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 "
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
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
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 instea
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 &f
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 Sto
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
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 glu
I am Brazilian amateur cook. I wonder if there is any original recipe to make passion fruit mousse. Every time I do it, consistency is too runny and slightly a
I have a recipe that calls for leaf gelatine but I have none. What does gelatine do in a recipe?
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,
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
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 fresh
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.
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
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 separ
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 berri
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
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 i
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