I've had a few attempts to make gelatin desserts (jelly if your English) using sparkling wine. While I get the flavour of the wine coming through I struggle to
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 th
When making jello shots, what proportions do you typically use? For hard liquor like Gin, Tequila or Vodka, I've been using 1 part hot water to dissolve the je
I would like to make individual containers of Jello with fruit pieces, but the fruit always sinks to the bottom,is there a way to prevent this?
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
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 cons
I found on Wikipedia that it is made from animals' skin and bones. The article describes the steps of gelatin production from a technical perspective: The manu
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
Holodets blues Holodets is a typical Eastern Europe recipe. It is is basically a meat aspic, the gelatin being obtained from long boiling the bones and m
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, an
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 choc
I am baking a fancy cake recipe for the first time, and have trouble with it. Basically, the cake has three layers. The first one is a flourless bisquit. Then
I'm looking at making this for Valentines but I found it too late to ship the mold in from the USA (I'm in Melbourne Australia). Being that this is a technologi
I feel very stupid for asking this, but I've never worked with gelatin. I know how to work with powder or sheets, if you put it in something like panna cotta. I
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 i
I've made a few batches of Turkish Delight in different flavours. The Rosewater, Vanilla and Ginger flavours have set beautifully but the Orange and Mint flavou
I've made paprika jelly before (combined with raspberry flavour), and I quite like the novel flavour. It kind of reminds me of chili chocolate, but more water b
I made an escalivada (eggplant, red pepper and onion in the oven, peel, cool) yesterday, and today I've added gelatin to make a nice presentation. I used about
How many grams of gelatin are in 1 cup of stock made from cartilaginous sources such as pigs or chicken feet?
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 je