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Hi! Since I'm not very proficient in food making yet, figured it would be wise to ask for advice. Issue: I have many jars of various jams because grandparents make some every summer-autumn season, yet I only consume it once a week on my binge day and even then there's only so much of it one can eat. Preferred solution: I intend to make some sort of candy from the jam. Most likely something jelly-gummy like, maybe dip that in chocolate/mix some nuts in or do whatever else comes to mind. Basically solidify the jam. So how do I go about doing this? Will adding a lot of gelatine do the trick or should I reduce moisture content too? If so, how? Any other suggestions and bewares welcome too as well as other ways of using jam in bulk! Thanks, Raitis

Ok, i'm doing a science project and I chose to use the Coilgun-Handgun Instructable to build a coilgun and test its damage and lethality on human flesh using a piece of ballastic gelatin. Does anybody know if there is a way to measure the damage against the gelatin or another experiment i could do with the gun?

Hi. there is a new craze sweeping the craft and art community with a mono printing plate called a gelli plate. It's made out of some sort of mineral oil or gel of some sort. (i think). It's a flexible, clear mat with a soft feel and a give to it, a bit like jello. There are plenty of homemade versions using gelatin. which works fine for a while but it soon breaks up or bacteria sets in as gelatin is a food substance. Are there any clever boffin types out there that can make a similiar product that doesn't use gelatin and that has a good shelf life. I first thought of Oogoo but it's not pliable enough. This Gelli plate reminds me of the soft silcone gel that is used for scar healing, but is so expensive for small sheets. here is the link to see what I am after. http://www.gelliarts.com/pages/gelli-printing-plate-demo

If I made homemade ballistic gel using gelatin and this instructable: https://www.instructables.com/id/Ballistic-Gel/ When the gel is done, will it melt at room temperature?  Does it have to be kept cool even when using it? Thanks.

ThinkGeek has put up some awesome prizes for the DIY Halloween Contest! Their zombie pack will be included with all of the first prizes and grand prizes.The zombie pack includes the new Dismember Me Plush Zombie, a Zombie Brain Gelatin Mold, a Zombie Protest t-shirt, and The Zen of Zombie and The Zombie Survival Guide books.

2 Minute meals are fun, but in the morning, if you wake up too late, they can become necessity. I've made "oatmeal" in the past, just a little water and some instant oatmeal, in the 'wave for 30 seconds, and its warm. I call it "oatmeal" because its just instant oatmeal suspended in lukewarm water, it doesn't get gelatinous or anything :P What do you do in a hurry?

Hi, am making charcoal briquette using 6% starch as binder and 4% clay, I got a good briquette with no crack, and good density. But the problem is, the ashes stuck on my charcoal briquette, and I need to shake it hard to remove ashes, even I reduce clay to 1% and same problem. Anyone can advise me how to solve the ash problem?

I'm a quality engineer working for a company in Turkey, the company collects the coaldust ( powder form of the coal )  from all the cities of Turkey and makes them briquettes by pressing with very powerful machines. Of course we use some adhesives for mechanical strength of the briquettes. We use CMC (a kind of cellulose) and this material is soluable in water. So our briquettes are not very durable under rain or moisture. Now I have to change the binder or adhesive materials in order to produce waterproof briquettes. I dont know how it's possible. I have to use nontoxic natural materials, and cheap as well. Last week I tried to do something but we were unlucky maybe. I tried to use Technical Gelatin and Alum (Al. Sulphate ) together, the briquettes seemed very good after production but they were not durable when I left them in a cup of water. So I have to find a solution now. Can you help me about that? I'd be very pleased. Thanks.

I'm making a mixture thats basically sugar and corn syrup, what can I add to the mixture to stop it from being so sweet that it tastes bad? I'm looking for something like a flavor or juice of some kind, and was wondering if lemon juice or something common like that would cancel it out well. As in it works with small amounts compared to large amounts of sugar. And it also has to not affect gelatin. Thanks.

I bought this tumbler a week ago and I just found out that the lid keeps popping up. At first, it was only a problem when it contains warm beverage. Now, it never closes even when empty. I cannot put it in my bag without the risk of spilling liquids on my stuff. Replacing it is not an option because in the first place, I bought it to reduce use of disposables. Add to that that I am a student on a tight budget. I've thought of gluing the lid shut completely, and simply use it like a screw-type lid, but then I'm not sure what type of glue is food-safe yet waterproof. In photos: Lid is flat when closed. After a few seconds, it pops open. The inside of the lid when closed. I suspect the rubber that is supposed to lock it in place is not enough. The lid structure when open. Looking forward to a *lead* to fix this lid ^-^

Hey people! I have a liquid I would like to thicken to the consistency where it can be spread on bread. I just don't want to blend in too many calories, so I just want to use some thickener. But what thickener gives a gel-like consistency, and not a jelly-like? The difference (in my head) is that if you poke the surface of a gel, your finger sinks into it, and if you do the same with a jelly, the surface bends. So jelly is the wobbly stuff like jell-o, while gel is more like hairgel. Problem is just that I don't know which thickener to use... I have these in consideration: Cornstarch, tried, worked kind of, but not when cooled down in the fridge. Went from almost tolerably jelly, to very jelly Tapioca, should be like cornstarch, but more fridge-tolerant. Any thoughts? Flour, not very powerful, and gives a bad taste in those quantities Agar agar, less wobbly than gelatine, but still kind of jelly. Pectin, still haven't tried it, but know it is used for jam, and jam can be spread, but can also be kind of wobbly, any thoughts? Also, any other suggestions?

Hi there, This is something I've been wondering about and maybe you'd like to share any ideas on the topic. Thing is this: There's two things I use a lot: Fabric and fillingmaterial. I mostly use Fiberfill for the best results. It's smooth, springy, soft and light. Great stuff. However for big projects it's costly. Now I also use A LOT of cheap fabric. After cutting it a lot of spare pieces remain. The bigger ones I can still use but the tiny bits (like in the picture) I throw away because I have no use for them. And I feel bad about it, because it seems so wastefull. I hate wasting things. So what I'm thinking is this: is there a way to grind the spare pieces of fabric into filling material? Offcourse, I could just take all those spare pieces and use them as filling materials as they are, but as they lack the springyness (not sure if this is an actual word, sorry if not :) of Fiberfill, the result is bumpy and heavy and you'll need a LOT. Now there is a cheaper alternative for fiberfill, I think they take foam matresses and pulverize them. It's a bit springy but still heavy and extremely messy to work with. Now for those spare bits of fabric: - What would be used to grind them? - Is there a way to somehow bind them, so it becomes a substance simmilar to fiberfill? Like gelatine, but for non-edible purposes? (grind'em, bind'em) I have no idea if this can be done (at home) but if you have any ideas I'd be happy to hear them. I think a lot of people would be happy with an inexpensive, recyclable filling material!! Material for a great instructable if you ask me :D