FREQUENTLY ASKED QUESTIONS
MY GELATINE LUMPS WHEN I TRY TO MIX IT WITH HOT WATER - WHAT AM I DOING WRONG? Unflavoured gelatine granules must be separated before a hot liquid is added or you're guaranteed to have lumps. You can separate the granules by mixing the gelatine with either sugar or a cold liquid. Then add the hot liquid, stir and there will be no lumping!
HOW DO I KNOW IF THE GELATINE IS DISSOLVED - AND WHAT'S THE BIG DEAL IF IT ISN'T ALL DISSOLVED?
Follow these easy steps:
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Use boiling water to dissolve gelatine in a bowl - temperature is important.
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Use a rubber spatula, and scrape the sides and bottom of the pan or bowl while stirring. Easy does it ... too vigorous stirring will splash the gelatine and leave it on the sides.
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It takes time as well as temperature to dissolve gelatine. So stir for at least two minutes (or longer if the recipe says so).
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You'll know the gelatine is completely dissolved when there are no visible granules remaining. Splash a little bit up against the side and check. No granules? You're ready to go on with the recipe.
I'D LIKE TO MAKE A PRETTY GELATINE MOULD FOR A PARTY, BUT WHEN IT COMES TIME TO UNMOULD IT, I'M AFRAID I'LL BE QUIVERING MORE THAN MY MOULD. HELP?
For special occasions, nothing is quite as impressive as a shimmering mould. And it's really not that hard to unmould gelatine:
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Dip the mould into warm (not hot) water for about 5 seconds.
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Carefully loosen the mixture by running the tip of a sharp knife around the edges. Place the serving dish on top; flip over and holding firmly, shake gently until the gelatine slips from the mould onto the dish.
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If it doesn't come loose easily, simply repeat the process again.
Some consumers find it easier to lightly oil the jelly mould before filling.
But don't forget - you don't have to use a mould. Gelatine can be chilled in just about anything - bowls, dessert dishes, parfait glasses, baking or springform pans, graham cracker crusts, or even paper cups.
HOW MANY TABLESPOONS ARE IN AN ENVELOPE?
1 pouch is about 2 1/2 teaspoons (7g) unflavoured gelatine. If a recipe calls for 1 tablespoon, use 1 pouch of unflavoured gelatine. Each pouch will gel 2 cups (500mL) of liquid and up to 1 1/2 (375mL) cups of solids.
I HAVE A RECIPE THAT CALLS FOR "SHEET GELATINE". HOW MANY POUCHES OF UNFLAVOURED GELATINE SHOULD I USE?
Sheets of leaf gelatine are not readily available in the United States or Canada, but it can be found in Europe. To use, these sheets are first softened in cold water for 1 to 2 minutes or until soft, then squeezed and then finally dissolved in hot liquid. One pouch of Knox� Unflavoured Gelatine has the same gelling strength as 5 sheets (2-7/8" x 8-1/2") leaf gelatine.
I SOFTENED MY GELATINE ON COLD WATER, THEN ADDED IT TO THE REST OF THE INGREDIENTS. WHY DIDN'T IT GEL?
Many people confuse "softening" with "dissolving". Softening gelatine in cold water or another cold liquid helps the granules swell, which is the first step in dissolving. To actually dissolve the granules, boiling liquid or heating the cold liquid in which the gelatine is softened is needed, plus some stirring.
CAN I USE MY MICROWAVE OVEN TO DISSOLVE GELATINE?
Yes. Gelatine can be dissolved easily in a microwave oven. Here's how: in a glass measuring cup, sprinkle 1 pouch unflavoured gelatine over 1/4 cup cold water and let stand for 1 minute. Microwave on HIGH (100%) for 30-40 seconds; stir once.
WHY CAN'T I USE SOME FRESH FRUITS WITH GELATINE?
Fresh figs, kiwi fruit, papaya, pineapple and prickly pears contain protease enzymes (enzymes which destroy protein). These enzymes have a softening effect on gelatine and prevent it from gelling properly. Boiling the peeled cut-up fruit for 5 minutes, however, will usually inactivate these enzymes, making all these fruits (except kiwi fruit) usable in gelatine recipes.
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