54
votes
Accepted
Why do gelatin sheets have a diamond pattern?
I think it is a side effect of the drying process. If you look at about the 5m50s mark, the drying conveyor is a diamond pattern.
YouTube video of the process
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25
votes
Accepted
Can I make gelatin from bones without beef flavor?
Intentions and expectations
Could it be that you have some oversimplified ideas about making gelatine? I think that, if we look closely at what you are proposing, it is not practical at all. The ...
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20
votes
Why do gelatin sheets have a diamond pattern?
The same reason why toilet paper is quilted. The pattern is there to ensure that the sheets do not stick together.
Small amounts of moisture will always be there during packaging. If the sheets of ...
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9
votes
Accepted
How to tell when water reaches 100 degrees Fahrenheit without a candy thermometer for the purposes of disolving gelatin?
Gelatin is quite tolerant, but with a few restrictions:
Never boil gelatine, because it looses it's binding/gelling properties.
Liquifying gelatine requires temperatures that feel "warm" to the touch,...
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7
votes
Accepted
Secrets to making crystal clear gelatin?
You might also want to use a higher quality gelatin, like the one used for gelatin art.
See this one:
https://gelatinartmarket.com/products/gelatin-powder-280?variant=1455952961
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7
votes
Accepted
Is there any gelatin without sulphur dioxide?
Most (if not all) gelatine contains sulfur dioxide as a preservative/biocide (certainly Dr Oetker's does). However most vegetarian gelatine substitutes, such as Dr Oetker's Vege-Gel, do not. (Note: if ...
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5
votes
Add gelatin to soup as a replacement for stock?
In the years since this question was originally asked I've run across two references to using gelatin in sauces:
Serious Eats' Food Lab featured an article talking about adding gelatin to store-...
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5
votes
Flavorings for clear gelatin
You can use Lorann flavors, they don't affect the clarity of gelatin:
Found them here: https://gelatinartmarket.com/products/assorted-gelatin-art-flavoring-lorann-oils?variant=14121096455
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5
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How to make a passion fruit mousse without gelatin?
There are two things you can do to make the mousse stiffer:
Reduce the water from the fruit. So use some kind of concentrate instead of the pure fruit. For example, you could cook down a syrup or ...
- 135k
5
votes
My jello is not getting firm in the refrigerator
It's not working because you're trying to set jello to lukewarm water - from mixing the hot and cold and then adding the jello.
The hot water needs to be added first, then the jello, then the cold ...
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5
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If doubling a chocolate mousse, should gelatin be doubled as well?
You need to double the gelatin, as it’s responsible for the texture and “stiffness” of your mousse.
You don’t have to double the water, but you can, of course. The water is no essential ingredient, ...
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5
votes
Accepted
Is industrially produced cream made with a gelatine sieve?
You read the site correctly, it's just that the information on the page is incorrect.
Commercial cream production consists of 5 main steps (from here, lots of info about different types of cream ...
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5
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Can I substitute cornstarch for commercially prepared clear glaze?
Unfortunately no. Cornstarch will cook up white while tapioca starch cooks up remarkably clear.
You may be able to find tapioca starch at your local Asian market or if your grocery store has a decent ...
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5
votes
How much is a sachet of gelatin in teaspoons or tablespoons?
Knox gelatin is 4 packets in a 1oz box, so 1/4oz per packet.
The Great Lakes canister of gelatin that I have says that a serving is "1 tbsp. (1/4oz, 7g)"
So I'd assume 1TB (roughly 15mL for ...
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4
votes
Accepted
What is the Function of Gelatine
It really depends on how much of it you're using.
If it's only a small amount, it might be for mouthfeel -- it'll make the liquid more viscous and less 'watery'. Consider a good chicken soup, where ...
- 79.3k
4
votes
My jello is not getting firm in the refrigerator
After some reading: are you sure your water-temperature is not tool cold at the start?
This page says the following about gelatin:
But gelatin proteins don’t readily form bonds with one another. ...
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Pectin vs Agar Agar vs Gelatin for Pate de Fruits
There are plenty of high-sugar-content sweets that use gelatine, so it would be a reasonable substitute, but won't match the texture that pectin would normally provide in a pate de fruit or jam.
I ...
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4
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Making lemon juice gel for cooking
You could make a lemon curd.
It will not be baked at the same time as the fish, but could be a good way to do what you want,
See this recipe.
https://www.geniuskitchen.com/recipe/cod-fillets-with-...
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4
votes
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Making a gelatin-based and non-sticky "salmon"
I can't read French fluently (or quickly), so I missed any specifics there.
It looks like you probably already cooked your fruit puree? If not, you should. Various fruits contain enzymes that will ...
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3
votes
Chicken broth without gelatin (storebought and homemade)
Your question has "chicken broth", without gelatin, which is correct. But in your post you are mentioning "chicken stock", which does have much more gelatin.
There is a difference in what you are ...
- 1,356
3
votes
Chicken broth without gelatin (storebought and homemade)
The gelatin has come out of the bones; I find a good chicken stock is often a bit gelatinous when cooled.
As a general rule, when you cook stock for a really long time/on a higher heat, then it's ...
- 51
3
votes
How can you make gelatin at home?
I just got a ton of gelatin from rendering beef suet into tallow. And I mean gelatin, not jelly! Unfortunately I used salt in the rendering process, so my gelatin is rather salty. It does have a ...
- 31
3
votes
Thicker gelatin layer at the bottom of the dish
Cooling too quickly or unevenly. If possible mix it in a separate bowl and stir every few mins until its starting to thicken. Then pour it into the final bowl or mould and you should be fine.
- 31
3
votes
Why commercial gummies do not melt?
You have to dry the gummies for 3 days. Start with so much gelatin that it's just slightly difficult to eye dropper into the mold, then back down from that. Let them harden overnight in fridge, ...
3
votes
Why commercial gummies do not melt?
I just checked the ingredients on one of the Vitafusion bottles I have and I believe the secret ingredient to "non-melting-gummies" is WAX. They use either beeswax or carnauba wax. Other than that ...
- 31
3
votes
How to make a passion fruit mousse without gelatin?
However much you are making, use this ratio: 4 parts heavy cream/whipping cream to 2 parts sweetened condensed milk to 2 parts passionfruit pulp. Make sure that before you start, you whip the heavy ...
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Jello and Evaporated Milk Dessert
Kraft has a recipe that resembles what you describe, in which you could substitute whipped evaporated:
3/4 cup boiling water
1 package (3 oz.) JELL-O
ice cubes
1/2 cup cold water
1/2 cup Cool Whip
...
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3
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Jello and Evaporated Milk Dessert
I learned to make this with chilled evaporated milk and icy cold mizing bowl and beaters.
It's been a while but the hot water was half the recipe amount, stirring to disolve the jello. Let it cool ...
- 31
3
votes
Accepted
How can I decorate jelly
Look for two molds shaped as Wobbles eyes.
Fill the mold's border and center with black gelatin and leave it in the fridge until it's set. Add white gelatin for the eyeballs. Leave it in the fridge ...
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3
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Sugar/Citric Acid Coating giving Gummy Bears a Wet Look
I've never eaten soft sour candies. Is the sugared coating sour too or just the body of the candy?
The reason your candies became sticky is citric acid is generally sold in the anhydrous form. ...
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