D
Deleted member 82554
Guest
J-j-jamming.
Last post wins - Winner gets a free post!
- Thread starter Akartoshi
- Start date
Niedlich the Folf
Cute Folf.
As you reply...
D
Deleted member 82554
Guest
J-j-jamming for me and you.
Asassinator
My Final Form... Which Was My First Form :P
Hiya cookie derg! *nuzzles* how have you been?
Aika the manokit
Adorable fisherman
Ricky: *looks at article* heh, what a panzy.
Asassinator
My Final Form... Which Was My First Form :P
Hey Joni! How are ya?Good morning everyone!
D
Deleted member 82554
Guest
Think I'll start a jam cult.
Niedlich the Folf
Cute Folf.
idkthough120
blue/teal bat thing.
There is no jam cult right now-
Night.Claw
Well-Known Member
*hugs*
D
Deleted member 82554
Guest
There should be.
Joni
I'm a hot dog
Good and you?
Aika the manokit
Adorable fisherman
You, look at the list, ask a character PLEASE, IM SO BORED
D
Deleted member 82554
Guest
No, leave it in the roleplay section where it belongs.
Night.Claw
Well-Known Member
Need to take meds, then brb.
Asassinator
My Final Form... Which Was My First Form :P
I’m doing alright too! *hugs* Also, lectures till 7:30? I wish you the best with that! >M<
What list? What characters?
Night.Claw
Well-Known Member
How is everyone btw?
D
Deleted member 82554
Guest
On second thought, I like my fish cult better.
Aika the manokit
Adorable fisherman
Ok, I said in a recent comment I'd do this so here goes. The rules are simple.
Anything goes, but keep explicit questions about my characters to a minimum.
I will try to get to everyone so please be patient.
Attempts to turn this into a full scale RP will cost you your turn.
No scat related questions.
Characters available are: Starla the basilisk, Ricky Sixgun, Frostbite the wendigo, Heather the houndoom, Jessie the horse, BD the midnight Lycanroc, fissure the dragon, bud the dragon, and Nyoka the lion shaman.
Also, please specify who you are asking
Joni
I'm a hot dog
Thx
Maybe I can be here from time to time...
D
Deleted member 82554
Guest
Because fish are amazing.
Joni
I'm a hot dog
Good, but not for long.
idkthough120
blue/teal bat thing.
Good, i think
Niedlich the Folf
Cute Folf.
Wanna know the difference between jelly and jam?
JamEdit
"Jam" redirects here. For other uses, see Jam (disambiguation).
"Strawberry jam" redirects here. For the album, see Strawberry Jam.
Jam typically contains both the juice and flesh of a fruit or vegetable,[20] although one cookbook defines it as a cooked and jelled puree.[1] The term "jam" refers to a product made of whole fruit cut into pieces or crushed, then heated with water and sugar to activate its pectin before being put into containers:
"Jams are usually made from pulp and juice of one fruit, rather than a combination of several fruits. Berries and other small fruits are most frequently used, though larger fruits such as apricots, peaches, or plums cut into small pieces or crushed are also used for jams. Good jam has a soft even consistency without distinct pieces of fruit, a bright color, a good fruit flavor and a semi-jellied texture that is easy to spread but has no free liquid." – Berolzheimer R (ed) et al. (1959)[notes 1]
Pectin is mainly D-galacturonic acid connected by α (1–4) glycosidic linkages. The side chains of pectin may contain small amounts of other sugars such as L-fructose, D-glucose, D-mannose, and D-xylose. In jams, pectin is what thickens the final product via cross-linking of the large polymer chains.[21]
Freezer jam is uncooked (or cooked less than 5 minutes), then stored frozen. It is popular in parts of North America for its very fresh taste.
Recipes without added pectin use the natural pectin in the fruit to set. Tart apples, sour blackberries, cranberries, currants, gooseberries, Concord grapes, soft plums, and quinces work well in recipes without added pectin.[22]
Other fruits, such as apricots, blueberries, cherries, peaches, pineapple, raspberries, rhubarb, and strawberries are low in pectin. In order to set, or gel, they must be combined with one of the higher pectin fruits or used with commercially produced or homemade pectin.[23][24] Use of added pectin decreases cooking time.
