tag:blogger.com,1999:blog-6895574243671913625.post4772600789977173140..comments2020-04-02T03:55:27.271-07:00Comments on Tender spring shoots: Popsicle discoveriesR Mattahttp://www.blogger.com/profile/11503143009792300743noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6895574243671913625.post-747933304938262582009-12-22T13:53:23.002-08:002009-12-22T13:53:23.002-08:00i couldn't resist your chemistry challenge, es...i couldn't resist your chemistry challenge, especially since gelatin really ought to fall within my purview as a media prep technician. :)<br /><br />i found a couple recipes that looked interesting: one for <a href="http://greenbabyguide.com/2008/06/26/organic-homemade-popsicles/" rel="nofollow">organic homemade popsicles</a> at greenbabyguide.com, and another for <a href="http://www.seriouseats.com/2008/07/how-to-make-homemade-bomb-pops-popsicles-recipe.html" rel="nofollow">homemade bomb pops</a> at seriouseats.com.<br /><br />also check out a concise, interesting discussion of food stabilizers by <a href="http://hungrybrowser.com/phaedrus/m072203.htm" rel="nofollow">uncle phaedrus</a>, including gelatin (or food-grade agar for vegetarians).<br /><br />i can't think what might've gone wrong--if anything--with your recipe, since everything seems to be present in the right proportions. my frequent experience is that experiments go awry due to inadequate mixing, so be sure to pay particular attention to the dissolution and blending steps. but all the recipes i found admit that the results are a little softer than popsicles without gelatin--actually a virtue, if not overly soft.<br /><br />anyway, good luck! and let us know how it goes.Anonymoushttps://www.blogger.com/profile/09694532153820887862noreply@blogger.com