Tzatziki too watery? You looked quickly at the recipe without reading the critical reviews cautioning you to drain the yogurt and the cucumber first..no problem, mate. I am a canner and have a product necessary for producing perfect jels and canned products from my produce--two types of clear jel: instant, which you add to uncooked products, as in the tzatziki, and regular which is added to cooked foods. Clear jel acts like cornstarch, or arrowroot without an aftertaste and is perfect for the too watery oops moment. I purchase mine from www.barryfarms.com. Pectin is similar but used in jams, preserves as it binds to sugar. You'll like clear jel for its many applications of fixing cooking mishaps.
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Tzatziki too watery? You looked quickly at the recipe without reading the critical reviews...