Powdered and sheet gelatin. Gelatin powder and sheet: differences and methods of application
Proportions of liquid and gelatin
First of all, let's figure out the proportion of gelatin so that in the end we get the desired result. Depending on how soft or dense the mass you ultimately need, I suggest the following ratio per 1 liter of any liquid.
Powdered gelatin:
- for tender (quivering) jelly - 20 grams;
- for stable jelly - 40 grams;
- for jelly that can be cut with a knife - 60 grams.
Leaf gelatin:
- for delicate jelly 1 plate per 125 - 150 grams of liquid;
- for a dense consistency - 1 plate per 100 grams of liquid.
Do not forget to take into account the total amount of liquid and the liquid in which gelatin swells and dissolves.
How to dilute gelatin? Step by Step Actions
If you are using powdered gelatin:
- Take the required amount of gelatin and add a small part of water. For example, for 1 teaspoon of powder, 60-70 grams of water will be enough.
- Let it swell for 20 0 minutes, you will see how the grains become jelly-like and increase in volume.
- Melt the swollen gelatin in a water bath, stirring constantly. It is necessary to bring it to such a state that the liquid becomes completely homogeneous without grains.
- Then pour it into the prepared liquid, which required gelatin. Stir thoroughly.
- Set aside in a cool place until the dish is completely frozen.
If you have gelatin in plates, you also need to soak it in water, but literally for 5-10 minutes. It swells very quickly. Dissolve in a water bath and use as intended, add to the prepared liquid.
- Gelatin should not be brought to a boil, as it will lose its gelling properties.
- Pay attention to the expiration date, as spoiled gelatin can give off an unpleasant taste and aroma.
- If the jelly is sent to freeze in the freezer, it may crystallize and become covered with an ice crust. And after defrosting, you will have some jelly and liquid. which will no longer harden.
- Do not overdo it with the amount of gelatin, try to always follow the recipe.
I hope my information will be useful to you. And you will always end up with only delicious and beautiful dishes. Let's cook together “I love to cook”, it’s very tasty here! And now, knowing all the secrets of using gelatin, try to prepare the original
Leaf gelatin May 16th, 2017
Gelatin used in preparation: Aspics, jellies, cakes, sweets, yoghurts.
Leaf gelatin easy to use.
The time required for cooking is 3-5 seconds.
Gelatin is made from a mixture of animal proteins.
This product contains many microelements,
from which phosphorus, sulfur, and calcium are released.
This is an extremely useful product for connective tissues in the human body.
The constant benefit of gelatin lies in the presence of the amino acid glycine in its composition, which effectively supplies the body with the necessary energy,
which is required for full human life.
(From the article Health Benefits of Gelatin)
I use German gelatin Ewald Gelatine Gmbh. The weight of a sheet of this gelatin is about 4g
GELATIN CONSUMPTION
for a denser structure -1 plate per 100 g of gelled mass;
for a soft, delicate structure, 1 plate per 120-140 g of gelled mass. As an example, a recipe for low-calorie CREATED BANANA DESSERT (100 g contains 94 kcal)
INGREDIENTS:
150 g low-fat cottage cheese
150 g banana
100 ml yogurt
3 slabs of gelatin
Water or juice 4 tbsp. spoons
Mash banana, cottage cheese and yogurt in a blender. Add melted and cooled gelatin. Beat with a blender or whisk. When whipped with a whisk, a more delicate mass is obtained.
Transfer to a bowl and refrigerate for a couple of hours. Dessert is ready.
I D E I
You can add cocoa to cottage cheese.
The result is a delicious dessert similar to tiramisu.
You can also make desserts:
Yogurt + berries + gelatin.
Hibiscus tea + gelatin, etc.
RECIPE:
Try using agar agar instead of gelatin if you are vegan or vegetarian. Mix 2 teaspoons (10 grams) agar agar powder in 2 cups (500 milliliters) water. Bring the mixture to a boil over medium heat. Stir the water with a stirrer until all the agar-agar is dissolved. After this, you can sweeten the mixture with 2 tablespoons (40 grams) of sugar. Let the mixture simmer for 2 minutes, then remove the pan from the heat and pour the contents into molds, cups or saucers. The mixture will harden in about 1 hour, but you can speed up the process by putting it in the refrigerator for 20 minutes.
