Food Glossary - Gelatine/leaves question

[Guest guest]

I was searching after I read Donnas message. Here is what I came up

with.

 

Jenn

 

Food Glossary - Gelatine

 

This is an animal-derived product, extracted from bones which is

used for setting and thickening liquids. Gelatine is available in a

powdered form or in 'leaves' and has no taste.

Uses: Gelatine is used to set sweet and savoury dishes, including

jellies, mousses, ice creams and savoury aspic dishes.

To store: Store in a cool, dry place for up to 1 year.

To use: Gelatine has to be dissolved in a liquid before it can be

added to a recipe - it can be a bit tricky to handle, follow the

instructions below for perfect results and check the specific packet

directions. Never sprinkle powdered gelatine directly into hot

liquid as it is likely to go lumpy and the finished dish will have a

stringy, lumpy texture. To use powdered gelatine, sprinkle the

measured amount of powder over 4 tbsp cold water in a small bowl,

leave to stand for 5 minutes or until spongy. Place the bowl over a

pan of hot water and stir until the liquid is clear, allow to cool

before adding to your recipe. To use gelatine leaves, soften them in

cold water for 5 minutes. Squeeze out any excess water and then

transfer the leaves to a small amount of hot water and stir until

dissolved.