Gelatin example sentences

"Gelatin" Example Sentences

1. The recipe instructed me to add gelatin to the mixture.
2. I prefer my Jell-O with a lot of gelatin, it makes it more firm.
3. Gelatin is commonly used as a thickener in desserts and other food products.
4. I heard that gelatin is made from animal bones and hooves.
5. If you're a vegetarian, you can use agar agar instead of gelatin in recipes.
6. The gelatin sheets need to be soaked in cold water before using them.
7. I don't like the texture of jelly, it feels like there's too much gelatin in it.
8. The marshmallows were made with gelatin, which is why they're so soft and pillowy.
9. Gelatin capsules are a common way to take supplements and medicine.
10. I accidentally spilled gelatin powder all over the kitchen counter.
11. Gelatin is often added to soups and stews to give them a thicker consistency.
12. The gummy bears are made with gelatin, which makes them chewy and stretchy.
13. I learned how to make homemade gummy worms using gelatin and flavored juice.
14. The gelatinous substance in the pond looked like a kind of algae.
15. I'm not a fan of Jell-O shooters, they're too heavy on the gelatin for me.
16. My mom always added gelatin to her fruit salad to keep it from getting too runny.
17. Gelatin is a key ingredient in making homemade ice cream.
18. I accidentally left the gelatin out of the recipe and the cheesecake turned out really runny.
19. I hate the way the gelatin capsules taste when they dissolve in my mouth.
20. You can make your own marshmallows at home using gelatin and sugar syrup.
21. I bought a pack of vegetarian gelatin made from seaweed instead of animal products.
22. Gelatin-based foods are often popular with children because of their fun shapes and bright colors.
23. The commercial gelatin industry has been criticized for its treatment of animals.
24. Gelatin stabilizes whipped cream, which keeps it from deflating too quickly.
25. You can use gelatin to make a mousse-like dessert, such as panna cotta.
26. My aunt's signature dessert is a layered Jell-O dish with different colors of gelatin.
27. The gelatin in the cake recipe acts as a binding agent to hold it all together.
28. You can use gelatin in savory dishes as well, such as meat terrines and pates.
29. The gelling power of gelatin can be affected by factors such as pH and temperature.
30. I've never been able to get the hang of working with gelatin, it always seems to clump up on me.

Common Phases

1. Adding gelatin to the mixture;
2. Incorporating gelatin into the recipe;
3. Allowing gelatin to set;
4. Heating up gelatin until it dissolves;
5. Sprinkling gelatin over the top;
6. Cooling the gelatin in the refrigerator;
7. Whisking gelatin into the mixture;
8. Pouring melted gelatin over the dessert;
9. Stirring the gelatin until smooth;
10. Softening gelatin in warm water.