622993 Wed May 27 11:09:41 -0700 2009 4 27 General Chowhounding Topics 0 4719086 I had an idea to use a flavored jell as a garnish for a dish. In this dish a sauteed fish would be placed on top. Now i've done some research a have found that conventional jello melts at 40C and Agar melts at around 80C. Is there anyway to increase the melting point of a jell. Wed May 27 11:09:41 -0700 2009 323339 onglueme 1 4719169 Agar agar will work fine - about 1/2 tsp (powdered) per cup of hot liquid (or 1 Tbsp flaked) for a fully set gel, less for a gelee. The surface temperature of the fish will be insufficient to melt it on immediate exposure. Gelatin, however, would be a disaster. Wed May 27 11:31:41 -0700 2009 4719086 102066 almansa 1 4721139 If agar doesn't work, you'll have to find something not thermo-reversible (doesn't melt). Pectin gells are not supposed to melt, but you need a lot of sugar to set the pectin, which might not be so delicious with fish. Don't know much about the newer starches and hydrocolloids and such, maybe something to explore. Thu May 28 04:15:28 -0700 2009 4719086 13150 babette feasts 2 4721287 I hate posts like this. I don't know anything about irreversible hydrocolloids so let's hit google. Here goes another 30 precious minutes of my remaining span. Thu May 28 06:05:41 -0700 2009 4721139 154622 Paulustrious 2 4721324 Most starches and hydrocolloids work as thickening rather than gelling agents. Methylcellulose will set a hot whipped mixture, but not as a gel - more like a hot mousse that will "melt" when it cools. Thu May 28 06:19:24 -0700 2009 4721139 102066 almansa