Unflavored gelatin (halal gelatin) is being sold in 2 different forms, which is powdered (granulated) and leaf/sheet. Let's take a look on how to use it as part of our cooking ingredients.
To Use Powdered Gelatin
-Sprinkle the granules of gelatin over the surface cold water or liquid. Use 1/4 cup, 60ml, or whatever quantity is called for in the recipe, per 10 grams of halal gelatin. Do not dump them in a pile, as the granules in the middle won’t dissolve.
-Let stand for 5 to 10 minutes.
-Add warm liquid or heat gently, stirring until dissolved. To verify the granules are melted, lift the stirring utensil and make certain that there are no undissolved granules clinging to it.
To Use Sheet Gelatin
-Soak sheet(s) of gelatin in a bowl cold water for 5 to 10 minutes. (Figure about 1 cup, 250ml, cold water per sheet.)
-Once soft, lift sheets from the cold water.
-Wring gently to remove excess water, than add to warm liquid, the quantity called for in the recipe, stirring until dissolved. If adding to a cold mixture, melt the softened sheets in a saucepan or microwave over very low heat, stirring just until melted completely. Then stir in the cold mixture gradually
Gelatin is a natural protein that is derived from the partial hydrolysis of collagen, which exists in the skin and bones of animals. Gelatin is intended for human consumption and mainly used as a gelling agent, a clarifying agent (drink), binding agent for light sensitive silver halides and a thickening agent as well. Commercially available Gelatin is a natural foodstuff and chemically, Gelatin is a pure protein. For more info please visit site http://www.halalgelatin.org
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