What is leaf gelatin? Description and rules of use of the product. How to properly dilute gelatin so that your dishes always turn out great
How much does leaf gelatin cost (average price for 1 pack)?
Moscow and Moscow region.
Many housewives quite often use gelatin when preparing various dishes, but not everyone knows what it is made from, and they are also not sure what benefits and harms are hidden in this universal product.
In fact, the word “gelatin” has Latin roots - translated it means “frozen.” It is made from raw materials containing collagen, in other words, bones, cartilage and tendons of cattle. Moreover, the production of gelatin is a complex process that involves long heat treatment (boiling).
Meanwhile, gelatin itself is characterized by the absence of a certain smell and taste. This product goes on sale in the form of crystals or transparent plates - the so-called leaf gelatin. It is leaf gelatin that every year is becoming increasingly popular not only among professionals, but also among ordinary housewives.
When using sheet gelatin, the layers need to be soaked in a large amount of water (very cold), then wait until they soften, and then squeeze them thoroughly so that all the water is removed to the maximum. And only if these conditions are met, swollen leaf gelatin can be added to the hot mixture.
For example, if you are making jelly using fruit puree, a small portion of it is heated, the leaf gelatin is dissolved, and then the whole thing is poured into the rest of the puree, which is not heated.
In addition, in cooking, leaf gelatin is used similarly to a granulated product in the manufacture of jellied dishes, canned meat and fish, wines, yoghurts, candied fruits, creams, various cakes, mousses and other confectionery products. It is believed that in order for the valuable properties of leaf gelatin to have a beneficial effect on human health, it is recommended to consume foods containing it in sufficient quantities as often as possible.
And the benefit of leaf gelatin lies, first of all, in the composition of this product, which is rich in glycine. This amino acid is one of the sources of energy for the active functioning of our body. As you know, protein products contain insufficient glycine, so leaf gelatin is considered an absolutely useful additive to meat dishes.
In the human body, connective tissues cannot exist without protein amino acids such as proline and hydroxyproline. Due to their properties, dishes with the addition of leaf gelatin are recommended for consumption by people who have complex types of bone fractures. In addition, this also explains the benefits of leaf gelatin for patients suffering from osteochondrosis.
Calorie content of leaf gelatin 336 kcal
Energy value of leaf gelatin (ratio of proteins, fats, carbohydrates - bzhu).
Try using agar agar instead of gelatin if you are vegan or vegetarian. Mix 2 teaspoons (10 grams) agar agar powder in 2 cups (500 milliliters) water. Bring the mixture to a boil over medium heat. Stir the water with a stirrer until all the agar-agar is dissolved. After this, you can sweeten the mixture with 2 tablespoons (40 grams) of sugar. Let the mixture simmer for 2 minutes, then remove the pan from the heat and pour the contents into molds, cups or saucers. The mixture will harden in about 1 hour, but you can speed up the process by placing it in the refrigerator for 20 minutes.
Prepare panna cotta with cream rather than water. Add 2 tablespoons (30 grams) of gelatin to 6 tablespoons (90 milliliters) of cold water and set aside to allow the gelatin to swell (this will take 5 to 10 minutes). While the gelatin is absorbing water, heat 4 cups (1 liter) heavy cream and ½ cup (100 grams) sugar in a saucepan. Once the sugar has dissolved, add 2 teaspoons (10 milliliters) vanilla extract to the cream. Pour the resulting mixture over the swollen gelatin and mix thoroughly with a spoon. Pour the panna cotta into cups or molds and refrigerate for at least 4 hours.
- Instead of pure cream, you can use a mixture of cream and water in a 1:1 ratio. In this case, the panna cotta will not be as thick.
- Please note that dairy-based gelatin usually takes longer to thicken.
Prepare fruit-flavored gelatin. Use fruit juice instead of water for this. Pour 2 sachets (30 grams) of gelatin into 1 glass of juice (240 milliliters). Bring 3 cups (700 milliliters) of juice to a boil and pour over the gelatin. Stir until the gelatin dissolves and the mixture becomes homogeneous. After this, pour the gelatin into molds, cups or saucers and refrigerate for about 4 hours to thicken.
Make lemon-flavored gelatin for dessert. Add 1 tablespoon (15 grams) of gelatin to ½ cup (120 milliliters) cold water and set aside to let it swell. Dissolve 1/3 cup (75 grams) sugar in 1 cup (240 milliliters) hot water and add the bloomed gelatin and 3 tablespoons (45 milliliters) lemon juice. Stir until everything is dissolved. Pour the gelatin into molds and refrigerate until it thickens.
