Q. What exactly is gelatin?
A. Gelatin is a colorless,
flavorless thickening agent that is used to give body to molded salads
and desserts. A by-product of meat processing, most gelatin is
granulated, although it is available in sheets-known as "sheet" or
"leaf" gelatin-in some gourmet shops. The granulated type is sold in
regular supermarkets and comes in unflavored and in flavored, sweetened
varieties.
Q. How do you measure gelatin?
A. A
1/4-ounce envelope of unflavored gelatin contains 1 tablespoon, which
is enough to gel about 2 cups of most clear liquids. Keep in mind that
certain foods-figs, ginger root, guava, kiwifruit, papaya, and
pineapple-contain an enzyme that prevents gelatin from thickening.
Cooking and canning destroys this enzyme so that the gelatin will gel.
Q. How do you use gelatin?
Unflavored
gelatin must be softened before using. To soften, place 1/4 cup of the
cold liquid used in the recipe in a small bowl or saucepan and evenly
sprinkle the liquid with 1 tablespoon gelatin. Let stand for 5 minutes.
To dissolve the gelatin, place the bowl in a larger container of hot
water. Let stand until all of the gelatin crystals have dissolved. You
can also add softened gelatin to a hot mixture, or heat it in a
saucepan over very low heat until dissolved. Do not bring the gelatin
mixture to a boil; boiling will destroy its thickening powers.
Gelatin
salads and desserts are particularly enjoyable in the summertime. They
require little if any stove time and offer a cooling refreshment to the
palate.
For more on baking and gelatin-related info, see:
