so if i have a recipe that requires 50 grams of 230 bloom gelatin, how do i convert that to 225 bloom powdered gelatin. the recipe says tyo soak sheets in cold water, but powdered requires liquid to bloom
Hey Jacob let me start by saying very interesting videos on gelatin. I was wondering if temperatures change for gelatin when making gummy candy or if that only applies to gels?
since gelatine is created by collagen, water and heat, i don't see any reason that the final gelatine looses any potenntial by heating up to cooking tempretature. let's look at a product like ossobucco cooked at the eavening and left overnight to cool down. the sauce forms a strong gel. reheated once and leftover sauce cooled down forms a strong gel again, and again and again. did you ever add 20g gold gelatin to 1000g water and boild it to let's say 55°C, added water to a total of 1020g and let it set for a gel. try to cook the gel several times at 98°C and reefill at 1020g, always reform the gel at the same cooler and looked at the gel-strenght. i did not find any difference ;-) that meens for safety reasons i cook the gelatin in my product over 65°c and do not care to go over 90°C i found a difference between the cooling-time and the strengh of the gel. faster cooling formed softer gel than slow cooling (like set over night at room-temp. and than in cooler) maybe that is the reason that so many chefs beleeve in that. or, do you have any syntific proof that gelatin looses "blooming-power" by heating it up higher than the 60°C ? please understand this corectly, i do not have a syntific source! i only want to learn and leave behind alle that myth we teached for years. with higest respect and greedings from swizerland
Great question, and anecdotally you are correct. But what cause gelatin to set into a firm gel is a continuous network formed by long gelatin chains that overlap one another and trap water. According to Harlod McGee's on Food and Cooking, Pg. 606, "...long cooking causes progressive breakdown of the gelatin chains."When you cool a gelatin rich stock such as a straight reduction or demi glace, it gels hard because it contains anywhere from 20-40% gelatin. Also remember that for reduction sauces, what makes them thick when hot is the ratio of liquid to dissolved particles, gelatin being one of them, so gelatin itself doesn't have to have a long stable chain to keep a reduction sauce thick, and there is enough gelatin in a sauce to form a gel, regardless of how long the gelatin chains are.Where this becomes important is when working with gelatin in low concentrations to form a gel with a good mouth feel (meaning you want to add just enough to make it stable). While heating to a boil will still allow a gel to set, you do risk breaking some of the gelatin chains into shorter strands, which could lead to an inconsistent result. But to be fair, if a recipe calls for boiling gelatin, then they've likely upped the use percentage slightly to counteract the weakening effect prolonged heating has on the gelling strength.This is why it's important to be aware of this trait in gelatin, but if it doesn't effect your specific application, then you can ignore this. However, if you're trying to set a gelatin gel with a specific use ratio (say 1%), and it's not coming out as expected, this is just one of many "inhibitors" that could be the culprit.As far as health and safety are concerned, if you want to sterilize the liquid base first, bring it to a boil (although 165F/74C is sufficient), turn off flame, and then add your bloomed gelatin.Let me know if you have any other questions.
Sterilization of a liquid base usually is ill-advised, anyway! Pasteurization is much more safe in most short-term storage situations, and that can occur as low as 140F. In a professional setting, it would be wise to go to 165, just to make the health inspector happy, or to decrease time necessary for pasteurization to take place. Another little anecdote which you may touch on in part 3 - don't freeze gelatin. I'm not certain why, but the set becomes inconsistent and unreliable. My guess is that microscopic ice crystals destroy the hydrocolloid structure, along with the tendency for the H2O molecules to 'clump' together in the crystallization process, reducing the gelatin's hydration.
Awesome explanation but I still don't know how many envelopes and water to use in place of 8 sheets 😳
This is so interesting, hope to see more videos like this series, especially on milk, cream, and butter.. 🙏🏻
Great guide so far, I'll be off to video three after a couple comments!
so if i have a recipe that requires 50 grams of 230 bloom gelatin, how do i convert that to 225 bloom powdered gelatin. the recipe says tyo soak sheets in cold water, but powdered requires liquid to bloom
Hey Jacob let me start by saying very interesting videos on gelatin. I was wondering if temperatures change for gelatin when making gummy candy or if that only applies to gels?
since gelatine is created by collagen, water and heat, i don't see any reason that the final gelatine looses any potenntial by heating up to cooking tempretature.
let's look at a product like ossobucco cooked at the eavening and left overnight to cool down. the sauce forms a strong gel. reheated once and leftover sauce cooled down forms a strong gel again, and again and again.
did you ever add 20g gold gelatin to 1000g water and boild it to let's say 55°C, added water to a total of 1020g and let it set for a gel.
try to cook the gel several times at 98°C and reefill at 1020g, always reform the gel at the same cooler and looked at the gel-strenght.
i did not find any difference ;-)
that meens for safety reasons i cook the gelatin in my product over 65°c and do not care to go over 90°C
i found a difference between the cooling-time and the strengh of the gel.
faster cooling formed softer gel than slow cooling (like set over night at room-temp. and than in cooler) maybe that is the reason that so many chefs beleeve in that.
or, do you have any syntific proof that gelatin looses "blooming-power" by heating it up higher than the 60°C ?
please understand this corectly, i do not have a syntific source! i only want to learn and leave behind alle that myth we teached for years.
with higest respect and greedings from swizerland
Great question, and anecdotally you are correct. But what cause gelatin to set into a firm gel is a continuous network formed by long gelatin chains that overlap one another and trap water. According to Harlod McGee's on Food and Cooking, Pg. 606, "...long cooking causes progressive breakdown of the gelatin chains."When you cool a gelatin rich stock such as a straight reduction or demi glace, it gels hard because it contains anywhere from 20-40% gelatin. Also remember that for reduction sauces, what makes them thick when hot is the ratio of liquid to dissolved particles, gelatin being one of them, so gelatin itself doesn't have to have a long stable chain to keep a reduction sauce thick, and there is enough gelatin in a sauce to form a gel, regardless of how long the gelatin chains are.Where this becomes important is when working with gelatin in low concentrations to form a gel with a good mouth feel (meaning you want to add just enough to make it stable). While heating to a boil will still allow a gel to set, you do risk breaking some of the gelatin chains into shorter strands, which could lead to an inconsistent result. But to be fair, if a recipe calls for boiling gelatin, then they've likely upped the use percentage slightly to counteract the weakening effect prolonged heating has on the gelling strength.This is why it's important to be aware of this trait in gelatin, but if it doesn't effect your specific application, then you can ignore this. However, if you're trying to set a gelatin gel with a specific use ratio (say 1%), and it's not coming out as expected, this is just one of many "inhibitors" that could be the culprit.As far as health and safety are concerned, if you want to sterilize the liquid base first, bring it to a boil (although 165F/74C is sufficient), turn off flame, and then add your bloomed gelatin.Let me know if you have any other questions.
chefalbino I
Sterilization of a liquid base usually is ill-advised, anyway! Pasteurization is much more safe in most short-term storage situations, and that can occur as low as 140F. In a professional setting, it would be wise to go to 165, just to make the health inspector happy, or to decrease time necessary for pasteurization to take place.
Another little anecdote which you may touch on in part 3 - don't freeze gelatin. I'm not certain why, but the set becomes inconsistent and unreliable. My guess is that microscopic ice crystals destroy the hydrocolloid structure, along with the tendency for the H2O molecules to 'clump' together in the crystallization process, reducing the gelatin's hydration.
Very informative. But the filler word "basically" should be stricken from you oration. It is useless.