Prepare panna cotta with cream rather than water. Add 2 tablespoons (30 grams) of gelatin to 6 tablespoons (90 milliliters) of cold water and set aside to allow the gelatin to swell (this will take 5 to 10 minutes). While the gelatin is absorbing water, heat 4 cups (1 quart) heavy cream and ½ cup (100 grams) sugar in a saucepan. Once the sugar has dissolved, add 2 teaspoons (10 milliliters) vanilla extract to the cream. Pour the resulting mixture over the swollen gelatin and mix thoroughly with a spoon. Pour the panna cotta into cups or molds and refrigerate for at least 4 hours.
- Instead of pure cream, you can use a mixture of cream and water in a 1:1 ratio. In this case, the panna cotta will not be as thick.
- Please note that dairy-based gelatin usually takes longer to thicken.
Prepare fruit-flavored gelatin. Use fruit juice instead of water for this. Pour 2 sachets (30 grams) of gelatin into 1 glass of juice (240 milliliters). Bring 3 cups (700 milliliters) of juice to a boil and pour over the gelatin. Stir until the gelatin dissolves and the mixture becomes homogeneous. After this, pour the gelatin into molds, cups or saucers and refrigerate for about 4 hours to thicken.
Make lemon-flavored gelatin for dessert. Add 1 tablespoon (15 grams) of gelatin to ½ cup (120 milliliters) cold water and set aside to let it swell. Dissolve 1/3 cup (75 grams) sugar in 1 cup (240 milliliters) hot water and add the bloomed gelatin and 3 tablespoons (45 milliliters) lemon juice. Stir until everything is dissolved. Pour the gelatin into molds and refrigerate until it thickens.
Consider adding fruit. Before pouring the gelatin into the mold, you can put pieces of fruit in it. You can also dip the fruit in gelatin. To do this, put the gelatin in the refrigerator and wait until it almost hardens. When the gelatin begins to resemble a soft gel, add pieces of fruit to it and put it back in the refrigerator until it completely hardens.
Infuse gelatin and panna cotta with different flavors to create a layered dessert. Wait until the next layer of gelatin has almost completely thickened before adding the next layer. The consistency of gelatin should resemble a delicate gel. If you add another layer too late, adjacent layers will not stick to each other, and if you add it too early, they may get mixed up.
I have long wanted to make a material for you on working with gelatin, so as not to describe the same thing in every recipe. Now I will give a link here in recipes, and those who are still new to working with gelatin will get something useful and new.
It is important to remember that all gelling agents differ in texture results, as well as in the technique of use. Therefore, gelatin can never be replaced with agar-agar or pectin, for example. You won't get the same texture, the same mass behavior, or the same result.
Types of gelatin
Gelatin is a protein gelling substance. It is used in many areas. If we talk about cooking, then this is the production of jelly, confit, mousses, souffles, marshmallows, ice cream and so on. Let's start with the simplest thing. Most often gelatin is leafy And powder.
Leaf gelatin.
Working with sheet gelatin is much easier; each sheet has an exact weight (usually 2.5 or 5 grams). Therefore, you can easily dispense with scales and use scissors to cut (visually) the desired mass of gelatin. The second plus is that leaf gelatin can be soaked in any amount of water, and it will take as much as it needs, again we do without scales and unnecessary manipulations. It is usually ready to use faster than powdered gelatin.
The disadvantages of sheet gelatin are that it is most often more expensive than its powder counterpart; it is made from pork or beef.
Powdered gelatin.
It is cheaper, and also comes with fish (halal), this expands the audience of consumers of products made from such gelatin. Powdered gelatin must be soaked in water in a ratio of 1:6 (sometimes a 1:5 formula is used). This means that if a recipe calls for 10 grams of gelatin, you will soak it in 60 grams of water.
In all other senses, powder and sheet gelatins are absolutely identical if they have the same gelling strength.
The power of gelatin
Several classifications of gelatin have been accepted in the world. In general, the strength of gelatin is measured in blooms (bloom, in honor of the creator Oscar Bloom). The most common gelatin is with a strength of 125-265 bloom. The greater the strength of gelatin, the greater the amount of mass it can stabilize.
