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Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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the most basic of cooking
I can cook deserts such as cakes and pies with no problem, but I can
not cook jello. Why is it that it never thickens for me? Any ideas of what I could be doing wrong? |
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the most basic of cooking
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the most basic of cooking
Jess wrote:
>I can cook deserts such as cakes and pies with no problem, but I can >not cook jello. Why is it that it never thickens for me? Any ideas >of what I could be doing wrong? > =20 > Yes, Jello does not get thick when you cook it. It firms when you dissolve it in the proper amount of boiling water=20 (check package for amounts to use) and chill it. Try it, it works. To cut down on the time, only boil 50% of the liquid, dissolve=20 Jello-Powder as instructed on package, then add remainder of cold liquid.= --=20 Sincerly, C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_) http://www.cmcchef.com , "Don't cry because it's over, Smile because it Happened" _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20 |
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the most basic of cooking
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the most basic of cooking
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