Out of curiosity I gave in to the temptation of looking for this video, just to see if he tested this one, I not only found the video right away (kudos for the consistency of naming btw.) but I was not disapointed. In northern Germany the knowledge of this fruit seems to slowly die out among younger generations, but it's nice to see it preserved and not just in old cooking books.
Quince cheese is really popular in Argentina! We had it all the time, and you'd eat it with a soft cheese whose name I forgot.. (and it's pronnounced dulce de membreezho!)
When combined with cheese is eaten as a dessert: Postre Vigilante. The cheese is usually a semi-hard one (queso Mar del Plata) or, alternatively, a fresh one (queso fresco)
I recently made quince jam for the first time. It was delicious, turned pink when it was done cooking. It tastes like pear with a slight floral rose flavor.
A lot of quince varieties are Russian like 'Pineapple and are very fragrant'. I have grown quince. It's a gorgeous tree with gray bark. The ripe yellow quinces hang off the branches after the leaves fall. If you don't want to use the fruit it is good for batting practice. :) The fruit is the size of a softball and really dense. Quince cheese is pretty tasty.
You made your life unnecessarily complicated. The process of making quince cheese (marmelada in Portuguese) is much simpler. Wash, cut in quarters, core it like an apple, chop in pieces, cover with sugar and simmer gently till it becomes thick and caramel colour. Put in bowls (or Tupperwares) and wait for it to cool and solidify. A thin slice of that and another of mature cheddar cheese in a sandwich are delicious. Bon appétit
Jared Rydelek The consistence depends on how long you allow the jam to cook and evaporate. You can leave it soft and spreadable like a normal jam or pursue the time of cooking. Anyway, it's very healthy if you don't over sugar it
My mum used to steam juice them and made jellied jam (without pieces) with it. The ‘leftovers’ went through a strainer and we baked with a lot of sugar and rolled in sugar afterwards to make ‘Quittenbrot’ which means quince bread. I never knew you could eat it raw when I was younger I also still have scars from the blisters I got from cutting them up. 😂
That music is so fitting to this fruit. My goodness I dont want to ever listen to it again so ill be brief. LOL. First the tree that grows these is amazing strong and bendable to carry the weight of a full harvest. I have roped, wired and pulled with a truck many trees to straighten back up after harvest for the "Momma Unit" only because of love for her and her Quince Jelly. She has made MANY batches of Quince jelly. Its a process for sure starting with removing the hair from outside the fruit with shower gloves you buy on Amazon. You cant eat them like other fruits but the juice is amazing and well worth the work.
I am from the deep south in the States, and our Quince looks only slightly different from the outside, but the inside isn't like what you showed with yours. Ours is somewhat dry, and it's much tougher to cut up than yours. I do like mine sliced as thin as possible, and then placed in a ziplock bag with salt. It makes the best snack. The older I get the less salt I know I should be eating, but if I get ahold of a quince, I can't help myself.
Thanks for inspiring me to broaden my fruitscape. Waiting on a delivery of Mysore bananas. PS cool Duck Stab! Shirt... Residents are my favorite art collective
Brother I would happily buy you a food dehydrator if you need or just want one. My sons and I (my wife too but as an ecologist, she rarely has time to watch with us) super enjoy watching your videos over and over. I put it on and watch while preparing dinner as I enjoy cooking and all culinary expeditions. I wish good health, happiness and all the best to you and your family and friends!!
I eat these on a yearly basis, when its its season. It is slightly astringent, and has a small, lemony flavor, slightly sour as well. There are varieties with stronger taste, sweeter flesh, or just...neutral ones...
I often hear they are not really edible raw (and when I was a kid I was told they are not edible at all), but I like them too and buy them when I see them. Unfortunately they are quite rare where I live.
i haven't yet met a quince that was bad raw, but i have only had a couple kinds. pineapple quince and orange quince trees are becoming popular at nurseries. the fruit gets SUPER fragrant if you leave it sitting at room temp for weeks in your house.
Hey, thanks for this, I have usually just made quince jelly with mine, but will definitely try this recipe! Thanks for sharing :) Love the fruit videos!
My dad makes a spirit from this fruit. Its quite common in serbia, though not the most common fruit spirit. We also make the quince cheese, its great to slice a piece of quince cheese and then put a slice of manchego cheese on top. Great combination. You can also let the quince cheese ripen, this creates a more complex flavour darker color and different texture. At a certain point the sugars in it crystalize and the overall quality goes down, but thats after longet then a year iirc.
Thanks for the video. Quince does taste very nice on its own as you have found out in the video, as long as it is ripe enough and thinly sliced. For quince cheese: if you add a few drops of lemon juice when cooking it will turn a magnificent ruby red colour! Lastly, what is the music at the beginning of the video please? Thank you for the wonderful, informative and entertaining videos!
