If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. |
|
|
|
Thread Tools | Display Modes |
#1
|
|||
|
|||
A question about gelatine...
I was wondering if anyone here knew of any ingredient or process that
would render the gelatine useless. I follow the directions on the box (Knox) religiously every time and get different results, depending on the ingredients that I use. Sometimes the gelatine doesn't set well or it weeps water after it sets. Are there some things that affect it like acidic ingredients? |
#2
|
|||
|
|||
In article ,
WF wrote: I was wondering if anyone here knew of any ingredient or process that would render the gelatine useless. I follow the directions on the box (Knox) religiously every time and get different results, depending on the ingredients that I use. Sometimes the gelatine doesn't set well or it weeps water after it sets. Are there some things that affect it like acidic ingredients? Well, from the time I was a kid, I recall being told not to put fresh pineapple in jello. -- AF "Non Sequitur U has a really, really lousy debate team." --artyw raises the bar on rec.sport.baseball |
#4
|
|||
|
|||
In article ,
WF wrote: I was wondering if anyone here knew of any ingredient or process that would render the gelatine useless. I follow the directions on the box (Knox) religiously every time and get different results, depending on the ingredients that I use. Sometimes the gelatine doesn't set well or it weeps water after it sets. Are there some things that affect it like acidic ingredients? Acid. Don't add citrus fruit until the Jello is well set and make sure the fruit is well drained. -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
#5
|
|||
|
|||
Saffire wrote:
In article , says... In article , WF wrote: I was wondering if anyone here knew of any ingredient or process that would render the gelatine useless. I follow the directions on the box (Knox) religiously every time and get different results, depending on the ingredients that I use. Sometimes the gelatine doesn't set well or it weeps water after it sets. Are there some things that affect it like acidic ingredients? Well, from the time I was a kid, I recall being told not to put fresh pineapple in jello. What about canned pineapple? My mom routinely made us a gelatine dessert from Jello, cream cheese, mayonnaise and canned, crushed pineapple. No problem if the pineapple is cooked - as it would be in canning. Raw figs, papayas and a few other fruits will prevent gelling. They all contain enzymes that digest the gelatin. Hey, WF, post more specific recipes or combinations that are giving you trouble. All we can say now is the general principles and that won't help much in the real life kitchen. Pastorio |
#6
|
|||
|
|||
"WF" wrote in message ... I was wondering if anyone here knew of any ingredient or process that would render the gelatine useless. I follow the directions on the box (Knox) religiously every time and get different results, depending on the ingredients that I use. Sometimes the gelatine doesn't set well or it weeps water after it sets. Are there some things that affect it like acidic ingredients? Some fruits have enzymes that prevent jelling, the ones I can recall off the top of my head are pineapple, paw paw (AKA papia) & Kiwi fruit (AKA chinese gooseberries). |
#7
|
|||
|
|||
"Saffire" wrote in message .. . In article , says... In article , WF wrote: I was wondering if anyone here knew of any ingredient or process that would render the gelatine useless. I follow the directions on the box (Knox) religiously every time and get different results, depending on the ingredients that I use. Sometimes the gelatine doesn't set well or it weeps water after it sets. Are there some things that affect it like acidic ingredients? Well, from the time I was a kid, I recall being told not to put fresh pineapple in jello. What about canned pineapple? My mom routinely made us a gelatine dessert from Jello, cream cheese, mayonnaise and canned, crushed pineapple. -- Saffire 205/137/125 Atkins since 6/14/03 Progress photo: http://photos.yahoo.com/saffire333 canned pineapple doesn't have as much of the enzyme that affects jelling as it has been cooked. |
#8
|
|||
|
|||
In article ,
says... In article , WF wrote: I was wondering if anyone here knew of any ingredient or process that would render the gelatine useless. I follow the directions on the box (Knox) religiously every time and get different results, depending on the ingredients that I use. Sometimes the gelatine doesn't set well or it weeps water after it sets. Are there some things that affect it like acidic ingredients? Acid. Don't add citrus fruit until the Jello is well set and make sure the fruit is well drained. Thats a good point -- the dessert I mentioned previously that my mother used to make called for adding the pineapple and cream cheese when the jello was about halfway set. -- Saffire 205/137/125 Atkins since 6/14/03 Progress photo: http://photos.yahoo.com/saffire333 |
