Gelatin - most versatile protein

I'm a huge jello fan. (Jello is make from gelatin)
1) its cheap
2) stores for forever if you keep it dry
3) comes in powder form in the USA but in sheets in other countries, and there are differnt grades of gelatin. But for our purposes we will talk about Knox gelatin which is powdered.
4) makes great desserts
5) is a good thickening agent
6) is pure protein Gelatins, dry powder, unsweetened Nutrition Facts & Calories

here are some recipes both sweet and savory.
Gelatin: Why we love it and 60+ delicious family-friendly recipes using it!

Cooking with Gelatin
Gelatin has many applications other than desserts. Since unflavored gelatin is 85 percent protein and low in calories, it is an excellent choice for dieters and diabetics. Sugar-free flavored gelatins using sugar substitutes are widely available. Some raw fruits can completely break down gelatin and render it useless.
Gelatin Tips and Hints
• Unprepared gelatin has an indefinite shelf-life as long as it is wrapped airtight and stored in a cool, dry place.
• Keep gelatin dishes refrigerated until ready to serve to maintain their gelatinous state.
Do not add fresh or frozen pineapple to gelatin or Jell-O. These fruits, along with raw figs, kiwifruit, guava, ginger root, and papaya contain an enzyme called bromelain which breaks down gelatin causing it to lose its thickening properties. The enzymes are deactivated by cooking, so canned pineapple and kiwi are fine to use.

• To avoid clumping, dry unflavored gelatin should be mixed with a little cold water first for 3 to 5 minutes to moisten and separate before adding hot water.

• Thicker stock and a more delicate flavor results from using veal bones rather than beef bones since the veal has more collagen which gels the stock.

• Store gelatin desserts in a covered container to avoid the formation of a thick rubbery skin on the surface.

• Too much sugar can inhibit gelatinization. The more sugar in the recipe, the softer the resultant gelatin will be.

• Firmness varies on the ratio of water to gelatin and temperature. You can successfully melt down (gently using a double-boiler) and re-chill gelatin several times before the mixture loses its thickening ability.

• Gelatin takes twice as long to dissolve when used with cream or milk.

• When using sugar with unflavored gelatin, mix the sugar and gelatin first before dissolving.

• To suspend fruits, meats, or vegetables in gelatin, chill until it is the consistency of cold egg whites. Then mix in the additions and chill until completely set.

• Be sure to drain all solids of their liquid before adding to gelatin to avoid watering down the gelatin.

• For 2 cups of gelatin mixture, allow 1 to 2 cups of solids, either minced, cubed, or cut into small pieces.

• To easily unmold gelatin, spray the mold with cooking oil before filling. If you want to avoid an oily film which might cloud the surface by using oil spray, simply rinse the mold with cold water prior to filling. Or dip the mold into warm (not hot) water to the depth of the gelatin for 5 to 10 seconds, loosen edges with a knife or spatula, and unmold. Return to the refrigerator for 20 minutes to refirm.

• Use 1 envelope (1 tablespoon or 1/4 ounce) unflavored gelatin to 2 cups of water for standard firmness. Decrease or increase water for your particular needs. One 3-ounce package of flavored, sweetened gelatin needs 2 cups of water. One tablespoon of unflavored powdered gelatin equals 4 sheets of leaf gelatin.

• Two hours of chilling should be enough for standard clear molds, while it may take up to 4 hours for those with additions. Layered gelatins will take longer, since each layer must be individually chilled and firmed before adding the next layer.

• If you are doubling a recipe originally calling for 2 cups of liquid, use only 3-3/4 cups of liquid in the doubled recipe.

 

Non food use for gelatin
Gel Based Air Freshener | Survival Monkey Forums

OTHER CONDIMENTS
Recipe - CONDIMENTS from scratch with shopping list | Survival Monkey Forums

 

When I was young I was told that gelatin was made from ground up bones. I guess it was sort of the truth.

 

It is really great spread all over a big sheet of plastic with a lot of naked...never mind.

 

https://www.amazon.com/dp/B003VN5BIE/?tag=survivalmonke-20

 

Also aids in keeping the mooslims away from your dinner table ,,,,

 

Guess we'll pick up some Jello today! Great idea!...........can we hold off on adding the bacon fat? Geez, that's disgusting! LOL!!!!!

 

That is the good stuff.

