. this is hardly the cheapest source of gelatin
if you're only concerned with
balancing the meat in your diet with some gristle;
but, I was curious why gelatin doesn't always form jello,
and wanted to make sure I had a trusted brand to test against .
(my problem was expecting room temperature to jello-ize it;
. my usual source of gelatin is
NOW Foods Beef Gelatin Powder Bulk, 5 Pound
. I usually go for organic, but I don't eat much gelatin,
and the price difference is astronomical .
Organic Gelatin Powder - 1LB
)
. after my method didn't make jello with Knox either,
I got to looking on the web for a recipe,
and found [whats cooking america] had this to say:
1 (1/4-ounce packet) of granulated unsweetened gelatin
= total of about 2 3/4 teaspoons
. for a thick gel that retains its shape
you need 2oz (2/16 lb) of granules per pint .
Use 1 envelope (1 tablespoon or 1/4 ounce) unflavored gelatin
to 2 cups of water for standard firmness.
Add the gelatin to a cool liquid:
Sprinkle or rain the gelatin powder evenly over a cool liquid
(usually the liquid amount is specified in the recipe).
If the liquid is warm or hot, the gelatin cannot soften properly.
Scattering prevents it from forming clumps.
Firmness varies on the ration of water to gelatin and to temperature.
Too much sugar can inhibit the gelatin from firming up
Gelatin takes twice as long to dissolve when used with cream or milk.
Definition of "Blooming" gelatin:
As the gelatin absorbs the liquid, each granule becomes enlarged;
this is known as "blooming."
ensuring the smooth texture of a finished product.
It involves sprinkling the powdered gelatin into a liquid
and letting it sit for 3 to 5 minutes.
Then, when the mixture is heated, the gelatin will dissolve evenly.
Avoid the fresh juices of tropical fruits
such as papaya, kiwi, mango, and pineapple
as they contain an enzyme that will eat the gelatin.
Gelatin. North America
