Guest guest Posted August 28, 2008 Report Share Posted August 28, 2008 How can I work with gelatin so that it gets smooth and thickens things without getting lumpy? Lots of times, my desserts taste like tapioca (which isn't a bad thing, and I'm planning to make a mock tapioca recipe one of these days...). Should it be dissolved in hot water or cold? Stirred in or just sprinkled on top and let to dissolve? Does it matter if the water is added to the gelatin or vice versa? Thanks, Ellen almost 11 y/o dd scd since 5/06 for crohn's and doing great Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.