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UNFLAVORED GELATIN
Unflavored gelatin has no odor, taste or color. When it is dissolved in hot water and then cooled, it forms a jelly. This makes it a great thickening agent in pies, whipped cream, cheesecakes and ice cream.
Points to remember
Ÿ Dishes made with gelatin have to be store properly either in the refrigerator of freezer, or they will lose their gelatinous state.
Ÿ Any fruits with the enzyme bromelain will prevent gelatin from thickening properly. These fruits include fresh pineapple, raw figs, kiwifruit, guava and papaya. Cooking breaks down this enzyme, so canned pineapple is okay to use.
Ÿ Bringing gelatin mixtures to a full boil will cause the gelatin to lose its thickening power.
Ÿ Gelatin commonly found in grocery stores is made of protein derived from animals. Look for vegetarian or kosher gelatin if animal products are not in your diet.
Ÿ If the texture of your recipes isn't right, you may have used too much or too little gelatin.
Ÿ Always dissolve and handle gelatin according to recipe instructions. For a general overview, check out Baking911.com.
Storing
You can store unprepared gelatin indefinitely, as long as it is in an airtight package. Always store gelatin in a cool, dry place.
Substitutions
An envelope of unflavored gelatin contains 1/4 ounce of gelatin, or 1 tablespoon. You can substitute 4 sheets of leaf gelatin for 1 tablespoon unflavored gelatin. Leaf gelatin is more commonly used in professional baking.
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