The second classification is silver, gold, bronze and platinum (America, Australia and other countries use this system). Moreover, in these countries, gelatin sheets weigh differently, so that each sheet stabilizes the same amount of liquid. For example, a Bronze strength sheet weighs 3.3 grams, while a Platinum strength sheet weighs only 1.7 grams. In this case, both stabilize the same mass. This simplifies the work with recipes; they indicate the number of sheets, and the consumer decides what strength to use independently.
Bronze
125-135
Silver
160-170
Gold
190-220
Platinum
235-265
Every time you read a recipe, your task is to find out what strength of gelatin the author used. After all, it is obvious that if your gelatin is weaker or stronger, you will not get the intended texture of the dessert, and you may even lose the product altogether if the fillings (components) float.
At the same time, remember that sheet and powder gelatins of the same strength are completely identical in terms of the final result. You can safely replace one type of gelatin with another if it is more convenient for you to work with them.
On the other hand, there are no rules that dictate how dense the resulting mass should be - a barely stable gel or a hard jelly, similar to marmalade. You decide all this yourself, keeping in mind the use of the product, its shape and type (you can make the filling softer in tarts, and denser in a mousse cake).
Preparing gelatin
Gelatin must first be soaked in cold water. Moreover, the colder it is, the less likely it is that the destruction of the protein in gelatin will begin, and you will lose some of its strength. It is safest to use ice water or water with ice cubes.
Leaf gelatin can be soaked in any amount of water. He will take the required amount himself. A tall glass or flat wide container is suitable for this. I recommend soaking leaf gelatin in whole sheets; if you cut the sheet into pieces, some of them may be lost (you simply will not see that the pieces remain at the bottom of the glass).
Leaf gelatin will be ready and soft very quickly. It can be used.
Powdered gelatin should take up all the water (swell). At the same time, you will see that a loose mass remains in the cup without visible signs of free water. This is the pulp you add to the mass.
If it turns out that the gelatin is already ready to use, but you are not yet, put it in the refrigerator. Thus, we will stop the heating of the water and the gelatin will not lose its strength.
Launch of gelatin
In order to start gelatin, it must be introduced into the mass at a temperature of 50-60 degrees. At this temperature it will begin to combine with moisture in the mass. This is called dissolving gelatin. Masses into which gelatin is introduced cannot be boiled; this will destroy the stabilizing properties of gelatin (with the exception of heat-stable gelatin).
To be sure to do everything correctly, bring the mixture to the first signs of boiling (small bubbles, foam). Remove the saucepan from the stove. Squeeze out the leaf gelatin (or collect the swollen powder) and add to the mixture. The temperature of such a mass will already drop to 70-75. This is safe for the gelatin and will help it disperse well. Stir the mixture with a spatula. If you are working with more than 500 grams of mass, you can use a blender to be sure.
Remember that gelatin begins to stabilize when the temperature drops to 15 degrees. And it takes from 6 to 24 hours for the mass to completely stabilize. That is why products with gelatin are recommended to be prepared in advance.
Gelatin is reversible, which means that if the thickened mass is heated to 50 degrees, it will become liquid again.
Friends and enemies of gelatin
Some ingredients can help or hinder gelatin in stabilizing masses. This means that you need to work with these ingredients more carefully or take into account their ability to help/interfere with gelatin.
Friends of gelatin
Sugar, alcohol (up to 40%), milk
Enemies of gelatin
Tropical acids (kiwi, pineapple, papaya - their enzymes destroy gelatin), strong acids (Ph above 4, for example, wine), salt
Gelatin mass
Many modern confectionery shops use another type of gelatin - gelatin mass.
Gelatin mass is pre-stabilized gelatin with water. The idea is that you soak the gelatin powder in ice water (1:6). And we wait for the mass to swell. Then heat the mass in the microwave. In small pulses for 10-15 seconds, until the mass becomes uniformly liquid. We put the preparation in the refrigerator for a day. The next day we get a gelatinous mass - elastic and transparent.
Next, you simply cut off the required amount of gelatin mass and dissolve it in a hot mass (or heat it again in the microwave until liquid and add it to a cold mass, for example, whipped cream).
The advantage of the gelatin mass is that we get the finished stabilizer faster - there is no need to soak the gelatin and wait for it to swell. The only subtlety is recalculating the masses according to the recipe. For example, if a recipe calls for 10 grams of gelatin, you would use 70 grams of gelatin mass (10 g gelatin + 6 parts water). The gelatin mass can be stored in the refrigerator for up to a week.
P.S.
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