How do I get softer jello shots?
December 27, 2006 7:06 PM Subscribe
I need advice from a Jello shot head chef.
Last time I made Jello shots, they set way too hard, which made them difficult to consume from the plastic cups they were set in. I had previously used the traditional 1 Cup Water, 1 Cup Booze recipe.
I'd like some advice on how to control the consistency of Jello. I assume the answers will be along the lines of more/less hot water or booze, but I'd like some more specific measurements, so that it's easier to predict the consistency and adjust scale accordingly.
Last time I made Jello shots, they set way too hard, which made them difficult to consume from the plastic cups they were set in. I had previously used the traditional 1 Cup Water, 1 Cup Booze recipe.
I'd like some advice on how to control the consistency of Jello. I assume the answers will be along the lines of more/less hot water or booze, but I'd like some more specific measurements, so that it's easier to predict the consistency and adjust scale accordingly.
There is indeed science involved in the quest for The Ultimate Jell-O Shot.
The short answer: less hot water, perhaps some cold water, and more booze :)
posted by toxic at 7:18 PM on December 27, 2006 [1 favorite]
The short answer: less hot water, perhaps some cold water, and more booze :)
posted by toxic at 7:18 PM on December 27, 2006 [1 favorite]
I would suggest entirely rejecting the Jell-O paradigm, and take a true molecular gastronomy approach. Agar-agar makes a great, soft, heat stable gel, which makes Flaming Jell-O Shots all the more impressive.
posted by roofus at 3:02 AM on December 28, 2006
posted by roofus at 3:02 AM on December 28, 2006
Depends on the booze used.
You can use the 1-1 ration for straight alcohols (vodka, tequila, etc.), But I've found that you need to slightly bump-up the water ratio when using liqueurs (peach schnapps, cointreau, etc.) due to their added sugary viscosity.
Just my experience, of course. YMMV.
Tequila/lime jello shooters...mmmmmm...
posted by Thorzdad at 4:31 AM on December 28, 2006
You can use the 1-1 ration for straight alcohols (vodka, tequila, etc.), But I've found that you need to slightly bump-up the water ratio when using liqueurs (peach schnapps, cointreau, etc.) due to their added sugary viscosity.
Just my experience, of course. YMMV.
Tequila/lime jello shooters...mmmmmm...
posted by Thorzdad at 4:31 AM on December 28, 2006
This thread is closed to new comments.
posted by exceptinsects at 7:16 PM on December 27, 2006