GELATIN

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.

Stir.

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.

Timesavers:

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.