How to use gelatine
1. The best way to dissolve powdered gelatine is to sprinkle it into a cup or small basin containing 2-3 tablespoons of liquid – this can be water or it can be taken from whatever liquid is used in the recipe, such as milk, fruit juice, etc. Stir, and when the gelatine has soaked up the liquid, place the bowl in a pan of barely simmering water.
2. Leave until the gelatine has dissolved completely and turned transparent. To test this, dip a teaspoon in, turn it over and you'll soon see if there are any undissolved granules. It's important not to let the liquid boil, so keep the heat under the pan gentle. Before you use it, pass the gelatine through a strainer to extract any bits of skin that may have formed.
1. Leaf gelatine comes, as you would expect, in small transparent leaves. Soak first in cold water for at least 4 minutes (longer wouldn't hurt). Then squeeze out the excess water and place the leaves in a saucepan.
2. Over a very gentle heat, allow the gelatine to melt slowly, stirring once or twice. Once it has melted – after about 30 seconds – remove the pan from the heat and add the cold ingredients to the gelatine. If you are adding soaked leaf or powdered gelatine to hot ingredients, you can skip the melting process, as the gelatine will melt adequately on its own.
3. Never fear gelatine because precise instructions will always be given in reliable recipes (mine!).
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