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Farm Kitchen:  ChillOver question - equivalency to gelatin?  |
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CindyG
True Blue Farmgirl
293 Posts
Cindy
Fairfax
VA
USA
293 Posts |
 Posted - Sep 10 2013 : 04:05:33 AM
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Hi Ladies,
Does anyone know the volume/measurement equivalency of ChillOver powder to gelatin powder?
I'm trying a few recipes - some successful and some not so great - and I think my problem might be recipes that call for a "packet of gelatin". I have found a packet is about 2.5 teaspoons of gelatin powder, so should I simply use 2.5 teaspoons of ChillOver?
It seems like ChillOver has a little more gelling "muscle" than, for example, Knox.
What have you found works when substituting ChillOver for gelatin?
Thanks-
Cindy |
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danyel
True Blue Farmgirl
350 Posts
Danyel
Robertsdale
PA
USA
350 Posts |
Posted - Sep 10 2013 : 1:08:58 PM
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I used chillover in my jams this year, first time trying it. I found that for my recipe ( 4 cups fruit to 4 cups berries) that it only took the one tsp, and the result was good, not runny and not to thick either just nice for spreading on items. (then I processed it as usual.) My recipe called for a small box of gelatin in the flavor of the fruit I was using.
hope that helps,
Danyel
farmgirl sister 4202 |
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CindyG
True Blue Farmgirl
293 Posts
Cindy
Fairfax
VA
USA
293 Posts |
Posted - Sep 11 2013 : 03:02:24 AM
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Hi Danyel,
Thanks - yes, this certainly helps! It confirms my hypothesis that ChillOver packs more punch per teaspoon than powdered gelatin. I'll adjust down the amount I use in my future recipe conversions.
Cindy |
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danyel
True Blue Farmgirl
350 Posts
Danyel
Robertsdale
PA
USA
350 Posts |
Posted - Sep 13 2013 : 3:12:42 PM
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Your welcome, good luck. I want to try my cranberry gelatin recipe with the chill over, should probably try it out before thanksgiving.
Danyel
Farmgirl sister 4202 |
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Farm Kitchen: ChillOver question - equivalency to gelatin? |
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ChillOver question - equivalency to gelatin?
