I have a pint of fruit juice, and some Gelatin. I want to make a fruit jelly (gelatin dessert) for after dinner, which will be in 8 hours. Living in the city
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
Every recipe I've seen which uses gelatine says to soak and squeeze it, but none of them say how to squeeze it. I've only cooked once with gelatine, and I just
Gravy is a big deal in my house, when it comes to holiday meals, so I usually make extra. A day or two ahead of time, I roast some extra turkey parts (drumstick
I made a home made no bake cheesecake tonight. The cream would not thicken so I added extra gelatin. Is it safe to eat? How long can I keep it in the fridge?
I know that head cheese is traditionally made with flesh from the head of a large animal but I have read that sometimes other scrap meats are included. Are the
I'm trying to reproducibly make a specific jelly recipe. How can I achieve consistent results, using different grades/brands/types of gelatin? Depending on wha
I'm making macaroons and I wanted to know what exactly this means and for how long generally do I need to steep gelatin?
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 comple
I'm having trouble getting my creme brulee to thicken up. I'm wondering if I should add a little gelatine to the mix. I had a look around the net and couldn't
I have made jelly using both Jello and agar-agar seaweed. Jelly made with agar-agar is firm. Using concrete-pouring terminology, the agar-agar jellies that I m
Can china grass (agar-agar) be used as a substitute to gelatin in fondant cake icing?
I found a box of lime jello that I have had for a while (at least 6 months). I made it last night, following the directions (boiling water, etc), and left it in
I'm not able to purchase agar-agar (yet), so is there a rule for replacing the quantity? I've seen a recipe with 0,5 spoon of agar-agar for 1 spoon of gelatin.
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
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 th
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
Are they physically different? If so, what is the difference, between a gel and gelatine, or it's proccesses gelation and gelling (gelatinization. gelatinisati
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 pin
Can I use cornstarch instead of gelatin in a fondant icing? If so, what is the needed quantity of cornflour/starch given that the original recipe asks for 1 tea