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Questions tagged [gelatin]

For use in questions regarding the formation and/or use of gelatin (a commonly used a gelling agent in food) which is used in a wide range of foods such as gelatin desserts (Jell-O), trifles, aspic, marshmallows and gummy bears. Gelatin can also be used as a stabilizer or thickener.

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Why didn't my jello set?

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 the fridge til today. I went to eat it just now, 24 hours later, and it is only set in…
user3058
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Edible silicone?

I'm trying to replicate the firm but flexible texture and translucent look of molded silicone using edible gels. The mold I'm using is difficult to extract the final shape from. It's shaped somewhat like an egg cup with a post on the bottom. The gel…
Aero
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Pectin vs Agar Agar vs Gelatin for Pate de Fruits

I was reading up on the difference between Pectin, Agar Agar and Gelatin. From what I read for use in cooking as thickening or gellatinizing agents there isn't any real or significant difference. So if I were to make Pate de Fruits or jam or…
J. Doe
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Gelatin powder vs Gelatin leaf when and why

When preparing jelly type recipes there seem to be two options gelatin leaf and gelatin powder. When looking around I found explanations for the ratio of powder to leaf such as here how much powdered gelatin to one gelatin leaf? but I'm struggling…
user1605665
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My gelatin didn't gel

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 sat in the fridge overnight and today it wasn't set. I put in a big packet of mix and a…
Matthew
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Thicker gelatin layer at the bottom of the dish

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 "skin" has less flavor and a much harder texture. My assumption is that some of the…
Erica
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How is gelatine sold in U.S. grocery stores?

I'm interested in trying a recipe from Alton Brown for marshmallow. I'm not sure what exactly "3 packages unflavored gelatin" refers to. How much gelatine (in weight) is included in a standard package of gelatine in the U.S.? And what bloom* would…
Chris Steinbach
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why use a pressure cooker for collagen to gelatin conversion?

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 the maximum temperature & pressure. I've done a bit of searching and it seems pressure…
Kent
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How do I create slippery and light jelly for drinking?

I created an experiment with 10 different water/gelatin ratios but none provided the required results. I'd like to create viscosity similar to Jelly Juice pouch bags. However, when the results I'm getting are thick liquid (gelatine like thickening…
Arturs Vancans
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How do they commercially coat gummies in wax?

I've been making gummies very successfully for a couple years and just coating them in citric acid/sugar before i dry them, which works well, but im curious how i can make them shiny like haribo gummies. I know they use carnuaba wax or something,…
Haley Hoffman
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Making lemon juice gel for cooking

I often make tilapia fillets in the oven. I put two pieces of fillet on an oiled Corelle plate, put some lemon juice, salt and basil on it, and cook it at 170°C for 15 minutes. This is my routine breakfast, so I've cooked this meal over a thousand…
Ram Rachum
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Proper cow bones to prepare holodets

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 melting the connective tissue-collagen. I tried to do holodets using cow bones (no pig feet,…
Dr. belisarius
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What is the Function of Gelatine

I have a recipe that calls for leaf gelatine but I have none. What does gelatine do in a recipe?
johnc
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How to tell when water reaches 100 degrees Fahrenheit without a candy thermometer for the purposes of disolving gelatin?

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 ¼ cup of water to about 100 degrees. Add the gelatin to the water and let dissolve. I don't…
Jessica Brown
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Gelling agents closest to normal gelatin that set at room temperature

Does anyone know of a gelling agent that is closest to normal gelatin but can set at room temperature, so that I don't need to put it in the fridge to set. I'm looking for something that when a gel has the same characteristics as normal gelatin eg.…
James
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