Unflavored Gelatin Expiration date
Janet Wilder
remebererd I had a box of unopened unflavored gelatin in the pantry. I
just looked at it and it seems to have expired 12/21/08
What could be in it to have it expire? Do y'all think I can still use
it. It's not the cost but the bother of going to the store.
TIA
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
Giusi
"Janet Wilder" <kellie...@yahoo.com> ha scritto nel messaggio
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> I've got everything to make the key lime pie for DH's Bday on Monday. I
> remebererd I had a box of unopened unflavored gelatin in the pantry. I
> just looked at it and it seems to have expired 12/21/08
>
> What could be in it to have it expire? Do y'all think I can still use it.
> It's not the cost but the bother of going to the store.
According to David Lebovitz, whom I trust, gelatin never goes bad.
sf
<kellie...@yahoo.com> wrote:
> I've got everything to make the key lime pie for DH's Bday on Monday.
>
I went to Trader Joe's last night. They didn't have key limes and
rarely have them, in fact the produce guy couldn't recall ever having
them in stock. I asked if it was just that store and he said TJ is
uniform so if others have key limes, they will too.
> I remebererd I had a box of unopened unflavored gelatin in the pantry. I
> just looked at it and it seems to have expired 12/21/08
>
> What could be in it to have it expire? Do y'all think I can still use
> it. It's not the cost but the bother of going to the store.
I've never thought about gelatin expiring. Yeast I'd worry about, but
not gelatin. I'm sure I've used gelatin from the Jurassic age in the
past, because I don't use it very often.
--
Forget the health food. I need all the preservatives I can get.
Wayne Boatwright
I've used ancient gelatin with no problem.
As to yeast, I only buy the granular form and keep it in the freezer.
I've never had a problem with it working regardless the age.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
Kajikit
wrote:
The only thing that might be wrong with it is if moisture has gotten
into it. If it's still a nice light powder, it's fine. I don't think
you can ever get all the lumps out if moisture has seeped in though.
(mama had a jar of gelatin and eventually it turned into a solid
lump...)
sf
<waynebo...@xgmail.com> wrote:
> As to yeast, I only buy the granular form and keep it in the freezer.
> I've never had a problem with it working regardless the age.
You think ahead, I don't. So it sits there until it's past the
expiration date and *then* I use it. The only time I had trouble was
with yeast that was at least two years past expiration. That's why I
always proof yeast first. It's usually good, but every now and then
it's not.
Becca
> I've got everything to make the key lime pie for DH's Bday on Monday.
> I remebererd I had a box of unopened unflavored gelatin in the pantry.
> I just looked at it and it seems to have expired 12/21/08
>
> What could be in it to have it expire? Do y'all think I can still use
> it. It's not the cost but the bother of going to the store.
>
> TIA
Mine was expired also, I made it yesterday and it came out fine. I used
lemon this time instead of lime, it tasted pretty good. I only did that
because I forgot the key lime juice.
Becca
gloria.p
> I've got everything to make the key lime pie for DH's Bday on Monday. I
> remebererd I had a box of unopened unflavored gelatin in the pantry. I
> just looked at it and it seems to have expired 12/21/08
>
> What could be in it to have it expire? Do y'all think I can still use
> it. It's not the cost but the bother of going to the store.
>
> TIA
I can't imagine it going bad. Unless it has caked into a solid mass,
I'd use it. Jam pectin also has an expiration date but I have used
packages of it years after the date and it has been fine. Yeast, too,
but I keep it refrigerated.
gloria p
brooklyn1
<kellie...@yahoo.com> wrote:
>I've got everything to make the key lime pie for DH's Bday on Monday. I
>remebererd I had a box of unopened unflavored gelatin in the pantry. I
>just looked at it and it seems to have expired 12/21/08
>
>What could be in it to have it expire? Do y'all think I can still use
>it. It's not the cost but the bother of going to the store.
>
>TIA
You'll know as soon as you open the envelope... if it's all shrunken
bits it expired... sugar free gelatin desserts don't have a very long
shelf life, I've learned not to stock up.
sf
<kellie...@yahoo.com> wrote:
> I've got everything to make the key lime pie for DH's Bday on Monday.
