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.
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.