I used to make Quince cheese 'Sir od dunja' in Croatia. I would put cook quince with sugar, cook just like dense marmalade, sieve, ad peeled and cut almonds and put in little molds. It is delicious dessert. Must be dry and could be cut in pieces.
In Portugal we eat the "marmelada" (the quince cheese) with cheese and we call it "Romeu e Julieta" (Romeo and Juliet) because they both are from totally different worlds but yet they are great together. There is also a Brasilean version of this iberian recipe called "goiabada" and its made of pink guavas. :)
Actually found a stunted quince tree with fruit growing in partial shade next to a friend’s house in Stamford, Connecticut. A previous owner must have planted it. He’d had no idea what it was, and I recognized it only by the distinctive fruit...
Quince is a good side dish to wild game foods like venison. The bar of guava you showed reminds me of WW2 axis rations that replaced the WW1 bacon rations.
in argentina we eat a lot of dulce de membrillo. that one is green, its supposed to be yellow. you can boil it and eat it just like that, but if after boiling u get rid of the water, add a bit of sugar and cook it for a couple min its already amazing. The sweet we eat it with fresh cheese or in cookies we call ''pepas'' or a pie called ''pastafrola'', also made with sweet potatoe sweet (dulce de batata) sometimes.
I've been seeing quinces in my grocery store lately so I bought one (for 3 dollars). I ate a slice and I would say, it tastes like a green apple but way drier. There's some flavor into it but most of it is trying to steal moisture from your mouth. I would not eat it raw again, doesn't taste toxic but I don't have anything to gain from eating it raw
In Germany the usual is quince jelly. Quite popular (nothing in comparison with strawberry and such). Juice and sirup is not hard to find either. Some people use it to make liquor. I had some awesome cheesecake containing slightly cooked quince pieces last year.
Here in Arteaga, Coahuila, Mexico, are very common, we prepare the "ate de membrillo" or " dulce de membrillo", it is delicious and also the " licor de membrillo" very tasty.
Another thing you can do is poach the quince with a little sugar and lemon juice untill it turns pink - it makes a great acompnment to breakfast cerial (muslie or in poridge) and or with youghurt and or cream as a sweet.
6:21 you should throw away that sauce pan; the non-stick coating has come off and is getting into your food; it's not safe anymore. 10:20 Also, my personal preference is to NOT use plastic containers for hot food/drinks; the heat can break down the plastic and some of the chemicals residue can get into your food. I much prefer glass/ceramics for that reason. Great intro music btw, it's mesmerizing.
You were supposed to boil it uncovered, and for longer- the reaction that turns it red is a reaction with oxygen. In my parents language Farsi quince is known as "beh", so quince jam is "moraba yeh beh". My Dad makes it but he puts in too much cardamom so it's just cardamom jam when you taste it
I might be wrong but here in Brazil we use "Queijo Minas Frescal" (Minas Cheese) in the guava paste + Cheese recipe (We call it "Romeu e Julietta"). Also, there are other types of Guava pastes (goiabada), like the Goiabada Cascão, that is a goiabada with a harder crust, and another one that is like a more viscous jam
Quince is the basis of my favourite Turkish dessert, ayva tatlisi. It's deep red and very aromatic, and typically served with a rich, cultured yoghurt called kaymak. Quince should be cooked with the seeds - they make the quince turn red - and they normally require 3-4 hours cooking time to fully develop their wonderful aroma.
Yay, dulce de membrillo! I actually prefer it with cream cheese instead of the usual fresh cheese. Also delicious are the "dulces" made with sweet potato, carrot, butternut squash (my favourite), watermelon rinds (white part only, without the green), etc :-).
We have two overproductive quince trees. One year I made more membrillo and marmalade than we will ever eat. Since then I usually make cider. Membrillo with Manchego cheese is practically the national snack in parts of Spain. The one you have there isn't ripe. Ripe quinces are yellow and fragrant. Interesting note: The original marmalade was made from quince, the "marmala" or honey fruit.
You should experiment making that with other fruits, i dont think it works well with citrics since those usually get bitter when cooked but many fruits cristalize pretty well with sugar, maybe honey instead of sugar could modify the flavour a little bit
In Argentina people eats "vigilante", it's just a slice of cheese and a slice of quince jelly or sweet potato jelly. My sister's grandma had a quince tree but I never tried it raw, fresh, cause everybody cooked it so I thought it was bad, astringent as hell. Maybe I'll buy one and try it raw. I prefer green apples, don't like the overly sweet red ones. Great video!
