Jell-O

If you want to freeze jello in order to eat it frozen, Then yes it can be frozen. If you are looking to freeze jello in order to store and defrost to eat as regular jello later, then the gelatin in the jello may break down when it defrosts and make the jello mushy.

The collagen in the Jell-O is collected by boiling cow skins. This is what causes the gelatin to thicken.

Yes in part:-

Jello or Jelly is set using a product called Gelatin .

Gelatin is a translucent, colorless, brittle, nearly tasteless solid substance, derived from the collagen inside animals' skin and bones. The animal parts normally used to make it are cow and pig hides and bones.

Gelatin (which is what jello is) can be made out of bone, bovine hides, or pig skin. That's why some vegetarians won't eat it.

Yes it can be made to glow if you use tonic water. Use half tonic water and half water and our jello will glow!

No

Jello dissolves faster in sugar not water.

If it's sugar free, it's no weight watchers points!

i had jello in my fridge from 16 years ago, and i just ate it yesterday. The only thing that happened was I had to go to the hospital and I almost died. on the bright side, it tasted amazing!!!!

Margarita, Lime, Berry Blue, Grape, Black Cherry, Rasberry, Cranberry, Cherry, Mixed Fruit, Strawberry, Watermelon, Peach, Apricot, Orange, Pineapple, Lemon, and Pina Colada. These are the flavors of the gelatin.

The making of jam and jelly probably began centuries ago in the Middle Eastern countries, where cane sugar grew naturally. It is believed that returning Crusaders first introduced jam and jelly to Europe; by the late Middle Ages, jams, jellies and fruit conserves were popular there. In fact, the word "jelly" comes from the French word "gelée" which means to congeal. The use of cane sugar to make jam and jelly can be traced back to the 16th century when the Spanish came to the West Indies where they preserved fruit.

Let's start with the point that what we really mean is, how to cause faster liquefaction, not quicker dissolving which, in the latter case, would mean how to make the dry and liquid ingredients of the gelatin to go into solution quicker. Uncannily, however, the answer is the same as to either question.

Gelatin is refrigerated or kept on ice in order to prevent its becoming too soft, and eventually reverting to liquid form at "room" temperature. Following from that, the application of heat (that being ambient or artificially applied heat) will, conversely, cause a gelatin's reversion to liquid form (from whence it originated). Accordingly, the process of reversion to liquid will be accelerated by increase in the application of heat, i.e., will be hastened in proportion to the temperature to which the gelatin is subjected.

In effect, the process of preparing a gelatin is reversible.

The gelatin structure will break and you will have a liquid mess.

Add boiling water to the pack of Jello first, then 3/4 cup cold alcohol and 1/4 cup cold water. Mix and set in small cups, preferably the kind that are wax-coated (the kind they use for ketchup at McDonald's).

If you use the small plastic medication cups the Jello sticks and you won't be able to pop the shot in your mouth. With the wax paper cups you can squeeze the Jello shot into your mouth with no waste. Enjoy!

Eat it with a spoon, or lick it from a cone. Some cones will leak, but ice cream should be first quickly removed from above the top of the cone.

Stirring softened ice cream in a bowl can make it seem much colder, but this will hasten the eventual melting. Re-freezing melted ice cream, or soft-serve ice cream, is likely to make it very solid and difficult to eat. You eat it with a big spoon.

Adding fruit to jello before refrigerating/setting won't affect the overall shape of the finished product. Since jello is liquid before being put into the refrigerator, it will take the shape of the container you put it in, whether or not fruit is added. Note that since fruit pieces are heavier than the liquid jello, your fruit will settle to the bottom during refrigeration.

Well, I came here to find the answer to that myself. Had a sweet tooth before bed last night and make some toast with grape jelly. The jelly is rather old, but has always been refrigerated. Woke up with abdominal cramping, severe nausea and headache. So, I thought it may have been the jelly - which is now in the trash.

The first flavor was beef, mash potato, and green beans

The answer will depend on how large each serving is!

jello sets at any cool temp but i use 37 degrees

Yes you can choke on a grape. The grape can get stuck in your throat. You might think that grapes are soft and you cant choke on them, but if you eat the grapes whole, you can and will choke on them.

"Jello" is a brand name for a type of gelatin that is pre-mixed with sugar or artificial sweetener, artificial flavorings and food coloring. Gelatin is a byproduct of the meat industry, and comes from boiling skin, bones, hooves, tendons and other connective tissue of meat animals.

Jell-O shots will still taste good for about one to one and a half weeks after being made. They are still edible after that and will not cause food poisoning, but the taste probably won't be as nice.

Several, but it was created in the UK so it is probably most popular there.