Gelatin Flashcards
(11 cards)
3 types/forms of gelatin:
gelatin powder, gelatin mass, gelatin leaves/sheets
Gelatin Powder
needs to be bloomed or hydrated in water before using. This ensures it will completely dissolve.
Gelatin Mass
the product of hydrating gelatin powder in water
To make gelatin mass:
combine water and gelatin powder in bowl and heat over a bain-marie and mix until dissolved. Allow mix to set in fridge. Bain-marie avoids overheating which will affect its setting power. Ratio across recipes varies, but good default is 1 part gelatin powder to 5 parts water.
Default gelatin mass ratio:
1 to 5. 1 pt gelatin powder to 5 pts water. Exp. To make 60g gelatin mass, 10g powder, 50g water.
X grams of gelatin mass:
Powder = X(1/6)
Water = X(5/6)
Why use gelatin mass?
It can be prepared in bulk and in advance. There’s precise control over water content which could vary when using gelatin leaves which will affect consistency.
Benefits of gelatin leaves
allow you to use gelatin without needing a precise scale to measure. they set clearer and impart less flavor and odor on the final dish. Also ensures there are no undissolved gelatin granules.
Using gelatin leaves
Soak each in COLD water for at least 5 minutes. Then squeeze out excess moisture and dissolve them into your warm mixture.
How do you convert gelatin leaf types?
one to one. If a recipe calls for 2 sheets of gold, use 2 sheets of silver. The different types have different strengths but also have different weight which are adjusted to ensure that each is equivalent and interchangeable.
Converting between gelatin leaves and gelatine mass
This depends on the siffness of mass which is determined by bloom strength of gelatin powder and the ratio of powder to water.
1 Gold leaf = 12.3g gelatin mass (2g gelatin powder, 200 bloom, and 10g water)
42g gelatin mass = 3.5 gold leaves
Converting leaf to powder
1 gold leaf = 2g gelatin powder
