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Gelatine leaves

post #1 of 5
Thread Starter 

Does anyone know why we have to soak gelatine leaves?

What happens if you add them to a recipe (e.g. pannacotta) without soaking first?

post #2 of 5

Um..well... you will get very stringy lumps in part of your mix, and no gelatine in other parts.

 

You need to hydrate them--or any type of gelatine (powdered, granulated) in order for it to gel properly and for it to mix in properly..

 

Hope this helps

 

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #3 of 5

Here's some tips for working with gelatin: http://www.thekitchn.com/basic-technique-how-to-work-wi-75119

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #4 of 5

That's a good link Pete. It gave me a moment of clarity, as in "wow, maybe people might not know those things". Thanks

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #5 of 5

Sheet or dry if you don't soak or dissolve first, you will have disaster.as a finished product. They are both dehydrated products and must be first reconstituted. You could use Pectin which is a liquid.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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