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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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
be beaten
"chill until be thick enough 1 1/2 7 to 8 adding
thickened" so that spoon drawn hours minutes solid ing.
thru it leaves a like fruit
definite impression or veggies
"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
overnight
==========================================================================
*Speed set (ice cube method) not recommended for molding because pieces
of unmelted ice may result in pockets of water
HINTS
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 copyright 1992
JELL-O is a registered trademark of Kraft General Foods, Inc.
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~--------------------------------------------------------------------------
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Orange Triplex: U
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