Hey Jared. I'm loving your channel and videos. I'm from Chile, we eat a lot of this stuff although is mostly store bought lol, we also like to eat raw sliced quince with salt, poached like a pear. I like to marinade it in a bit of vinegar almost like "pickled". Looking forward to more videos!
Have you ever tried a doseki? The insides look like a honeydew or cantaloupe, and it is yellow when ripe. It doesn’t have that strong of a flavor, but it does have noticeable amounts, about the same flavor as a dragonfruit.
Here in Chile those fruits are common, my dad had a big property far from the nearest city and had many Quince trees. I remember when i was a kid i enjoyed picking them and when i come back to the city i would give them to my grandma and she made "dulce de membrillo" which is basically this recipe... i'd say this dulce de membrillo is way too hard and firm, it should be like jello but a bit harder
Best thing you can make of it its quince brandy (rakia dunjevaca), it has amazing unbelievable smell and flavour and we are making it traditionally in Serbia :)
Quince is pretty popular among old people from the middle east, and I think it's pretty good when raw. Kinda like apple and pineapple, a little bit of a pomegranate taste.. I like it lmao
My parents have a quince bush that used to produce fruit but now only produces three fruit a year. They are still trying to get it to produce by removing suckers and fertilizing it. They used to make quince jelly.
Quince and some other fruits like hawthorn and medlar used to be "bletted". Which means they are left for the frost and then they go brown, after which they are good to eat. I've had quince like this and I can't really describe it except to say the closest thing is apple sauce. Hawthorn must be bletted because it is poisonous till you do so.
You can actually age quince cheese for even longer then a year! The color becomes more red, the flavor becomes different (to me its better) and it becomes drier, so more chewy.
I wonder if this could be done with Chaenomeles japonica. It's a lot smaller and *much* more sour, and yellow. I quite like all of their products that I've tried so far (syrups, juices, lemonades).
Quince have great history, the Egyptian have basket full of quince in their kitchen because of their aroma, the pope used to remove the core and fill them up with honey for a wonderful dessert
I had no idea "Membrillo" was called Quince in English so I didn't realize you were making "dulce de membrillo" until I saw the final product, it's kinda weird seeing something so common (for me) in this channel, first time ever that I see how it's done though, dulce de membrillo is quite cheap so the idea of making it homemade never crossed my mind before. Also re watching the video I didn't know there's some varieties you can't eat raw, I eat raw membrillo with salt at least once a year and it's a fairly common practice here in Chile.
i live in the southeast (georgia) and quince is a wild bush tree here an old time woods delicacy my grands and mom talk about but the fruit is much smaller because its wild i have one near my house its like a large bush because of overshading and lack of care.
Kidonopasto (Κυδωνόπαστο) in Cyprus or Greece. exactly done in same method. offered as a sweet for visitors an as a meze with zivania (local alcoholic drink in Cyprus) something like moonshine!
That one isn't completely ripe; ripe ones are yellow and extremely fragrant. In Turkey at least, the slightly green ones are used more for making jam etc. There is a variety there called "ekmek" that is commonly eaten raw; it's really fragrant, sort of like eating a juicy rose. Still, as you eat the fresh one your mouth will start feeling a little bit "attacked." The antidote is to suck on a seed; the pectin will make your mouth feel smooth again. For about a minute. if you ever get to an Armenian market, ask about their own version of the quince paste. It's packed with bay leaves for aroma, and usually eaten together with walnuts.
If you ever find yourself in Turkey in the fall, of the nicest ways to eat quince is braised or baked in a sugar syrup made from a brilliant red sugar that has a light cinnamon flavor. They also add a couple of cloves to the syrup. The cooled quinces are then eaten with clotted cream with a dusting of finely crushed green pistachio. It's delicious and also beautiful to look at.
This sounds delicious!
Sounds wonderful, and your descriptions are very vivid! Makes me really want to try these quinces.
I grew up with a quince tree out the back. My mum would make poached quinces and preserve them like bottled peaches and apricot. Poached quince was my favourite though and exactly like you described. A couple cinnamon sticks, a few whole cloves and sugared water poaching. Sooooo good.
As a kid , living in Eastern Europe , I lived close to many quince trees. I just now discovered that there are varieties that you can't eat...
Well , at least when I picked them out as a kid , I tended to go for the ripest ones , which were still a bit "woody" but delicious!
I've noticed most of the fruits he tries are unripe or poor samples. Especially when he purchases the stuff.
The intro to these videos are like the beginning of 70s movies that used to play at 4 AM on the local broadcast station when I was a teenager in the early 90s.
pretty much what I was going for
i was born in 1967 and was.thinking after school special from the 70s.....
So what’s the name of the song anyways? I really like it
@@00maxinator me too ill have to shazam it
@@00maxinator ive been looking forever, you ever find it?
