Gelatin dishes

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Madeleine's picture
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09/29/2011

Epic fail today at breakfast. So, help me out here because you know I don't know anything about cooking! If I make gelatin dishes do I have to strain out any fruit solids and just use 'juice'? Wondering if not doing that is why my gelatin jelled last time (pureed really well) and didn't this time (lots of fruit solids in the batch).

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Kay Nein's picture
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I wonder if it's because the fruit that was left in it had a high moisture content.  So even if your liquid quantity was precise, the fruit added more liquid and souped it up.  Maybe...

Madeleine's picture
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I am at a loss. In the fall I dump a 14oz can of pumpkin into this and don't add any more gelatin. It sets up fine. Last night I added just a couple of ozs more milk and it was not the right texture but it set up.

I think I will try it again next week with fewer solids and see how that sets up. If not, it's going on the table as watermelon soup.

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Sorry can't be of any help on this one. Jello ...ugh...hate the stuff. There is just something about its texture I just don't like and eating it...even worse Sad

Breakfast Diva's picture
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EmptyNest wrote:

Sorry can't be of any help on this one. Jello ...ugh...hate the stuff. There is just something about its texture I just don't like and eating it...even worse Sad

ME TOO! It's the texture for me also.

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Was it cooked or the cold set stuff? Boiling gelatin can weaken it. Or if you didn't puree as much, you wouldn't have had as much liquid so there just may not have been enough to hold everything together. Maybe try straining the solids, measuring the liquid to make sure you have enough and then mixing it back together. You'd probably only have to go through that once to know how much extra you would need to add.

Madeleine's picture
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09/29/2011

Cold water to set the gelatin but this recipe requires the water + sugar mix to be heated. It may be I got it too hot but I poured it into the cold fruit puree. Never thought of that. All the other ones I do I only warm the liquid.

Did another one last night, not the same flavor, and it came out fine so the amount of liquid was ok.

What I ended up with yesterday morning was like chunky soup, thickened but not set.

Generic's picture
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02/24/2011

If you do eventually switch to agar, it's a little more difficult to get used to, but it will set, even at room temperature (just takes longer) and if it doesn't set, you can just warm it and add more. It's not as temperamental as gelatin.

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Willowpondgj's picture
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Some fruits cannot be used with jello:

http://chemistry.about.com/od/foodcookingchemistry/a/foods-that-ruin-jel...

If you are using a fruit that isn't on the list, look at the juice it is being canned with...

 

http://www.3fatchicks.com/jello-with-fruit-what-not-to-add/

Madeleine's picture
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Willowpondgj wrote:

Some fruits cannot be used with jello:

http://chemistry.about.com/od/foodcookingchemistry/a/foods-that-ruin-jel...

If you are using a fruit that isn't on the list, look at the juice it is being canned with...

 

http://www.3fatchicks.com/jello-with-fruit-what-not-to-add/

It worked last week with the same fruit. Last night I didn't puree it as long and it was very chunky when I poured it into the bowls. I'm guessing it was the chunkiness that did it.

Generic's picture
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You are using gelatin? You don't have vegetarians?

The liquid that is part of the fruit needs to be measured as well. Or just lower the amount of liquid to ensure there is enough gelatin. Or switch to agar and never worry about vegetarians again.

Madeleine's picture
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Vegans. Vegetarians aren't as fussy. I measured the liquids same this week as last. 2 cups liquid to 1 packet of gelatin + 3 tbsps water for the gelatin.

I've got a box of gelatin, not buying something else until it's used up!

Generic's picture
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Gelatin is made from animal bones. It is NOT vegan or vegetarian. 

Madeleine's picture
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I get that. But I have never had a vegetarian refuse to eat it. Maybe because they don't know what gelatin is? Or they don't understand what's holding the whole thing together? I don't know. And I don't explain it. Would not serve it to a vegan, tho.

I've had enough 'vegetarians' say, 'Bacon? Oh, I'll have bacon,' to pretty much ignore the issue when it comes to gelatin.

However, vegetarian voodoo does not explain what happened last night. And what I hope doesn't happen tomorrow!

Generic's picture
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02/24/2011

Very odd. We had gelatin in some of the yogourts, so I knew which brands did and which ones didn't. Lately they have been replacing the gelatin with corn starch in those brands. You are right, most of the vegetarians didn't mind it, but I still told them.

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