Questions tagged [gelatin]

For use in questions regarding the formation and/or use of gelatin (a commonly used a gelling agent in food) which is used in a wide range of foods such as gelatin desserts (Jell-O), trifles, aspic, marshmallows and gummy bears. Gelatin can also be used as a stabilizer or thickener.

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1answer
39 views

how much alcohol is cooked away in preparing agar agar? [duplicate]

I make vegan jello by dissolving agar agar in boiling water. Sometimes I add liqueur (e.g. Grand Marnier) for a little flavoring and sweetness, in which case I would add about 0.5 cup of liqueur to 5....
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How to replace grams of leaf gelatin to grams of agar agar powder?

I am planning to make no-bake cheesecake. In the recipe, they used 5 grams of leaf gelatin(sheets). But I want to use agar powder instead, so how many grams should I have of agar powder? Also, how ...
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34 views

Can I substitute agar-agar powder for gelatin in no-churn ice cream?

I saw that many no-churn ice cream recipes use gelatin to prevent crystalization. Unfortunately, I don't have any gelatin left but a lot of agar-agar powder. Can I use agar-agar powder instead? And ...
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1answer
91 views

Separating gelatin from Jell-O powder

So I've been doing a bit more cooking while confined to my home and I wanted to make a recipe that calls for gelatin. I don't have any and I don't expect to be doing another grocery run for a few ...
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2answers
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Can I make gelatin from bones without beef flavor?

I was looking around on the internet to find out how to make gelatin from bones ( cow bones to be more specific). I found some methods but they mention the gelatin will have a beef flavor. This is a ...
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1answer
134 views

Is industrially produced cream made with a gelatine sieve?

I've bought an ice cream bucket with, who would've guessed, cream - as one of its' ingredients. Now of course I've done some research and found out, that cream is usually produced with a centrifuge ...
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1answer
157 views

Can psyllium husk be used as gelatin for jello? [duplicate]

I need to make jello. Would psyllium husk work as a jello replacement?
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1answer
120 views

Ultra thick and fluffy pudding

I recently traveled to NY and tried Magnolia's banana pudding. Long story short, it was amazing :D When I came back home I tried to create the next best version. Having seen the below video, I ...
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1answer
166 views

Can I dump Jello into a pan and boil it to get it to set?

My jello isn't setting, probably because my 4 year old was angry about having to wait for the water to boil and I just gave in. Anyway, can I dump it all in a pan and boil the whole? Or is there a way ...
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1answer
225 views

Is there any gelatin without sulphur dioxide?

I have bought a box of gelatin powder and saw sulfur dioxide in the ingredient list. I am just wondering about the safety of consuming them. If there exists any gelatin without containing any sulfur ...
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0answers
38 views

gelatine, cream and alcohol combination

Concerning alcohol flavored panna cotta, other questions I found focus more on how to prevent a cream plus alcohol mixture from splitting but they assume one knows the right amount of gelatine for ...
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0answers
60 views

Peach sorbet is not setting at all and the mix is having a jelly texture when popped into the freezer

I am doing a peach sorbet following pierre herme recipe which literally said: 580g of peach puree 74g sugar 104g water 37g of glucose (I've used high quality honey instead) 4g of sorbet stabilizer ...
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1answer
759 views

How do they commercially coat gummies in wax?

I've been making gummies very successfully for a couple years and just coating them in citric acid/sugar before i dry them, which works well, but im curious how i can make them shiny like haribo ...
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1answer
144 views

Is the liquid I get after pressure cooking a whole chicken a “complete” stock?

Recently I've been buying whole chickens (~4-4.5 pounds) from the grocery store and pressure cooking them to great effect. It cooks fairly well, and I add about 1.5 cups of water to get it started. ...
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1answer
215 views

Making lemon juice gel for cooking

I often make tilapia fillets in the oven. I put two pieces of fillet on an oiled Corelle plate, put some lemon juice, salt and basil on it, and cook it at 170°C for 15 minutes. This is my routine ...
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Pectin vs Agar Agar vs Gelatin for Pate de Fruits

I was reading up on the difference between Pectin, Agar Agar and Gelatin. From what I read for use in cooking as thickening or gellatinizing agents there isn't any real or significant difference. So ...
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3answers
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Gelatin powder vs Gelatin leaf when and why

When preparing jelly type recipes there seem to be two options gelatin leaf and gelatin powder. When looking around I found explanations for the ratio of powder to leaf such as here how much ...
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1answer
246 views

Homemade powdered jello recipe

I am allergic to the corn starch that is often found in the ready made brands. I would like to be able to make some powdered jello up for when I want to make a quick jello. With my illnesses, at times,...
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2answers
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Psyllium husk as gelatin replacement.

