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43

If your stock turns to jelly in the fridge, it means you did it right! Simmering the bones breaks down the collagen and turns it into gelatin; that's the very essence of stock-making. The gelatin is exactly what you want from the stock; at low temperatures it has a very jelly-like consistency, but at higher temperatures it melts and provides a very rich ...


29

This depends on what you mean by a gelatin "substitute". What you have to understand is that while most hydrocolloids have gelling and stabilizing properties, they are not simply interchangeable. You can't substitute one of them 1-for-1 where you need gelatin and expect everything to just work. A great place to start would be the Hydrocolloid Recipe ...


21

Certain enzymes (proteases) cut the protein bonds that create the mesh that causes the jelly (or Jello, or gelatin) to, well, gel. Orange, watermelon and plum do not contain enough of those enzymes to interfere with gelling. In addition to paw paw (more commonly known as papaya in the US), pineapple and kiwi; mango, ginger root, figs and guava also contain ...


19

What you are looking for is spherification. You need to use a different hydrocoloid than gelatin. There are a couple of techniques you can use. If you want solid spheres, you can mix your liquid with agar agar, which is readily available in the asain section of the grocery store, bring it to a simmer, and then use an eye dropper to drop the liquid in to a ...


17

Without further qualification, if someone refers to themselves as vegetarian (in America), the general assumption is that they are lacto-ovo vegetarian. That means they don't eat animal products that require killing the animal, but eggs and dairy are fine. Gelatin comes from a dead animal (unless they start harvesting it with arthroscopic probes :), so it is ...


14

What you're observing is called syneresis. Most gelling agents such as gelatin and agar will tend to lose water over time, especially as the temperature goes up (i.e. from refrigerator to room temperature). What is in fact happening is that the squares are drying out and pushing water out to the surface, which is why the powdered sugar gets soggy or even ...


10

Vegetarianism is not clearly defined, but a catch-all for various dietary choices. Some vegetarians, will just simply not eat red meat, but would eat fish and poultry. Gelatin and Rennet (found in cheese) may or may not be included. I have friends who don't eat mammals, and others who won't eat anything warm-blooded. Lacto-Ovo vegetarians will eat eggs ...


10

It's the refinement that's the real issue: anyone who's braised a big joint of meat knows that a couple of hours of low-temperature stewing will net you large amounts of gelatin. Hooves and antlers were the preferred media, but anything that's got a bunch of collagen will work. Talk to your butchers shop, and see if you can buy some bones. Refinement was ...


9

Gelatin is not vegetarian as it is made from dead animals... any vegetarian, from ovo-lacto in the liberal end to the fruitarian on the extreme end should have an aversion. A person who eats fish and/or poultry is by no means a vegetarian, just a selective omnivore. If you need a similar product fruit pectin is a good alternative.


9

For your application you may want to use agar.  It is easy to find, gels at room temperature, and will remain so to about 90C.  The acidity of the orange juice will slowly (a few days) break down the agar, but it should give you enough time for a dish.  Other agents include: sodium alginate carrageenan  xantham gum A good description of the gelling ...


8

i came across this webpage ( http://www.myscienceproject.org/j-shot.html ) some time ago. i think you may want to read into it. so there it seems that 1) you can add up to 20oz 80-proof vodka without making the gelling a failure 2) for sugar-free kind jello shots you can use even more alcohol Do have a look at that webpage. tons of information on jello ...


8

I'm not sure if you can with all fruits, but some fruits, like fruits like apples, blackberries, gooseberries, crab apples, cranberries, and grapes are naturally high in pectin and might produce the desired effect without extra help.


8

You'd have to use a whole lot of gelatin to ruin the taste. My guess is that when you experienced that in the past, you were using (perhaps unknowingly) flavoured gelatin or "dessert gelatin" instead of ordinary, pure, unflavoured gelatin crystals or sheets. Erik is correct in that gelatin does not do well with tropical fruits (including mangoes), nor ...


8

Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food. If you were to try to stir a sheet of gelatin directly into hot liquid, you'd find that it behaves a lot like cornstarch. It clumps up immediately and produces unpleasant-to-eat chunks that only a blender and a ...


8

Yes! I was able to make a panna cotta using this product in a standard recipe with some minor changes. Just incorporate the Jell Dessert powder where the gelatin is called for and subtract 1/4-cup from the prescribed sugar. I started with this recipe on JoyofBaking.com. The recipe, like most I've seen, calls for one standard 1/4-ounce packet of gelatin. ...


