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Clear Jel-Non canning recipes
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Posted by msdonnie 6 (My Page) on Wed, Oct 7, 09 at 12:59
| I just used Clear Jel for the first time. Made the Apple Pie filling.
My question is: Do any of you more experienced Clear Jel users have an idea as to the ratio of Clear Jel to liquid, for fresh cooking? Such as gravies and sauces, etc?
I had to order 5 lbs. of it and would like to use it in place of regular cornstarch. Would the ratio be the same?
Thanks! |
Follow-Up Postings:
RE: Clear Jel-Non canning recipes
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| No idea what the ratio would be but then I guess I'm weird as I don't measure or have a ratio for making gravy or sauce with any thickener. For us it is just "till it's thick enough". ;) Just make a liquid roux out of it and stir it in a bit at a time until whatever you are making is the right thickness for you. Dave |
RE: Clear Jel-Non canning recipes
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| Thanks Dave, I just needed to know if I would use the Clear Jel the same as I would regular cornstarch. Like you, I dont' really measure out flour or cornstarch in an exact amount when I'm thickening gravy. I used arrowroot many years ago and found that I needed much more of it for thickening than I did regular cornstarch and was wondering if I would need to use "more" Clear Jel as well. So...you've answered my question. :-) Thanks! |
RE: Clear Jel-Non canning recipes
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I use the same amount of clear gel as I would corn starch. I like gravy with clear gel better because the gravy can be reheated without seperating or clumping, it stays the same.
I think it's a great product, I wish it wasn't so hard to find. |
RE: Clear Jel-Non canning recipes
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| Hi shammierock! Thanks for the info! I ordered clear gel from barryfarms.com. Since it has a long shelf life, I ordered 5 pounds with the thought in mind that I could use it in place of regular cornstarch as well as canned pie fillings, etc. Barry Farms has a lot of unique food items and recipes, etc. I browse the site frequently. Enjoy! Ms. Donnie |
RE: Clear Jel-Non canning recipes
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The general rule for Clear Jel is:
1 Tbsp Cornstarch = 1 1/2 Tbsp Clear Jel
I find you do need more for cornstarch, but less for flour thickened sauces.
Mix it in cold water or juice prior to adding to the recipe, such as using cornstarch.
I use it alot for fruit sauces, frozen fruit pies, it also works well for Asian dishes when you want a clear sauce.
I use Wondra for gravies, so can't help there. |
RE: Clear Jel-Non canning recipes
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| I wanted to make pie filling this year and was dismayed that I had to use Cleargel instead of the way I've made it for years with cornstarch. I had a hard time finding it available in western Canada without a huge shipping charge. With much searching I located it at a resturant supply across the line. The problem was it only came in a 25lb bag!! After thinking about it for awhile, I crossed the line and bought it! Luckily my sister in Nevada split the bag with me. Dividing the cost in half with her made it almost the same price as half the amount shipped to me would of been. Now I need to find more recipes to use it! 11-1/2lbs. is a lot of product! I don't have any "canning buddies" to sell it to, as the few I have don't want to do pie fillings, because I do it and we trade. If I could find pie cherries in bulk in my area I'd use more of it up!! Will it make good pudding recipes ? I would rather use it for something other than gravies. Seems kind of pricey to waste it on that. Someone told me I should store it in the freezer to prolong its life, anyone hear if that makes a difference? |
RE: Clear Jel-Non canning recipes
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- Posted by shambo sunset 7 No CA (My Page) on
Fri, Nov 20, 09 at 2:27
| I bought some Clear Jel from King Arthur just to experiment with. I don't can anything nor do I make any pies. But I've found a couple of really good uses for it. I've been playing around with a way to make my own lower calorie and lower sodium salad dressing. When making a vinaigrette, I use the bottle that comes with Good Seasons salad dressing mix kit. I use the same quantity of vinegar, but I sub a mixture of Clear Jel & water for the plain water and even some of the oil. The Clear Jel provides the viscosity and texture that would be missing if I just added more plain water. It also acts as an emulsifier so the oil & vinegar don't separate as easily. The end result is lower calorie salad dressing but without all the weird ingredients of store bought. (I add my own spices and salt free seasonings.) I do something similar with store bought and homemade creamy dressings. I lower the salt & calorie content by mixing in anywhere from 1/4 - 1/3 cup of a water/Clear Jell mixture. You can do the same with dips and other simnilar foods. I like using Clear Jel because it's easy to combine with water and doesn't add a strange flavor or texture. It's not gritty and doesn't leave an off-taste. It's virtually undetectable. I also use a Clear Jel/water mixture now when making homemade lower calorie & lower salt buttery spread. I mix 1/2 pound (2 sticks) softened & unsalted butter with 1/2 cup oil, gradually adding the oil while I'm beating with an electric mixer. Once the oil is incorporated, I beat in the Clear Jel mixture until everything is fully incorporated and the butter mixture is light & fluffy. Freeze for about 20 minutes and then place in the refrigerator. It's a perfect spread for breads and for topping vegetables. Again, lower calories than store bought and without any weird ingredients. I'm still experimenting. But I thought these might give you some ideas on how to use it in every day cooking. |
RE: Clear Jel-Non canning recipes
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| Is this regular clear gel or instant clear gel? |
RE: Clear Jel-Non canning recipes
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| Regular Clear Jel. Use of the instant isn't approved. |
RE: Clear Jel-Non canning recipes
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| ? How is instant used? Can you use it in cooked foods, like gravy? I have a lot of instant, and dn't really know what to use it for. Shambo, which do you use? What is the instant not approved for? Thanks, Shammie |
RE: Clear Jel-Non canning recipes
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- Posted by shambo sunset 7 No CA (My Page) on
Mon, Nov 23, 09 at 22:01
| Shammie, as I said in my post, I don't do any canning, so I can't speak to the type of ClearJel recommended for any kind of canning. I purchase the instant ClearJel from King Arthur Flour, usually ordering it along with other things. I use 1-1/2 tsp. per 1/4 cup of liquid. I measure the instant into a bowl and then add the cool liquid gradually, creating a slurry. Then I add the rest of the liquid. I find I have better luck getting everything to blend if I don't start with more than 1/2 cup of liquid. After everything is blended, I let it sit for about 10 minutes to fully thicken. That's when I'll determine if I want the mixture thicker or thinner, and that's also when I'll add the ClearJel mixture to salad dressings, my homemade buttery spread, or whatever. I haven't used it for gravies or cream style soups yet, but it certainly seems like a possibility. Here are some sites with information and recipes: http://www.gygi.com/institute/clearjel.pdf http://www.barryfarm.com/nutri_info/thickeners/clear_jel_instant.htm http://www.theingredientstore.com/generalstore/product_details/310.htm |
Here is a link that might be useful: King Arthur Flour Instant ClearJel
RE: Clear Jel-Non canning recipes
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| Thanks Shambi, I was wondering why instant wasn't approved, because we aren''t canning here, just thickening uncooked food, or maybe cooked stuff. I'll have to try it. Back in the 80's or early 90's there was a product called "No More Lumps" which was a modified food starch available at Krogers here, but suddenly it disappeared from the shelves/ It was made by Dial Food Division. I found the recipe book recently, thought what a great product it was! I used it mostly for thickening stir frys. Shammie |
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