In Canada, fruit jam is categorized into two types: fruit jam and fruit jam with pectin. Both types contain fruit, fruit pulp or canned fruit and are boiled with water and a sweeteningingredient. Both must have 66% water-soluble solids. Fruit jam and fruit jam with pectin may contain a class II preservative, a pH adjusting agent or an antifoaming agent. Both types cannot contain apple or rhubarb fruit.[25]
Though both types of jam are very similar, there are some differences in fruit percent, added pectin and added acidity. Fruit jam must have at least 45% fruit and may contain added pectin to compensate for the natural pectin level found in the fruit. Fruit jam with pectin need only contain 27% fruit and is allowed to contain added acidity to compensate for the natural acidity of the fruit.[25]
JellyEdit
This drawing depicts a pectin molecule. These molecules combine to form the network responsible for making jelly.
In the U.S., jelly (from the French gelée)[26]refers exclusively to a clear or translucent fruit spread made from sweetened fruit (or vegetable) juice—thus differing from jam by excluding the fruit's flesh—and is set by using its naturally occurring pectin, whereas outside North America jelly more often refers to a gelatin-based dessert,[27][28][29] though the term is also used to refer to clear jams such as blackcurrant and apple. In the United Kingdom, redcurrant jelly is a condiment often served with lamb, game meat including venison, turkey and goose in a festive or Sunday roast. It is a clear jam, set with pectin from the fruit, and is made in the same way, by adding the redcurrants to sugar, boiling, and straining.
Pectin is essential to the formation of jelly because it acts as a gelling agent, meaning when the pectin chains combine, they create a network that results in a gel. The strength and effectiveness of the side chains and the bonds they form depend on the pH of the pectin, the optimal pH is between 2.8–3.2.[30]
Additional pectin may be added where the original fruit does not supply enough, for example with grapes.[20] Jelly can be made from sweet, savory or hot ingredients. It is made by a process similar to that used for making jam, with the additional step of filtering out the fruit pulp after the initial heating. A muslin or stockinette "jelly bag" is traditionally used as a filter, suspended by string over a bowl to allow the straining to occur gently under gravity. It is important not to attempt to force the straining process, for example by squeezing the mass of fruit in the muslin, or the clarity of the resulting jelly will be compromised. Jelly can come in a variety of flavors such as grape jelly, strawberry jelly, hot chile pepper, and others. It is typically eaten with a variety of foods. This includes jelly with toast, or a peanut butter and jelly sandwich.
"Good jelly is clear and sparkling and has a fresh flavor of the fruit from which it is made. It is tender enough to quiver when moved, but holds angles when cut... Pectin is best extracted from the fruit by heat, therefore cook the fruit until soft before straining to obtain the juice ... Pour cooked fruit into a jelly bag which has been wrung out of cold water. Hang up and let drain. When dripping has ceased the bag may be squeezed to remove remaining juice, but this may cause cloudy jelly." – [31][notes 2]
JamEdit
"Jam" redirects here. For other uses, see Jam (disambiguation).
"Strawberry jam" redirects here. For the album, see Strawberry Jam.
Jam typically contains both the juice and flesh of a fruit or vegetable,[20] although one cookbook defines it as a cooked and jelled puree.[1] The term "jam" refers to a product made of whole fruit cut into pieces or crushed, then heated with water and sugar to activate its pectin before being put into containers:
"Jams are usually made from pulp and juice of one fruit, rather than a combination of several fruits. Berries and other small fruits are most frequently used, though larger fruits such as apricots, peaches, or plums cut into small pieces or crushed are also used for jams. Good jam has a soft even consistency without distinct pieces of fruit, a bright color, a good fruit flavor and a semi-jellied texture that is easy to spread but has no free liquid." – Berolzheimer R (ed) et al. (1959)[notes 1]
Pectin is mainly D-galacturonic acid connected by α (1–4) glycosidic linkages. The side chains of pectin may contain small amounts of other sugars such as L-fructose, D-glucose, D-mannose, and D-xylose. In jams, pectin is what thickens the final product via cross-linking of the large polymer chains.[21]
Freezer jam is uncooked (or cooked less than 5 minutes), then stored frozen. It is popular in parts of North America for its very fresh taste.
