eaglei Posted June 25, 2011 Share Posted June 25, 2011 When you make jello, do you put the hot water in first, then the jello, stir, then the cold water; or, do you put the jello in first, then the hot water, stir, then the cold water? No matter which way I do it, and no matter how much I stir, there is always some jello residue left . . .:glare: so - which way do you prepare the jello? Quote Link to comment Share on other sites More sharing options...
Tap Posted June 25, 2011 Share Posted June 25, 2011 I mico hot water in a glass 4 cup pyrex measuring cup. Then add powder, stir. Then add cold water and pour into what ever pan I plan to let it set up in (or more likely 'over the cake' that I made it for'). I only make Jello once every couple of years when I make the white cake with Jello poured over it, topped with whipped cream. I can't remember the last time I made it to eat as Jello. Quote Link to comment Share on other sites More sharing options...
OrganicAnn Posted June 25, 2011 Share Posted June 25, 2011 And some days I just open the lid and eat the (premade) jello. Quote Link to comment Share on other sites More sharing options...
Colleen Posted June 25, 2011 Share Posted June 25, 2011 When you make jello... Stop right there. I've never made jello. Jello is far, far removed from anything I would ever want to consume (aside from post-op, in which cases I still didn't clamor for it) or want others to consume. I am therefore an obligatory other.:D Quote Link to comment Share on other sites More sharing options...
lakotajm Posted June 25, 2011 Share Posted June 25, 2011 And some days I just open the lid and eat the (premade) jello. :lol:Snort! Chortle! Quote Link to comment Share on other sites More sharing options...
Marylou Posted June 25, 2011 Share Posted June 25, 2011 Stop right there. I've never made jello. Jello is far, far removed from anything I would ever want to consume (aside from post-op, in which cases I still didn't clamor for it) or want others to consume. I am therefore an obligatory other.:D Bet you don't make instant *pudding* either :tongue_smilie: Quote Link to comment Share on other sites More sharing options...
eaglei Posted June 25, 2011 Author Share Posted June 25, 2011 I mico hot water in a glass 4 cup pyrex measuring cup. Then add powder, stir. Then add cold water and pour into what ever pan I plan to let it set up in (or more likely 'over the cake' that I made it for'). I only make Jello once every couple of years when I make the white cake with Jello poured over it, topped with whipped cream. I can't remember the last time I made it to eat as Jello. Ds loves the jello cake you referred to! I make jello most often for the cake, but, if someone isn't feeling well, drinking freshly made liquid jello (especially the red ones, i.e., cherry, strawberry, and raspberry for us, but any flavor the ill one can stomach) is good for you. I remember long years ago when my dad wasn't doing very well (again) and the doctor sent him home to die - the doctor was totally surprised to see him show up for his next appointment, not only alive but also greatly improved. The only different thing that had been done (since he couldn't eat), was that my mother gave him a steady diet of liquid jello to drink. He rallied, and stunned the doctor. The doctor said to keep it up and began advising some of his patients to do the same vis-a-vis the jello! My crew and I find that, when ill, drinking jello feels good, tastes good, and gives us a bit of energy, while also being able to hold it down (in small amounts) on a sick stomach. Guess I really sidetracked myself there . . . I meant to comment on the cake only because it's so rare that I hear someone mention it much less know that you can make a cake with jello! Quote Link to comment Share on other sites More sharing options...
eaglei Posted June 25, 2011 Author Share Posted June 25, 2011 Stop right there. I've never made jello. Jello is far, far removed from anything I would ever want to consume (aside from post-op, in which cases I still didn't clamor for it) or want others to consume. I am therefore an obligatory other.:D I'm not even going to ask why . . . I don't want to know . . . I need a smilie that is covering its' ears . . . :) Quote Link to comment Share on other sites More sharing options...
StaceyinLA Posted June 25, 2011 Share Posted June 25, 2011 I never prepare jell-o. I cannot stand the jiggly stuff. Quote Link to comment Share on other sites More sharing options...
Audrey Posted June 25, 2011 Share Posted June 25, 2011 Other. No jello here, thanks. Quote Link to comment Share on other sites More sharing options...
texasmama Posted June 25, 2011 Share Posted June 25, 2011 Jello scares me. I will not consume it. Quote Link to comment Share on other sites More sharing options...
Slartibartfast Posted June 25, 2011 Share Posted June 25, 2011 I dont really make Jello much but I always add powder to liquid or it poofs up and goes up my nose :lol: Quote Link to comment Share on other sites More sharing options...
