Simple Gelatine Tips You Need To Know
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- Опубликовано: 5 фев 2020
- Kirsten visits a Gelita factory in Germany and speaks with Dr. Margarethe Plotkowiak to answer all your questions about gelatine and get some useful tips.
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Wow, this was great......thanks for the great insights into Gelatine.
Glad you enjoyed it Michael! Thank you for your kind words :)
Thanks.. You are my favourite pastry chef...😍😍😍
Thank you 🤭
Thank you 😊
Where can I buy this gelatine from ? 😊
Hi Fay, you can purchase Gelatin from here
www.savourschool.com.au/ingredients/general-ingredients/gold-gelatine-leaves-24g/product-detail.aspx
As soon as i saw these videos of urs on RUclips i was devistated to know that why didn't ever before searched u on RUclips.... and when i accidentally found ur video i was sooo dammmm surprised that one of my favorite person has her own channel on RUclips.... and yes i am already enjoying it🤩
Amazing! So glad you found me on RUclips. Thanks for watching :)
Awesome explanation! Question, can we use gelatin for cold sauces, like for desserts? I'm making a "Tres leches" sauce for mini pancakes. Would this work? Thanks
Love it
Thanks Franci
Hi Kristen asha from India
I wanted to learn chocolate panning, how to enroll, pls advice me
Wow kris nice video let me cook for you GOD BLESS stay safe🥰
That would be good!
how much water to hydrate powder gelatin?
How do you bloom it
Traduzcan los videos porfavor
I was hoping to find out when I could use gelatin to help something set up. I was making a chocolate peanut butter pie cake, and the PB filling needed a bit of setting, which it wasn't doing. I took about 2 tsp of powder gelatin and bloomed it in 30 g if water, then reconstituted it and added it to the PB/creamcheese/sweetened condensed milk mixture. What was a nice smooth consistency became full of teeny little lumps! what happened? And are there instances, besides the aforementioned fruits, where you can't use gelatin?
Maybe you had the problem she mentioned where your mixture was too cold, so the gelatine started to set when you added it in?
Hello, I love your videos 😊, could you add the ingredients also in the corner of the videos? Thank you 😉 I hope your books came out where they show all your recipes and ingredients. I speak to you from Colombia. Say hello 🙋 I'll watch all your videos. I wish you good luck with your career. keep it up. 🤗💖👌
Hello,
You might be interested in our online classes which has over 320 video tutorials with printable recipes. www.savourschool.com.au We don’t have the resources to put the ingredients on the screen unfortunately 😊
@@KirstenTibballs okay okay. 😉😄
So, it seems I've been doing this not totally right... Thanks for the les son!!!
You're welcome Gabriela, Im glad you enjoyed it.
How do you use gelatin sheets when making marshmallows.?
You have to hydrate them in water first.
I wish you had said what the differences are with all of them. I think I understood one was longer than the other only difference is the shorter one is folded over. Why tell us there’s 5 different types but not say what the differences are. Usually love your videos this one left me needing more information.
Hi Sal, thanks for your comment.
Collagen is like a rope and all the individual strands make up the gelatine network. The longer the strand (the protein chain) the better the network, the firmer the gel. Collagen peptide are so short strands, that they are no longer capable of creating a network. Gold quality has longer strands so it can create the same network with less material. Titanium is shorter and thus needs more. The different qualities of the sheets differ in weight - the top ones have the longest protein chains and thus create the strongest network and are thus the lightest.
This is why sheet gelatine is so user friendly: despite different gelatine qualities one sheet is always one sheet. Gelita have made up for the shorter strands by using more material.
For the full video and more information you can head to www.savourschool.com.au/online-classes.aspx to subscribe
Agreed, as a chef. We use alot of recipes based off of thomas kellers chefs and his restaurant. They ask specifically for silver gelatin, bc when I use a platinum sets a bit ridged for my liking. But between a gold and silver or a silver and bronze I would be suprised if you could tell the difference. But I do know if you need clarity in your gel go with gold or platinum, like if youre making gummies. But something where clarity doesnt matter like a custard. Idk ¯\_(ツ)_/¯
I thought the difference between Bronze, Silver, Gold, Platinum was its BLOOM STRENGTH (will set a firmer gel).