 

Cary some in my EDC and make Jello on the go .
At a restaurant.
order hot water stir in Jello. add sugar as required.
order ice to cool it down .
Mom told me it's good for the nails , any one know more about this ?

 

It's good for joints, tendons and ligaments hair nails ..... it's pure protein

 

All the more reason to keep some in one's go bag .

 

Mojito jello shots, makes around 32 if using lime rinds. Adapted from Food & Wine.

1 cup water
1 cup sugar
3 envelopes unflavored gelatin
3/4 cup fresh lime juice
3 stems fresh mint leaves
1 cup white rum

In a pot, combine the water and sugar over medium heat and stir until the sugar dissolves. Remove from heat and stir in the gelatin. Add the lime juice and 2 mint stems (with leaves). Allow that to steep for 12-15 minutes. Remove the mint stems and stir in the rum if using.In the meantime hollow out your lime shells. This is probably the hardest part of making these. I used a small sharp knife to carve around the inside of the limes and then a mellon baller to scoop out the centers. If the insides don't look perfect don't worry! Mine looked far from perfect. Be sure to leave the limes cut in halves until after the jello has set, then you can slice them into wedges.

Fill each lime shell with the jello mixture and sprinkle in some chopped fresh mint (from the remaining leaves on that 3rd stem). Place in the refrigerator and allow to set for at least 3 hours.

its the Rum's fault, its gone to my head so we need alternative gelatin

 

Geletain as Medicinal delivery system

I've been making this and eating it for awhile. I wanted to see if the tumeric worked for inflamation. It seems to be working. I mix equal parts ground tumeric and ginger. This is an inexpensive medicinal aid for inflamation. think creaky joints and aching body

I don't follow this recipe exactly, I find that gelatin disolves better in room temp water so I add a but if the water to the gelatin let it sit for 5-10 minutes before I finish the recipe


Yes it's yellow jello

 

Here are 10 reasons you should eat Jello- though I think making your own from gelatin is better then the boxes.

Follow the link for the rest of the list Jello: 10 Reasons You Should Eat It Every Day - Mamavation

 

I wanted to make this desert keto friendly but I couldn't figure out how to get around the sugar in canned condensed milk so I tapped into the female monkey database (thank you @runswithdogs) Who sent me this

Sugar-Free Condensed Milk

so I made sugar free condensed milk... it was very easy.



Rainbow Jello Cathedral Window Recipe - Cook n' Share - World Cuisines

ngredients

• For the Jello:
• 1 85 gram pack of blueberry jello
• 1 85 gram pack of orange jello
• 1 85 gram pack of strawberry jello
• 1 85 gram pack of lime jello (optional)
• 4 cups of boiling water
• 2 cups of cold water
• For the Milk Mixture:
• 3 15 ml packs of unflavoured gelatin
• 1½ cups of boiling water
• ½ cup of pineapple juice (optional)
• 300 ml of condensed milk
• 354 ml of evaporated milk

Instructions

1. Add each jello mixture to separate containers. In each container, pour in 1 cup of boiling water and ½ cup of cold water. Stir until well combined, cover, and place in the fridge until set.
2. After the jello has set, slice it into bite size cubes.
3. Put the gelatin into a bowl followed by the boiling water and stir until well combined.
4. Pour in the pineapple juice, condensed milk, evaporated milk, and whisk until well combined.
5. Place the cubed jello in and pour into a bundt pan or the container of your choice. The amount of jello is entirely up to you. Add less jello cubed if you want creamy texture.
6. Put it in the fridge until set. It is best overnight but a few hours will do.
7. Push down around the edges to loosen it from the container and flip it over into the container of your choice. I usually put a plate over the container and then flip it.
8. Slice, serve, and enjoy your rainbow jello or cathedral window recipe.

i haven't decanted mine yet

 

I get extra strong version of gelatin, you know, the stuff they use for ballistics

Usally need a lot less to do the same job... probably good if your wanting to stock it.

 

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Soy Protein Powder, Premium Quality, Isolated from Bob's Red Mill - made from Soy. If eating animals pieces-parts is something you avoid.

I've found the www.nutritionix.com site to be straightforward, easy to read and all data is presented in the same format. - which follows the layout of nutrition labels mandated by the FedGov.

 

*reacts very badly to soy... Very Badly*

 

How is it mixed for ballistic purposes ?