1. It is important to use the right amount of gelatin for the volume of liquid in the recipe. Too much gelatin makes a stiff, rubbery product. Too little makes a soft product that will not hold its shape.
Basic proportions for unflavored gelatin are 2Y2 ounces dry gelatin per gallon (19 g per liter) of liquid, butyou will almost always need more than this because of acids and other ingredients in the recipe. Basic proportions for sweetened, flavored gelatin are 24 ounces per gallon (180 g per liter) of liquid.
Acids, such as fruit juices and vinegar, weaken the gelatin set, so a higher proportion of gelatin to liquid is needed, sometimes as much as 4 ounces or more per gallon (30 g per liter). The setting power is also weakened by whipping the product into a foam and by adding a large quantity of chopped foods. It is impossible to give a formula for how much gelatin to use, as it varies with each recipe. Test each recipe before using it.
2. Gelatin dissolves at about 100°F (38°C), but higher temperatures will dissolve it faster.
To dissolve unflavored gelatin, stir it into cold liquid to avoid lumping and let it stand for 5 minutes to absorb water. Then heat it until dissolved, or add hot liquid and stir until dissolved.
To dissolve sweetened, flavored gelatin, stir it into boiling water. It will not lump because the gelatin granules are held apart by sugar granules, much the way starch granules in flour are held separate by the fat in a roux.
3. To speed setting, dissolve the gelatin in up to half of the liquid and add the remainder cold to lower the temperature. For even faster setting, add crushed ice in place of an equal weight of cold water. Stir until the ice is melted.
4. Do not add raw pineapple or papaya to gelatin salads. These fruits contain enzymes that dissolve the gelatin. If cooked or canned, however, these fruits may be included.
5. Add solid ingredients when the gelatin is partially set—that is, when thick and syrupy. This will help keep them evenly mixed rather than floating or settling.
6. Canned fruits and other juicy items must be well drained before being added or they will dilute the gelatin and weaken it.
7. For service, pour into pans and cut into equal portions when set, or pour into individual molds.
8. To unmold gelatin:
• Run a thin knife blade around the top edges of the mold to loosen.
• Dip the mold into hot water for 1 or 2 seconds.
• Quickly wipe the bottom of the mold and turn it over onto the salad plate (or invert the salad plate over the mold and flip the plate and mold over together). Do not hold in the hot water for more than a few seconds, or the gelatin will begin to melt.
• If it doesn't unmold after a gentle shake, repeat the procedure. You may also wrap a hot towel (dipped in hot water and wrung out) around the mold until it releases, but this is more time-consuming.
9. Refrigerate gelatin salads until service to keep them firm.
Jellied Fruit Salad
Portions: 25 Portion size: 4 oz (125 g)
Procedure l No. Z can S oz 1Z oz S oz l No. Z can ZSO g
Pineapple cubes Grapefruit sections Orange sections Grapes
1. Drain the pineapple and reserve the juice. You should have about 12 oz (350 g) drained fruit.
2. Cut the grapefruit and orange sections into '/¿-in. (1-cm) dice. (See p. 139 for cutting citrus sections.)
3. Cut the grapes in half. Remove seeds, if any.
4. Place the fruit in a colander or strainer over a bowl and hold in the refrigerator.
Z oz l cup as needed
Unflavored gelatin Water, cold Fruit juice: grapefruit, orange, or pineapple Sugar Salt
5. Stir the gelatin into the cold water and let stand at least 5 minutes.
6. Add enough fruit juice (or part juice and part water) to the liquid from the pineapple to measure 3V2 pt (1.75 L).
7. Bring the fruit juice to a boil in a stainless-steel pan. Remove from heat.
8. Add the sugar, salt, and softened gelatin. Stir until gelatin and sugar are dissolved.
9. Cool the mixture. Add the lemon juice.
10. Chill until thick and syrupy but not set.
11. Fold the drained fruits into the gelatin mixture.
12. Pour into individual molds or into a half-size hotel pan. Chill until firm.
25 25 Lettuce leaves for underliners
1% cups 400 mL Chantilly Dressing
Calories, 170; Protein, 3 g; Fat, 10 g (49% cal.); Cholesterol, 15 mg; Carbohydrates, 20 g; Fiber, 1 g; Sodium, 55 mg.
13. Line cold salad plates with lettuce leaves.
14. Unmold the salads or, if a hotel pan was used, cut 5 x 5 into rectangles.
15. Place a gelatin salad on each plate. Hold for service in the refrigerator.
16. At service time, top each salad with 1 tbsp. (15 mL) dressing.
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