Working With Gelatin 1

working-with-gelatin-1-37
Very Soft

Notes

Note: 1) The Knox Gelatine Cookbook suggests that people should use 1 3/4:1 ratio when using molds, 2) The Knox Gelatine Cookbook and the Knox Gelatine website state that the mold should be dipped in warm water, not hot water (hot water and metal molds created a lot of liquid gelatin, hot water and ceramic molds worked well), 3) the book and the website suggest using a sharp knife with a thin blade to loosen the edges of the gelatin from a mold, 4) the website states that “some consumers find it easier to lightly oil the jelly mould before filling”

This blog post discusses making gelatin using a 2:1 ratio of water to envelopes of gelatin. Gelatin made using a 2:1 ratio is very soft and delicate. Gelatin with this texture is probably for making foods with delicate flavors. I set the gelatin using a refrigerator. Refrigeration is not necessary to set gelatin. Fingers can put blemishes on the gelatin. A person should only move or touch the gelatin made using a 2:1 ratio with the back of a spoon. I used 4 drops of food coloring to color 2 cups of gelatin. Cooking spray did not appear to do anything helpful. Oil appears to contaminate the gelatin since oil and water are immiscible and since the liquid gelatin appears to rinse the oil from the mold. The oil floats on the surface of the gelatin. Greasing the molds with oil did not help the set gelatin to release from a mold. I used a pot of hot water to warm the gelatin molds for 2-5 seconds. The set gelatin appears to instantly release from a metal mold. Unmold the set gelatin using a plate once the edges of the set gelatin appear to be wet where the set gelatin touches the mold. Jiggling a mold may permit someone to watch the edges of the set gelatin better. Put the surface of a plate over an upright gelatin mold. Flip the plate and the mold. Remove the gelatin mold from the plate. The set gelatin should appear on the plate. Set gelatin from ceramic molds put less liquid gelatin on a plate. Removing liquid gelatin from around the bottom of unmolded gelatin is difficult. There is a possibility that someone will damage the gelatin with a cloth while removing the liquid. The liquid sets after a short period of time. A person should consider hiding the liquid gelatin that sets at the base of unmolded gelatin with a garnish. If someone has an accident, reuse the set gelatin by heating the gelatin in the mold in hot water.

Separating The Granules Of Gelatin 1

Sprinkle 1 envelope of gelatin over 1/2 cup of water in a bowl. Boil 1 1/2 cups of water. Wait for the granules of gelatin to separate in the water. Once the granules have separated, the gelatin will be translucent. Light can pass through translucent objects. The gelatin should appear to be translucent in approximately 2 minutes. Use the tip of a spoon to submerge areas of gelatin where the granules have not separated. Pour the boiling water over the separated granules of gelatin. No stirring should be necessary. The gelatin should immediately dissolve.

Separating The Granules Of Gelatin 2

In these pictures, I am showing people that I sprinkle the gelatin from a high position. The gelatin distributes over the surface of the water more evenly when the gelatin is sprinkled from a high position. Since I was working quickly, I used the tip of a spoon to separate the granules of gelatin. I submerged areas of gelatin that were not separated. The separated granules of gelatin immediately dissolved after I poured boiling water over the gelatin.

Clear Gelatin In A Mold

Coloring The Gelatin

I used 4 drops of food coloring to color 2 cups of gelatin. The picture with a muffin tin demonstrates that oil appears to contaminate the gelatin. The liquid gelatin appears to rinse the oil from the mold. Since oil and water are immiscible, and since oil is lighter than water, the oil floats on the surface of the gelatin.

Unmolding The Set Gelatin

Greasing the molds with oil did not assist me to release the set gelatin from the molds. Cooking spray did not appear to do anything helpful. I used a pot of hot water to warm the gelatin molds for 2-5 seconds. Once liquid gelatin appears around the edges of the set gelatin where the set gelatin touches the mold, unmold the set gelatin using a plate. Put the surface of a plate over an upright gelatin mold. Flip the plate and the mold. Remove the gelatin mold from the plate. The set gelatin should appear on the plate.

Texture and Firmness

The texture of gelatin made with a 2:1 ratio is very delicate. The set gelatin should only be touched or moved with the back of a spoon. Brushing the set gelatin with the tip of a finger can blemish the surface of the gelatin. A fork can cut through the gelatin as easily as a knife cuts through soft butter. There is very little resistance. Using a 2:1 ratio of water to gelatin is for making the finest foods.

Starting Over Without Making More Gelatin

If someone has an accident, reuse the set gelatin by heating the gelatin in the mold in hot water. The gelatin will become a liquid. There are no significant differences between the liquid made by heating the set gelatin and the original water and gelatin mixture. The gelatin will become firm once the gelatin cools.

1. The Knox Gelatine Cookbook (New York: The Benjamin Company, Inc., 1977), 7, 11.

2. “WHAT IS IT?,”  E.D.Smith® Foods, Ltd, accessed October 18, 2016, http://www.knoxgelatine.com/basics.htm.

 

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