Consider adding fruit. Before pouring the gelatin into the mold, you can put pieces of fruit in it. You can also dip the fruit in gelatin. To do this, put the gelatin in the refrigerator and wait until it almost hardens. When the gelatin begins to resemble a soft gel, add pieces of fruit to it and put it back in the refrigerator until it completely hardens.
Infuse gelatin and panna cotta with different flavors to create a layered dessert. Wait until the next layer of gelatin has almost completely thickened before adding the next layer. The consistency of gelatin should resemble a delicate gel. If you add another layer too late, adjacent layers will not stick to each other, and if you add it too early, they may get mixed up.
Housewives often use gelatin in their culinary creativity, and for a confectioner it is one of the most common ingredients. But many avoid using gelatin due to some difficulties: first you need to maintain the proportions when soaking, then wait a long time for the gelatin to swell, and then dissolve it thoroughly...
Tiring? So you don’t know about leaf gelatin yet!
What is gelatin?
The name comes from Latin gelātus- “frozen”, “frozen”.
Edible gelatin is a protein that is obtained by processing the bones, cartilage and tendons of cattle. Yes, it doesn’t sound very pleasant, however, gelatin is not only an indispensable product for many dishes and confectionery products, but it is also healthy.
To measure the so-called “strength” of gelatin, “bloom” values are usually used, obtained by manufacturers based on the Bloom test ( named after the inventor Oscar T. Blum, who invented it back in 1925). Domestic manufacturers extremely rarely label their products with information about the “strength” or density of gelatin, and if they do this, they use a different system - according to Valens. There is no exact formula for converting from one scale to another; below in the table you will find approximate correspondence for some values.
An example of the density of foreign-made gelatin
Release form
Gelatin, familiar to most housewives, is sold in powder form ( foreign manufacturers call it Instant Gelatine) or granules ( Powder Gelatine). This form of release is really inconvenient to work with. But sheet gelatin is a completely different matter.
Leaf gelatin is yellowish transparent sheets.
Foreign manufacturers have adopted a “color” classification of sheet gelatin; they rarely write the value in blooms, since it is assumed that the consumer only needs to know its name. Well, from the picture, I think you will understand everything ( click to enlarge).
The weight of one plate differs among different “grades”. I use this one ( excellent leaf gelatin Ewald), the weight of one sheet is approximately 5 grams, this is the “Titanium” version, although you’ll never guess by the color of the plates... There are approximately 200 sheets in a kilogram package, there may be a slight deviation, which the manufacturer honestly indicates on the packaging, so before soaking I definitely weigh what I need me the quantity on an accurate scale.
Leaf gelatin - how to use, what are the advantages
- Just soak it in a lot of cold water; you don’t need to watch the proportions, as when using powder.
- Soaking time is a couple of minutes, not 30, like in bulk forms.
- Excess water is easily removed - just squeeze out the swollen leaf with your hand.
- Dissolves quickly (in a water bath or in the microwave), saving you from tedious slow heating and stirring.
- High-quality sheet gelatin is practically not afraid of boiling; the maximum trouble is clouding of the jelly.
If you often use gelatin for cooking or, on the contrary, have avoided it due to difficulties in working with it, then it’s time to try sheet gelatin.
The only thing worth considering is the greater gelling ability of sheet compared to powder, by about a third. That is, when replacing powdered gelatin with sheet gelatin, less of it will be required. Of course, those who love scrupulous calculations or in cases where the specifics of the recipe require pinpoint accuracy will have to worry a little about recalculation. Most often, people are interested in a replacement option if they only have powdered gelatin on hand, but the recipe specifies sheet gelatin. It is clear that for a correct calculation you need to know what “strength” your regular gelatin is and what is meant in the required ingredients. If the initial data is available, then you need to calculate the coefficient, as in the example in the picture.
28.02.2018
The fact that there is also sheet gelatin may cause confusion, especially for novice confectioners. The following questions arise: what is the difference between sheet gelatin and regular gelatin, how to use it and whether they can replace each other.
What is gelatin that we are used to?
The regular type can be easily found in any, even small grocery store. It is used to prepare a wide variety of dishes, from jellied meats to ice cream. This confectionery ingredient can bring dishes both to a stable jelly consistency and to a slight thickening, as, for example, in yoghurts, sauces, and mousses.
Its quality is especially important when preparing sweet dishes. A low-quality product can introduce an additional smell and taste of glue, which is definitely not very pleasant, lead to too much or insufficient thickening, as well as a lack of thickening as such. Therefore, confectioners should be careful when choosing this additive.
