Always swell unflavored gelatin in cold water before dissolving it in hot boiling liquid; letting it boil
reduces its strength.
For best results, when preparing a recipe, use all imperial or all metric measures - not a combination.
Separate the granules by mixing them with sugar or springling over cold liquid.
Gradually add hot [just boilling] liquid to dissolve the gelatin, about 1/2 cup [125 mL] per pouch [1
tablespoon / 7 g].
Stir mixture constantly until gelatin is completely dissolved, about 1 to 2 minutes [depending on the amount and temperature of the hot liquid], to convert the from its granular state to an easy mixing liquid.
Gelatin can be dissolved in a bowl - newer, easier method - for most recipes.
Liquid mix method:
In a mixing bowl, sprinkle 1 pouch [1 tablespoon / 7 g] unflavored gelatin over 1/4 cup [60 mL] cold liquid.
Add 1/4 cup [60 mL] boiling water; stir constantly until granules are completely dissolved.
Sugar mix method:
In a mixing bowl, combine 1 pouch [1 tablespoon / 7 g] unflavored gelatin with 2 tablespoons [30 g] sugar.
Add 1/2 cup [125 mL] boiling water; stir constantly until granules are completely dissolved.
Gelatin can be dissolved in a saucepan - traditional method, for recipes with ingredients that must be
cooked or melted:
In a saucepan, sprinkle 1 pouch [1 tablespoon / 7 g] unflavored gelatin over 1/4 cup [60 mL] cold
liquid. Place over low heat; stir constanly until granules are completely dissolved - about 3 minutes.
Gelatin can be dissolved in a blender - easy, modern method:
In a blender, sprinkle 1 pouch [1 tablespoon / 7 g] unflavored gelatin over 1/4 cup [60 mL] cold
liquid. Add 1/4 cup [60 mL] boiling liquid and process until granules dissolve, about 30 seconds.
Gelatin can be dissolved in the microwave - a real timesaver:
In a glass measuring cup, sprinkle 1 pouch [1 tablespoon / 7 g] unflavored gelatin over 1/4 cup [60 mL] cold liquid.
Let stand for 1 minute.
Heat at HIGH for 15 seconds.
Heat an additional 25 seconds at HIGH.
Stir until gelatin is completely dissolved.
When a recipe says:
1 -Chill to consistency of unbeaten egg white: chilling time required = 20 to 45 minutes.
Test: tip mixture off spoon - it should pour off slowly in partially thickened state.
Combine with solids or whipped cream, to give an even distribution.
2 -Chill until mixture mounds when dropped from a spoon: chilling time = 20 to 45 minutes.
Test: tip mixture off spoon - it should mound slightly.
Combine with beaten egg whites, to give a fluffy even texture.
3 - Chill until set [or firm]: most dishes take 3 hours; large dishes 4 to 6 hours or overnight.
Test: tilt mold gently from side to side - the gelatin should hold its shape firmly.
Unmold and serve.
In any of these methods, after the gelatin is dissolved, remaining ingredients are added, the mixture is
poured into a mold or a bowl and chilled until set.
If gel mixture becomes too firm: place the saucepan over low heat and stir just until the mixture returns to a smooth textured liquid state.
Repeat the chilling process to the desired stage and the mixture will re-set quite successfully.
1 - A metal pan or bowl chills faster than a glass container.
2 - Smaller containers or individual molds are faster to chill than larger ones.
3 - When chilling to a partially set stage, the bowl containing the gelatin combination may be set into a pan of ice and water to speed thickening.
Stir frequently to ensure even chilling, then stir constantly once thickening starts.
Unmolding is easy:
1 - Carefull loosen gel from side of mold with the moistened tip of a sharp knife.
2 - Dip the mold into warm [not hot] water to the depth of the gelatin contents for about 5 seconds, tilt or
shke mold gently to loosen gel.
3 - Invert serving dish on top of mold. Hold both firmly together and turn over [to right side up].
4- Shake firmly until gelatin slips down from mold onto serving dish. If gel does not come loose easily, repeat process.