7

From the National Center for Home Food Preservation: Making Jelly without Added Pectin Making Jam without Added Pectin Use a mixture of 3/4 ripe and 1/4 under-ripe high-pectin fruits. Under-ripe or just barely ripe fruit contains the most pectin. Cook the fruit with cores and peels to add extra pectin (but do remove stems or pits). Put through a sieve ...


7

I'm looking for the online reference, but I remember reading in Cook's Illustrated that they were able to substitute a bit of gelatin to mimic the mouth-feel of homemade stock. I did find a beef stew recipe that used gelatin. Based on how you described your recipe, I would say that the long cooking of chicken bones is indeed what's missing. You might get a ...


7

If you want to make real Turkish delight, use cornstarch and only cornstarch. Nowhere on the Balkan have I seen a gelatine-thickened Turkish delight. No Turkish person will recognize a gelatine-thickened candy as lokum. I would go as far as to insist that aromatzied sugar syrup+gelatine = gummi bear, while aromatized sugar syrup+cornstarch = Turkish delight, ...


7

Anything that doesn't survive the 150° C oven is not going to survive a 1500° C blow torch. Gelatin has a melting point of about 35° C, maximum. It is a thermoreversible reaction, unlike the coagulation of eggs, which is thermoirreversible. Eggs set well in an oven, which is why they are used in so many baking recipes; gelatin does not, which is why it is ...


7

What you need for the conversion of collagen is a certain amount of energy. It is a complicated process - the melting point is around 70°C for the type of collagen contained in beef, but the melting does not happen instantly once the meat reaches 70°C. In a pressure cooking, you can apply the same amount of energy in a shorter amount of time. This is not ...


7

From The naked scientist Why does it happen? Jelly is made up of long thin protein molecules. The reason that jelly sets is that as the gelatin molecules tangle up as they cool creating a huge intertwined tangle which traps the water and makes a flexible solid. The pineapple contains an enzyme called bromelain and kiwi fruit another enzyme ...


6

Most guides I find report various degrees of success with carbonated drinks, but most agree that Club Soda is the best performer. You may want to use Club Soda instead, or try a mixture.


6

To me, the definitive guide to all these gelling agents is "Texture", the free e-book at khymos.org (which I know about because of this site, by the way). It says that mango is an inhibitor to the working of gelatin, so gelatin won't help as much as you might hope. Having said that, some of the example recipes do use gelatin, so it might still help enough. ...


5

The only trick I know is to let it start to firm up before mixing in the fruit. You can pour a layer, let it slightly firm up (it'll be kinda a thick goo), add the fruit and the rest of the mix. ... but you don't want to let it set up completely; then you'll just have two layers that haven't bonded well with fruit stuck in there. Exact time for it to gel ...


5

As Chris says, its to do with the setting time of the gelatine vs the bubbly. Ensure all of your containers are chilled (maybe even frozen? - I put mine in 3/4 hours before making the actual dish) before you add the (chilled) champagne and get it into the bottom of the fridge as quick as you can. I suspect though cannot prove also that a smaller container ...


5

You can simply simmer off enough liquid until any fruit is thick. For example, I make a blueberry sauce for pancakes and blintzes by just putting some blueberries, sugar, and a pinch of salt in a saucepan, bringing to a boil, and then reducing heat to low until it is as thick as I want. When cooled in the fridge, it will be pretty jammy. (This isn't a ...


5

I'd place a tray in my sink a slowly run water through it, then sit the jelly on top of the tray, such that the bottom half of the jelly mould is under water. The constant, gentle, flow of cold water will cool the jelly quickly.


5

A gel is any liquid (usually) or gaseous medium suspended in a solid three-dimensional mesh which entraps the medium so that it does not flow. By way of (somewhat flawed analogy) think of a giant role of bubble wrap. Its mostly air. But the plastic keeps the air from flowing at a large scale. Gels can range from very soft to very hard. New modern ...


5

This, I confess, is just a guess—I'd suggest adding some pectin. Pectin is a thickener that occurs naturally in fruit, but its likely absent entirely in the fruit juice you've been using. However, it's probably present in the fruit purée used in the commercial products. Pectin is, for example, the primary (if not only) jelling agent in jam, jelly, and ...


5

This step mentions you require the extra gelatin: You could kind of "wing" the ratio but that's risky. But when it comes to Baking/Pastries/Deserts, you must get the ratios perfect; even when it comes to gelatin. Coming from experience: there are few foods worse than over gelatinized foods. I would go the safe route and find the necessary amount of ...



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