[Sca-cooks] Almond Jello

[Stefan li Rous]

Huette commented:
> If you read my previous message,it really isn't
> gelatin free.  It is just as easy to use, but it
> takes just a tad longer to set.
Ah! I was wondering why both of these two mixes did not use 100 percent 
agar and instead added in some gelatin. I thought it might be because 
the gelatin was cheaper, but seeing your comment above, perhaps it is 
because using 100 percent agar would take it even longer to gel and the 
consumer is often in a hurry. Do you remember whether the agar mixes 
that you've used that had no gelatin took longer to gel than these two?

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****