Edible Petri dishes

Hello Gelophiles,

Here's a little dedication to the scientists who also like to let loose and eat edible treats. I used apple juice for the agar-like gelatin and then tried to figure out what could look like bacteria colonies, but still, well you know, look like you want to eat it.

It was simple, i just used a fork to add drops of green gelatin onto the solidified apple gelatin. Suddenly I wonder why there isn't apple Jell-o. I feel like there was at one time. There are also used to be Jell-o 1 2 3 which separated into three distinct layers. Jello, a frothy solid mixture, and a hybrid interface. Again, that disappeared off the shelves. Maybe there is a Jell-o failure conspiracy.

Here are the photos.

The Experiment

Yesterday I received an email asking "Can you make jello shots using just Knox and alcohol?" First, it was exciting to get an email soliciting advice about gelatin shots. Second, it reminded me of an experiment I did with a friend about a month ago. He wanted to make pure Scotch shots, so we tried.

There are two main problems with making pure alcohol shots. The first is that you have to dissolve the Knox in hot to boiling liquid. Alcohol has a lower evaporation point than water so when you boil it, the alcohol disappears, thus negating the effect of a super packed shot. The second problem is gelatin doesn't set as well in alcohol. But that you can overcome by just adding more Knox. A general rule of thumb is one envelope knox for every cup of liquid. For pure alcohol shot, try 1 1/2 to 2 envelopes for every cup of liquid.

Here was our experiment:

Scotch- Neat and Jiggly

1 envelope Knox gelatin
1/4 cup Scotch (to heat up)
3/4 cup Scotch (room temperature)
some orange zest

In a small microwave proof bowl, add the 1/4 cup Scotch and sprinkle the Knox over the liquid. Let stand one minute. Microcwave for 2-3 minutes until hot. Remove from microwave and stir. Wait to 5 minutes until cool and add the 3/4 cup room temperature Scotch and stir until mixed.

Pour into a container and set in the freezer for 30 minutes.

I would have to say, they were truly bits of solid Scotch. The translucence of the shots was intriguing. Rodin liked them, and that's what counts.