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How long do jello shots last?

How do I get softer jello shots?

  • I need advice from a Jello shot head chef. Last time I made Jello shots, they set way too hard, which made them difficult to consume from the plastic cups they were set in. I had previously used the traditional 1 Cup Water, 1 Cup Booze recipe. I'd like some advice on how to control the consistency of Jello. I assume the answers will be along the lines of more/less hot water or booze, but I'd like some more specific measurements, so that it's easier to predict the consistency and adjust scale accordingly.

  • Answer:

    There is indeed science involved in the quest for http://www.myscienceproject.org/j-shot.html. The short answer: less hot water, perhaps some cold water, and more booze :)

MasD at Ask.Metafilter.Com Visit the source

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http://www.myscienceproject.org/j-shot.html has some pretty specific information on that.

exceptinsects

drat... should've previewed.

toxic

I would suggest entirely rejecting the Jell-O paradigm, and take a true molecular gastronomy approach. Agar-agar makes a great, soft, heat stable gel, which makes http://www.myscienceproject.org/j-shot-2.html all the more impressive.

roofus

Depends on the booze used. You can use the 1-1 ration for straight alcohols (vodka, tequila, etc.), But I've found that you need to slightly bump-up the water ratio when using liqueurs (peach schnapps, cointreau, etc.) due to their added sugary viscosity. Just my experience, of course. YMMV. Tequila/lime jello shooters...mmmmmm...

Thorzdad

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