Cooking Stack Exchange
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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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Can I use gelatine in Creme Brulee

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 see anyone doing this, which makes me wonder if it's possible or not. I've a little about…
ForeverDebugging
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What does it mean in a Recipe to "steep the gelatin"?

I'm making macaroons and I wanted to know what exactly this means and for how long generally do I need to steep gelatin?
Madison Ruiz
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What animal parts can be included in head cheese?

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 there any portions of an animal that are more or less suitable for making head cheese? Can I…
Sobachatina
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Is cornstarch a less effective thickener when used with gelatin?

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 (drumsticks, wings, backs, and/or necks), then boil the heck out of them (2-4 hours). The idea here…
Macromika
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Cooling gelatin without a refrigerator

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 with a vegetable shop around the corner, I do not have a refrigerator. It is however cold…
Pekka
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How does gelatin interact with grease (fat)?

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 5gr of gelatin for 150ml heated 'escalivada juice (lots of olive oil)'. The result was…
BaffledCook
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What can I do with paprika jelly?

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 based - in a sorbet over ice cream kind of way. I don't think I would eat it by itself…
zlog
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Making a gelatin-based and non-sticky "salmon"

I am trying to make sweet sushis that look like standard (savory) ones. Most of them I can make easily (using black-coloured pancakes as nori sheets, grapefruit as salmon, kiwis as avocado, and s.o.). But I am stuck when I try to simulate a slice of…
Marvin
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Can I make Turkish Delight with jelly powder?

I have come across some Turkish Delight recipes calling for cornstarch, others for gelatin, some use both and one that uses store-bought jelly powder (aka gelatin dessert aka Jell-O). The jelly powder recipe confused me because it has few other…
lofidevops
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How can one clarify orange juice to clear orange flavoured gelatine?

In UK we have a small cake called a jaffa cake which has a sponge base with an orange flavoured gelatin disc covered two thirds of base (think flying saucer/UFO shape) and covered with chocolate. I can temper chocolate and I can cook sponge. I was…
S Meaden
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Sugar/Citric Acid Coating giving Gummy Bears a Wet Look

So I'm able to make my gummy bear recipe just fine. Its just a simple mix of the following: 1/2 Cup water 1/4 Corn Syrup 1 6oz package of Jell-O Brand gelatin 2 packages of gelatin (Out of the four pack boxes) I'm assuming you know how to make this…
J. Robinson
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Prevent gummi bears from drying out

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 days they dried out so much it was impossible to chew them anymore. Am I missing some…
The chef
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Problems with gelatine

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 freshly pressed. It tasted delicious but we had to drink it! Contacted the food and drink…
Damson
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How to replace marshmallows in rice krispies cakes?

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 will give me the stickiness I need. Is he right? If not sugared water, what else could I…
Serena
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How to make Jell-O less sweet?

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 instead of 1 cup of hot water, 1 cup of cold water, and 1 Jell-O pack, it would be something…
Lucas Alanis
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