Is it possible to use a bundt pan as a jello mold? How do I make the Jello slide out smoothly?
Well, to make layers, you need a lot of time. You have to let each layer set, and then pour on a new layer and let that set, etc. In order to get Jello to slide out smoothly, just fill your sink with hot water and put the mold in for about 15 seconds. It will heat the outside, and let it slip out. I would also suggest doing the gelatin mix 1.5 times stronger than the usual recipe on the box, so like 3 recipes of Jello, but only 2 recipes of water. That will help it hold up a bit better to coming out of the mold.
Jello shot and cooking spray? Does it work?
I actually just tried out using cooking spray in small plastic cups this past weekend when making Jello shots. It worked great! I couldn't taste the oil but I did just use a light coating. The shots slid right out. Usually I have to run them under warm water for them to slide out that easily. I also didn't notice an oily film, they looked just how they usually do when I make them. Enjoy!
Is the jelly left after cooking a chicken and it has gone cold good for you?
That thick jelly is the holy grail of stock-makers everywhere. It’s called “aspic.” It’s highly nutritious because it’s the collagen/gelatin that has rendered from the bones and joints, and it’s full of vitamins, minerals, and amino acids. When heated, it becomes a thick, silky soup base that is wonderful when you’re well and absolutely divine when you are sick. It soothes digestive issues and raw throat, provides tremendous nutrition in an easily digestible form, and is a gold mine for healthy skin, hair, and teeth.To get a good, thick aspic, use lots of bones and connective tissue in your broth. For chicken, the thickest and best comes from feet and wings. For beef, I’ve found the thickest and best comes from shank bones, neck bones, and oxtails.The BEST thing is that you can use bones that have been previously cooked, like the carcass of a roast chicken, or the bones from a large bone-in roast, if they weren’t coated in a thick, sugary sauce. So this kind of stock is also budget friendly, if you plan ahead. I have three 2-gallon Ziploc bags in my freezer: one for chicken carcasses and trimmings; one for beef bones and trimmings, and one for trimmings from celery, carrot, and all manner of onion-related veggies. (And sometimes fennel, parsnip, and odd bits of ginger.) When I’m ready to make stock, I pull out these bags, add whatever I don’t have enough of (always need more chicken feet!), and make beef and chicken broths. This way, I never have to use “perfectly good” carrots, onions, and celery for cooking to death in the stock. I can use celery butts, carrot peels and ends, and onion ends. And I make sure that I get my money’s worth out of all my bones. (Remember, meat’s sold by the pound, so you paid for those bones!)So, yes, if you roasted a bird or a hunk of meat and get that thick aspic when the pan juices cool, keep it! It’s super tasty, and super good for you!
How can you prevent jello from sticking when popping it out of a mold?
I'm making a very large jello mold... Last time I tried, the jello stuck to the mold in some places. I've used the "jigglers" recipe for better hold... now I just need to know how to get it out of the mold without it sticking so I can have a perfect shape.
How to make Jello not stick to the pan?
cooking spray. =]
How do you keep jello from sticking to the mould?
"Lightly spray inside the mold with oil spray." Another tip was to unmold jello in a damp dish, this way if it is not centered, you can jiggle it in the right place. Trust me it works every single time. I read it on Kraft foods web site, but I can't find it any more to give you the source.
Is there special material/bowl/pan that jello wont stick to?
Jello sticks to everything. A spray with cooking spray will help. And yes, putting it in warm water for a minute will help. You have to put the entire tray right up to the top into the water or it won't work. Using molds will help, their smooth sides help release the jello. sometimes just taking a sarp knife and putting it once just into the edge of the jello and the mold will sart the release. If it were me, I would either use a bundt pan or a mold that is shaped like a donut [no center], fill it, turn it out on a plate, and cut wedges from it to serve. It will be in a pretty shape, and served in a pretty shape, and with next to no anxiety, or trying to make and keep the jello in squares. and just for the record, nobody in our family ever used a jello mold. It went into a clear glass Pyrex bowl, and was served with a spoon.
I have a large aluminum jello mold pan. Can I bake a coffee cake in it?
The mold is large enough to make a coffee cake. It is sort of a copper color. It makes the coffee cake have a design and it looks very good when you take the coffee cake out of the mold. I've used this before and it looks great, but is it safe???