GELATIN / GELATIEN

WENKE VIR FLATERVRYE GELATIEN GEREGTE
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/gelatin-gelatien.html

Kos vir kampeerders met idees vir kampering
a.Week die gelatienpoeier of – velle eers ‘n paar minute in koue water.
b. Die geweekte gelatien kan dan by ‘n warm mengsel ingeroer word. Die mengsel moenie kook nadat die gelatien bygevoeg is nie. Dit smaak sleg en voorkom stolling.
c. Roer met ‘n metaal lepel sodat jy makliker kan agterkom wanneer die gelatien opgelos het.
d. Voor jy geweekte gelatien by koue mengsels voeg, moet jy dit oor kookwater smelt.
e. Roer altyd eers van die koue mengsel by die opgeloste gelatien in. Moenie die gelatien regstreeks by die mengsel voeg nie.
f. Kook pynappel, papaja en vye voor jy dit met gelatien meng.*26/8/12*Helena Kruger

 

VELLE-GELATIEN
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/gelatin-gelatien.html

1 Vel gelatien vervang met 2.5g poeiergelatien***17/8/12** Helena Kruger

One envelope of plain gelatin = 1/4 ounce = 1 tablespoon. This is enough to gel 2 cups liquid. Four sheets leaf gelatin = 1 envelope powdered gelatin

AGAR-AGAR
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/gelatin-gelatien.html

Also called agar, kanten, Japanese gelatine, Japanese moss and Ceylon moss, agar-agar is an Asian product extracted from dried seaweed. Neutral in taste and with a more efficient thickening power than gelatine, it's used for many Asian fruit puddings, jellies and other gelatinous desserts. It can be found in Asian markets and should be stored in a cool, dry place

Equivalents:
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/gelatin-gelatien.html

 One envelope of plain gelatin = 1/4 ounce = 1 tablespoon. This is enough to gel 2 cups liquid. Four sheets leaf gelatin = 1 envelope powdered gelatin

Substitutes:
agar (Sets and melts at a much higher temperature; will remain firm without refrigeration.) OR guar gum OR carrageen OR arrowroot

. Granulated gelatin is the most common form of unsweetened gelatin. Unsweetened gelatin is typically soaked in a cold liquid for 3-5 minutes before dissolving it. This softens and swells the granules so they will dissolve smoothly when heated. Leaf or sheet gelatin is also available, although not as common as the granulated form. Leaf gelatin requires a longer soaking time than granulated gelatin.