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This is Volume 5-A - Jell-O Serving Suggestions, tips and tricks.
One nice jelly dessert I saw in a hotel restaurant: use individual glass cups. Fill half cup with yellow jelly half set, and then pourred jelly half set. Shake it a bit, to get a sunrise effect. Before it completely sets, add a candied cherry at the center. Looks great!
April 1994, Gabi Shahar (mot.com)
May 1994, Tillman (portal.com)
Another advantage is that you can get your spoon in a lot easier. In fact, you might be able to come away with the entire serving, or almost all of it, balanced on your spoon. This is paired with the fact that they don't look much like "drinks." This could be a plus if you're trying to camouflage them; a minus if you're trying to emphasize the bar-drinks aspect.
Finally, a 2 oz. cup holds less than a 3 oz. cup. I've found that a large batch makes about 19 of these.
August 1994, Chaz Baden
The advantage is twofold; not only are they individually dished out, but you can eat the jellos without a spoon if you wish (just squish the cup).
Bill Andrews's notes on serving the "original" version of Jell-O Shots.
[Note that my recipes tend more towards being mixed drinks, more dilute than straight shots. The jello shots mentioned here seem to be made with equal parts water and liquor. -hazel]
You suggested serving jello shots in 3 oz dixie cups. If you look in a bar supply store or a large liquor store, you will find bags of 1oz plastic shot glasses (more like medicine dose cups) with fill-lines on the side. You can turn out more "shots" per batch of jello this way. It is especially nice for things like "frat parties" where we sell the shots for $.50 - $.75 each. By your reckoning... that's 18-24 shots per batch or $9 - $18 per batch. Pretty good when you consider that you paid maybe $2.00 for the ingredients (including the 1 cup of alcohol).
[I pointed out that the hard plastic cups aren't easy to use; soft plastic cups don't come in that particular shape and size, and most spoons are too big to fit. -hazel]
You are correct on the plastic dispenser cups. They tend to be a bit difficult to get into. We had to break them apart to eat them. Or, after you've had a few drinks, you can put it in your mouth (ala blow-job-shots) and try to use your tongue to get the Jell-O. It's rather comical to watch some people do this. :)
How about those little wooden ice cream spoons like they give out with single serving cups of ice cream? Or small plastic "tasting" spoons.
[Another idea: how about adding a packet of Knox Unflavored Gelatine to the batch, and then demoulding the shot glasses before serving? A la "jigglers"? -hazel]
May 1994, Bill Andrews (rit.edu)
With all this recent talk about Jell-O, I think you guys have solved a problem that has been plaguing me for several years now.
I'm into dyeing and etching eggs. As they get older, the albumen breaks down, gets thinner and has a tendency to "weep" through the shell. Sometimes, eggs-ceptionally shaped eggs, or goose, or duck eggs need to be drained to keep them from exploding before I get a chance to get to them.
To remain submerged in either dye or acid, the egg has to be filled with *something*. The hole I drill is too small for what I have in shotgun shot, salt or sand are hard to get in and out. Of the injectables, water's viscosity lets it weep through the shell. Oil, being lighter than water would make the egg float.
Are you ahead of me yet? Of course! I think gelatin will do the trick. It can be injected while a liquid and at room temp, it will remain solid, provide weight and won't seep through the pores in the shell.
Thank you, Thank You, THANK YOU!!!!
May 1994, Diki Shamlian Gust (mcs.com)
... Diki had a great solution to his weeping-albumen problem. But, Diki, here's another trick. If you fill the eggshells with jello and you don't like the way they come out, you can peel them and have funny jello eggs to eat.
May 1994, Denise Gluck (nyu.edu)
General Foods USA, 250 North Street, White Plains NY 10625
Do not use this method for an 8-serving (large) package. Most blenders will not accommodate the amount of liquid required.
General Foods USA, 250 North Street, White Plains NY 10625
To double a recipe, double amounts of gelatin, liquid and other ingredients -- *except* salt, vinegar and lemon juice. For these, use 1 1/2 times the amount called for.
When storing prepared gelatin overnight or longer, cover it to prevent drying. (Store in the refrigerator, of course.)
General Foods USA, 250 North Street, White Plains NY 10625
NOTE: DO NOT use fresh or frozen pineapple, kiwi fruit, fresh ginger, mangoes, papaya, figs or guava. Gelatin will not set.
When adding fruits or vegetables, first chill the gelatin until it has thickened. Otherwise, fruits or vegetables will either float or sink.
General Foods USA, 250 North Street, White Plains NY 10625
Or add an extract - vanilla, almond or peppermint, for example. Just a few drops.
Create a new flavor by combining 1 package each of two different gelatin flavors. Try Lemon or Orange with any red flavor. Or try two reds together.
General Foods USA, 250 North Street, White Plains NY 10625
Decrease cold water to 3/4 cup for a (small) 4-serving package (to 1 1/2 cups for 8-serving). [In other words decreate total liquid by an eighth; by one quarter cup for every two cups of liquid. -hazel]
You can use fancy molds -- or something simple: baking pans, mixing bowls, custard cups.
Be sure your mold isn't too big for the amount of gelatin mixture. It will be difficult to unmold. Most recipes tell you what size you need. For a plain gelatin mold, a 4-serving package makes a little less than 2 cups, an 8-serving package less than 4 cups. You can check how much a mold holds by measuring with water.
To make a decorative pattern of fruits or vegetables, pour 1/4 inch gelatin into mold; chill until slightly thickened. (Keep remaining gelatin at room temperature.) Arrange fruits or vegetables on the gelatin in the mold. Spoon remaining thickened gelatin over pattern; return to refrigerator.
General Foods USA, 250 North Street, White Plains NY 10625
Dip a small, pointed knife in warm water and run the knife tip around the edge of the gelatin to loosen it from mold.
Dip mold in warm, not hot, water just to the rim, for about 10 seconds. [If you overdo it, it'll melt! -hazel] Lift up, hold upright and shake gently.
Moisten top of gelatin and the chilled serving plate with cold water. Place moistened plate over mold and invert. Shake slightly, then lift mold off carefully. If gelatin does not release, dip mold in warm water again for 10 seconds and repeat.
General Foods USA, 250 North Street, White Plains NY 10625
I believe the method they used for the glow-in-the-dark Jell-o in the commercial was to put a light of some sort under a glass serving dish . The Jell-o itself does not actually contain any glowing properties, but acts as like a stage light "gel," coloring the light as it passes through.
November 1995, A. Huff (ohio-state.edu);
for
Rick Louie (aol.com)
November 1995, Rick Louie (aol.com)
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The Jellophile / C.M.J. (Chaz) Baden / hazelweb at boston-baden.com![[Hazel]](../Icon88/chaz8831.gif){kind=small}