My neighbor has a quince tree, he didn’t know what it was and called it a “shit pear”
hahaha thats a lesser known name for it
That makes me laugh! When you do not know what to do with it, it is a shit pear, Ha! Ha! Ha!
@Arturo Ochoa what
@@resyal4916
What
Heh! "Shit pear" absolutely killed me.
YOUR CAT IS CUTE AND MADE A GOOD NOISE
lmao good noise?
cralck
What in Sam Hill is going on here?
So from what I gathered, somebody replied to a 3 year old comment, and then somebody else replied, pointing this out, but then had a stroke and died, so awsomiihill did crack.
@@nekomimicatears I'm gonna respond to you (;
The lemon juice "lightens" the colour and enhances that distinctive "bite" of quince. That one you used seemed a little green. Ripening on the bush, it will pink up. When we made it, it came out clearer and pinkish in color. You made "applebutter". That's good too, but you passed up the essence that makes quince jelly "quince". It's like rose hips. Most people just over process them and lose the rose essence. They're still good. You could just have had better. This is why we have country fairs, so people learned agricultural, and what good (great and greatest) things you can make. The stores have ruined even the presentation of the raw products. Go find a quince bush, and try the old timers recipe. You will go insane, if your a foodie. Try the watermelon slaw! Or the candied watermelon rind cooked with star anise! It's cheap, plentiful, and so delicious! Family food, but gourmet.
I also forgot to mention, quince was one of the ingredients we used in mincemeat, too. That's when we would wait till they were ripe before me made jelly. After jelly was made, mincemeat was next (late fall canning). Applebutter and apple jelly were fall canning products. But depending on the year, they keep into the winter. Quince was the timekeeper for itself and mincemeat production.
In northern Spain, traditionaly the quince jam (membrillo) is served with wallnuts and mature or smoked cheese as a dessert.
Fun fact: Quince means 15 in spanish
Yes, but it’s pronounced “KEEN-say”.
@@daveogarf more like KEEN-seh
My Grandfather (may he rest im Peace) had a Quincebush outside his House. We used make Quincejam out of them in the Autumn. If you do eat them raw they are tart and fresh. I love the Fragrance they exude when ripe. Sort of fruity, floral and fresh. Love Quinces! They make good eating all around! 🙂👍💛
The Guava paste, if you put a good size piece in the microwave for 10 seconds, it'll become spreadable. Put it with cream cheese on Thomas's Knooks and Crannies Bagels and it's divine! The Knooks and Crannies Bagels are light and fluffy and easy to eat.
I love your videos and you taught me so much about fruit
+Rayvon Parson So nice to hear that, thanks!
After so many years I am only seeing this video now! There are so many things you can do with quince!
It is a wonderfull fruit which is being used way too little. We in South Africa love it.
As we speak during this lockdown we are distilling some fermented quince from my garden. Tastes beautiful!
Love your channel!
How are you during the lockdown? Taste fruit, leave people alone...
i found quince at an arabic grocery store a couple days ago and i immediately went to your channel for ideas on what to do with it haha
The amount of Teflon peeling off that pot gave me anxiety
yea martha stewart he aint
Hi verlisify, love your fursona.
It's unfortunate seeing you here.
The danger with teflon is the toxic gases it puts out if you get it too hot.
But my guess would be that small flakes of it in your food should be pretty safe. I belive it's chemically inert / non-reactive. So it should just go through your system, and come out exactly the same way as it went it. Your body shouldn't be able to extract anything from it.
But could be that the PTFE coating has broken down to some other substences due to the same thing that made it flake off, I don't know.
But my best guess is worrying about flakes getting into your food is probably not something you need to worry about.
But the gases the coating can put out at high tempture certainly is..
Which actually is in the tempeture range that many reach without knowing it while cooking, or typically heating up the pan before you start cooking with the pan.
Chances are if you aren't activley thinking about avoiding cooking at high tempetures with your teflon/PTFE coated non-stick pans, its very likely you reach unsafe temptures pretty often.
Something I would keep an eye on with a flaking non-stick pan, is the exposed metal.
Its somewhat common for those pans to use reactive metals, I think sometimes directly under the coating, like aluminum, copper, etc since they transfer heat extremly well and the pans are going to have a coating anyway.
If the pan has big areas of exposed metal, that isn't great. Especially if you cook acidic foods in it for a long time.
Eating a lot of that food in a short amount of time, I would guess is a bad idea.
@@IQzminus2 do not eat teflon flakes.
My quince made small yellow apple-like fruit.Too hard to bite into but fruity.They perfumed the whole house after sitting a while and made amazing jelly.