Recipes without added pectin use the natural pectin in the fruit to set. Tart apples, sour blackberries, cranberries, currants, gooseberries, Concord grapes, soft plums, and quinces work well in recipes without added pectin.[22]
Other fruits, such as apricots, blueberries, cherries, peaches, pineapple, raspberries, rhubarb, and strawberries are low in pectin. In order to set, or gel, they must be combined with one of the higher pectin fruits or used with commercially produced or homemade pectin.[23][24] Use of added pectin decreases cooking time.
In Canada, fruit jam is categorized into two types: fruit jam and fruit jam with pectin. Both types contain fruit, fruit pulp or canned fruit and are boiled with water and a sweeteningingredient. Both must have 66% water-soluble solids. Fruit jam and fruit jam with pectin may contain a class II preservative, a pH adjusting agent or an antifoaming agent. Both types cannot contain apple or rhubarb fruit.[25]
Though both types of jam are very similar, there are some differences in fruit percent, added pectin and added acidity. Fruit jam must have at least 45% fruit and may contain added pectin to compensate for the natural pectin level found in the fruit. Fruit jam with pectin need only contain 27% fruit and is allowed to contain added acidity to compensate for the natural acidity of the fruit.[25]
JellyEdit
This drawing depicts a pectin molecule. These molecules combine to form the network responsible for making jelly.
In the U.S., jelly (from the French gelée)[26]refers exclusively to a clear or translucent fruit spread made from sweetened fruit (or vegetable) juice—thus differing from jam by excluding the fruit's flesh—and is set by using its naturally occurring pectin, whereas outside North America jelly more often refers to a gelatin-based dessert,[27][28][29] though the term is also used to refer to clear jams such as blackcurrant and apple. In the United Kingdom, redcurrant jelly is a condiment often served with lamb, game meat including venison, turkey and goose in a festive or Sunday roast. It is a clear jam, set with pectin from the fruit, and is made in the same way, by adding the redcurrants to sugar, boiling, and straining.
Pectin is essential to the formation of jelly because it acts as a gelling agent, meaning when the pectin chains combine, they create a network that results in a gel. The strength and effectiveness of the side chains and the bonds they form depend on the pH of the pectin, the optimal pH is between 2.8–3.2.[30]
Additional pectin may be added where the original fruit does not supply enough, for example with grapes.[20] Jelly can be made from sweet, savory or hot ingredients. It is made by a process similar to that used for making jam, with the additional step of filtering out the fruit pulp after the initial heating. A muslin or stockinette "jelly bag" is traditionally used as a filter, suspended by string over a bowl to allow the straining to occur gently under gravity. It is important not to attempt to force the straining process, for example by squeezing the mass of fruit in the muslin, or the clarity of the resulting jelly will be compromised. Jelly can come in a variety of flavors such as grape jelly, strawberry jelly, hot chile pepper, and others. It is typically eaten with a variety of foods. This includes jelly with toast, or a peanut butter and jelly sandwich.
"Good jelly is clear and sparkling and has a fresh flavor of the fruit from which it is made. It is tender enough to quiver when moved, but holds angles when cut... Pectin is best extracted from the fruit by heat, therefore cook the fruit until soft before straining to obtain the juice ... Pour cooked fruit into a jelly bag which has been wrung out of cold water. Hang up and let drain. When dripping has ceased the bag may be squeezed to remove remaining juice, but this may cause cloudy jelly." – [31][notes 2]
Night.Claw
Well-Known Member
*huggles*