Competition starting today - Saturday 18th June - post your vids on Saturday 25th June.
Winners decided Sunday 26th June.
Competition Rules.
a) Who gives a fuck. b) Use anything for a mold. c) Use GOOD ingredients - like frozen berries / fruit, a blender / masher, and a thick / firm gelatin mix. d) And remember - your a guy right - so who gives a fuck... It's food and food keeps you alive. e) And life does not revolve around the feminist idiot advertising industries marketing department. f) Use an old ice cream container, chill the mix and scoop it out of that, Add a bit of whipped cream too if you want. g) If you can - list your ingredients and well the method is basically mash and mix, so the method is a foregone conclusion.... and optional. h) AND really "gummy bears" made with REAL ingredients - are a MEAL in themselves..... 2 or 3 coffee cups / 1/2 to 3/4 of a kilo of gummy bear - is a decent feed - like 2 or 3 apples and a HUGE bowl of bone broth or beef soup = fruit + protein.
i) The main thing is to use real ingredients instead of loading every - fucking - thing, up with tons of sugar.....
Real Food = Real Nutrition.
Extra Points for doing the Gummy Bear Dance and Singing the song - Even a verse gets you over the line!
Just tell everyone you went out on a fox hunt with the hounds and trapped a herd of wild Gummy Bears - and then made them all into Gummy Bear Meat Loaf. I don't think anyone will ever figure out your cunning ruse.
I love tall tales and fabulous fishing stories... "Ohhhh and when I was only 5 years old my grand father showed me a picture of a 150 foot whale he caught in the bird bath.... It took over 200 men to get it out of the front yard and down to the meat works" - Gummy Bear? - It's a traditional English delicacy and extra meaty of course! https://www.hermanusonline.mob....i/images/BLOG/Whalin
As a guide, 2 teaspoons of Gelatine Powder will set approximately 500ml of liquid. This is your standard "Jelly and Ice Cream" desert ratio.
Try 3 to 8 teaspoons of Gelatin or more, for the harder gell in Gummy Bears.
Or whatever takes your fancy.
(I have never made Gummy Bears before either - so suck it and see)
The Fruits issues:
Normally the collagen proteins in gelatin form a tangled mesh that traps water and other ingredients in it, giving the gelatin its semisolid form when it cools.
Proteases (in some fruits) can cut up the proteins so that the gelatin cannot solidify.
There are several different kinds of proteases in some fruits.
Heating the fruit (through boiling or steaming), however, should inactivate the proteases, and the resulting gelatin mixture should solidify like normal.
The proteases bromelain and papain (which come from pineapples and papayas, respectively) are often used in meat tenderizers. There are several other fruit proteases.
And the enzymes in the fruit only disrupt the gelling process if the fruits are fresh or frozen.
If the fruit is heated (e.g., canning or cooking) then the enzymes are permanently inactivated, making the fruit perfectly fine for making Gummy Bears.
And if you blunder into something that does have loads of proteases in it, you can always just eat it and redo the batch - by breifly cooking the fruit first and then allowing it to cool to ~60*C and below, and then adding it to the gelatin mix.
I mean it's not like your going to die if you fuck it up or anything.
Gelatine breaks down with temperature and time.
It starts to COOK from around 65*C and it's fucked after about 80*C.
The optimum working temperature is around 50 - 55*C.
Fruit extracts on the other hand, I don't recall ever seeing them in supermarkets.... There are the essences - BUT I think these are different to the flavour concentrates. AND while the idea has merrit, the general thrust is to make decent food with real ingredients, and not be making "LOUD and LARGER THAN LIFE" confectionary..... with brighter than bright colours, super strong flavours, and all that.
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★ Just Dance Kids 2 - I'm a Gummy Bear ★ https://www.mgtow.tv/v/pcBeHW
Competition starting today - Saturday 18th June - post your vids on Saturday 25th June.
Winners decided Sunday 26th June.
Competition Rules.
a) Who gives a fuck.
b) Use anything for a mold.
c) Use GOOD ingredients - like frozen berries / fruit, a blender / masher, and a thick / firm gelatin mix.
d) And remember - your a guy right - so who gives a fuck... It's food and food keeps you alive.
e) And life does not revolve around the feminist idiot advertising industries marketing department.
f) Use an old ice cream container, chill the mix and scoop it out of that, Add a bit of whipped cream too if you want.
g) If you can - list your ingredients and well the method is basically mash and mix, so the method is a foregone conclusion.... and optional.
h) AND really "gummy bears" made with REAL ingredients - are a MEAL in themselves..... 2 or 3 coffee cups / 1/2 to 3/4 of a kilo of gummy bear - is a decent feed - like 2 or 3 apples and a HUGE bowl of bone broth or beef soup = fruit + protein.
i) The main thing is to use real ingredients instead of loading every - fucking - thing, up with tons of sugar.....
