On 3/12/2021 at 12:48 PM, MarkV said:It was one box of jello and one tablespoon of Cooking Illustrated's pre-prepared xanthan gel. What proportion of jello/gelatin to xanthan gum could cause it to fail entirely to set?
I'm wondering if maybe it was somehow too much liquid. Are gelatin hydrocolloids a thickness continuum, or is there a tipping point where it suddenly goes from somewhat set to not set all?
yeah this is what i mean, how much liquid / fruit did you add to the gelatin and xanthan? one small box of jello, for example, will only make two cups of jello - and jelly isn't much less firm than jello. so if you were using much more than 2 or 3 cups of liquid, total, it probably wouldn't set properly. generally, you'll feel it go from something akin to a free-flowing liquid, to something like a really sticky stock, to something more like jello. how long did you leave the jellies in the fridge for?