gelatin is locally known as gulaman,
they are not the same in terms of texture and properties. While gelatin is a
protein, gulaman is a carbohydrate sourced from a plant, specifically
seaweed, which is also known as agar. Boiling water is needed to dissolve gulaman,
while only hot water is required to dissolve gelatin. Gelatin sets at a
refrigerated temperature, while gulaman
sets at room temperature.
regard to texture, gulaman produces a
firm textured bite to it, while gelatin produces a pleasing melt-in-the-mouth
texture that allows the exquisite flavor of the product to linger long after it
are some time-tested tips when using gelatin:
gelatin has an indefinite shelf life as long as it is wrapped airtight and
stored in a cool, dry place.
gelatin dishes refrigerated until ready to serve to maintain their
not add fresh or frozen pineapple to gelatin. These fruits, along with raw
figs, kiwi fruit, guava, ginger root, and papaya, contain an enzyme called
bromelain, which breaks down gelatin causing it to lose its thickening
enzymes are deactivated by cooking, so canned pineapple and kiwi are fine to
avoid clumping, dry unflavored gelatin should be mixed with a little cold
water first for three to five minutes to moisten and separate before adding
gelatin dessert in a covered container to avoid the formation of a thick
rubbery skin on the surface.
much sugar can inhibit gelatinization. The more sugar in the recipe, the
softer the resultant gelatin will be.
varies on the ration of water to gelatin and temperature. You can
successfully melt down (gently using a double-boiler) and re-chill gelatin
several times before the mixture loses its thickening ability.
takes twice as long to dissolve when used with cream or milk.
using sugar with unflavored gelatin, mix the sugar and gelatin first before
suspend fruits, meats, or vegetables in gelatin, chill until it's the
consistency of cold egg whites. Them mix on the additions and chill until
sure to drain all solids of their liquid before adding to gelatin to avoid
watering down the gelatin.
two cups of gelatin mixture, allow one to two cups of solids, either minced,
cubed, or cut into small pieces.
easily unmold gelatin, spray the mold with cooking oil before filling. If
you want to avoid an oily film, which might cloud the surface by using oil
spray, simply rinse the mold with cold water prior to filling. Or dip the
mold into warm (not hot) water to the depth of the gelatin for five to 10
seconds, loosen edges with a knife or spatula, and unmold. Return to the
refrigerator for 20 minutes to refirm.
one envelope (one tablespoon or ¼ ounce) unflavored gelatin to two cups of
water for standard firmness. Decrease or increase water for your particular
needs. One three-ounce package of flavored, sweetened gelatin needs two cups
of water. One tablespoon of unflavored powdered gelatin equals four sheets
of leaf gelatin.
hours of chilling should be enough for standard clear molds, while it may
take up to four hours for those with additions. Layered gelatins will take
longer, since each layer must be individually chilled and firmed before
adding the next layer.
you are doubling a recipe originally calling for two cups of liquid, use
only 3-3/4 cups of liquid in the doubled recipe.
liquids can be used in place of water to prepare gelatin, including fruit
juices, clarified vegetable or meat stock, wine, vegetable juices, and
not bring gelatin mixtures to a full boil or you risk losing its thickening
if you're looking for something different to satisfy your sweet tooth, jazz up
your desserts with gelatin!