When I make Jell-O (fruit-flavored gelatin or jelly), I often get a patchy skin of "thicker" gelatin on the bottom of the dish. The color is the same, but the "skin" has less flavor and a much harder texture.
My assumption is that some of the gelatin granules aren't getting completely dissolved; however, I can't see any granules remaining (or I'd keep stirring it). Am I right about the cause? How do I prevent or reduce the problem if there isn't any visual cue?
Best Answer
If you pour jello into dishes while it is still very warm, the mixture has time to start layering and separating a bit, leaving the layer you describe on the bottom of the dish. In my experience, the best way to avoid it is to not pour the mixture into the dish/es until it is cooled to nearly room temperature and considerably thicker. While it's cooling, you can stir it periodically to prevent layering, and then it should set quickly enough that it won't separate.