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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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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
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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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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
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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
730 views

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
408 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
411 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
91 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
375 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
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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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2answers
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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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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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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
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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
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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
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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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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
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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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0answers
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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
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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
1k 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
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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 ...
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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
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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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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
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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
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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
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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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2answers
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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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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
255 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
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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
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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
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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'...
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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
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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 ...
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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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4answers
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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. ...
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1answer
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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 ...
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4answers
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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 ...
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5answers
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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 ...
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4answers
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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
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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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1answer
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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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1answer
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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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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 ...
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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 ...