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Yes.
Because when the base of the gelatin does not thicken first before adding the solid ingredients, the solid ingredients you are going to add will settle at the bottom of your gelatin mixture.
Yes, the dessert Gelatin is a type of colloid. It is a colloid because it can be easily made by adding powder to water so that it congeals.
Freshly whipped cream begins to loose volume and liquify quickly unless stabilized during whipping with a product like "Whip-It" or plain gelatin. (For each cup of cream, soften 1/2 t. gelatin in 1 T. cold water; heat for a few seconds in a microwave to dissolve, then cool to room temperature before adding to the cream during whipping.) Cream may be whipped without a stabilizer and chilled for a few hours, however. This will require whisking briefly by hand or machine immediately before serving to reincorporate liquid and regain lost volume.
To fix whipped topping that has been over beaten stir slowly until it thickens. Adding a bit more cream will also work to fix over beaten whipped topping.
No, sugar does, this was my science project. -THANKS, this helped a lot
Gel-To let a food set or become solid by adding gelatin.
I believe that sugar will make your gelatin stronger because of the amount of sugar ].Another way to make jello stronger is by adding less water to the gelatin and letting sit more time in your fridge or freezer.
Blooming gelatin is just the process of soaking it in water before adding it to other ingredients - it helps the gelatin to dissolve evenly. To bloom gelatin leaves, place as many as you require in a bowl of cold water and leave for 4-5 minutes. Then remove the gelatin and place into the warm liquid which requires the gelling agent. To bloom gelatin powder, pour the gelatin onto the surface of a small cup of warm water. DO NOT STIR YET! Leave it for 5 minutes to soak and soften, then stir the liquid to combine the gelatin. (The purpose of not stirring immediately is because this can form lumps.)
The proteins in the pineapple called bromelain will break down the strands of protein in gelatin that forms jello. Hence, the effect of a fresh piece of pineapple on gelatin is able to keep the gelatin liquidfied.
Gelatin dissolves best in Hot or boiling water and if possible by using the double boiling method. In cold water Gelatin dissolves at a much slower pace and then reaches a point where it stops dissolving. In both cased constant stirring of the mixture is recommended.
Paper sizing is adding substances to paper to increase strength and reduce "bleeding" when ink or pigments are applied. It may be done during manufacturing by adding materials such as rosin to the pulp before forming the sheets. It may also be done after the sheet is manufactured by applying materials such as gelatin to the finished sheet.