Gastronomic History
@gastrohistory.bsky.social
Food for thought: Food research and history with an international flavour.
That's exactly how I make my membrillo. The difference is I live in a high-humidty climate, so confections like membrillo or meringues, for example, need additional time to dry out.
October 28, 2025 at 8:51 PM
That's exactly how I make my membrillo. The difference is I live in a high-humidty climate, so confections like membrillo or meringues, for example, need additional time to dry out.
Most of the recipes for membrillo I've run across mention time in the oven to make it dry out. It also has the added effect of making it a deep red. It's a long, fiddly process that's worth the effort.
October 20, 2025 at 6:57 PM
Most of the recipes for membrillo I've run across mention time in the oven to make it dry out. It also has the added effect of making it a deep red. It's a long, fiddly process that's worth the effort.