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2
votes
2answers
106 views

Why commercial gummies do not melt?

I've noticed that commercial gummies do not melt, even when they are left in the sun, while home made gummies melt even at room temperatures sometimes. What is the secret ingredient? Sugar?
1
vote
1answer
218 views

How to raise the setting and melting point of gelatin

Is there anyway to raise the setting and melting point of gelatin so that it doesn't melt at room temperature. I've heard that adding pectin can raise the setting and melting point, but I'm no sure. ...
1
vote
2answers
179 views

Other than gelatin what makes gummy bears chewy?

From previous experiences, every time I try to make gummy bears they are more springy than chewy like gummies are supposed to be. I have been wondering, other than gelatin, what makes gummy bears ...
4
votes
1answer
825 views

Secrets to making crystal clear gelatin?

As I've mentioned in another question, I'm attempting to make a large block of gelatin. Unfortunately, my first few attempts come out a bit amber in hue, using just water, sugar, gelatin and clear ...
2
votes
1answer
94 views

how much powdered gelatin to one gelatin leaf?

Some recipes call for a number of gelatin leaves, but since I use powdered gelatin I'd like to know the conversion rate/scaling.
4
votes
1answer
204 views

Gelling agents closest to normal gelatin that set at room temperature

Does anyone know of a gelling agent that is closest to normal gelatin but can set at room temperature, so that I don't need to put it in the fridge to set. I'm looking for something that when a gel ...
2
votes
3answers
3k views

How can I make fluffy chocolate mousse without gelatin?

I'm not a vegetarian but I don't want to use gelatin. I have seen various recipes for making mousse but they seem to be the gooey type. I'm looking for a recipe which will set so I can make a mousse ...
2
votes
2answers
2k views

Replacing agar-agar with gelatin

I'm not able to purchase agar-agar (yet), so is there a rule for replacing the quantity? I've seen a recipe with 0,5 spoon of agar-agar for 1 spoon of gelatin. Is that the usual proportion? ...
2
votes
1answer
125 views

Flavorings for clear gelatin

I'm planning to make a sort of diorama, and the 3D nature of it is going to require suspending things in clear gelatin. Are there flavorings that would work that wouldn't significantly affect the ...
10
votes
1answer
470 views

Can I make panna cotta using a flavored, non-gelatin “Jell Dessert”?

I'd like to make panna cotta, but all of the recipes I've seen call for unflavored gelatin, and the closest thing I have on hand is a product (Gefen brand Strawberry Jell Dessert) that is neither ...
19
votes
2answers
12k views

Why did my Turkey Stock turn into gelatin?

We took our left-over turkey carcass and parts and simmered them for a few hours with water in a pot with some herbs and veggies. After removing the solids, and separating the fat, we placed it in ...
3
votes
3answers
934 views

How is gelatine sold in U.S. grocery stores?

I'm interested in trying a recipe from Alton Brown for marshmallow. I'm not sure what exactly "3 packages unflavored gelatin" refers to. How much gelatine (in weight) is included in a standard ...
2
votes
1answer
134 views

Uses for Pork gelatin? [closed]

I bought a whole pig with a friend. Along with the meat, we each received several bags of skin with ~1/2" of fat. I figured I'd render the fat for tamales, pies or perhaps make some soap. When a ...
2
votes
1answer
123 views

Making the most out of stock

I came across a page (http://www.traditional-foods.com/bone-broth/) where the author used the same beef bone 12 times to make stock*. It got me wondering: when I make stock, am I leaving behind that ...
0
votes
2answers
134 views

Should “Magic Mousse” be grainy?

For a treat for my lunch, having bought a bunch of Jell-o brand instant flavored gelatin mixes, my husband decided to follow a recipe for "magic mousse", as printed here, involving "Cool-whip" whipped ...
3
votes
1answer
2k views

Turkish delight: cornstarch or gelatine?

I've never made Turkish Delight. I've been looking at recipes and I've seen some using cornstarch and others using gelatine. As these two ingredients are completely different binding agents, the ...
8
votes
1answer
2k views

Turkish Delight is too wet

I've made a few batches of Turkish Delight in different flavours. The Rosewater, Vanilla and Ginger flavours have set beautifully but the Orange and Mint flavours have set to a point, and are ...
4
votes
2answers
354 views

Estimating the fat content of homemade chicken foot gelatin

I recently simmered a pot of chicken feet (including skin) for the first time and made an astonishingly gelatinous gelatin. It's clearly suffused with chicken fat, but I have no idea how much -- I ...
2
votes
1answer
384 views

Can I use cornstarch in fondant icing?

Can I use cornstarch instead of gelatin in a fondant icing? If so, what is the needed quantity of cornflour/starch given that the original recipe asks for 1 teaspoon of gelatin? I want to know ...
5
votes
1answer
313 views

How can I tell which fruits etc. contain proteases?

After my second attempt at making a ginger mousse with gelatin and finding that it fails, I've discovered that fresh ginger contains a protease. I knew that pineapple does, and that it complicates ...
14
votes
4answers
17k views

Is there a vegetarian gelatin substitute that is as strong as gelatin?

I've made several mold (shaped) desserts with both gelatin and gelatin substitutes, and the substitutes have always failed to hold the shape of fully domed chocolate molds and the like. Are there any ...
7
votes
5answers
7k views

What are alternative gelling agents to gelatine? And what are their properties?

I recently was making some orange jelly which was going to be dipped in chocolate. I couldn't use gelatine to set the jelly as it returned to a liquid below the temperature of the melted chocolate. ...
4
votes
2answers
2k views

why use a pressure cooker for collagen to gelatin conversion?

