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  1. ** Chilling Chart **

Instructions Jump to Ingredients ↑

  1. 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. and 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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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