Mamta's Kitchen - A Family Cookbook





gelatin sheet

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On 19/02/2011 08:02am, Askcy wrote:

Something that drives me mad and its just been on again, is gelatin sheets being disolved in cold water. Everyone that uses them seems to do it, but I can't understand why ?

Lets say you are making Panna cotta ( a set cream dish) you warm the cream etc but "disolve" (soften it until its gone gloopy) the gelatin sheet in cold water before adding it. Why can't you just put the sheet into the warm cream ? (or hot flavoured water when making jelly etc)

Steve

On 21/02/2011 12:02am, Lapis wrote:

I think this is left over from the days when gelatin was only available as a powder, or granules. If you poured hot water over these granules, they would clump together, and not dissolve. A bit like flour, if added to hot water, a gel coat can form, which are the lumps one might find in gravies and sauces. To overcome getting lumps with flour, mix the flour with cold water first. Same with gelatin granules.

But I don't see the point with gelatin sheets, although the gelatin is not readily soluble in cold water, but it will swell, which may aid dissolving in hot water.

On 21/02/2011 07:02am, Askcy wrote:

Thanks Lapis, didn't think it seemed to be needed but your explaination does make sense.

Steve

On 22/02/2011 10:02pm, Daisy wrote:

Hi Steve,

I have just started to use gelatine leaf for panna cotta. I soak it for about 4 minutes while the cream mixture heats up. I find that this does allow the gelatine to swell and soften so that it can be mixed into the warm cream more easily.

In my version the cream is only heated for about 4 more minutes, after the addition of the gelatine and before being strained. I not sure that would give enough time for an unsoftened sheet to swell, soften and begin to spread into and thicken the mixture. Would be interested to hear how others use leaf gelatine.

Regards Daisy

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