How to Use Gelatin Thickener With Cold Liquids
The key ingredient in the popular dessert JELL-O, gelatin is a substance used to thicken and, in some cases, solidify liquid mixtures. Derived from the collagen protein found in animal skins and bones, gelatin is usually sold in powder or "leaf" form at your local grocery store. Although you may end up using gelatin to thicken liquids you plan to heat later, you must always dissolve the powder or leaves in cold liquid before doing so. Does this Spark an idea?
Instructions
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Measure out your gelatin if it's not pre-packaged in exactly the portion you need, keeping in mind the standard ratio of 1/4 oz. of gelatin (2 1/2 tsp. of powder or four gelatin leaves) per 2 cups of liquid. For example, if you need to set 4 cups of liquid, measure out 5 teaspoons of gelatin power, or set aside eight leaves.
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Add the gelatin to your cool liquid. Sprinkle granulated gelatin over the liquid or drop leaves into it. The gelatin will dissolve on its own; there is no need to stir. In fact, doing so can aggravate the gelatin and cause lumps.
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Use the gelatin-liquid mixture in your recipe only once the gelatin has completely dissolved. If, for example, you attempt to heat a mixture of milk and granulated, chocolate gelatin before the grains are all dissolved, you may end up cooking the solid gelatin, which will make it impossible to dissolve and act as a thickener to your liquid.
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References
Resources
- Photo Credit gelatin desserts image by Kalani from Fotolia.com
