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Jell-O
Jell-O is a brand of gelatin desserts, such as gels and puddings. It is used alone as a dessert, as well as in recipes.
465 Questions
4 oz. Use the 4 oz for the recipe and save the box with the remaining 2 oz.
Jello is neither a solid or a liquid.
Related Information:
It is a hydrogel, a viscoelastic, non-Newtonian fluid substance, a semisolid matrix composed of colloidal gel (a form of bonded protein) that entraps water in segmented sections or pockets.
It is made by heating a mixture of processed collagen (gelatin) and water, and allowing the mixture to cool. In the familiar flavored dessert product, coloring agents and sweeteners have been added.
Jell-O is composed of long, stick-like molecules. When you dissolve it in hot water, those molecules separate, but as the liquid cools, they begin to stick together like a giant heap of straws. The water flows slowly through these straws because of frictional effects. The result is a stiff material that is given its structure by the straw heap. If you leave the Jell-O long enough, the water will seep out and make puddles on the plate. So disgusting if you start to think about what is actually in it. Yup, jelly is made from cow or pig hooves, bones and connective tissue, all ground up and boiled. Yummy. The basic recipe for jelly is gelatin, water, sugar, flavorings and food coloring. The gelatin is the important bit. Gelatin is basically a processed version of the protein collagen. You have probably heard of collagen before - this protein makes up a third of your body and is found in skin, bones and tendons, making them slightly elastic. As you get older, the collagen deteriorates and that's why our joints get stiffer and wrinkles start to appear in our once smooth skin. So how do they make gelatin from animal collagen? To start with, they grind up all the cow or pig parts and treat them with a strong acid or base. After this, it all gets boiled and the collagen is partly broken down. The gelatin can be skimmed off the surface of the liquid, dried into a powder and be used in jelly. As I mentioned, collagen is a protein. It is made up of long chains of amino acids, with every third amino acid being glycine. Lots of the other residues are proline or hydroproline. It lacks tryptophan, an essential amino acid that we can't make ourselves, so isn't a very good nutritionally source for humans, but who cares. So these long protein chains exist as a triple helix at room temperature- imagine this like three bits of spaghetti all twisted together. The chains in the helix are linked together by covalent bonds. When you make jelly, you add boiling water that provides the gelatin molecules with enough energy to break the bonds holding the chains together. Now, jelly is pretty amazing stuff as it is capable of holding around 10 times its own weight in water. This occurs because as the jelly cools down, the helices start to reform and cross linking occurs. The chains form areas of tangled protein with pockets between them- the water gets trapped in these pockets. This is what gives the jelly its characteristic wobble! What happens to gelatin when you add boiling water? The energy of the heated water is enough to break up the weak bonds holding the gelatin strands together. The helical structure falls apart, and you are left with free polypeptide chains floating about in solution.
I haven't made it in a while so forgive me if the recipe is a little off!
- First, gather 25 large slugs. If gathering them for future preparation, store them in refrigerator.
- Next, you will need a food processor or blender.
- Throw the slugs (alive) into the food processor and blend into a puree. The consistency will be much like that of apple sauce.
- Pour 1 1/2 cups of cold water into the food processor and blend with puree.
- Then pour the mixture into a pot and bring to boil. Add 1 tablespoon of sugar.
- Following the jello instructions, empty the jello packet into a bowl. Pour the boiling mixture in and stir until completely dissolved. Add 1 cup cold water and refrigerate for at least 4 hours.
What is the recipe for Jell-O jigglers?
When making Jello Jigglers you only use half the water you would use to make regular jello. Only use hot water. The jello should only take an hour or two to become firm. You can use cute cookie cutters to make different shapes. I have some cute children's jello molds that I use.
When was Eating Jello with a Heated Fork created?
Eating Jello with a Heated Fork was created in 1996.
Jello contains five basic ingredients: gelatin/gelatine (British spelling), water, sugar, artificial sweetener/flavors, and food coloring.
Vegetarians in particular will be interested to know the specific contents of gelatin. From the related link comes the following information: "Gelatin (US spelling) or gelatine (British spelling) (used to make Jell-o and other desserts) is made from the boiled bones, skins and tendons of animals. An alternative substance is called Agar-Agar, which is derived from seaweed. Another is made from the root of the Kuzu. Agar-Agar is sold in noodle-like strands, in powdered form, or in long blocks, and is usually white-ish in color." (www.ivu.org) Another link cites that gelatin contains collagen from cow or pig bones, horse hooves, and other animals' connective tissues (source: HowStuffWorks recipes).
it is not only ground animal bones it is preferably left over meat from the animal after it has been killed.
Edit: The gelatin in Jello is made from the collagen extracted from boiling down skin and bones of cows and pigs. Meat is not used, except for minute particles left from the skinning/stripping of the hide and bones., Usually less than .1%.
If you are talking about the fruity jell-o then sugar, water, and a few other ingredients
Will Jello gel if fresh cherries are added?
It should keep fresh as long as it stays in a fridge or kept cold until you want to eat it.
How do you put a stapler in jello?
Ok, So who has been watching the Office ! Poor boy, he gets it in the neck again. Oh, and to answer the Q make really solid Jelly, Jello as you call it and part fill the mould. Allow to part set & insert the stapler & then fill the mould. Chill well & serve !
Can mandarin oranges be added to jello?
Yes they can. Be sure to drain the liquid if you use canned/jar mandarin oranges prior to putting them in jello.
Some people believe that it is spelled jello,which it is not because it is spelled jell-o
Technically, the hyphenated word "Jell-O" is a proper noun as a brand name of gelatin. However, in common usage it has assumed the generic, unhyphenated, uncapitalized form "jello" which is recognized by many spell-checking programs. When referring to the specific brand, the trademark form (two capitals and hyphen) should be used.
Jello shots contain alcohol. They can be dangerous because you don't now how much alcohol you are consuming. They also mask the taste of the alcohol and children might eat them and get sick or even die.
Why does jello stick together?
Because Jell-O is composed of long, stick-like molecules. When you dissolve it in hot water, those molecules separate, but as the liquid cools, they begin to stick together like a giant heap of straws.
The water flows slowly through these straws because of frictional effects. The result is a stiff material that is given its structure by the straw heap. If you leave the Jell-O long enough, the water will seep out and make puddles on the plate. Because Jell-O is composed of long, stick-like molecules. When you dissolve it in hot water, those molecules separate, but as the liquid cools, they begin to stick together like a giant heap of straws.
The water flows slowly through these straws because of frictional effects. The result is a stiff material that is given its structure by the straw heap. If you leave the Jell-O long enough, the water will seep out and make puddles on the plate.
Kraft states that they will put on the label wheat, barely, oats, etc if its their product. look at their website under articles. i bought a book that lists all safe things that i can buy at the grocery store and Jello pudding is one of those items
The link below says yes, Jello pudding is gluten free.
