Organic Gelatin Powder, 1lb |
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Gelatin is a pure and easily digestible protein containing collagen, providing as many as 18 amino acids, which are the building blocks of proteins. It can be taken as a form of collagen protein for dietetic treatments. For more information Click Here.
Gelatin is also used to gel a multitude of dishes, from desserts to hearty side dishes to drinks. It is naturally clear, unflavoured, no colouring added, cholesterol free, easy to use.
√ Fat free
√ Gluten free
Add 9g/2 teaspoons powder to gel 500 ml (2cups) of liquid.
Ingredients: Certified Organic Porcine Gelatin
1lb bag
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Preparing Gelatin Properly |
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What you must always remember when preparing your dishes with gelatin:
Rule of thumb for dosing gelatin
- For jellies per ½ l (2cups) liquid: Use 2 tea spoons (9g)
- For creamy dishes (using egg yolk): Use 1.5 tea spoons (7g)
Dissolving gelatin in warm dishes
Stir gelatin directly into the warm liquid or cream until it has completely dissolved.
Dissolving gelatin in cold dishes
When preparing cream and curd cheese cream dissolve gelatin in a small pan on low heat. Stir a few tablespoons of the cold mixture into the dissolved gelatin and only then add the rest of the cold mixture. Then mix everything thoroughly.
Important! Always add the cold mixture to the gelatin and not vice versa.
Dissolving gelatin in a microwave
Gelatin can also be dissolved very well in a microwave. To do this, put gelatin with liquid in a small microwavable bowl and melt it on a high setting for approx. 10 seconds. Then continue to prepare your dish as if you were dissolving gelatin in cold dishes.
By the way…
When preparing jellies and creams using raw kiwis, pineapple, papayas or mangoes you should briefly steam the fruit or pour hot water over it prior to preparation. When raw these fruits contain an enzyme that splits protein, which breaks up the gelatin.
One packet of gelatin powder (9 g) corresponds to 6 leaves of gelatin sheets.
Remember:
- Never add gelatin to boiling liquid because it loses its gelling strength.
- Jellies should never be frozen. After defrosting they lose their smooth consistency and become brittle.
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