Does anyone have experience using psyllium husk in place of gelatin. (My particular situation is making marshmallows)
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1answer
644 views

If doubling a chocolate mousse, should gelatin be doubled as well?

I am making a chocolate mousse that includes gelatin, and I want to double the recipe. Do I need to double both the gelatin and the amount of water it’s dissolved in?
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1answer
697 views

Can I make Turkish Delight with jelly powder?

I have come across some Turkish Delight recipes calling for cornstarch, others for gelatin, some use both and one that uses store-bought jelly powder (aka gelatin dessert aka Jell-O). The jelly ...
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1answer
128 views

How to preserve vitamin of fruit juice when making fruit jelly?

To create a jelly, I always use hot water to dissolve synthesized-flavored gelatin. Today, I want to create a more exciting jelly. It uses real orange juice. I put a no-flavor gelatin sheet into a ...
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1answer
488 views

How can one clarify orange juice to clear orange flavoured gelatine?

In UK we have a small cake called a jaffa cake which has a sponge base with an orange flavoured gelatin disc covered two thirds of base (think flying saucer/UFO shape) and covered with chocolate. I ...
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3answers
35k views

My jello is not getting firm in the refrigerator

The procedure I followed this time: I started using the microwave to heat up the water. Then I pour both cold and hot water in a bowl, then the package of jello. Previously I always cooked on the ...
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4answers
21k views

Sugar/Citric Acid Coating giving Gummy Bears a Wet Look

So I'm able to make my gummy bear recipe just fine. Its just a simple mix of the following: 1/2 Cup water 1/4 Corn Syrup 1 6oz package of Jell-O Brand gelatin 2 packages of gelatin (Out of the four ...
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1answer
362 views

How can I decorate jelly

This is jelly as in Jello (either gelatine-based or vegetarian), not as in jam. I'd buy it in the right base colour/flavour. I appear to have been volunteered to make Shopkins¹-themed food -- at ...
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2answers
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How much gelatine to use instead of xanthan or guar gum in ice cream

I bought a Cuisinart ICE-30BC ice cream machine and I am experimenting with it. Some ice cream and gelato recipes ask for xanthan gum. I can't find any of it in my county, but I read that I can ...
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3answers
3k views

Prevent gummi bears from drying out

I have tried making gummi bears but have the problem that they dry out very fast. I'd like to make gummi bears that could be eaten for a couple days. After five days they dried out so much it was ...
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1answer
377 views

Do blueberries affect gelatin's ability to set?

Will blueberries cause gelatin not to set? I made orange gelatin adding canned peaches and fresh blueberries. It did not set completely. Is it the blue berries causing the gelatin not to set?
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Jello and Evaporated Milk Dessert

In the 50s, my mother used to whip Jello and Evaporated milk together, pour it into single serve bowls and refrigerate. The result was a creamy foam that separated into two layers, forming a lighter ...
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2answers
142 views

Will agar filtration remove proteases from fruits such as fig, ginger root, guava, kiwi fruit, mango, papaya or pineapple?

I'd like to make a fresh fig gelatin, but of course the proteases in fig make this difficult. If I make an agar clarification of the fresh fig puree, will the proteases be removed?
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1answer
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Jelly or flavored Gelatin

I have found some American recipes that call for a pkt of flavored gelatin. Is this the same thing aswhat we call in Australia as jelly.
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1answer
558 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 ...
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1answer
2k 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 ...
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1answer
1k 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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1answer
2k 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?
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3answers
2k views

How to make a passion fruit mousse without gelatin?

I am Brazilian amateur cook. I wonder if there is any original recipe to make passion fruit mousse. Every time I do it, consistency is too runny and slightly aerated. Maybe the consistency to stay ...
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3answers
10k views

Xanthan Gum v. Guar Gum v. Cellulose Gum v. Glucomannan

Of these four titular ingredients, can someone please help elucidate for me when one would want to use each one? So far the only one I've used personally is glucomannan(konjac root flour), and I have ...
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5answers
30k 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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2answers
2k 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
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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
2k 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
7k 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
4k 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 ...
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3answers
27k 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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2answers
4k 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 ...
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1answer
320 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 ...
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4answers
57k 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 ...
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3answers
5k 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 OR ...
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2answers
2k 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'...