Gelatin Information Center

About Gelatin
To get the most nourishment of gelatin, which is not a complete protein. Meat, fish, eggs, nuts or milk may be added to enrich its value. To get most the most allure, never use too much. The result is rubbery and unpleasant. The finished gelatin should be very quivery, not rigid when jostled.

It is sympathetic to all foods except fresh or frozen pineapple, which contains a substance that inhibits jelling. Cooking pineapple presents no problem. Gelatin is full of tricks. It can turn liquids into solids to produce gala deserts and gala molds. It makes sophisticated chaud-fraud and ingenious marshmallows. It also makes a showcase for leftovers and keeps delicate meats and fish in prime condition for buffet service.

Chopped and used as a garnish or cut into fancy shapes, clear gelatin adds sparkle to many dishes. Gelatin also gives a smoother texture to frozen desserts, to jellies and cold soups. It thickens cold sauces and glazes, and in sponge and whipped deserts, doubles the volume. Gelatin dishes must of course, be refrigerated until its ready to use. And in buffets, they are best presented on chilled trays or platters set over crushed ice.

While gelatin must be kept cold, it should never be frozen unless the fat content of the recipe is very high - as in certain ice creams. Gelatins power to display moisture is due to its bloom or strength. In household gelatins this is rated at 150 and means that the contents of 1 package of unflavored gelatin or about 1 tablespoon can turn about 2 cups of liquid into a solid.

Gelatin often comes ready to use in granules, but the most delicate fish and meat aspics are made with stocks reduced from bones, skin and fish heads. It also comes in sheets. High sugar concentration retard gelatization and reduce thickening power.

Unless a recipe is exceedingly acid, 1 tablespoon of gelatin is 2 cups of liquid should produce a consistency firm enough to unmold after 2 hours of chilling- if the gelatin is a clear one. But it must get 4 hours of chilling if the gelatin has fruits, vegetables or nuts added to it. Also, allow proportionately more jellying time fro large, as opposed to individual molds. If you prefer a less firm texture use 1 tablespoon of gelatin to 2 ź to 2 ˝ cups liquid. These gelatins will not mold but are delightful when served in cups or in coupes. If you are doubling a gelatin recipe that originally called for 2 cups of liquid, use on 3 ž cups in the doubled recipe.

Mixing Gelatin

Sprinkle 1 tablespoon of gelatin granules over the surface of ź cup cold water and without stirring let it soak for about 3 minutes and until it has absorbed the moisture and is translucent. Have ready just the boiling point 1 ž to 2 cups stock, fruit juice, milk, wine or water. Combine with the soaked gelatin and stir until dissolved. You may allow the dissolved gelatin to cool at room temperature over a bowl of cracked ice or in the refrigerator but not in the freezer, as a gummy look is apt to develop and the surface miserably. It is interesting that gelatins will begin to weep if exposed too long to high temperatures.
If you do not want to subject the liquid in the recipe to high heat or reduce its flavor and vitamin content, use a double boiler and sprinkle 1 tablespoon gelatin over ź cup of cold water. Dissolve this mixture over not in boiling water. Add to this dissolved gelatin 1 ž to 2 cups 75 liquid and stir well. 3. I you are in a hurry and are making a gelatin that calls for 1 cup water and 1 cup stock or fruit juice, you can prepare the gelatin as in 1 above, boiling your cup of stock or fruit juice and then stirring about 8 large or 10 small ice cubes into the hot liquid to cool it. Stir the cubes constantly 2 to 3 minutes. Remove the unmelted ice. Let the mixture stand 3 to 5 minutes. Incorporated the fruit or other solids called for, and mold.