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.
Questions tagged [gelatin]
117 questions
1
vote
0 answers
gelatine, cream and alcohol combination
Concerning alcohol flavored panna cotta, other questions I found focus more on how to prevent a cream plus alcohol mixture from splitting but they assume one knows the right amount of gelatine for their mixture.
Although the instructions on the…
David P
- 794
- 4
- 14
0
votes
1 answer
Homemade powdered jello recipe
I am allergic to the corn starch that is often found in the ready made brands. I would like to be able to make some powdered jello up for when I want to make a quick jello. With my illnesses, at times, I am unable to cook the jello in the recipes…
0
votes
2 answers
Psyllium husk as gelatin replacement.
Does anyone have experience using psyllium husk in place of gelatin. (My particular situation is making marshmallows)
mroll
- 2,127
- 2
- 14
- 24
0
votes
1 answer
How to preserve vitamin of fruit juice when making fruit jelly?
To create a jelly, I always use hot water to dissolve synthesized-flavored gelatin.
Today, I want to create a more exciting jelly. It uses real orange juice.
I put a no-flavor gelatin sheet into a cup of orange juice in room temperature.
It doesn't…
cppBeginner
- 103
- 4
0
votes
2 answers
Should "Magic Mousse" be grainy?
For a treat for my lunch, having bought a bunch of Jell-o brand instant flavored gelatin mixes, my husband decided to follow a recipe for "magic mousse", as printed here, involving "Cool-whip" whipped topping and Jell-o mix (gelatin, not a pudding…
Yamikuronue
- 8,776
- 20
- 71
- 108
0
votes
1 answer
I put an extra cup of water in my jello when making it. Is thete anything I can do to fix it?
I put an extra ½ cup of cold water and an extra ½ cup of boiling water in when making my jello. Is there anything I can do to fix it so it will set?
0
votes
2 answers
how to make fruit-juice flavored gelatin firm vs watery?
I have been mixing unflavored gelatin with fruit juice to make flavored jello dessert (to have a healthier and more natural, as well as cheaper fruit jello dessert).
I mix the proportions of gelatin to liquid according to instructions. I use hot…
Isabella Leonarda
- 447
- 3
- 10
0
votes
1 answer
how much alcohol is cooked away in preparing agar agar?
I make vegan jello by dissolving agar agar in boiling water. Sometimes I add liqueur (e.g. Grand Marnier) for a little flavoring and sweetness, in which case I would add about 0.5 cup of liqueur to 5.5 cups of water and bring it to a boil for about…
sfvoyage
- 1
0
votes
1 answer
Can psyllium husk be used as gelatin for jello?
I need to make jello. Would psyllium husk work as a jello replacement?
Ami
- 1
- 2
-1
votes
1 answer
Jelly or flavored Gelatin
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.
Kim
- 1
- 1
-1
votes
1 answer
Is high gelatin concentration in cheesecake unsafe?
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?
The ingredients are:
1 egg
white sugar
sour cream
double cream
cream cheese
lemon…
louise
- 11
- 1
-2
votes
1 answer
Is there any gelatin without sulphur dioxide?
I have bought a box of gelatin powder and saw sulfur dioxide in the ingredient list. I am just wondering about the safety of consuming them.
If there exists any gelatin without containing any sulfur dioxide? If yes, how could we differentiate…
Ryan
- 425
- 2
- 5
- 13