The Whole Truth about Gelatin (Myths and Reality)
by Editorial Staff
Very often I am asked questions: is it possible to pour gelatin with hot syrup, is it possible to freeze desserts with gelatin, will it not lose its gelling properties? It is better to see once than hear a hundred times. I decided to conduct a visual experiment and see what can and cannot be done with gelatin.
Ingredients
- (for experiments with gelatin)
- Gelatin – 25 g
- Water – 125 ml + 500 ml
- Food colors (5 colors)
Directions
- How to dilute gelatin:
– 1 part gelatin (fine crystals like sand) and 5 parts water;
– 1 part gelatin (medium crystals) and 6 parts of water. I took 5 portions of fine crystalline gelatin, 5 g each, and added 25 ml of water to each. I waited until the gelatin swells.
- After that, the first portion was diluted in 100 ml of water with a temperature of 58 ° C (according to the rules).
- I brought the next portion of gelatin to a boil in the microwave, that is, overheated. And also diluted in 100 ml of water.
- I poured 100 ml of boiling water into the third portion of gelatin.
- I diluted the fourth portion in 100 ml of water, put it on the stove, and boiled it for 2 minutes.
- I put the first four servings in the refrigerator. I froze the fifth portion of gelatin.
- When it froze, I thawed it, diluted it in 100 ml of water, and also put it in the refrigerator.
- When they all froze, I compared them. The density of all five samples was the same.
- After that, I froze them all to see if the gelatin would lose its properties after defrosting.
- When the samples were thawed, they became slightly softer, but the gelatin did not lose its gelling properties. It can be concluded that gelatin can be poured with boiling water, boiled, frozen, and, as you can see, gelatin does not lose its properties, and if it does, it is so insignificant that it is not noticeable.
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