Why does everyone skip blooming the gelatin first?

I keep seeing remakes of those 1950s congealed salads and nobody mentions blooming the gelatin in cold water before adding hot liquid. Last week my sister tried my mom's lime jello recipe from 1962 and it came out rubbery because she just dumped the powder in boiling water. Is there a reason people skip this step or did our grandmas just make it sound harder than it is?

0 comments

Log in to join the discussion

Log In

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.