Posted: 7/29/2011 11:01:59 AM EDT
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More specifically...
Why do they have two ways of making standard jello... 'normal', and quick-set? Is there any difference in the finished product? If not, why would anyone want to make it in a manner that took longer to set up? I want my jell-o now, damn-it! |
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The "normal" kind usually tastes better for anything along these lines. "Instant" things typically use a different recipe that compromises on or changes the ingredients in some way to have a faster cook time. I have a cool little ice cream maker at home that I can use to make chocolate ice cream using nothing but chocolate milk, heavy whipped cream, and sweetened condensed milk, and that's it. It tastes good and is soooo easy to make. Is it as good as the much more involved elaborate recipe that involves many more ingredients and mixing? No, I wouldn't count on it.
Have you ever looked up what jello is made of by the way?  
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