WHAT IS IT?<\/p>\n
If you have ever simmered meat bones for a soup then chilled it, you may have noticed a slight jellied effect to the broth.\u00a0 This result is due to “collagen”, a protein substance which yields gelatine and is found in the bones, skin and connective tissue of animals.\u00a0 In manufacturing, unflavoured gelatine is extracted from the collagen by hot water, then concentrated and filtered for purity and clarity.\u00a0 It is cooled, extruded and dried into glassy brittle strips.\u00a0 In 1889, Charles B. Knox of Johnston, New York discovered a method of granulating gelatine by breaking down the strips using high speed mills.<\/p>\n
Most unflavoured gelatine is packaged in pre-measured individual envelopes for convenient usage.\u00a0 Each envelope of Knox\u00ae\u00a0Unflavoured Gelatine will gel 2 cups of liquid.\u00a0 If the recipe you want to use calls for unflavoured gelatine by the tablespoon, just use 1 envelope for each tablespoon called for.<\/p>\n
Unflavoured gelatine has no flavour of its own and contains no sugar, unlike many flavoured gelatines which contain mostly sugar as well as artificial flavours and colours.\u00a0 This makes unflavoured gelatine extremely versatile:\u00a0 it can be used to create desserts, salads, main dishes, jams and jellies, even ice cream and frozen yogurt!<\/p>\n
GLOSSARY<\/strong><\/p>\n Clear or Simple Gel:\u00a0<\/em> A clear or simple gel is a basic juice or broth mixture.\u00a0 Solids may be added after the mixture has chilled to “the consistency of unbeaten egg whites”. WORKING WITH KNOX\u00ae In a Bowl:\u00a0 for most recipes. Unmoulding is easy:<\/p>\n If Gelatine mixture becomes too firm:\u00a0 Knox\u00ae\u00a0Unflavoured Gelatine is more resilient than you may think.\u00a0 If a recipe reads “chill mixture to consistency of unbeaten egg white” and it chills too firm, that’s easy to fix.\u00a0 Place the saucepan over low heat and stir just until the mixture returns to a smooth-textured liquid state.\u00a0 Repeat the chilling process to the desired stage and the mixture will reset successfully.<\/p>\n Timesavers:<\/p>\n A metal pan or bowl chills faster than a glass container. Chilling Times FREQUENTLY ASKED QUESTIONS<\/p>\n MY GELATINE LUMPS WHEN I TRY TO MIX IT WITH HOT WATER – WHAT AM I DOING WRONG? HOW DO I KNOW IF THE GELATINE IS DISSOLVED – AND WHAT’S THE BIG DEAL IF IT ISN’T ALL DISSOLVED? I’D LIKE TO MAKE A PRETTY GELATINE MOULD FOR A PARTY, BUT WHEN IT COMES TIME TO UNMOULD IT, I’M AFRAID I’LL BE QUIVERING MORE THAN MY MOULD.\u00a0 HELP?<\/p>\n But don’t forget – you don’t have to use a mould.\u00a0 Gelatine can be chilled in just about anything – bowls, dessert dishes, parfait glasses, baking or springform pans, graham cracker crusts, or even paper cups.<\/p>\n HOW MANY TABLESPOONS ARE IN AN ENVELOPE?<\/p>\n 1 pouch is about 2 1\/2 teaspoons (7g) unflavoured gelatine.\u00a0 If a recipe calls for 1 tablespoon, use 1 pouch of unflavoured gelatine.\u00a0 Each pouch will gel 2 cups (500mL) of liquid and up to 1 1\/2 (375mL) cups of solids.<\/p>\n I HAVE A RECIPE THAT CALLS FOR “SHEET GELATINE”.\u00a0 HOW MANY POUCHES OF UNFLAVOURED GELATINE SHOULD I USE?<\/p>\n Sheets of leaf gelatine are not readily available in the United States or Canada, but it can be found in Europe.\u00a0 To use, these sheets are first softened in cold water for 1 to 2 minutes or until soft, then squeezed and then finally dissolved in hot liquid.\u00a0 One pouch of Knox\u00aeUnflavoured Gelatine has the same gelling strength as 5 sheets (2-7\/8″ x 8-1\/2″) leaf gelatine.<\/p>\n I SOFTENED MY GELATINE ON COLD WATER, THEN ADDED IT TO THE REST OF THE INGREDIENTS.\u00a0 WHY DIDN’T IT GEL?<\/p>\n Many people confuse “softening” with “dissolving”.\u00a0 Softening gelatine in cold water or another cold liquid helps the granules swell, which is the first step in dissolving.\u00a0 To actually dissolve the granules, boiling liquid or heating the cold liquid in which the gelatine is softened is needed, plus some stirring.<\/p>\n CAN I USE MY MICROWAVE OVEN TO DISSOLVE GELATINE?<\/p>\n Yes. Gelatine can be dissolved easily in a microwave oven.\u00a0 Here’s how:\u00a0 in a glass measuring cup, sprinkle 1 pouch unflavoured gelatine over 1\/4 cup cold water and let stand for 1 minute.\u00a0 Microwave on HIGH (100%) for 30-40 seconds; stir once.<\/p>\n WHY CAN’T I USE SOME FRESH FRUITS WITH GELATINE?<\/p>\n Fresh figs, kiwi fruit, papaya, pineapple and prickly pears contain protease enzymes (enzymes which destroy protein).\u00a0 These enzymes have a softening effect on gelatine and prevent it from gelling properly.\u00a0 Boiling the peeled cut-up fruit for 5 minutes, however, will usually inactivate these enzymes, making all these fruits (except kiwi fruit) usable in gelatine<\/p>\n Source:\u00a0\u00a0<\/strong>Knox Gelatine<\/p>\n","protected":false},"excerpt":{"rendered":" WHAT IS IT? If you have ever simmered meat bones for a soup then chilled it, you may have noticed a slight jellied effect to the broth.\u00a0 This result is due to “collagen”, a protein substance which yields gelatine and is found in the bones, skin and connective tissue of animals.\u00a0 In manufacturing, unflavoured gelatine … Continue reading “Gelatin Basics”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[112],"tags":[],"class_list":["post-6721","post","type-post","status-publish","format-standard","hentry","category-miscellaneous-information"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6721","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=6721"}],"version-history":[{"count":3,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6721\/revisions"}],"predecessor-version":[{"id":6734,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6721\/revisions\/6734"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=6721"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=6721"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=6721"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nWhip:<\/em>\u00a0 A whip is a clear gel that has been chilled until partially set; and then beaten until fluffy.\u00a0 Solids are not added to whips.
\nSnow:\u00a0<\/em> A snow is a clear gel that has been chilled until partially set; unbeaten egg whites are added, and the mixture is beaten until stiff.\u00a0 Solids are not added to snows.\u00a0 This dish is also sometimes called a “sponge”.
\nMousse:\u00a0<\/em> A mousse is a clear gel that has been chilled until the “mixture mounds slightly when dropped from spoon”.\u00a0 Whipped cream is then folded in; solids may also be folded in at this time.
\nCustard Gel:\u00a0<\/em> A custard gel contains egg yolks, milk and gelatine cooked to form a custard base.
\nChiffon:<\/em>\u00a0 A chiffon is a custard gel that has been chilled until “mixture mounds slightly when dropped from spoon”.\u00a0 Stiffly beaten egg whites are then folded in; solids may also be folded in at this time.
\nBavarian:\u00a0<\/em> A Bavarian is a chiffon with the addition of whipped cream.
\nSouffl\u00e9:\u00a0<\/em> A souffl\u00e9 is a mousse, chiffon or Bavarian mixture chilled in a souffl\u00e9 dish with a collar.
\nCharlotte:\u00a0<\/em> A charlotte is a mousse, chiffon or Bavarian mixture chilled in a bowl, loaf pan, or springform pan lined with ladyfingers.
\nBlend ‘N Gel:<\/em>\u00a0 A blend ‘n gel is a clear or custard gel prepared in a blender or food processor.\u00a0 Generally, ice or another frozen food is added to speed the gelatine process.<\/p>\n
\nDepending on the nature of the recipe, you can choose one of four methods of dissolving the gelatine:<\/p>\n
\nLiquid Mix Method:
\n1.\u00a0 In mixing bowl, sprinkle 1 pouch Knox\u00ae\u00a0 Unflavoured Gelatine over 1\/4 cup (50mL) cold liquid.\u00a0 Let stand for 1 minute.
\n2.\u00a0 Add 1\/4 cup (50mL) boiling water, stir constantly until granules are completely dissolved.
\nSugar Mix Method:
\n1.\u00a0 In a mixing bowl, combine 1 pouch Knox\u00ae\u00a0Unflavoured Gelatine with 2 tablespoons (25mL) of sugar.
\n2.\u00a0 Add 1\/2 cup (125mL) boiling water; stir constantly until granules are completely dissolved.
\nIn a Saucepan:\u00a0 for recipes with ingredients that must be cooked or melted.
\n1.\u00a0 In a saucepan, sprinkle 1 pouch Knox\u00ae\u00a0Unflavoured Gelatine over 1\/4 cup (50mL) cold liquid.\u00a0 Let stand for 1 minute.
\n2.\u00a0 Place over low heat; stir constantly until granules are completely dissolved – about 3 minutes.
\nIn a Blender:
\n1.\u00a0 In a blender, sprinkle 1 pouch Knox\u00aeUnflavoured Gelatine over 1\/4 cup (50mL) cold liquid.\u00a0 Let stand for 1 minute.
\n2.\u00a0 Add 1\/4 cup (50 mL) boiling liquid and process until granules dissolve, about 30 seconds.
\nIn the Microwave:
\n1.\u00a0 In a glass measuring cup, sprinkle 1 pouch Knox\u00ae\u00a0Unflavoured Gelatine over 1\/4 cup (50mL) cold liquid.\u00a0 Let stand for 1 minute.
\n2.\u00a0 Microwave on High (100%) for 30 – 40 seconds; stir once.
\nOnce the gelatine has been dissolved using any of these methods, remaining ingredients are added and the mixture is then poured into a mould or bowl and chilled until set.<\/p>\n\n
\nSmall containers or individual moulds chill faster than large ones.
\nWhen chilling to a partially set stage, the bowl containing the gelatine combination may be set into a pan of ice and water to speed thickening.\u00a0 Stir frequently to ensure even chilling, then stir constantly once the thickening starts.<\/p>\n
\nChill to consistency of unbeaten egg white.\u00a0 20-45 minutes.\u00a0 Tip mixture off spoon.\u00a0 It should pour off slowly in partially thickened state.\u00a0 Combine with solids or whipped cream, to give an even\u00a0 \u00a0 \u00a0 \u00a0 distribution.
\nChill until mixture mounds when dropped from a spoon.\u00a0 20-45 minutes.\u00a0 Tip mixture off spoon.\u00a0 It should mound slightly.\u00a0 Combine with beaten egg whites, to give a fluffy even texture.
\nChill until set (or firm):\u00a0 Most dishes take 3 hours; large dishes 4-6 hours or overnight.\u00a0 Tilt mould gently from side to side.\u00a0 The gelatine should hold its shape firmly.\u00a0 Unmould and serve.
\n*Chilling times may vary with quantity of mixture, material of container and refrigerator temperature.<\/p>\n
\nUnflavoured gelatine granules must be separated before a hot liquid is added or you’re guaranteed to have lumps.\u00a0 You can separate the granules by mixing the gelatine with either sugar or a\u00a0 \u00a0 \u00a0 \u00a0 \u00a0cold liquid.\u00a0 Then add the hot liquid, stir and there will be no lumping!<\/p>\n
\nFollow these easy steps:<\/p>\n\n
\n