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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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11 votes
5 answers
53k 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 ...
Joe's user avatar
  • 80.9k
27 votes
1 answer
83k 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 ...
mohlsen's user avatar
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18 votes
3 answers
6k 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 ...
hawkeye's user avatar
  • 1,429
8 votes
1 answer
3k 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 ...
Peter Taylor's user avatar
  • 1,994
5 votes
2 answers
7k 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. I'...
Kent's user avatar
  • 153
19 votes
5 answers
30k 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 ...
user3579's user avatar
  • 681
9 votes
5 answers
15k 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. ...
Sam Holder's user avatar
  • 11.3k
16 votes
7 answers
84k 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 ...
Corey's user avatar
  • 779
12 votes
5 answers
34k views

Why do they put the jelly-like substance in pork pies?

I don't like the jelly-like substance found in between the pastry and meat of pork pies, and I don't know anyone that does, so I was wondering why they put it in. Or is it a by-product of the cooking/...
kinofrost's user avatar
  • 223
8 votes
6 answers
10k 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 ...
mskfisher's user avatar
  • 914
2 votes
5 answers
40k 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 ...
Serena's user avatar
  • 29
0 votes
2 answers
3k views

Psyllium husk as gelatin replacement.

Does anyone have experience using psyllium husk in place of gelatin. (My particular situation is making marshmallows)
mroll's user avatar
  • 2,107
13 votes
1 answer
298k 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.
arturomp's user avatar
  • 673
11 votes
4 answers
67k 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 ...
Bash's user avatar
  • 111
11 votes
2 answers
2k 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 ...
John's user avatar
  • 329
10 votes
3 answers
6k views

How to fake salmon roe using jello

A couple of days ago I made a first attempt at dessert sushi. Everything went reasonably well except for the salmon roe which I'd planned to make from orange jello. I made my own mould from plasticine ...
Chris Steinbach's user avatar
8 votes
2 answers
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'...
Adrian Carolli's user avatar
7 votes
1 answer
5k 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) - so why soak it first? And why do we then squeeze it? I would assume it's to get rid of ...
Dave's user avatar
  • 1,166
7 votes
4 answers
3k 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
dassouki's user avatar
  • 3,246
7 votes
3 answers
17k 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 ...
user2649681's user avatar
5 votes
3 answers
12k 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 ...
Chris Steinbach's user avatar
4 votes
2 answers
12k 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 ...
BaffledCook's user avatar
  • 13.2k
4 votes
3 answers
49k 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 ...
Jessica Brown's user avatar
2 votes
4 answers
11k 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 ...
Joe's user avatar
  • 80.9k
1 vote
3 answers
26k 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?
Rabab's user avatar
  • 205
1 vote
3 answers
56k 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 ...
Roseann Sandstrom's user avatar