Please don't mock me for the sheer stupidity of this question, but how do you make a gelatin?

M

marilynfl

Moderator
See...I almost typed "Jello" but realized THAT'S part of my problem. I grew up with Jello. Jello in a box. Various flavors of Jello, but ALL IN A BOX. All I had to do was rip open that sucker and add water. Sometimes I got crazy and added canned fruit cocktail, but I still started with The Box.

NOW...I'd like to try using my new quinine syrup and make quinine jello to see if it actually glows in the dark under a black light. Hence, we run into my culinary dilemma. I have NO CLUE how to make molded jello...(damn)...molded GELATIN.

http://www.google.com/imgres?q=quinine+jello+glow&um=1&hl=en&sa=N&biw=1424&bih=795&tbm=isch&tbnid=78SU3fsSfUn8QM:&imgrefurl=http://www.carddit.com/view/tNhwC3JLr/glow-in-the-dark-jello-recipe&docid=4DhMBNe7KChSrM&imgurl=http://media.carddit.com/a/tNhwC3JL

 
You're about to discover the joy of jellies "outside of the box"...

If it's liquid, you can gel it (well, almost--pineapple and some other juices don't set up).

Make adult jellies from your favorite mixed drink or punch recipes.

Sweetened cream jelly is called panna cotta in Italia.

Gelled wine or champagne makes a great replacement for the sorbet course in a formal dinner.

And of course the gelled bloody mary sitting on lettuce with a dollop of mayo is a tomato aspic salad (surprise cream cheese and chive centers are a plus).

If you can pour it, add gelatine and play with it.

 
I should add that I'm starting out with a 1:2 syrup (quinine to double-strength simple syrup)

So I don't think it can be the only liquid in the batch.

In cocktails, I used tonic water and ginger ale, but wasn't sure if those would work with a Knox knock-off where the fluid is heated.

 
It's very simple, the basic recipe is 1 envelope Knox gels 2 cups liquid to "Jello" state.

There's instructions on the box as well.

Have fun!

 
so....if I use my cocktail ratio, I just have to get it to 2 cups?

Also, can I still use the gin or will that keep it from setting? Or is alcohol just an issue when freezing??

If I reduce the cocktail amounts to these:

1.5 oz quinine syrup
1 oz tonic water
0.5 oz gin
1 oz fresh lemon juice

Then multiply by four:

6 oz quinine syrup
4 oz (1/4 C) tonic water
2 oz (2 TBL) gin
4 oz (1/4 C) lemon juice
I have my 2 cups of liquid...then add:
1 pkg Knox

Okay...we got a game plan. Thanks!!

Now to dig up a black light somewhere...

 
Uh-oh..... are you trying to attract

aliens from outer space, or are you and Larry in need of a patio porch light??

 
Sometimes gelatin can go too far. Does anyone know what to call a Vietnamese dessert

that is basically a wedge of hard gelatin with coarse strips of coconut imbedded?

Our best friends Dennis and Gary wanted to take us out for a wonderful Vietnamese dinner for my birthday (in December, it got rescheduled clear into February) and they chose a stellar restaurant in Little Saigon, Orange County.

We had every protein and every vegetable in every concievable sauce, and it was a mind-bending journey of flavors, but then they offered me a free dessert--the house specialty-- which was a transparent disc of transparent stuff studded with crinkles of flavorless coconut. In no time, Dennis declared it "Son of Flubber XX: Tapeworm" and was bouncing his forehead off it in public.

Fortunately he and Gary had spent enough in food and corkage to keep us from being thrown out.

Not only was the gelatin flavorless, it was brittle! EEWWWWWW!

I apologize in advance for our lack of cultural appreciation and I await an enlightening explanation....

http://www.yelp.com/biz/brodard-chateau-garden-grove

 
I think what you had was something called "Rau c

and flavored with coconut milk, pandan or other flavors. Because the gelatin is firm in texture compared to American gelatin, Vietnamese gelatin can be layered and shaped into intricate cakes. The gelatin is often called sương sa.

We here in the hinterlands, refer to it simply as "ass". (Next time, get them to take you to Jitlada in Thai Town. You'll thank me.)

 
You must log in or register to reply here.
Back
Top