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36 views

Problems with gelatine

got the following recipe from a UK newspaper. Tried it and it did not set. At all! My gelatine was fresh and 200-225 bloom and the grapefruit juice was freshly pressed. It tasted delicious but we ...
4
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1answer
62k 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.
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0answers
33 views

Why did my jello not set?

To a 3 oz. box of orange jello I added 1 cup of boiling liquid (mandarin orange), then a pint of orange sherbet and finally the drained oranges. The jello had a bubbled effect on top and did not set ...
4
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3answers
22k views

How can you make gelatin at home?

I'm looking for something maybe from a really old recipe book, be it fish, chicken or beef. I've been searching all over and obviously most people's opinions are to buy store bought gelatin. That ...
3
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1answer
112 views

What is better for chilled cheesecake - pectin or gelatin?

I am currently doing my food technology GCSE coursework and need a Lemon Cheesecake recipe for next week. I was planning on having an enriched shortcrust base, with a chilled lemon cheesecake filling....
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0answers
43 views

Struggling to make jello

Yesterday I made jello but after I popped it in the fridge it turned into an iced form. I did what the pack said like using 500ml water from which I boiled 3 parts with a fruit syrup and in 1 part I ...
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3answers
133 views

How to make a passion fruit mousse without gelatin?

I am Brazilian amateur cook. I wonder if there is any original version to make passion fruit mousse. Every time I do it , consistency is too runny and slightly aerated. Maybe the consistency to stay ...
4
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1answer
120 views

What is the Function of Gelatine

I have a recipe that calls for leaf gelatine but I have none. What does gelatine do in a recipe?
3
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2answers
91 views

Chicken broth without gelatin (storebought and homemade)

When I make chicken stock at home by cooking meat and bones, the resulting fluid contains a considerable amount of gelatin, as observed in Why did my Turkey Stock turn into gelatin?; it solidifies ...
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3answers
850 views

How to replace marshmallows in rice krispies cakes?

I'm making rice krispies cakes, but I just realized I'm out of gelatin and marshmallows. My mate suggested mixing normal granulated sugar with some water and it will give me the stickiness I need. Is ...
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6answers
34k 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 ...
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5answers
22k 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 ...
4
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3answers
3k views

How to tell when water reaches 100 degrees Fahrenheit without a candy thermometer for the purposes of disolving gelatin?

I found a recipe for a gelatin desert I'd like to try. But there was one step I don't feel prepared to tackle: In the meantime, in a small sauce pan heat ¼ cup of water to about 100 degrees. Add ...
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3answers
4k 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
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3answers
413 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 ...
2
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2answers
4k 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 ...
2
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3answers
810 views

How to make Jell-O less sweet?

I made a Jell-O last night and it turned out too sweet for me. Is it doable to increase the amount of water used but the same amount of Jell-O powder? So instead of 1 cup of hot water, 1 cup of cold ...
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1answer
806 views

What is the shelf life of gelatin sheets?

Earlier this year, I found a package of gelatin sheets in my cupboard, which looked extremely old. I couldn't exactly tell how old, but the packaging mentioned a refund procedure with the refund price ...
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2answers
3k 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)?
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2answers
1k views

How to make glowing Jello without Tonic Water?

I found a note the other day, that said Tonic water glows under black light. A quick check at Wikipedia, shows that it's the Quinine that flouresces. B2 also flouresces. Are there any other edible ...
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2answers
2k 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 ...
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2answers
584 views

My gelatin didn't gel

I made two small packets, boiled 2 cups of water, then put in 8 oz of frozen pineapple filled with cold water the rest of the way to the 2 cups mark. The Jello sat in the fridge overnight and today ...
2
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1answer
1k views

Thicker gelatin layer at the bottom of the dish

When I make Jell-O (fruit-flavored gelatin or jelly), I often get a patchy skin of "thicker" gelatin on the bottom of the dish. The color is the same, but the "skin" has less flavor and a much harder ...
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3answers
13k 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?
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2answers
868 views

substitution of whipping cream for water in jello

This is the first time I have been on the internet for over 5 years so please excuse my slowness with this site. I have been successful using heaving whipping with unflavored gellatin mix with added ...
4
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2answers
12k 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 ...
1
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1answer
124 views

Spicy margarita jelly not setting up

I made a spicy margarita jelly that hasn't set up after almost two weeks - even in the refrigerator it's still "loose." I don't have the exact measurements in front of me, but I soaked a scorpion ...
4
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1answer
2k 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? ...
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4answers
2k 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
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1answer
1k 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 ...
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3answers
3k views

Why does my jelly crystal box single out pineapple, kiwi fruit and paw paw as preventing setting?

Assumptions: For American readers - I'm talking about Jello not Jam. in Australia Paw Paw refers to Papaya I've got a box of Aeroplane Jelly that states: DO NO ADD FRESH PINEAPPLE, KIWI FRUIT ...
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2answers
1k 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?
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2answers
1k views

How to make XXL Watermelon Jell-O Shots without falling apart?

I was trying to make XXL Watermelon Jell-O Shots but the Jell-O was not firm enough and fell apart. Should I use more Jell-O and less water next time? The recipe requires unflavoured gelatin but I can'...
4
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1answer
979 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
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3answers
12k 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
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2answers
7k 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
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1answer
1k 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 ...
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1answer
2k 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 ...
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2answers
31k 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 ...
4
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3answers
6k 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
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1answer
421 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 ...
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3answers
76k views

Why didn't my jello set?

I found a box of lime jello that I have had for a while (at least 6 months). I made it last night, following the directions (boiling water, etc), and left it in the fridge til today. I went to eat it ...
2
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1answer
177 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 ...
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2answers
344 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
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1answer
5k 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
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1answer
3k 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
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2answers
908 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 don'...
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1answer
2k views

How do you make Welch's fruit snacks?

The ideal goal is to replicate something similar to Welch's Fruit Snacks. We want something that is firm, flavorful, and not sticky. Has anyone come up with a delicious fruit snack recipe? Here is ...
2
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1answer
809 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 ...
9
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5answers
12k 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. ...