Talk:Gelatin dessert

Wiki Education Foundation-supported course assignment
This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available on the course page. Student editor(s): Bethyu.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 22:06, 16 January 2022 (UTC)

Vegetarian jelly?
It's my understanding that the common words like "jelly" and "jell-o" are used for agar jelly prepared in the same way as gelatine dessert, and jelly also refers to what I can only otherwise describe as "gel food" in general, such as that made from pectin, tapioca or agar. Perhaps we can have a page for "Gel dessert" in general? Pages such as Yōkan currently redirect to the "gelatine dessert" page, despite being a plant-based jelly.

"Jinkington" and "jinkies"
Wikipedia, and references to Wikipedia are the only websites that appear when a search engine is used for "jinkies dessert" or "jinkington". Where did these words come from? Who uses them?

Wobliness
That section is pretty darn wobbly. I thought it was covered above, but it isn't. My mistake. A simple sentence saying "less water: firmer; more water; may not set", should suffice. If you're set on the word wobbly, fine, add it to a simple sentence or two. But no sources for a year for a whole section about ions etc? The section is unsourced, arguably unencyclopdedic, and should be removed. Anna Frodesiak (talk) 18:53, 14 January 2012 (UTC)


 * I have recast the section in the hope of making it clearer. The "ion" part of it may need a reference, but "wobbliness" doesn't really need one because it is just common sense -- the greater the volume of the water relative to the gelatin, the more room the gelatin molecules have in which to move about. And hence the dessert will more readily move.
 * As for the notion that "wobbliness" is a made-up term, note that it is included in the American Heritage Dictionary (5th edition, 2011). Wahrmund (talk) 19:50, 14 January 2012 (UTC)


 * Wibbly wobbly? My commentary aside, this needs to be sourced. These are claims about the product and stating that is common sense is against the policies of WP, you need to back up the claims. --Jeremy (blah blah • I did it!) 19:45, 14 January 2012 (UTC)


 * I am waiting with bated breath to learn where it is written that common sense is against Wikipedia's policy. It is a common misconception that everything in Wikipedia must be referenced. Wahrmund (talk) 18:24, 15 January 2012 (UTC)


 * Just about every policy regarding adding information to an article, but lets start with WP:V: Information that is put into an article must be verifiable. Yeah it is common sense that adding more gelatin to a mixture makes it more stable, but you still need cite it with sources that meet WP:RS when it is challenged, per WP:BRD. --Jeremy (blah blah • I did it!) 18:54, 15 January 2012 (UTC)


 * I removed the Wobbliness section (it must be jelly, 'cause jam don't shake like that!) again. Whether or not the word appears in a dictionary (it is absent from the 1984 unabridged OED) the question should be whether it is a term of art in the gelatin dessert business. Sorry, it is hard to keep a serious straight face here, but until sourcing is found for the claims made, I do not believe this frivolity belongs in an encyclopedia article. __ Just plain Bill (talk) 20:03, 14 January 2012 (UTC)
 * Diff "Consistency" is addressed in the "Preparation" section, with the use of the following words: "forming a colloidal gel", "custard-like texture", "viscous liquid", "increase the stability of the gel", and "remain rubbery solids at room temperature."
 * "Wobbliness" has has the aura of something made up in school one day. __ Just plain Bill (talk) 20:11, 14 January 2012 (UTC)

It's something made up in school one day?? Besides the American Heritage Dictionary, it is also included in the New Oxford American Dictionary (3rd edition, 2010). Please read WP:NOTLEX. Wahrmund (talk) 18:17, 15 January 2012 (UTC)
 * Perhaps I should be more clear: That whole section on wobbliness in the context of gelatin desserts had the aroma of something made up. I do not dispute that "wobbliness" is an understandable English word. I do not think it deserves to have an unsourced section of this article devoted to it. The preparation section already mentions additional gelatin making a firmer gel. Experience also shows that adding water makes a softer gel; if anyone cares to add that non-controversial fact to Gelatin dessert, I will not object. __ Just plain Bill (talk) 19:46, 15 January 2012 (UTC)

Link to German wikipedia
I'm not sure who created the link to the German-language wikipedia article on Gelee (and why), but Gelee is actually a much broader term, used not only for gelatin desserts but also for aspic similar (see 1st pic). I suggest a link to Götterspeise instead. &mdash; Tauriel-1 ( ☎ ) 00:17, 28 March 2014 (UTC)

Recipe for Calves foot jelly as a dessert
http://babel.hathitrust.org/cgi/pt?id=hvd.rsmcy4;view=1up;seq=380 RPSM (talk) 00:14, 28 August 2015 (UTC)

Examples of JELLY being used as a name of dessert in US English
https://www.youtube.com/watch?v=3crvEgencos

https://www.youtube.com/watch?v=7pdZ1av3QSo

Definition of jelly in English

RPSM (talk) 17:13, 4 September 2015 (UTC)

Errors in text. Own research not supported by any dictionary
Regional names


 * In many of the Commonwealth nations and in Ireland, gelatin desserts are called jelly.
 * In the United States and Canada, gelatin desserts are sometimes colloquially called jello or sometimes gelatin, whereas "jelly" is a fruit preserve.

.................................................................................................................................................................end of quote

Not supported in any dictionary contradicted in fact. In Canada, Jello-O is marketed by Kraft foods as Jelly powder.

[http://www.kraftcanada.com/brands/jell-o/products Jelly powder is what Canadians call Jell-O in the packet. Jelly is the name of the dessert.] It has something to do with Canada being a bilingual country. The French must correspond with the English.

You can check for yourself what the labelling on Canadian Jelly Powder looks like - Gelée en poudre or Jelly powder here

Children's rhymes from Canada

Jelly in the bowl Jelly in the bowl Wiggle-waggle wiggle-waggle Jelly in the bowl

RPSM (talk) 18:07, 4 September 2015 (UTC)

External links modified
Hello fellow Wikipedians,

I have just modified one external link on Gelatin dessert. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
 * Added archive https://web.archive.org/web/20090219181025/http://molecularstation.com:80/microbiology/agar-plates-bacterial-culture/ to http://www.molecularstation.com/microbiology/agar-plates-bacterial-culture/
 * Added tag to http://collections.europarchive.org/tna/20061016123923/http:/

When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.

Cheers.— InternetArchiveBot  (Report bug) 21:42, 8 January 2017 (UTC)

Canadian and US definitions
Why are these in this article? "Jelly" in North America (as demonstrated by these very definitions) is a fruit preserve that has nothing to do with gelatin. --Khajidha (talk) 01:16, 22 August 2017 (UTC)