I made Jello today in an effort to use up pantry items I have (I think my children have eaten this twice?) and we need to bring a dessert to a dinner tonight. I wanted to layer the different flavors so I did the quick set directions giving each layer an hour to set. The first layer went fine. The second and third layers mixed together since the second layer didn't set to the same degree as the first in the same amount of time. It has been 4 hrs since I put on the third layer and the 2nd and 3rd layers are still reallllllly wobbly/liquid. HOW DO YOU MESS UP JELLO?
Anyone else care to share their cooking blunders? Also what should I do about this- we leave for the dinner in an hour....... Can I throw frozen blueberries and strawberries on top and somehow mask the 'soft set' of it all? I have fresh whipped cream for on top also.
Sarah
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Also how do I get my fresh whipped whip cream to stay whipped for about 2hrs- I don't want to have to rewhip it at thier house, I'd like to bring the dessert done (two color layers of jello with a layer of strawberries and then topped with whipped cream all in a glass trifle bowl).
Could you stir it up with the whipped cream and berries to make a kind of mousse/pudding dish? I can't remember what it's called.
Kerri
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My secret to whipped cream is whipping in a teaspoon of instant vanilla pudding mix when it's whipped. Add it when it's already whipped, not at the start. Make sense? Keep it really cold and it will be fine for a few hours. It usually separates when it's left overnight or longer.
Could you stir it up with the whipped cream and berries to make a kind of mousse/pudding dish? I can't remember what it's called.
Kerri
I just checked it and it is at least soft set and not liquid. Its wobbly but if I tip the container to its side then it takes a bit to pull away from the sides (doesn't move immediately like a liquid would). I 'think' that if I put the strawberries on top then they will either sit on top or sink slightly in but still make a layer. If it mixed in more then it will just be more of a parfait or whatever its called. Then I can top with the whipped cream. Good thing they are good friends- I can experiment on them
So come on ladies- tell me I'm not the only one to mess up something really simple.
Here's another one of mine. A few weeks ago I made my first ever successful loaf of fresh bread. I made challah bread for a Sabbath meal that the kids and I had (connected to their schoolwork). I was SOOOOO proud of myself and bragged a good bit too much about how I finally figured out bread and whatnot. I tried to do it again a week later and ended up with a BRICK of bread- it was horrible. The chickens really enjoyed eating it (seriously it was not edible for us). I learned not to be so quick to pat myself on the back with that one!
My secret to whipped cream is whipping in a teaspoon of instant vanilla pudding mix when it's whipped. Add it when it's already whipped, not at the start. Make sense? Keep it really cold and it will be fine for a few hours. It usually separates when it's left overnight or longer.
Thats a great tip- thanks Kerri! I have some vanilla pudding mix in my 'pantry stash', so I'll go do that now
Luckily I'm good at saving things. I use everything. Inedible bread becomes stuffing. Scorched jam becomes smoky barbecue sauce. LOL. I made a fantastic pan of squares yesterday from stale ritz and graham crackers that were taking up space in my cupboards and irritating me.
(I smashed them up, toasted them so they didn't taste stale, then used them in a recipe that called for crushed cookies. I had no raisins so I used some dried apricots that had been in the freezer forever. I chopped them small, and noone knew. It said to use condensed milk which I didn't want to because it costs alot ($3.50 a can here!), so I made a kind of fudgy sauce out of milk, sugar, butter instead. It was very delicious. Not healthy AT ALL. When it's gone I won't be doing any more treats.)
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Ambrosia... that is what the whipped cream/jello dish is called I think... although I also think that you add grapes, and like some canned mixed fruit. lol... I think your version of ambrosia sounds much much better, mushy jello and all.
Val
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I had to pull out a cookbook today to look up how to make a baked potato. It is such a simple thing, but I guess I was lacking confidence, and I haven't made baked potatoes in a long time.
They didn't turn out, btw, but it wasn't my fault! We lost power before they were done. DH, Erik, and I ate them anyway, and the two that we didn't eat I cooked up later and they turned out just fine.
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Heather
Birthday boy eating birthday pancakes. Happy 7th to Erik! My blog
Update: We decided to call it Jello-Soup but everyone loved it I didn't realize the husband we were having dinner with does NOT like Jello and he really enjoyed it and had seconds. It was soupy but some of it was set, lots of whipped cream and the fruit was perfect. I put the strawberries in frozen and they thawed but were still firm and cold when it was time to serve (not defrosted mushy). I garnished to top of the whipped cream with more strawberries and some blueberries. It was yummy
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Oh I have messed up a lot of things.
Hardboiled eggs...mostly from forgetting they're boiling.
Omelets...impatient.
Anything involving sauteing, high heat, and time-sensitive stuff on the stovetop - I suck at it. I let dh handle these types of dishes.
I kick ass at baking bread, muffins, cookies, etc.
I did try a GF artisanal sorghum bread the other day. OMG. It came out like a brick. It was so disgusting dh spit out his mouthful, and he NEVER does that - he will eat some pretty nasty stuff. The chickens loved it too but it wasn't even good enough to save for croutons or stuffing. It was truly awful. I'm not even sure it was my fault though; I'm blaming the recipe.
Okay now off to work! (I read here while eating breakfast. Promise!)
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rice. i messed up rice. easiest thing in the world right? a young young child can do it. haha not me last week. i added a bitter bitter vegtable and it spoiled the rice.
I've messed up numerous things. Once, a long time ago, I made oatmeal-raisin cookies for my dad for Christmas, and they totally crumbled when I took them out of the oven. I put them in a ziploc bag and dubbed them oatmeal-raisin cereal.
Not that long ago, I left boiled eggs on so long before I remembered them that one of the eggs had actually exploded in my kitchen.
Every so often, I have a white sauce that just won't firm up.
And, I have had tons of flops with GFCF bread. I think that's when I started off the path of cooking from scratch that I am trying to get back to!
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It is such a simple thing, but I guess I was lacking confidence, and I haven't made baked potatoes in a long time.
Jody
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