How to Use Gelatin Powder
If a recipe calls for gelatin powder and you’re feeling lost, here’s everything you need to know about how to use it!
Gelatin is derived from animal collagen, which comes from the skin, bones, ligaments, and tendons. It is flavorless and odorless, and though brittle when dry, once wet it sets to become rubbery. While gelatin has a pale yellow color, when it is added to recipe it is clear and won’t affect the color.
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This makes it a perfect ingredient for creating stable, thickened foods. While Jello is an obvious use of a flavored gelatin, it can also be added in smaller amounts to help stabilize ingredients without giving a rubbery texture.
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Unflavored gelatin is available in most supermarkets in the baking aisle, generally with the flavored gelatins like Jello. You can also buy higher quality gelatin that is sourced ethically and considered healthier than the highly-processed gelatin found in grocery stores. I like the Great Lakes brand.
After it has been completely dissolved in liquid, gelatin will reset in about 6 hours. Of course, this depends on the temperature (it sets faster when cold) and the amount of liquid that has been added.
Gelatin based recipes should be set in the refrigerator to help them set with the correct consistency.
Once your gelatin has bloomed and set (it will be fairly thick), heat it gently over a low burner flame or in the microwave on low heat in 10 second increments. When the gelatin is liquid again, you can mix it with other liquids and make other recipes.
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If you are using the gelatin to set a straight liquid, 1 package will set 2 cups of liquid firmly. For a softer set, use 3 cups of liquid.
Gelatin can be used to set whipped cream and make it last longer. This is typically called stabilized cream, and I’ve written an entire post on how to make it.
Click here to Learn how to Stabilize Whipped Cream
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Danh mục: Ẩm thực
This post was last modified on Tháng Sáu 14, 2024 2:45 sáng
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