How To Make Gelatin Solution | Kosher Pastry Chef
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- Опубліковано 3 жов 2024
- Easy to make gelatin solution for use in all sorts of pastry applications
this technique is suitable for granulated gelatin to be stored
and used whenever needed.
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Thanks! New to making gelatin and this is the best instructional I’ve come across. 🙂
good
How long it will stay out of the fridge
I followed the portions exactly and my gelatin became very thick while sitting for 5 minutes. Just added to Bain Marie so 🤞🏻 that it will work out
Same! I tried the 5.3:1 water:gelatin ratio and it solidified on me in 1-2 minutes. I tried 32:1 as suggested in a Knox recipe and it was way too wet and wouldn't hold cube shapes. So next time I'll try 15:1
I came looking for comments like this. The brands ive seen recommend SEVEN grams not SEVENTY grams as listed in the video. This guy almost cost me a lot of money. Misinformation can do real world damage! Luckily, i quadruple check everything.
What is BAIN MARIE
@@cHAOs9Khan se mle ga???
Reply please
Is this good for making jelly cake??
Wow Yummy
Ye kjan se mle ga reply please
Chef, what would I use for with these gelatin cubes?
By the way, they look like a plate of crystal, beautiful. 😍
you can use for mousse cake, dessert
@@Roshel-Patisserie bro do these melt at room temperature
@@BlackMamba-lt8oeNo it stays like This
Chef Can i use it in marshmellow ans what about quantity
I've seen them used in desserts where you need to thicken a cream-chocolate mix (ganache) before you whip it to make a whipped-cream-like topping (montee). The idea is you simmer heavy cream for a bit, reduce the temperature to about 160-180F, then dissolve the gelatin cubes and mix *thoroughly* . Gelatin cubes melt back to a liquid around 80-100F, but needs to be heated higher to around 160-180F and mixed thoroughly so incorporates water and sets correctly. If it's too cold, after it "sets," you'll get a weird cottage cheese texture when you try whipping it. But do *not* boil gelatin because it will denature the protein and ruin it. After mixing, set it in the fridge like jello so it hardens.
This is why people that work with gelatin use double boilers - so you can slowly and evenly heat up your gelatin. A pot directly on the stove gets really hot at the bottom which can easily denature some of the gelatin. A probe or infrared thermometer helps too.
Or you can use them as decoration alone!
Thanks sir
Welcome
Could you link to that gelatin product? Most kosher jello I’ve tried so far can barely hold its shape. Some brands don’t even congeal at all.
Thanks man your videos rock!
I'm sorry I'm not sure. I went to Israel and got this from my friend who works in hotels. Try researching fish gelatin used in Israel. That's what I'm using.
There’s a gelatin from libers. Usually stocked next to the jello.
If following a recipe how do we know how much gelatin cubes to use? 1 cube is how many sheets or grams of the powder?
sí la receta te pide 5 gramos de grenetina por ejemplo o cualquier otra cantidad debes multiplicar por 6 ya que esta hidratada con 5 partes de agua, entonces para que sean los 5 gramos de grenetina tu pondrías de la masa de grenetina 30 g.
Are there any off-brand gelatin powders that you recommend?
Real gelatin your probably won’t find in stores anymore always flip package over read ingredients real gelatin is bovine gelatin.
Does gelatine powder work?
It does for me
What brand gelatin powder is this? I tried the same ratio of 370g water to 70g gelatin with Knox Gelatine and it solidified in cold water within 2 minutes, so if using Knox I think you need to add way more water per gram of gelatin.
I came looking for comments like this. The brands ive seen recommend SEVEN grams not SEVENTY grams as listed in the video. This guy almost cost me a lot of money. Misinformation can do real world damage! Luckily, i quadruple check everything.
@@cHAOs9 Glad I found your comment. I was actually considering these proportions
Would seaweed extract or mungbean extract make better gelatin?
I don't know, I didn't try, interested to check?
Agar, from seaweed, can definitely make a firm jello, I've seen it used in cooking... and it's also the main ingredient in the very firm jello-like medium biology labs use for growing bacteria and algae samples for study. I've heard rumors that agar has about twice the thickening power of gelatin but I have no source on that.
No idea about mungbean!
For how long was it on the gas stove?
Until dissolved
Pls does it melt back to liquid?
Yes
What about sugar chef?
How long you could keep this in fridge?,i heard not more then 3 days
yes
Can you please add a link for which kosher gelatin powder you are using? Thanks!
I'm sorry I'm not sure. I went to Israel and got this from my friend who works in hotels. Try researching fish gelatin used in Israel. That's what I'm using.
Halal gelatin works, bovine, fish or vegetarian agar agar
I worry about all the heavy metals in even organic animal bone products.
What makes this kosher???
No pig
Will it stay in room temperature??
y
Most store bought gelatin is not Kosher, so be careful.
How to know?
Why bgm so passionate😂
❤️❤️❤️❤️❤️
Using this bread recipe sir