Kirsten this is not gelatin related at all, but when you make ice cream do you need to whip the eggs and sugar until pale and airy? I watched your chocolate mousse recipe where you made an angliaze as a base, and you said you don't need to aerate the eggs but so many ice cream recipes as to?
No you don’t need to for anglaise
@@KirstenTibballs Are the circumstance different for ice cream?
I’m more confused than ever. I’ve just managed to work out the difference between titanium and gold gelatine, and how to substitute one for the other. Now I find out there’s even more types, with not much info about their relative strengths.
I felt the same
Collagen is like a rope and all the individual strands make up the gelatine network. The longer the strand (the protein chain) the better the network, the firmer the gel. Collagen peptide are so short strands, that they are no longer capable of creating a network. Gold quality has longer strands so it can create the same network with less material. Titanium is shorter and thus needs more. The different qualities of the sheets differ in weight - the top ones have the longest protein chains and thus create the strongest network and are thus the lightest.
This is why sheet gelatine is so user friendly: despite different gelatine qualities one sheet is always one sheet. Gelita have made up for the shorter strands by using more material.
For the full video you can head to www.savourschool.com.au/online-classes.aspx to subscribe
@@KirstenTibballs Now that makes sense.
Excellent explanation Kirsten, thank you 😆
@@kimfromnewzealand8768 you are welcome :)
My recipe calls for gelatin sheets and I only have gelatin powder and agar agar
👌👌👌👌💓💓💓
Thank you!
If they are all the same strength, then why are there 5 different types of gelatine leaves?
Collagen is like a rope and all the individual strands make up the gelatine network. The longer the strand (the protein chain) the better the network, the firmer the gel. Collagen peptide are so short strands, that they are no longer capable of creating a network. Gold quality has longer strands so it can create the same network with less material. Titanium is shorter and thus needs more. The different qualities of the sheets differ in weight - the top ones have the longest protein chains and thus create the strongest network and are thus the lightest.
This is why sheet gelatine is so user friendly: despite different gelatine qualities one sheet is always one sheet. Gelita have made up for the shorter strands by using more material.
For the full video you can head to www.savourschool.com.au/online-classes.aspx to subscribe
Thanks so much for this explanation. I’ve always wondered what the differences were. I use gelatine leaves frequently and love that they set things without the funny flavour that the powder has.
@@5961Molly My pleasure Debbie :)
I'm actually a bit scared of gelatin because I made the error of pouring some sheets (dissolved in hot water - maybe even "too hot", it almost reached boiling temperature!) to a cold mixture of yogurt and cream. The funny fact is that I was actually aware of the problem concerning different temperatures, so I waited for the gelatin solution to get a little bit "colder" than before, but it probably was still too warm in comparison with the yogurt mix. Several lumps formed, I was really disappointed. :(
I guess I'll try once again, maybe the key is really adding some of the cold mixture TO the dissolved gelatin and not vice-versa, like she says at 7:10
Thanks for this video, it was really interesting.
I was watching cat videos then youtube started playing this automatically, i kept looking for cats in vain for the first 30 seconds then I read the title
Not as funny as cat videos, but I hope you enjoyed this just the same :)
Gelatine smells
"It's really easy"
What about powder?
"Try it out a bit"
Yes! Very easy!
This food chemist is not good at explaining!
Like before the video starts.
hahahaha :)
Hi @ Kirsten Tibballs The Chocolate Queen 👍👍🥮🥮🧁🧁🍫🍫🍩🍩🍮🍮👍👍❤️❤️.Thank You So Much for the Beautiful Very Interesting Video on Gelatine @ Listen Tibballs The Chocolate Queen 👍👍🍮🍮🍩🍩🍫🍫🧁🧁🥮🥮👍👍❤️❤️
Hi Kristen asha from India
I wanted to learn chocolate panning, how to enroll, pls advice me