Comments on
Classic Gaz recipe (Persian Nougat)
Zsofi's_Fusion_Kitchen✅️ @sofieskitchen
I will go through all your recipes one by one and study them carefully😍😍😍
Rozina Dinaa @rozina5
Thanks Sofie.So if you are interested to learn Farsi,maybe you want to know how to right ur name in Farsi😀it would be:سوفی.
Haydn Foulkes @cook_25864104
Hi Rozina, I've been wanting to create the Gaz for weeks and when I found free time yesterday I went and did it. The only thing I didn't have to help was the thermometer, so I had to guess when the syrup mixture was hot enough. When I finished the cooking I left the Gaz in a tin overnight. When I tried cutting it into square or rectangle pieces the following morning I found it quite soft and brittle. Is it supposed to be soft after leaving it at room temperature overnight? My experience of nougat is that it is firm but maybe the Gaz is different, maybe it is meant to be soft. If not where could I have gone a bit wrong? I've put it in a tin now to keep in a dry. cool place. It is very delicious though. Yum yum. I can't wait to share it with friends. Thank you for sharing your recipe.
Rozina Dinaa @rozina5
Hi Haydn, sorry about it. I always try to give full details about my recipes. I guess, maybe maybe lack of thermometer cuased the problem. Because after gradually adding syrup to egg whites, it should starts to becom hard and after few second your blender would not be able to mix it and in that moment you stop using stand mixer and then add nuts and mix with spoon. So it should be firm after this steps but it does not mean should be very hard that when you bite gaz, it hurts your teeths 😁. So the texture of Persian gaz should be stiff but not like nougats. I hope my answer is useful . please do not hesitate for further question/s if needed. Regards , Rozina
