FOOD FACTS ABOUT GELATIN
As I was browsing through a cookbook for recipes I came upon this Information:
What is Gelatin?
It is a processed form of collagen, a protein derived from animal sources. It has no flavor or ordor, and acts as a thickner, emulsifier, and stablizer in foods. Since heat diminishes it's effect on foods, gelatin works best for chilled dishes.
Jiggle and Wiggle
Not only does gelatin transform liquids into jellies or gelatin desserts, it also thickens cold soups and firm ups creamy chilled pur'ees such as Salmon Mousse. It's sometimes added to set fillings in delicate sweets .
Types and Tips
Powdered gelatin is usually found in the baking aisle, while sheet gelatin can be found in speciality stores (4 sheets of gelatin equals about 1 envelope of powdered, depending on the brand). Soften both types in cold water (sheet gelatin needs a longer soak) before dissolving over low heat. Because intense heat ruins gelatin's thickening ability, do no add it to hot mixtures.
Here is a great recipe: Salmon Mousse...prep time: 15 min. total time + chilling at least 2 hrs. enjoy :O)
1 tsp. unflavored gelatin (from a 1/4 oz. envelope)
4 ozs. smoked salmon, coarsley chopped
1 1/4 cups sour cream ( lite-nonfat-organic-plain)
1 to 2 tblsp. fresh lemon juice
fresh dill for garnish (optional)
crackers or baguette slices for serving
1. Place 3 tblsp. cold water ina small saucepan, and sprinkle with gelatin, let soften, 5 min. gently heat over loe, stirring, just until gelatin dissolves; set aside.
2. In the bowl of a food processor, combine salmon,sourcream,and lemon juice. Puree until smooth; season with salt. With motor running, add slightly cooled gelatin mixture, and blend until combined.
3. Pour into two 8-oz ramekins or bowls. without touching surface, cover container with plastic wrap, and refrigerate until firm, but spreadable, about 2 hours or up yo overnight. garnish mousse with dill, if desired (looks really nice though) and serve with crackers or baguette slices....Yummm Yummm G-Ma