Unflavored Gelatin - Using Gelatin In Your Cooking |
Granulated or powdered gelatin, gelatin sheet, or instant gelatin can be used interchangeably in your recipes. In order to achieve the correct results when preparing aspic or any other item that includes gelatin, you must be able to handle gelatin properly and incorporate it correctly. Gelatin comes in a granulated form when purchased from the grocery store or sheet form, called leaves, available from specialty stores.
1 (1/4-ounce packet) of granulated unsweetened gelatin = total of about 2 3/4 teaspoons
1 teaspoon granulated unsweetened gelatin = 2 sheets of leaf gelatin
It is best to weight the gelatin powder:
Gelatin Ratios for Aspic and other Gelatin Dishes
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Ratio Per Gallon |
Ratio Per Pint |
Gel Strength |
Possible Uses |
2 ounces |
1/4 ounce |
Delicate Gel |
When slicing is not required, such as jellied consommés. |
4 ounces |
1/2 ounce |
Coating Gel |
Coating of individual items |
6 to 8 ounces |
1 ounce |
Sliceable Gel |
When slicing is required, such as a pate. |
10 to 12 ounces |
1 1/2 to 1 1/2 ounces |
Firm Gel |
Coating platter with underlayment for competition or food shows. |
16 ounces |
2 ounces |
Mousse Strength Gel |
When dish must retain shape after unmolding, such as a mousse. |
Add the gelatin to a cool liquid:
- Sprinkle or rain the gelatin powder evenly over a cool liquid (usually the liquid amount is specified in the recipe).
If the liquid is warm or hot, the gelatin cannot soften properly.
Scattering the gelatin over the liquid's surface prevents the gelatin from forming clumps.
- Firmness varies on the ration of water to gelatin and to temperature.
Use 1 envelope (1 tablespoon or 1/4 ounce) unflavored gelatin to 2 cups of water for standard firmness. Decrease or increase water for your particular needs (see chart above). One 3-ounce package of flavored, sweetened gelatin needs 2 cups of water. One tablespoon of unflavored powdered gelatin equals 4 sheets of leaf gelatin.
Too much sugar can inhibit the gelatin from firming up - as the more sugar in the recipe, the softer the resultant gelatin will be. When using sugar with unflavored gelatin, mix together the sugar and gelatin before dissolving with the liquid.
Gelatin takes twice as long to dissolve when used with cream or milk.
- To suspend the fruit, meat, and/or vegetables in gelatin, first chill the gelatin until it is the consistency of cold egg whites until you mix in the additions that you want. Chill until completely set.
Be sure to drain all solids of liquid before adding to gelatin so you will avoid watering it down.
Definition of "Blooming" gelatin:
As the gelatin absorbs the liquid, each granule becomes enlarged; this is known as "blooming."
- Blooming gelatin is a step integral to ensuring the smooth texture of a finished product. It involves sprinkling the powdered gelatin into a liquid and letting it sit for 3 to 5 minutes. Then, when the mixture is heated, the gelatin will dissolve evenly.
- You can bloom gelatin in just about any liquid. Avoid the fresh juices of tropical fruits such as papaya, kiwi, mango, and pineapple as they contain an enzyme that will eat the gelatin. Pasteurizing kills the enzymes in these fruits, so canned or frozen juices are fine.
Tips to unmold gelatin:
- Allow gelatin to set until completely firm, several hours or overnight.
- Before unmolding, dip knife in warm water and run knife around edge of gelatin to loosen.
- Dip mold in warm water, just to rim, for 10 seconds.
- Lift from water and gently pull gelatin from edge of mold with moist fingers. Place moistened serving plate on top of mold. Gently remove mold.
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