Since there are many different jellies, it is wise to follow both as a recipe along the guidelines on the box to get the result you desire. Fortunately, there are some basic steps you can always follow.
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- Moisturize gelatin
When you use gelatin, you will observe that recipes will always inform you to soak the gelatin at room temperature, not cozy, water. The gelatin you acquire has been dried out to ensure it stays good for an extended period. Therefore, it needs some time to moisturize once more, that is, to soak up the water. By soaking it in chilly water initially you make sure that every little thing hydrates before including it in your product. Producers of bigger range factories may add the gelatin straight right into the water, but they tend to have excellent mixers to guarantee the particles are all separated.
- Do not boil gelatin
Once you have included the gelatin in your product you should not heat it way too much anymore. Gelatin, and although it can stand up to fairly cozy temperatures, it will break down in time if you keep it at those temperatures for long. Because of this, the proteins end up being too little to create appropriate gels. As a result, if you need to cook/boil your item do it before you add the gelatin.
As soon as you finished heating the various other active
ingredients you can add the moisturized gelatin. It is not a problem to add it to a cozy blend. It will assist the gelatin to liquify quickly as well as completely given that it will only begin developing a gel below approx. 35C.
- Do not freeze gelatin gels
Gelatin gels aren’t resistant to reduced icy temperatures. The ice crystals that develop in the freezer can damage the gel structures, and because of this, some water will seep out when you thaw them again. It just isn’t as strong anymore. Best to simply store your gelatin treat in the refrigerator.