Consumer
What is gelatin and where does it
come from?
Gelatin is a pure protein derived from the hides or bones of
animals. When dissolved in hot water or other liquid and chilled, it
forms a jelly, holding the liquid in suspension. An important use of
gelatin is to give body to desserts, molded salads, sauces and
commercially sold foods such as marshmallows, gumdrops and yogurt.
Real gelatin is far superior to other gelling agents, such as fish
gelatin, carageenan (also known as Irish moss), or agar agar. It is
a natural food product that it is odorless, tasteless and colorless.
It is composed mostly of protein, with a small amount of mineral
salts and water making up the balance. Though it is available in
clear rectangular sheets or leaves, granulated gelatin is the most
common form available to home cooks. These beige-colored granules
are sold in bulk or in 1/4-ounce packets, usually multiple packets
per box. A general guideline is that each 1/4-ounce packet (which
equals 2 1/4 teaspoons) will jell 2 cups of liquid. Gelatin has a
shelf life of up to five years, as long as it is stored at a
regulated temperature and protected from humidity.
How is Kolatin Real Kosher Gelatin different from other gelatins?
Kolatin kosher gelatin is made from collagen found in the hides of
Glatt kosher slaughtered cattle, not pigs. It is subjected to the
highest level of quality control, and is produced under the strict
kosher supervision of The Orthodox Union, the most widely recognized
kosher certifying body in the world. Kolatin Real Kosher Gelatin is
designated pareve, and can be used in recipes containing dairy
products. Simply put, Kolatin is the highest quality real kosher
gelatin on the market.
How do I use Kolatin Real Kosher Gelatin?
We suggest you follow the instructions specified in your selected
recipe when using our product, but here are some general guidelines
for working with granulated gelatin: Gelatin granules should be
dissolved in a two-step process. First, the granules should be
softened in a small amount of cold liquid. For one packet of
gelatin, place 1/4 cup of water (or other liquid) in a small bowl or
cup and sprinkle the gelatin granules evenly over the surface of the
liquid. Let the granules absorb the liquid and soften for 5 minutes.
The next step is to dissolve the softened gelatin mixture completely
by stirring it into a steaming hot liquid. Following this process
will ensure that the gelatin granules dissolve completely and that
your gelatin dish will not be grainy or have a rubbery “skin” on
top.
What can I make with gelatin?
Gelatin is a versatile ingredient
which will allow you to add a multitude of new recipes to your
cooking repertoire. Here are some examples of dishes you can make
with Kolatin Kosher Gelatin:
Savory dishes: cheese spreads, pates, dips, molded vegetable salads,
vegetable terrines, aspics
Desserts: No-bake cheesecakes, mousse cakes and pies, ice-box cakes,
chiffon pies, panna cotta, Bavarian creams, charlottes, molded
custards, fruit whips, fruit molds, parfaits, no-bake soufflés,
dessert terrines, trifles, low-fat desserts, sherbets, frozen
yogurt, ice pops
Confections: Marshmallows, jelly chews, gummy candy, gumdrop
squares, nougat, various dessert bars
What are the health benefits associated with using gelatin?
There are many health benefits, both
direct and indirect, of using gelatin in your dishes. Gelatin is a
natural ingredient, and is low-calorie, sugar-free, fat-free,
cholesterol-free and high in protein. Many experts also believe that
gelatin itself has benefits for maintaining healthy bones, joints
and attractive hair and nails, and it has long been valued as a
digestive aid. But it is gelatin’s ability to mimic the mouthfeel
and texture of fat that may be its greatest health asset. This
allows cooks to make lower fat, dietetic and healthier dishes that
taste and look like the higher fat foods and recipes that we all
love.
Top Ten Tips for Working with Gelatin:
1. Measure the amount of gelatin you use precisely. Since you
generally use only a small amount of gelatin, using too much or too
little can disastrously affect your recipe’s outcome. Too much
gelatin will make your finished dish rubbery, while too little can
prevent it from setting up properly. If your recipe calls for a
teaspoon or tablespoon measurement, carefully spoon the granules
into the measuring spoon, overfilling the spoon slightly. Use the
back of a knife to level off the measured amount.
2. Sprinkle the gelatin granules evenly over the surface of the
cold liquid. This will prevent it from forming clumps that may
not dissolve.
3. One 1/4-ounce envelope contains 2 1/4 teaspoons of granulated
gelatin. If your recipe calls for less than this amount, measure
the amount out using a measuring spoon. If your recipe calls for
more than this amount, use the envelope plus a measured amount of
gelatin from another envelope.
4. If you’re in a hurry, you can speed up the setting process.
If you want your gelatin mixture to set up quickly, set the bowl
containing the mixture into another bowl of ice water and stir until
it has the consistency of cold raw egg whites. Now you can
refrigerate the mixture and it will set evenly and quickly.
5. Don’t use pineapple in your gelatin recipes. Certain
fruits and spices, such as pineapple, papaya, gingerroot, figs and
kiwi, contain an enzyme that causes gelatin to break down and
prevent it from setting. If you want to use them, they must be
poached before adding them to your gelatin recipes. Canned pineapple
is pre-cooked, so it does not pose a problem.
6. Gelatin takes up to twice as long to dissolve in cream or
milk. Bear this in mind when making recipes that use milk or
cream as the hot liquid the gelatin is stirred into.
7. Keep gelatin dishes refrigerated until ready to serve.
This will prevent them from softening and losing their gelatinous
texture.
8. Store gelatin desserts in the refrigerator covered. This
will prevent the formation of a thick, rubbery skin on the dessert.
It will also prevent it from picking up any unwanted “refrigerator
odors.”
9. For easy unmolding of gelatin recipes, coat the mold with
non-stick cooking spray before filling.
10. Do not bring gelatin mixtures to a full boil. This may
cause the gelatin to lose its thickening properties.