Real Food = Real Nutrition.
Extra Points for doing the Gummy Bear Dance and Singing the song - Even a verse gets you over the line!
★ Just Dance Kids 2 - I'm a Gummy Bear ★ https://www.mgtow.tv/v/pcBeHW
Oh, I'm a Gummy Bear*
Yes, I'm a Gummy Bear!
Oh, I'm a Yummy, Chummy, Funny, Lucky Gummy Bear.
I'm a Jolly bear, Cuz I'm a Gummy bear,
Oh I'm a movin', groovin', Jammin', Singin' Gummy Bear
Oh Yeah!
(Gummy Gummy Gummy Gummy Gummy bear) [Pop! ]
Bing ding ba doli party
Zing bing ba doli party
Breding ba doli party party pop [Pop! ]
Oh, I'm a Gummy Bear
Yes, I'm a Gummy Bear!
Oh, I'm a Yummy, Chummy, Funny, Lucky Gummy Bear.
I'm a Jolly bear, Cuz I'm a Gummy bear,
Oh I'm a movin', groovin', Jammin', Singin' Gummy Bear
Oh Yeah!
(Gummy Gummy Gummy Gummy Gummy bear) [Pop! ]
Beba bi Duba duba yum yum
Beba bi Duba duba yum yum
Beba bi Duba duba yum yum yum
Three times you can bite me
Oh, I'm a Gummy Bear
Yes, I'm a Gummy Bear!
Oh, I'm a Yummy, Chummy, Funny, Lucky Gummy Bear.
I'm a Jolly bear, Cuz I'm a Gummy bear,
Oh I'm a movin', groovin', Jammin', Singin' Gummy Bear
Oh Yeah!
(Gummy Gummy Gummy Gummy Gummy bear) [Pop! ]
Beba bi Duba duba yum yum
Beba bi Duba duba yum yum
Beba bi Duba duba yum yum
Three times you can bite me
Oh, I'm a Gummy Bear
Yes, I'm a Gummy Bear!
Oh, I'm a Yummy, Chummy, Funny, Lucky Gummy Bear.
I'm a Jolly bear, Cuz I'm a Gummy bear,
Oh I'm a movin', groovin', Jammin', Singin' Gummy Bear
Oh Yeah!
Haha Duba duba yum yum
Haha Duba duba yum yum
Haha Duba duba yum yum
Three times you can bite me
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
With Lots of Love and Hugs from MrA-Hole and Me - to all of you - have fun guys!
I know this is crazy but never been into Gummy Bears
As a guide, 2 teaspoons of Gelatine Powder will set approximately 500ml of liquid. This is your standard "Jelly and Ice Cream" desert ratio.
Try 3 to 8 teaspoons of Gelatin or more, for the harder gell in Gummy Bears.
Or whatever takes your fancy.
(I have never made Gummy Bears before either - so suck it and see)
The Fruits issues:
Normally the collagen proteins in gelatin form a tangled mesh that traps water and other ingredients in it, giving the gelatin its semisolid form when it cools.
Proteases (in some fruits) can cut up the proteins so that the gelatin cannot solidify.
There are several different kinds of proteases in some fruits.
Heating the fruit (through boiling or steaming), however, should inactivate the proteases, and the resulting gelatin mixture should solidify like normal.
The proteases bromelain and papain (which come from pineapples and papayas, respectively) are often used in meat tenderizers. There are several other fruit proteases.
Fruits that contain proteases include:
Pineapple - bromelain
Kiwifruit - actinidin
Figs - ficin
Papaya - papain
Mango - serine
Guava - (not found yet)
Ginger - zingibain
Fruits that do NOT contain proteases include:
Blueberries
Rasperries
And the enzymes in the fruit only disrupt the gelling process if the fruits are fresh or frozen.
If the fruit is heated (e.g., canning or cooking) then the enzymes are permanently inactivated, making the fruit perfectly fine for making Gummy Bears.
And if you blunder into something that does have loads of proteases in it, you can always just eat it and redo the batch - by breifly cooking the fruit first and then allowing it to cool to ~60*C and below, and then adding it to the gelatin mix.
I mean it's not like your going to die if you fuck it up or anything.
Gelatine breaks down with temperature and time.
It starts to COOK from around 65*C and it's fucked after about 80*C.
The optimum working temperature is around 50 - 55*C.