Does anyone have a link to a decent video online of a spoon-dip gel test?
I tried it while doing some jellied cranberry sauce and the sauce was too stiff.
Last night I did some grapefruit marmelade. I used a thermometer this time, but either my thermometer is inaccurate (it's not a dollar store thermometer, but it's certainly not a precision digital thermometer either) or I got it too close to the bottom of the pan...either way after twice getting it to 220F according to the thermometer, it's still very runny.
Anyway, I think I just need to see the spoon test in action, and there must be videos of it online. I found one video that shows it, but it's not very clear or descriptive.
I guess a good description might be helpful...my cookbook just suggests that before it's done you see 2 drips, and when it's ready those 2 drips should become one big flake, but when I did the cranberries, I never saw 2 drips or anything that I woul dhave considered a flake.
Also, how cold should the spoon be? Chilled in the refrigerator? Room temperature?