In Chile it is a typical thing to bring to school. Since it is hard and bitter, you do this: The day before school you smash the surface of the membrillo against a hard surface. when all the surface is softened (it will get a bit brown) you cover with SALT and you keep that together by wrapping the membrillo with a paper towel. Enjoy the day after during lunch break ;)
Hello someone said if they are pick and lay in a dark cool place for 2 weeks it can be eaten raw one has soften is this true? Thanks
@@sharoncourt75 it can definitively eaten raw anytime, but i don't know if you just leave it outside like that will work. You can cook it and make some delicious sweet deserts w it as well.
@@InefableTheo thanks i problably have a little while before i have fruit 😁
In my origin country Uruguay, people eat a lot of dulce de membrillo! And it's like a typical dessert eating it with cheese, it's called Martin Fierro, I don't know why but it's mostly made with colonia cheese
That's a funny name. In Argentina we call that "vigilante". It's curious you named it after a book written by an argentine author.
7:20 the cats face says “Father what delight is being prepared this fine evening now!?”
I don't think that particular quince is entirely ripe, my dude. The quinces I know (from the Balkans) are a lovely golden yellow when ripe. They're still hard, and astringent to eat raw, but the scent and flavour are beautifully floral, so some people (myself included) like to eat them raw anyway. Oven baked in aluminium foil for a couple hours (whole, like bake potatoes), until they turn pinkish and mushy and release juice which condenses into syrup, they're utterly delicious. Some people complicate things with sugar and spices such as cloves and cinnamon, but in my opinion, quinces need nothing but heat. Baked, they're sweet and creamy and have a complex flavour profile, and they're perfect as they are. They would pair deliciously with nuts and cheese if you wanted to class it up a bit, though.
I used to make my own fruit roll ups but for some reason I stopped. This inspires me to start again. Thanks
Hello Jared,
Eastern Europeans make "quince cheese, or as Magyars say it birsalama sajt" pretty fancy. I get the fruit sometimes from Chile, or California harvest, and make it for my family. Just look the pictures of the Magyar words, and you are in a treat. They also add walnuts into it. The interesting part,they do mature it, though they not press it. It is a winter condiment and restores vitamins, if it is cooked on a low temp for a long time. I remember, folks made it in an iron pot, because it would gain some iron, but then it would get black color, I prefer the slow cooker.
My grandma's recipe called for putting the seeds in like a tea bag, and having it sit in the pot for most of the cooking, it is loaded with pectin, I made several kgs with the seeds of 5 fruit, and the little bag they're in still releases some kind of gel when you squeeze it.
There are other species of quince which oddly are in different genus but the fruit is practically the same, just with different shape. I found some chinese quince and it functions the same as the regular but it's about 3 times bigger
That's not from the Quince tree or bush whatever in my mother's backyard! It was like taking a bite of a stick of deodorant and sucked all of the moisture out of your mouth. It made good Jam though. I made the jam not my mother I was a little girl making Jam 6 years old. :-)
Lol the cat at 7:20
+MossyStudios All she does is stare at me all day.
Out of curiosity I gave in to the temptation of looking for this video, just to see if he tested this one, I not only found the video right away (kudos for the consistency of naming btw.) but I was not disapointed. In northern Germany the knowledge of this fruit seems to slowly die out among younger generations, but it's nice to see it preserved and not just in old cooking books.
Quince cheese is really popular in Argentina! We had it all the time, and you'd eat it with a soft cheese whose name I forgot..
(and it's pronnounced dulce de membreezho!)
+David Schargorodsky Its so good that way!
When combined with cheese is eaten as a dessert: Postre Vigilante. The cheese is usually a semi-hard one (queso Mar del Plata) or, alternatively, a fresh one (queso fresco)
Jared, your videos are a highlight of my week, I look forward to every Sunday because of you. Thank you. :)
Thanks! it's so nice to hear that. Just posted the latest episode today, enjoy! :)
I recently made quince jam for the first time. It was delicious, turned pink when it was done cooking. It tastes like pear with a slight floral rose flavor.
A lot of quince varieties are Russian like 'Pineapple and are very fragrant'. I have grown quince. It's a gorgeous tree with gray bark. The ripe yellow quinces hang off the branches after the leaves fall. If you don't want to use the fruit it is good for batting practice. :) The fruit is the size of a softball and really dense. Quince cheese is pretty tasty.