#9
|
|||
|
|||
Well, to be specific., the recipe that I was having the problem with
was my coffee flavored jello. I followed the directions on the Knox box, using extra strong black coffee, cooled, to get the two cup total measure. It seems to set up okay, but after a day in the fridge, it starts weeping water, No other type of jello I made ever did this and because the coffee is acidic, I assumed this was to cause. I eat this with a little cream and it seems to give me the fix that my coffee flavored ice cream used to. I actually used to mix the coffee and cream before it set, but I had to occationally stir it to prevent the cream from rising to the top. I kept forgetting to stir so often that I stopped mixing the two before setup. The way I do it now is good enough. Anyway, thanks for all your responce. John On Mon, 27 Jun 2005 23:40:01 -0400, "Bob (this one)" wrote: Saffire wrote: In article , says... In article , WF wrote: I was wondering if anyone here knew of any ingredient or process that would render the gelatine useless. I follow the directions on the box (Knox) religiously every time and get different results, depending on the ingredients that I use. Sometimes the gelatine doesn't set well or it weeps water after it sets. Are there some things that affect it like acidic ingredients? Well, from the time I was a kid, I recall being told not to put fresh pineapple in jello. What about canned pineapple? My mom routinely made us a gelatine dessert from Jello, cream cheese, mayonnaise and canned, crushed pineapple. No problem if the pineapple is cooked - as it would be in canning. Raw figs, papayas and a few other fruits will prevent gelling. They all contain enzymes that digest the gelatin. Hey, WF, post more specific recipes or combinations that are giving you trouble. All we can say now is the general principles and that won't help much in the real life kitchen. Pastorio |
#10
|
|||
|
|||
WF wrote:
Well, to be specific., the recipe that I was having the problem with was my coffee flavored jello. I followed the directions on the Knox box, using extra strong black coffee, cooled, to get the two cup total measure. It seems to set up okay, but after a day in the fridge, it starts weeping water, No other type of jello I made ever did this and because the coffee is acidic, I assumed this was to cause. I eat this with a little cream and it seems to give me the fix that my coffee flavored ice cream used to. I actually used to mix the coffee and cream before it set, but I had to occationally stir it to prevent the cream from rising to the top. I kept forgetting to stir so often that I stopped mixing the two before setup. The way I do it now is good enough. Anyway, thanks for all your responce. John The name for what's happening is "syneresis" and it essentially means liquid purging from a gel. If you scoop some out and put the container back in the fridge, it'll "weep." Same as what happens to yogurt. Scoop some out and the next time you look, it has a puddle on top. Nothing wrong. All gelatins will ultimately weep. Pastorio |
|
Thread Tools | |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Good morning or good evening depending upon your location. I want to ask you the most important question of your life. Your joy or sorrow for all eternity depends upon your answer. The question is: Are you saved? It is not a question of how good | [email protected] | Weightwatchers | 0 | April 22nd, 2005 10:21 PM |
Good morning or good evening depending upon your location. I want to ask you the most important question of your life. Your joy or sorrow for all eternity depends upon your answer. The question is: Are you saved? It is not a question of how g | Marengo | Low Carbohydrate Diets | 0 | April 22nd, 2005 03:05 AM |
Good morning or good evening depending upon your location. I want to ask you the most important question of your life. Your joy or sorrow for all eternity depends upon your answer. The question is: Are you saved? It is not a question of how good | [email protected] | Low Carbohydrate Diets | 0 | April 21st, 2005 06:59 PM |
Good morning or good evening depending upon your location. I want to ask you the most important question of your life. Your joy or sorrow for all eternity depends upon your answer. The question is: Are you saved? It is not a question of how good | [email protected] | Low Carbohydrate Diets | 0 | April 21st, 2005 06:58 PM |
Question from a dummy for the gurus out there | sh0rtcircuit (Deb) | Low Carbohydrate Diets | 14 | May 28th, 2004 09:07 PM |