GELATIN TIPS / HOW TO USE

HOW TO USE GELATINE

Powdered gelatine

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1. The best way to dissolve powdered gelatine is to sprinkle it into a cup or small basin containing 2-3 tablespoons of liquid – this can be water or it can be taken from whatever liquid is used in the recipe, such as milk, fruit juice, etc. Stir, and when the gelatine has soaked up the liquid, place the bowl in a pan of barely simmering water

2. Leave until the gelatine has dissolved completely and turned transparent. To test this, dip a teaspoon in, turn it over and you'll soon see if there are any undissolved granules. It's important not to let the liquid boil, so keep the heat under the pan gentle. Before you use it, pass the gelatine through a strainer to extract any bits of skin that may have formed.

Leaf gelatine
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1. Leaf gelatine comes, as you would expect, in small transparent leaves. Soak first in cold water for at least 4 minutes (longer wouldn't hurt). Then squeeze out the excess water and place the leaves in a saucepan.


2. Over a very gentle heat, allow the gelatine to melt slowly, stirring once or twice. Once it has melted – after about 30 seconds – remove the pan from the heat and add the cold ingredients to the gelatine. If you are adding soaked leaf or powdered gelatine to hot ingredients, you can skip the melting process, as the gelatine will melt adequately on its own
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Tips and Facts About Gelatin
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• One envelope of powdered gelatin is about 2 ¼  to 2 ½ teaspoons.
• If the recipe calls for packets (ie; 2 packets), use packets of gelatin for measuring.
• If the recipe calls for a specific amount (ie: 2 teaspoons gelatin), open the packets and measure the gelatin granules with a measuring spoon.
• 1 envelope of gelatin will firmly set 2 cups of liquid, enough to unmold a dessert.
• 1 envelope of gelatin will softly set 3 cups of liquid. You will not be able to unmold this type of dessert.
• Both sheet and powdered gelatin should be dissolved in cold water. If hot water is used, granules of gelatin will swell on the outside too quickly, preventing the water from getting in to the center.
• Don’t boil things made with gelatin. That can make the gelatin lose its efficacy.
• Desserts made with gelatin should chill for at least eight hours, but twenty four hours is best. After twenty four hours, gelatin will not set any further.
• Substituting sheet gelatin for powdered gelatin is perhaps the most controversial ratio known to the baking world. I’ve seen everything from 1 envelope equals 3, up to 5 sheets. Three-and-a-half sheets seems to work best for me. I use sheets that are 3-inches by 5-inches.*
• Some people prefer to use sheet gelatin, claiming it has no odor and the gel sets finer. Another advantage is there’s also no chance of undissolved granules when using sheet gelatin.
• If you want something made with gelatin to set faster, chill the mold or container first. Also you can stir the mixture constantly in a metal bowl placed in an ice bath until it begins to set, then pour it into the mold or container.
• Gelatin lasts forever according to the Gelatin Manufacturer’s of America. If the packet gives an expiration date, it has to do with a “degradation of the packaging”.
• Certain tropical fruits, such as pineapple, kiwifruit, and ginger, have an enzyme (bromelin) that can prevent gelatin for setting. Heating the fruit completely through before using will destroy the enzyme.
• Adding gelatin to food can make it non-Kosher, Halal, or inappropriate for those on vegetarian diets. Most gelatin is derived from beef or pork, which isn’t always mentioned on the packet. (In France, it’s noted when it’s derived from pork.)
• Some folks add gelatin to sorbets to keep them softer when frozen. If so, for 1l of mixture, dissolve 1 teaspoon of gelatin in 2 tablespoons or so of the cold sorbet mixture and let soften for 5 minutes. Warm a small amount of the sorbet mixture and pour it into the gelatin, stirring until dissolved, then mix the gelatin back into the sorbet mixture before churning.
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