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]
120 questions
18
votes
3 answers
Why does my jelly crystal box single out pineapple, kiwi fruit and paw paw as preventing setting?
Assumptions:
For American readers - I'm talking about Jello not Jam.
in Australia Paw Paw refers to Papaya
I've got a box of Aeroplane Jelly that states:
DO NO ADD FRESH PINEAPPLE, KIWI FRUIT OR PAW PAW AS JELLY WILL NOT SET
My question is: Why…
hawkeye
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5 answers
Secrets to making crystal clear gelatin?
As I've mentioned in another question, I'm attempting to make a large block of gelatin. Unfortunately, my first few attempts come out a bit amber in hue, using just water, sugar, gelatin and clear flavoring.
After some research, I found a video on…
Joe
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11
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2 answers
How to make glowing Jello without Tonic Water?
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 flouresces. Are there any other edible substances that flouresce?
We made some Jello…
John
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1 answer
how much powdered gelatin to one gelatin leaf?
Some recipes call for a number of gelatin leaves, but since I use powdered gelatin I'd like to know the conversion rate/scaling.
arturomp
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How do you prepare Jello with fruit pieces?
I would like to make individual containers of Jello with fruit pieces, but the fruit always sinks to the bottom,is there a way to prevent this?
AttilaNYC
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Why do we soak and squeeze gelatine?
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 would assume it's to get rid of something but my searches return no results.
Dave
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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
5
votes
3 answers
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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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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5
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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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4
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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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4
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1 answer
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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4
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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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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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