Gelatin is one of the most widely used culinary products. Without it, many of our favorite pastries, creams and even meat dishes would be unsuccessful. This irreplaceable helper for every chef is available in the form of fine granules, sheets or powder.
Practically, gelatin is a simple protein obtained by the hydrolysis of collagen from animal bones and cartilage that are boiled in water.
It is easy to work with it and the result is guaranteed if you follow a few simple rules, which are usually written on its packaging.
Gelatin is dissolved in cold water, then heated in a warm water bath and its temperature should not exceed 140°F (60°C). At temperatures below 110°F (42°C) it does not dissolve completely and at temperatures above 140°F (60°C) it loses its gelling properties.
It is then added to the liquid, syrup or juice you want to gel. The density of the jelly depends on the amount of gelatin used.
We especially love gelatin cakes, as well as all gelatin desserts and we would eat gelatin cheesecake every day. And who wouldn't?
Comments