You made your life unnecessarily complicated. The process of making quince cheese (marmelada in Portuguese) is much simpler. Wash, cut in quarters, core it like an apple, chop in pieces, cover with sugar and simmer gently till it becomes thick and caramel colour. Put in bowls (or Tupperwares) and wait for it to cool and solidify. A thin slice of that and another of mature cheddar cheese in a sandwich are delicious. Bon appétit
I was following a recipe I found, next time I'll try it that way and see. I imagine that your method would produce softer "cheese"
Jared Rydelek The consistence depends on how long you allow the jam to cook and evaporate. You can leave it soft and spreadable like a normal jam or pursue the time of cooking. Anyway, it's very healthy if you don't over sugar it
My mum used to steam juice them and made jellied jam (without pieces) with it. The ‘leftovers’ went through a strainer and we baked with a lot of sugar and rolled in sugar afterwards to make ‘Quittenbrot’ which means quince bread. I never knew you could eat it raw when I was younger I also still have scars from the blisters I got from cutting them up. 😂
Aha! The Owl and the Pussycat poem now makes much more sense. " they dined on mince and slices of quince, which they ate with a runcible spoon"
Here in Argentina we call it Membrillo, thats why the Dulce de Membrillo name
He already said that
@@sharoncourt75 did he? I didn't catch it, de todos modos gracias por la información Dos D, no lo sabía
That music is so fitting to this fruit. My goodness I dont want to ever listen to it again so ill be brief. LOL. First the tree that grows these is amazing strong and bendable to carry the weight of a full harvest. I have roped, wired and pulled with a truck many trees to straighten back up after harvest for the "Momma Unit" only because of love for her and her Quince Jelly. She has made MANY batches of Quince jelly. Its a process for sure starting with removing the hair from outside the fruit with shower gloves you buy on Amazon. You cant eat them like other fruits but the juice is amazing and well worth the work.
Man quinces are awesome. lot of work, but such a great taste. I usually cook them with Pear, Apple and Rhubarb in Winter.
Sounds good!
Well, young man, you and the commentors have given me the confidence to tackle this fruit!
I am from the deep south in the States, and our Quince looks only slightly different from the outside, but the inside isn't like what you showed with yours. Ours is somewhat dry, and it's much tougher to cut up than yours. I do like mine sliced as thin as possible, and then placed in a ziplock bag with salt. It makes the best snack. The older I get the less salt I know I should be eating, but if I get ahold of a quince, I can't help myself.
Hello i am in kansas and just planted 1 abou 4 feet talk leaves are comin up i am exited
These are pretty common in bulgaria it can be picked from the tree washed and eaten raw. Most of them have worms that have eaten the inside.
My girl friend from Argentina just discovered you can make this quickly with a pressure cooker.
Thanks for inspiring me to broaden my fruitscape. Waiting on a delivery of Mysore bananas. PS cool Duck Stab! Shirt... Residents are my favorite art collective
Brother I would happily buy you a food dehydrator if you need or just want one. My sons and I (my wife too but as an ecologist, she rarely has time to watch with us) super enjoy watching your videos over and over. I put it on and watch while preparing dinner as I enjoy cooking and all culinary expeditions.
I wish good health, happiness and all the best to you and your family and friends!!
Sounds good if it's appleish but more sour, since I love Granny Smith!
I eat these on a yearly basis, when its its season. It is slightly astringent, and has a small, lemony flavor, slightly sour as well. There are varieties with stronger taste, sweeter flesh, or just...neutral ones...
I often hear they are not really edible raw (and when I was a kid I was told they are not edible at all), but I like them too and buy them when I see them. Unfortunately they are quite rare where I live.
i haven't yet met a quince that was bad raw, but i have only had a couple kinds. pineapple quince and orange quince trees are becoming popular at nurseries. the fruit gets SUPER fragrant if you leave it sitting at room temp for weeks in your house.
I love quince! In the Açores we call quince cheese marmelada and it’s delicious!
I love quince! In Romania we pick them ripe, yellow, we make preserve or keep a few in the house, wonderful aroma ...natural febreeze 🌬
Hey, thanks for this, I have usually just made quince jelly with mine, but will definitely try this recipe! Thanks for sharing :) Love the fruit videos!
My dad makes a spirit from this fruit. Its quite common in serbia, though not the most common fruit spirit. We also make the quince cheese, its great to slice a piece of quince cheese and then put a slice of manchego cheese on top. Great combination. You can also let the quince cheese ripen, this creates a more complex flavour darker color and different texture. At a certain point the sugars in it crystalize and the overall quality goes down, but thats after longet then a year iirc.
In my country most people use it to make a alcoholic drink called Dunjovaca.Taste delicious and gets you real drunk real fast.
+muzumaki619 interesting!
Sounds like Apple Pie Shine
Thanks for the video. Quince does taste very nice on its own as you have found out in the video, as long as it is ripe enough and thinly sliced.
For quince cheese: if you add a few drops of lemon juice when cooking it will turn a magnificent ruby red colour!
Lastly, what is the music at the beginning of the video please?
Thank you for the wonderful, informative and entertaining videos!
Was there water that you boiled quince in when you added pureed quince+sugar?
