Gelatin chilling time chart and hints
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Gelatin chilling time chart and hints
  Gelatin    Jell-O    Diabetic  
Last updated 6/12/2012 12:54:28 AM. Recipe ID 16356. Report a problem with this recipe.
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      Title: Gelatin chilling time chart and hints
 Categories: Desserts, Jell-o, Diabetic
      Yield: 1 Servings
           ****** Chilling Chart ******
     In all recipes, for best results, the gelatin needs to be chilled
  to the proper consistency.  Use this chart as a guideline to
  determine the desired consistency and the approximate chilling times
  for a 4-serving package.
  When recipe      It means gelatin       It will take about:    Use it
  says: should ...             Reg. set   Speed set*   for:
  === "chill until     be consistency of      1 hour     3 min.
      glaze for syrupy"          thick syrup
                                   pies, fruit
  "chill until     be consistency of      1 1/4      5 to 6      adding
  crmy slightly         unbeaten egg           hours      minutes
     ingred. or thickened:       whites
                                        mixture to
  "chill until     be thick enough        1 1/2       7 to 8     adding
  thickened"       so that spoon drawn    hours       minutes    solid
                   thru it leaves a                              like
                   definite impression                           or
  "chill until     stick to the finger     2          indiv.
     layered set but not      when touched and        hours
      serv.-15   gelatin firm" should mound or move               min.
  2 to  mixtures
                   when bowl or mold is               6 cup bowl
                   tilted                             30 min.
  "chill until     not stick to finger     indiv.
                unmolding firm"            when touched and
        molds at least 3 hr.  & serving
                   not mound or move       2-6 cup mold:
                   when mold is            at least 4 hours
                   tilted                  8-12 cup mold:
                                           at least 5 hours or
     *Speed set (ice cube method) not recommended for molding because
  pieces of unmelted ice may result in pockets of water
     Substitute COLD carbonated beverages, such as club soda, fruit
  flavored sparkling water, or diet carbonated soft drinks, for part or
  all of the cold water.
     Do not use frexh or frozen pineapple, kiwi, papaya, figs or guava;
  an enzyme in these fruits will prevent the gelatin from setting.  The
  fruits are fine, however, if cooked or canned, because these
  processes inactivate the enzyme. (You may also use these fruits as a
  garnish without a problem.
     To easily combine whipped topping, yogurt, sour cream or
  mayonnaise with gelatin, use a wire whisk or fork.
     To speed chilling time, choose the right container.  Metal bowls or
  mokds chill more quickly than glass or plastic bowls so your gelatin
  will be firm in less time.  Individual servings in small dishes chill
  faster than large servings.
     To determine the volume of your mold, measure first with water.
  Most recipes indicate the size of the mold needed.  Using a mold that
  is too large makes unmolding difficult.
     If using a mold for summer salads or desserts, remember any "mold"
  can do -- traditional molds, plus many untraditional ones, like loaf
  pans, cake pans, fluted tube pans or metal mixing bowls.
     Spray the mold lightly with non-stick cooking spray to make the
  gelatin easier to unmold.
     Before unmolding, make sure gelatin is completely firm.  (It
  should not feel sticky or move to the side if tilted.)
     To unmold, use a small metal spatula dipped in warm water to
  loosen top edge.  Dip mold in warm, not hot, water, just to the rim,
  for about 10 seconds.  Lift from water, hold upright and shake to
  loosen gelatin.
     Use a bowl instead of a mold for many of these recipes; it makes
  serving easier, family-style.  Or pour mixture into individual dishes
  for meals when the family is on different schedules.
     Keep nutritious snacks (any of these recipes that combine gelatin
  with vegetables, fruits or lowfat dairy products) on hand in
  individual serving cups or plastic containers for kids or dieters.
  Foil baking cups set into muffin pans work well, too, and are easy to
  store in the refrigerator.
     If making salads for a party, double the recipe, except for
  flavoring ingredients like salt, vinegar and lemon juice; use just 1
  1/2 times these ingredients.
     Carry gelatin molds to parties in the molds themselves, then
  unmold onto chilled plate.  Or chill in attractive bowl and serve
  from it.
     FROM:  There's Always Room for Sugar-Free JELL-O    

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Recipe ID 16356 (Apr 03, 2005)

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