Carpe Posted June 25, 2011 Share Posted June 25, 2011 I take hot water, add powder, stir with a whisk, then pour into the cold water and stir again. Quote Link to comment Share on other sites More sharing options...
matchpenalty_2 Posted June 25, 2011 Share Posted June 25, 2011 Is there a good natural jello? One with no artifical colors? Quote Link to comment Share on other sites More sharing options...
momofkhm Posted June 25, 2011 Share Posted June 25, 2011 I stir until all the jello is all dissolved. Quote Link to comment Share on other sites More sharing options...
Country Mouse Posted June 25, 2011 Share Posted June 25, 2011 Other. No jello here, thanks. :iagree: Quote Link to comment Share on other sites More sharing options...
Penny_P Posted June 25, 2011 Share Posted June 25, 2011 So many anti-jello people! :confused: :001_smile: We make it every great once in a while, but I have the same problem with the leftover undesolved bits. Maybe someone will have better advice for I have tried making it both ways in your poll. Quote Link to comment Share on other sites More sharing options...
Slartibartfast Posted June 26, 2011 Share Posted June 26, 2011 So many anti-jello people! :confused: :001_smile: Dye makes some kids crazy, plus it is not vegetarian friendly. Lots of people dont use Jello Quote Link to comment Share on other sites More sharing options...
DarlaS Posted June 26, 2011 Share Posted June 26, 2011 I put the hot water in first, so I won't get jello on the bottom that takes real effort to dissolve. If I wanted to put in effort, I'd make another dessert. :001_smile: Quote Link to comment Share on other sites More sharing options...
reet3 Posted June 26, 2011 Share Posted June 26, 2011 I do it exactly like TapTapTap: "I mico hot water in a glass 4 cup pyrex measuring cup. Then add powder, stir. Then add cold water and pour into what ever pan I plan to let it set up in..." It does take alot of stirring even with the hot water. I probably stir for 3-5 minutes to get most of the powder dissolved. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted June 26, 2011 Share Posted June 26, 2011 *gag me with a spoon* :D Bill Quote Link to comment Share on other sites More sharing options...
nmoira Posted June 26, 2011 Share Posted June 26, 2011 Stop right there. I've never made jello. Jello is far, far removed from anything I would ever want to consume (aside from post-op, in which cases I still didn't clamor for it) or want others to consume. I am therefore an obligatory other.:DI'm with her. Quote Link to comment Share on other sites More sharing options...
Anita in NC Posted June 26, 2011 Share Posted June 26, 2011 I voted other - no jello here. Since it is not vegetarian. Quote Link to comment Share on other sites More sharing options...
JFSinIL Posted June 26, 2011 Share Posted June 26, 2011 Jello, boiling water, stir, ice cubes, chill. I only make it once in a while for SillyAutismMan. Quote Link to comment Share on other sites More sharing options...
Carpe Posted June 28, 2011 Share Posted June 28, 2011 Is there a good natural jello? One with no artifical colors? You can make your own with gelatin powder and fruit juice. I'm sure there is one manufactured, but I know nothing about it. Quote Link to comment Share on other sites More sharing options...
silliness7 Posted June 28, 2011 Share Posted June 28, 2011 (edited) I refuse to do it the exact same way every time. :D The key to getting rid of the granules is to stir a loooooonnngggg time before adding the cold water. I've never had a problem. Maybe a good 2 minutes or more. The better question would be How long do you stir before adding in the cold water? ETA: After reading the thread, the better question would be "If you make jello, how long do you stir?" Is it normal to turn a jello-making advice thread into an opportunity to take a stand against jello-eating? Q. So how long does it take you to complete a Saxon math book? A. How dare you use Saxon math. Seriously? :confused: Long Live Jello!! :D Edited June 28, 2011 by silliness7 Quote Link to comment Share on other sites More sharing options...
Spy Car Posted June 28, 2011 Share Posted June 28, 2011 I refuse to do it the exact same way every time. :DThe key to getting rid of the granules is to stir a loooooonnngggg time before adding the cold water. I've never had a problem. Maybe a good 2 minutes or more. The better question would be How long do you stir before adding in the cold water? ETA: After reading the thread, the better question would be "If you make jello, how long do you stir?" Is it normal to turn a jello-making advice thread into an opportunity to take a stand against jello-eating? Q. So how long does it take you to complete a Saxon math book? A. How dare you use Saxon math. Seriously? :confused: Long Live Jello!! :D Which would make me gag harder, Jello or Saxon Math? :D Bill Quote Link to comment Share on other sites More sharing options...
KidsHappen Posted June 28, 2011 Share Posted June 28, 2011 I another one of the, "Why would you make Jello?" crowd. Quote Link to comment Share on other sites More sharing options...
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