We eat it raw all the time...i love it, nibbling on it whilst you on a diet is super cool for hunger pains
I used to make Quince cheese 'Sir od dunja' in Croatia.
I would put cook quince with sugar, cook just like dense marmalade, sieve, ad peeled and cut almonds and put in little molds. It is delicious dessert. Must be dry and could be cut in pieces.
Done like a culinary professional - very impressive! :)
+nagwagi2000 Thanks Victor!
In Portugal we eat the "marmelada" (the quince cheese) with cheese and we call it "Romeu e Julieta" (Romeo and Juliet) because they both are from totally different worlds but yet they are great together.
There is also a Brasilean version of this iberian recipe called "goiabada" and its made of pink guavas. :)
Actually found a stunted quince tree with fruit growing in partial shade next to a friend’s house in Stamford, Connecticut. A previous owner must have planted it. He’d had no idea what it was, and I recognized it only by the distinctive fruit...
Quince is a good side dish to wild game foods like venison.
The bar of guava you showed reminds me of WW2 axis rations that replaced the WW1 bacon rations.
in argentina we eat a lot of dulce de membrillo. that one is green, its supposed to be yellow. you can boil it and eat it just like that, but if after boiling u get rid of the water, add a bit of sugar and cook it for a couple min its already amazing. The sweet we eat it with fresh cheese or in cookies we call ''pepas'' or a pie called ''pastafrola'', also made with sweet potatoe sweet (dulce de batata) sometimes.
I've been seeing quinces in my grocery store lately so I bought one (for 3 dollars).
I ate a slice and I would say, it tastes like a green apple but way drier. There's some flavor into it but most of it is trying to steal moisture from your mouth. I would not eat it raw again, doesn't taste toxic but I don't have anything to gain from eating it raw
In Germany the usual is quince jelly. Quite popular (nothing in comparison with strawberry and such). Juice and sirup is not hard to find either. Some people use it to make liquor. I had some awesome cheesecake containing slightly cooked quince pieces last year.
Here in Arteaga, Coahuila, Mexico, are very common, we prepare the "ate de membrillo" or " dulce de membrillo", it is delicious and also the " licor de membrillo" very tasty.
Spiced and pickled, these make the best salad topping ever.
Another thing you can do is poach the quince with a little sugar and lemon juice untill it turns pink - it makes a great acompnment to breakfast cerial (muslie or in poridge) and or with youghurt and or cream as a sweet.
They smell so beautiful. Most of them are turned into jelly like candies.
one of the best intros in this channel's history
I love "marmelos" and "marmelada". 🇵🇹😀
6:21 you should throw away that sauce pan; the non-stick coating has come off and is getting into your food; it's not safe anymore. 10:20 Also, my personal preference is to NOT use plastic containers for hot food/drinks; the heat can break down the plastic and some of the chemicals residue can get into your food. I much prefer glass/ceramics for that reason. Great intro music btw, it's mesmerizing.
You were supposed to boil it uncovered, and for longer- the reaction that turns it red is a reaction with oxygen. In my parents language Farsi quince is known as "beh", so quince jam is "moraba yeh beh". My Dad makes it but he puts in too much cardamom so it's just cardamom jam when you taste it
I might be wrong but here in Brazil we use "Queijo Minas Frescal" (Minas Cheese) in the guava paste + Cheese recipe (We call it "Romeu e Julietta"). Also, there are other types of Guava pastes (goiabada), like the Goiabada Cascão, that is a goiabada with a harder crust, and another one that is like a more viscous jam
Quince is the basis of my favourite Turkish dessert, ayva tatlisi. It's deep red and very aromatic, and typically served with a rich, cultured yoghurt called kaymak. Quince should be cooked with the seeds - they make the quince turn red - and they normally require 3-4 hours cooking time to fully develop their wonderful aroma.
Yay, dulce de membrillo! I actually prefer it with cream cheese instead of the usual fresh cheese. Also delicious are the "dulces" made with sweet potato, carrot, butternut squash (my favourite), watermelon rinds (white part only, without the green), etc :-).
spiced quinces are awesome with cloves, cinnamon, butter they taste really good and fragrant
We have two overproductive quince trees. One year I made more membrillo and marmalade than we will ever eat. Since then I usually make cider.
Membrillo with Manchego cheese is practically the national snack in parts of Spain.
The one you have there isn't ripe. Ripe quinces are yellow and fragrant.
Interesting note: The original marmalade was made from quince, the "marmala" or honey fruit.
In Ukraine we made jam with it. I found it to be similar to apple with pear. It's one of my favorites.
You should experiment making that with other fruits, i dont think it works well with citrics since those usually get bitter when cooked but many fruits cristalize pretty well with sugar, maybe honey instead of sugar could modify the flavour a little bit
I love quince jam, it's amazing!!! ❤
The rose family specifically which apples and pears are also part of
In Argentina people eats "vigilante", it's just a slice of cheese and a slice of quince jelly or sweet potato jelly. My sister's grandma had a quince tree but I never tried it raw, fresh, cause everybody cooked it so I thought it was bad, astringent as hell. Maybe I'll buy one and try it raw. I prefer green apples, don't like the overly sweet red ones. Great video!
I have a quince tree so I'm going to be trying this recipe! I wonder how long it'll last once made.
Hey Jared. I'm loving your channel and videos. I'm from Chile, we eat a lot of this stuff although is mostly store bought lol, we also like to eat raw sliced quince with salt, poached like a pear. I like to marinade it in a bit of vinegar almost like "pickled". Looking forward to more videos!
+TheTarkuss I've never tried it that way, I'll check it out. Thanks!
What is the music you use at the beginning?
Have you ever tried a doseki? The insides look like a honeydew or cantaloupe, and it is yellow when ripe. It doesn’t have that strong of a flavor, but it does have noticeable amounts, about the same flavor as a dragonfruit.
Yes! I did a review on it a while back, I think the spelling i used was Dosakai if you want to search my channel for it
Here in Chile those fruits are common, my dad had a big property far from the nearest city and had many Quince trees. I remember when i was a kid i enjoyed picking them and when i come back to the city i would give them to my grandma and she made "dulce de membrillo" which is basically this recipe... i'd say this dulce de membrillo is way too hard and firm, it should be like jello but a bit harder
Best thing you can make of it its quince brandy (rakia dunjevaca), it has amazing unbelievable smell and flavour and we are making it traditionally in Serbia :)
Quince is pretty popular among old people from the middle east, and I think it's pretty good when raw. Kinda like apple and pineapple, a little bit of a pomegranate taste.. I like it lmao
My parents have a quince bush that used to produce fruit but now only produces three fruit a year. They are still trying to get it to produce by removing suckers and fertilizing it. They used to make quince jelly.
Quince and some other fruits like hawthorn and medlar used to be "bletted". Which means they are left for the frost and then they go brown, after which they are good to eat. I've had quince like this and I can't really describe it except to say the closest thing is apple sauce. Hawthorn must be bletted because it is poisonous till you do so.
how log does the Quince cheese last, and do you need to put it in the frig.
You can actually age quince cheese for even longer then a year!
The color becomes more red, the flavor becomes different (to me its better) and it becomes drier, so more chewy.
great video !!! it reminds me of the candy that they use to sell in my village. you should make more recipe videos !! love your videos !
Thanks so much, many more recipes coming in the future :)
The best part of quinces is pronouncing the name in French, COINGS. That is, KWAEHNK!
I wonder if this could be done with Chaenomeles japonica. It's a lot smaller and *much* more sour, and yellow. I quite like all of their products that I've tried so far (syrups, juices, lemonades).
Quince have great history, the Egyptian have basket full of quince in their kitchen because of their aroma, the pope used to remove the core and fill them up with honey for a wonderful dessert
We call it cotognata in Italy, from "mela cotogna".
It's pretty good.
I had no idea "Membrillo" was called Quince in English so I didn't realize you were making "dulce de membrillo" until I saw the final product, it's kinda weird seeing something so common (for me) in this channel, first time ever that I see how it's done though, dulce de membrillo is quite cheap so the idea of making it homemade never crossed my mind before.
Also re watching the video I didn't know there's some varieties you can't eat raw, I eat raw membrillo with salt at least once a year and it's a fairly common practice here in Chile.
Intro gave me 90's vibes
I love quince fruit too much but can not find it in Kuala Lumpur. Do u know where I can buy it? Thank you.
thats tough.. maybe Cold Storage? the one next to Ikea had some rare temperate fruits when I went there
Weird Explorer thank you 🤗
we have this growing in our backyard, this one isn't fully ripe, they taste sweet once its yellow
That is how I make many of my fruit jellies and fruit leather.
i live in the southeast (georgia) and quince is a wild bush tree here an old time woods delicacy my grands and mom talk about but the fruit is much smaller because its wild i have one near my house its like a large bush because of overshading and lack of care.
In South Serbia we use quinces to heal wounds and make brandy other than baking it or making jam
In Brazil we call this “jam” as marmelada (I think is the translation of marmalade)
The chesse + guava candy(goiabada) in Brazil is called "Romeo and Juliet" and its very traditional...
Kidonopasto (Κυδωνόπαστο) in Cyprus or Greece. exactly done in same method. offered as a sweet for visitors an as a meze with zivania (local alcoholic drink in Cyprus) something like moonshine!