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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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How can I make fluffy chocolate mousse without gelatin?

I'm not a vegetarian but I don't want to use gelatin. I have seen various recipes for making mousse but they seem to be the gooey type. I'm looking for a recipe which will set so I can make a mousse cake which can be free standing. This picture is…
user23116
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Estimating the fat content of homemade chicken foot gelatin

I recently simmered a pot of chicken feet (including skin) for the first time and made an astonishingly gelatinous gelatin. It's clearly suffused with chicken fat, but I have no idea how much -- I don't think I could guess the fat % by weight or the…
octern
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Turkish delight: cornstarch or gelatine?

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 completely different binding agents, the question arises which to use? On the one hand,…
BaffledCook
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How to use gelatin on fruit pie?

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 also know there's an issue with gelatin and temperature. But I want to put gelatin on…
Mien
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Heart shaped mold

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 technologically backward country and thats impossible to find anything local online, is there…
Darko
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Separating gelatin from Jell-O powder

So I've been doing a bit more cooking while confined to my home and I wanted to make a recipe that calls for gelatin. I don't have any and I don't expect to be doing another grocery run for a few weeks. However, I have two things for sure: Jell-O…
cole
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How can I decorate jelly

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 to make Shopkins¹-themed food -- at least a cake and as little more as I can get away…
Chris H
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Do blueberries affect gelatin's ability to set?

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 berries causing the gelatin not to set?
bert
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Will agar filtration remove proteases from fruits such as fig, ginger root, guava, kiwi fruit, mango, papaya or pineapple?

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 proteases be removed?
Logrhythmic
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Why did my jello not set?

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 a bubbled effect on top and did not set well. Vanilla ice cream worked just fine; do I…
Marge
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What is better for chilled cheesecake - pectin or gelatin?

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, with a chilled lemon cheesecake filling. It will also have raspberry coulis and meringue…
adam
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How to make a passion fruit mousse without gelatin?

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 aerated. Maybe the consistency to stay firm with the use of gelatine, but avoid using…
Suhany
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Chicken broth without gelatin (storebought and homemade)

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 Stock turn into gelatin?; it solidifies when chilled. When I buy commercial chicken…
Nate Eldredge
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Making the most out of stock

I came across a page (http://www.traditional-foods.com/bone-broth/) where the author used the same beef bone 12 times to make stock*. It got me wondering: when I make stock, am I leaving behind that much more flavor in a bone, or did she do…
user20701
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Differences between gel and gelatine

Are they physically different? If so, what is the difference, between a gel and gelatine, or it's proccesses gelation and gelling (gelatinization. gelatinisation)?
J.A.I.L.
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