* Making: Gelatin should be completely dissolved in boiling liquid before adding the cold liquid. For best results, gelatin should be properly chilled.
The Speed Set (ice-cube method) can be used in most gelatin recipes. First, the gelatin is dissolved in 3/4 cup boiling water. Then, combine 1/2 cup cold water and enough ice cubes to make 11/4 cups when using a four (1/2-cup) serving package. Add to dissolved gelatin, stirring until thickened. Remove any remaining ice. (This method is not recommended when gelatin is placed in a mold to be unmolded before serving.) When layering, chill each layer until set but not firm before adding the next layer. Set-but-not-firm gelatin should stick to the fingers when touched. If layers are too firm, the layers may slip apart when unmolded.
* Molding: Use metal molds, decorative molds and other metal forms, round or square cake pans, tube pans, loaf pans and glass baking dishes.
Use less water if the gelatin is to be molded. For a four-serving size package, use 3/4 cup cold water. Some recipes include this adjustment.
* Unmolding: Gelatin should be chilled and set until firm. This takes several hours or overnight. It should not feel sticky on top and not move when tilted.
For easy unmolding, spray the mold with no-stick cooking spray before filling.
Use a small metal spatula or pointed knife dipped in warm water to loosen the top edge. Or dip the mold in warm _ not hot _ water just to the rim for about 15 seconds. Lift mold from the water, place a chilled serving plate over top of the mold and invert. Shake to loosen gelatin. If gelatin doesn’t release, dip mold in warm water again. Moisten tips of fingers and gently pull gelatin from edges of the mold.
* Storing: Mary Lee-Brody, consumer food associate in the Kraft Creative Kitchen, suggests these tips for serving or storing gelatin:
* Gelatin molds are best served directly from the refrigerator.
* A mold containing fruit or vegetables can safely remain at room temperature for up to two hours.
* Always keep gelatin molds that contain meat, mayonnaise, ice cream or other dairy products refrigerated until ready to serve. Do not allow gelatin with these ingredients to sit at room temperature for more than 30 minutes.
Store leftover gelatin in the refrigerator. A gelatin mold made with ice cream, mayonnaise or whipped topping will keep in the refrigerator for up to two days.
Frat house jigglers
For many years, Jell-O shots were a fraternity house favorite. And as their popularity has spread, so too have the variations of alcohol and Jell-O. You can use almost any liquor: vodka, tequila and flavored liqueurs.
Follow the first steps of the Jell-O recipe as noted on the box _ boiling the water and dissolving the packaged mix in it.
When adding the cold liquid, substitute an alcoholic beverage (about 80 proof) for 1/4 the amount. In other words, if the recipe on the Jell-O calls for two cups cold water, use 11/2 cups cold water and 1/2 cup alcohol.
If you use an alcoholic beverage lower than 60 proof or higher than 100 proof, you will have to change the alcohol-water ratio.
Pour the liquid into shot glasses and refrigerate until it gels.
LINDA SHRIEVES
