"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-31-2017, 03:31 PM   #1
Cook
 
Join Date: Nov 2014
Location: Georgia
Posts: 87
Question about whipping gelatin

I have a congealed salad recipe that uses unflavored gelatin. It says to beat the gelatin mixture once it is very thick (but not completely set), and I am able to do so. But in an old Jello cookbook, it says the following about beating Jello:

One of the easiest things you can do to change the texture and appearance of Jell-O Gelatin - just whip it until thick and fluffy. Prepare Jell-O Gelatin (any flavor) as directed on package and chill until very thick. Then beat with rotary beater or electric mixer until mixture is fluffy and thick—about double in volume results in the best eating quality and flavor.

Well, even though I'm able to beat my gelatin mixture, it does NOT increase in volume. At all. So what I'm wondering is—does the packaged Jello possibly contain some stabilizers/additives that might help increase the volume during whipping?

Thanks for any info.

neptune is offline   Reply With Quote
Reply

Tags
gelatin

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 06:15 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.