Hot answers tagged

4

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 don't know of any recipes using agar-agar that are designed for long-term storage, it is more often used in desserts, and again has a very distinctive (slightly ...


3

If you are cooking the chickens whole, and I think you are from your description, then your cooking liquid has not had sufficient contact with the bones to extract the available gelatin. You should absolutely be able to make a stock with the carcass later. As you say, even with the nice gelatinous cooking liquid you have from your first step, you don't have ...


2

The tumbler does a really good job of making sure the gummies get coated. It will mist in the wax and definitely get it everywhere. You can see on the gummies where they were sorta stuck together, some still come stuck together. So the waxing isn't quite perfect but most of them come free.


2

One of the most important details in this recipe is that the mixture needs plenty of time - overnight is ideal, but at least 2 to 3 hours - to really chill completely before serving, so that the fruit acid in the passion fruit pulp (or concentrate) has time to thicken the protein in the heavy cream and condensed milk. (It works sort of like the way the lime ...


2

I’m having the same problem. My gummy worms are turning gel-like within two hours of me coating them with a sugar/citric acid mix. Fumaric acid seems to be the way to go because it’s the least water-soluble and it’s non-hygroscopic. Citric, Malic, and Tartaric are all hygroscopic. Corn Starch prevents them from gelling as bad (when coated w/ citric) but it ...


1

As the answer to the linked question states, original Turkish delight is made using only cornstarch. I understand you're asking specifically about the recipe linked and how it differs from other recipes. I'll try to answer the following points: Q: Why do some recipes call other gelling agents such as gelatin, next to cornstarch. A: Like most thickeners, ...


1

A lot of fruits denature gelatin so it doesnt set. All of the citruses, papaya (that has an enzyme called "papain" that breaks proteins), pineapple ("bromelin") and a lot of others cannot be used with gelatin without being very thoroughly cooked, as in boiled for one hour or so. If you just brought mandarin oranges to a boil for using, that could be it. ...


1

I've been making Jello for quite a while, using a regular pan, pour one cup of boiling water, then the Jello granules, the juice from one lemon, and a little bit of Stevia. Finally poured one cup of cold water, mixed everything good pouring it into a plastic container and to the fridge. It always worked perfectly. Nice and even Jello. I recently purchased ...


1

Add white grape juice/green grape juice to make the color of you jelly clear.You can also ad condensed milk to make it sweet or you can add syrup or sugar!


1

We are avid eaters of chicken feet and there is very little fat in the feet ... the fat does all go to the top because fat always goes to the top weather it is hot or not so whatever fat is at the top is all the fat there is. We make a big 5 gallon pot and the only fat we get out of it is probably 1 or 2 millimeters. And that’s with probably 30 feet. And the ...


Only top voted, non community-wiki answers of a minimum length are eligible