I was watching S13E16 of Good Eats and to cook his chicken for "chicken and dumplings", he places an old hen (instead of a rooster) in the pressure cooker at the maximum temperature & pressure. ...
4
votes
3answers
867 views

Proper cow bones to prepare holodets

Holodets blues Holodets is a typical Eastern Europe recipe. It is is basically a meat aspic, the gelatin being obtained from long boiling the bones and melting the connective tissue-collagen. ...
2
votes
2answers
2k views

Can I use gelatine in Creme Brulee

I'm having trouble getting my creme brulee to thicken up. I'm wondering if I should add a little gelatine to the mix. I had a look around the net and couldn't see anyone doing this, which makes me ...
3
votes
1answer
983 views

Differences between gel and gelatine

Are they physically different? If so, what is the difference, between a gel and gelatine, or it's proccesses gelation and gelling (gelatinization. gelatinisation)?
3
votes
1answer
964 views

Why do we soak and squeeze gelatine?

I can only assume we use gelatine with liquids (or at least the majority of time it's to set a liquid - unless anyone uses it for other reasons?) - so why soak it first? And why do we then squeeze it? ...
2
votes
1answer
993 views

Can agar-agar be used in fondant icing in place of gelatin?

Can china grass (agar-agar) be used as a substitute to gelatin in fondant cake icing?
10
votes
4answers
1k views

Keeping the bubbles in sparkling gelatin desserts

I've had a few attempts to make gelatin desserts (jelly if your English) using sparkling wine. While I get the flavour of the wine coming through I struggle to keep the bubbles. Is there a technique ...
3
votes
2answers
243 views

What does it mean in a Recipe to “steep the gelatin”?

I'm making macaroons and I wanted to know what exactly this means and for how long generally do I need to steep gelatin?
3
votes
2answers
953 views

Is cornstarch a less effective thickener when used with gelatin?

Gravy is a big deal in my house, when it comes to holiday meals, so I usually make extra. A day or two ahead of time, I roast some extra turkey parts (drumsticks, wings, backs, and/or necks), then ...
3
votes
2answers
8k views

How to use gelatin on fruit pie?

I feel very stupid for asking this, but I've never worked with gelatin. I know how to work with powder or sheets, if you put it in something like panna cotta. I also know there's an issue with gelatin ...
9
votes
1answer
2k views

How can I adjust a recipe for different grades/brands/types of gelatin?

I'm trying to reproducibly make a specific jelly recipe. How can I achieve consistent results, using different grades/brands/types of gelatin? Depending on what I can find in grocers nearby, I may ...
2
votes
1answer
235 views

What animal parts can be included in head cheese?

I know that head cheese is traditionally made with flesh from the head of a large animal but I have read that sometimes other scrap meats are included. Are there any portions of an animal that are ...
-1
votes
1answer
617 views

Is high gelatin concentration in cheesecake unsafe?

I made a home made no bake cheesecake tonight. The cream would not thicken so I added extra gelatin. Is it safe to eat? How long can I keep it in the fridge? The ingredients are: 1 egg white ...
1
vote
2answers
218 views

How do I squeeze gelatine?

Every recipe I've seen which uses gelatine says to soak and squeeze it, but none of them say how to squeeze it. I've only cooked once with gelatine, and I just squeezed it in my hand, but I was ...
1
vote
2answers
6k views

Can I substitute agar-agar for gelatin in pudding?

Can china grass (agar-agar) be substituted in place of gelatin when making pudding? Or is there any other ingredient i could use as a substitute that could give me better results?
14
votes
5answers
19k views

Is gelatin vegetarian?

I understand that vegetarians are against meat, and gelatin is derived from meat and bones. So the obvious answer is "no." But I'm not entirely sure. What constitutes an ingredient as "vegetarian" or ...
2
votes
3answers
2k views

Cooling jelly without a refrigerator

I have a pint of fruit juice, and some Gelatin. I want to make a fruit jelly for after dinner, which will be in 8 hours. Living in the city with a vegetable shop around the corner, I do not have a ...
2
votes
2answers
245 views

How many grams of gelatin are in stock/broth?

How many grams of gelatin are in 1 cup of stock made from cartilaginous sources such as pigs or chicken feet?
3
votes
4answers
187 views

What can I do with paprika jelly?

I've made paprika jelly before (combined with raspberry flavour), and I quite like the novel flavour. It kind of reminds me of chili chocolate, but more water based - in a sorbet over ice cream kind ...
3
votes
1answer
2k views

How does gelatin interact with grease (fat)?

I made an escalivada (eggplant, red pepper and onion in the oven, peel, cool) yesterday, and today I've added gelatin to make a nice presentation. I used about 5gr of gelatin for 150ml heated ...
4
votes
1answer
537 views

Heart shaped mold

I'm looking at making this for Valentines but I found it too late to ship the mold in from the USA (I'm in Melbourne Australia). Being that this is a technologically backward country and thats ...
7
votes
2answers
425 views

Can I use guar and gelatine together?

I am baking a fancy cake recipe for the first time, and have trouble with it. Basically, the cake has three layers. The first one is a flourless bisquit. Then there comes a guar thickened puree made ...
7
votes
4answers
2k views

Add gelatin to soup as a replacement for stock?

My wife made some chicken soup last night, but we didn't have any stock to start it with, so we used water. Flavor-wise, the soup was fine - it was just lacking the mouth-feel associated with good ...
7
votes
2answers
14k views

Making gelatin from scratch

I found on Wikipedia that it is made from animals' skin and bones. The article describes the steps of gelatin production from a technical perspective: The manufacturing processes of gelatin ...
5
votes
3answers
1k views

Is there a way to make jam or chutney without Gelatin / Pectin?

I was wondering if there is a way to make jam without going through a gelatin type product. There is no real motive behind that question, except for curiosity