Give preference to proven gelatin: based on your own experience, based on reviews from others, or simply from well-established manufacturers. This will have the best effect on the quality of the dishes. Pay attention to these signs, because they are characteristic of good gelatin.
- It is odorless and tasteless.
- Its color can vary from light yellow to more saturated, even brownish.
- Powder or granules measuring no more than half a centimeter.
- It swells easily in cold water in less than half an hour.
- After heating, it hardens in a cool place in one and a half to two hours.
- The finished jelly retains its shape well and has a uniform texture.
It is called ordinary, bulk, powder. After analyzing its properties, it’s time to get down to what is the difference between sheet gelatin and bulk gelatin, what is the difference between them?
What is the difference between powdered and sheet gelatin?
The biggest difference between these two species is mainly external. The sheets are thin plates that usually weigh 2-2.5 g. Thanks to this, it is convenient to determine the required amount by eye. Experienced cooks usually use the type of gelatin that is more convenient for them, or regularly replace them with each other.
Some sources have information that the gelling properties of sheet gelatin are slightly higher, therefore, it needs to be used a little less. But in other sources you can find information that their properties are identical. To avoid mistakes, it is better to carefully read the instructions on the package and try how each specific gelatin behaves.
In order to accurately prepare a dish with gelatin according to a recipe, you should, if possible, pay attention to its strength. This value is measured in blooms and shows how effective this component will be in creating jelly. Sheet and regular gelatin, the difference between which is generally limited by appearance, can be of the following strength (it is indicated in ascending order):
- bronze: from 125 to 135 units;
- silver: from 160 to 170 units;
- gold: from 190 to 220 units;
- platinum: from 235 to 265 units.
Differences also occur during the preparation phase when water is added. For both types, it should be cold, but when working with sheet gelatin, you should not think about the required amount of water: the plates will absorb as much as needed. For bulk, it is important to maintain a proportion of 1:6, that is, add 6 times more water than gelatin. The difference between sheet gelatin and regular gelatin is that it swells faster.
What to consider when making jelly
There are some subtleties that can hinder or, conversely, facilitate the disclosure of the properties of the jelly. Here are just a few nuances that are important to know about.
- To prevent regular gelatin from sticking into lumps when swelling, it is important to fill it with water, and not pour it into it.
- If you pour cold water over the container in which the gelatin will swell, it will not stick to its walls.
- Due to the thinness and transparency of the gelatin sheets, it is better to soak them whole without first separating them into smaller pieces.
- It is more correct to introduce gelatin into an already warm mass, which will subsequently heat up. This way it will dissolve faster and easier.
- Do not bring the mixture with gelatin to a boil: this can neutralize the gelling properties. Sure signs to remove from heat will be the appearance of foam and the very beginning of bubbling.
- Acidic fruits such as kiwi, pineapple, grapefruit, and wine can prevent the jelly from thickening, so you should not use them.
As you can see, there is no particular difference between sheet and regular gelatin; they easily replace each other. The first type is less common and costs more, but the advantages include more convenient dosing, faster swelling and taking the amount of water that is needed. Choose the type that is most convenient for you!
Leaf gelatin May 16th, 2017
Gelatin used in preparation: Aspics, jellies, cakes, sweets, yoghurts.
Leaf gelatin easy to use.
The time required for cooking is 3-5 seconds.
Gelatin is made from a mixture of animal proteins.
This product contains many microelements,
from which phosphorus, sulfur, and calcium are released.
This is an extremely useful product for connective tissues in the human body.
The constant benefit of gelatin lies in the presence of the amino acid glycine in its composition, which effectively supplies the body with the necessary energy,
which is required for full human life.
    (From the article Health Benefits of Gelatin)
I use German gelatin Ewald Gelatine Gmbh. The weight of a sheet of this gelatin is about 4g
GELATIN CONSUMPTION
for a denser structure -1 plate per 100 g of gelled mass;
for a soft, delicate structure, 1 plate per 120-140 g of gelled mass. As an example, a recipe for low-calorie CREATED BANANA DESSERT (100 g contains 94 kcal)
INGREDIENTS:
150 g low-fat cottage cheese
150 g banana
100 ml yogurt
3 slabs of gelatin
Water or juice 4 tbsp. spoons
Mash banana, cottage cheese and yogurt in a blender. Add melted and cooled gelatin. Beat with a blender or whisk. When whipped with a whisk, a more delicate mass is obtained.
Transfer to a bowl and refrigerate for a couple of hours. Dessert is ready.
I D E I
You can add cocoa to cottage cheese.
The result is a delicious dessert similar to tiramisu.
You can also make desserts:
Yogurt + berries + gelatin.
Hibiscus tea + gelatin, etc.
RECIPE: