What You Need to Know
Turkish delight production involves dissolving sugar and gelatin in water to create a supersaturated solution, which is then heated to create a gel-like substance. The mixture is then colored and flavored, and allowed to cool and set before being cut into small cubes and coated in powdered sugar. The process is affected by temperature and humidity, and requires precise heating to achieve the correct texture.
Steps
- 1.
Lokum with Pistachios (Turkey): Showcases traditional flavor pairing with chewy texture
- 2.
Rosewater Delight (Lebanon): Highlights aromatic infusion capabilities
- 3.
Bergamot Lokum (Cyprus): Demonstrates citrus oil incorporation
The Science
Primary Reaction
Gelation