Would you please post that recipe? TIA
Janet Wilder
> On Fri, 18 Jun 2010 12:58:36 -0500, Janet Wilder
> <kellie...@yahoo.com> wrote:
>
>> I've got everything to make the key lime pie for DH's Bday on Monday.
>
> Would you please post that recipe? TIA
>
It was the one Becca posted the other day.
sf
<kellie...@yahoo.com> wrote:
> sf wrote:
> > On Fri, 18 Jun 2010 12:58:36 -0500, Janet Wilder
> > <kellie...@yahoo.com> wrote:
> >
> >> I've got everything to make the key lime pie for DH's Bday on Monday.
> >
> > Would you please post that recipe? TIA
> >
>
> It was the one Becca posted the other day.
Didn't save it. I only have two key lime pie recipes in my file,
neither one is by Becca and neither one calls for gelatin. :(
I found a bag of (teeny tiny) key limes for $1.99 at Safeway today!
They weren't near the limes, they were near the kumquats.
David Harmon
<s...@geemail.com> wrote,
>I went to Trader Joe's last night. They didn't have key limes and
>rarely have them,
The Mexican market here has them all the time.
>I've never thought about gelatin expiring. Yeast I'd worry about, but
>not gelatin.
Yeast is supposed to be alive, gelatin not. Alive things are lots more
likely to expire than dead things.
Janet Wilder
> On Fri, 18 Jun 2010 16:50:56 -0500, Janet Wilder
> <kellie...@yahoo.com> wrote:
>
>> sf wrote:
>>> On Fri, 18 Jun 2010 12:58:36 -0500, Janet Wilder
>>> <kellie...@yahoo.com> wrote:
>>>
>>>> I've got everything to make the key lime pie for DH's Bday on Monday.
>>> Would you please post that recipe? TIA
>>>
>> It was the one Becca posted the other day.
>
> Didn't save it. I only have two key lime pie recipes in my file,
> neither one is by Becca and neither one calls for gelatin. :(
>
> I found a bag of (teeny tiny) key limes for $1.99 at Safeway today!
> They weren't near the limes, they were near the kumquats.
>
I'm making an almond meal pie crust to keep the carb count low.
* Exported from MasterCook *
Key Lime Pie from Becca
Recipe By :Becca Love
Serving Size : 0 Preparation Time :0:00
Categories : pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 envelope unflavored gelatin
1/2 cup key lime juice
1 cup sugar
2 eggs -- beaten
1 package cream cheese -- (8 oz) room temperature
1/4 cup butter -- room temperature
1 cup whipping cream
1 1/2 teaspoons grated lime peel
whipping cream -- whipped
pie crust
Make the pie crust and allow the pie crust to cool.
To make filling, in a small saucepan, soften gelatin in lime juice 5
minutes. Blend in sugar and eggs. Over medium heat, bring mixture to a
boil. Reduce heat. Boil gently 3 minutes, stirring constantly.
In a small bowl, combine cream cheese and butter; beat well. Pour in
hot lime juice mixture; beat until smooth and well blended.
Refrigerate until cool, about 45 minutes, stirring occasionally.
In a medium bowl, beat 1 cup whipping cream until stiff peaks form.
Fold in cooled lime juice mixture and lime peel. Spoon into cooled pie
crust.
Refrigerate until firm, about 2 hours. Garnish with whipped cream and
lime slices. Store in refrigerator.
Source:
"rfc"
sf
<kellie...@yahoo.com> wrote:
> I'm making an almond meal pie crust to keep the carb count low.
>
> * Exported from MasterCook *
>
> Key Lime Pie from Becca
TY for the recipe repeat, I appreciate it. I bought almond meal
yesterday and plan to make a crust with that. What is your recipe?
Do you use butter? A friend says you need to add a tablespoon of all
purpose flour to each cup of almond meal to make it stick together,
but I want to make the crust gluten free - so that's out.
TIA