how much does outdated gelatin degrade in four months?

[grasswire]

(I apologize to those of you who are opposed to the use of gelatin.)

So I've got a strawberry chiffon pie testing tonight. Hmm, not thickening quite as quickly as I thought it should. Ah, the box says "best before November 2010."

So whadd am I going to do with nearly a whole package of gelatin envelopes? Double up?

And I wonder if that is really the problem here. Maybe too much water in the berries?

Gah!

It tastes delicious. Strawberry soup.

[supernova]

1. Was the gelatin in a powder form?

If so, it should be alright. I'm inclined to believe it was not compensating for the liquid from the berries.

[Stinky The Clown]

2. Everything has a date on it. I have found a lot of the dates are meaningless in a practical sense.

Four months over a use by date might matter in some medications, but gelatin lasts a loooooooooooog time. I would use it in a heartbeat. If you double up, you may find that it is too much. Check your liquid volume. That's where I'd start. Your notion of the water in the berries is a very good place to start. Did you wash the berries? How much water is left on them from that? Could be a lot.

Good luck!

[grasswire]

3. it did finally set up

I haven't cut a slice yet, but the mixture did finally achieve enough thickness to fold in the whipped cream. Took about twice as long as the recipe indicated it should.

Two cups of mashed berries is not going to be the same every time, I know.

I've got twenty pies to make in the next thirty hours -- having a pie-tasting event. I hope not to do too much whining. :-)

[yellerpup]

5. Woo hoo! Can't wait to hear how you debut goes.

I know it will be wonderful for you and everyone in your community. Wish I knew the answer to your gelatin question, but I don't. All the best to you, grasswire. Good luck and congratulations! :hi:

[grasswire]

7. well, this is a party, sort of

I reserved the community hall and have some friends coming to play bluegrass, and the invitation to come and taste pie went out on some local mailing lists. We won't be opening until summer, but I wanted to get a buzz going. Unfortunately, I have no idea how many people to expect as someone put it in the local church bulletin...LOL.

I did say "while supplies last" and I won't be cutting full slices.

So what we have so far is:

chocolate cream
fresh rhubarb
pumpkin
strawberry chiffon
deep dish green apple
peach brown sugar
coconut cream
lemon icebox
triple cherry
custard

In the morning I'm making raspberry, a strawberry cream per my brother's request, and oh I don't know what else. I have multiples of some of those above -- still have an apple pie baking right now.


Oh, and thanks for the moral support!

[yellerpup]

9. You list reads like pie-lovers Fantasyland!

If that list went out in the church bulletin you won't have any trouble filling up the hall. Whatever the final total, I'm sure you'll handle it with grace. All that deliciousness and bluegrass, too! That's a no fail combination that will assure a good buzz for your grand opening. I do appreciate you keeping us updated on your progress. I love it when people start off 'smart' and stay that way. I find everything about this adventure exciting!

[grasswire]

12. here's one pie table from the tasting

Very small pieces so they could sample.

[yellerpup]

13. Let me dive into that photo!

I think you are going to do a bang up business! Which ones of these beauties did they flip over? I know they were all delicious. Congratulations! Now, take a little rest and get ready to 'open.' This show ain't never gonna close!

[grasswire]

14. I think rhubarb was the favorite this time 'round.

Of course the ingredients for that are the priciest right now. Ha!

[yellerpup]

15. I have never eaten rhubarb in my life.

I'd sure like to try your rhubarb pie, though. I'm very happy for you! Good job! :hug:

[supernova]

10. Wish I could stop by!

Pie is my favorite dessert ever!

This whole venture of yours is so cool! Thanks for the updates. I'm following your story with interest. :-)

[hippywife]

6. Good luck, sweetie!

We're all sending good vibes your way and wishing you a great success! :hug:

[grasswire]

8. thanks, HW

Nice to have that listening ear here!

[Arkansas Granny]

4. My guess is that it would still be perfectly good to use.

Even if it didn't gel, I don't think it could hurt you.

BTW, here's a site that I found that might be of help in determining whether a food can be used or not:

http://www.stilltasty.com/

Apparently, the sell by/use by dates are primarily put on products to assist store managers in rotating stock. The FDA and USDA require this info for very few products.

http://www.businessweek.com/bwdaily/dnflash/content/oct2006/db20061002_959305.htm
http://www.foodsafetynews.com/2010/06/case-shows-expiration-dates-for-stores-not-safety/

[Viva_La_Revolution]

11. The box I have says it cost 25cents and has no expiration date. I still use it

just 1/8 teaspoon in meatloaf makes sure it never comes out dry. But that's all I use it for :shrug:

The recipe cards that came in the box are series #1, now I'm gonna have to google and find out how old this box really is!