Tag Archives: gelatin

Baking Information to Keep You Company

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

This is a hard time for many of us.  A naturally gregarious people have been sequestered and cut off from each other.  It’s hard.  But it needn’t be depressing.

Almost everyone I know seems to be cleaning in these early days.  I’m not sure what that says about my friends but be that as it may, it’s not a bad idea.  I’m doing some of that too.  I have two pieces of furniture I have been trying to treat with Liquid Gold forever and this just might be my chance. Continue reading

How to be a Better Baker

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

How to be a Better BakerBecoming a better baker depends upon understanding the ingredients that go into baking.  On my blog, I have a Baking Information tab on the navigation bar that has loads of information to help you become that better baker.

Each of these posts goes into in-depth discussions of its particular topic to help you understand their importance.

There are many more topics in the  Baking Information section and I will be featuring some of them in later blogs.  In the meantime, I hope some of these will interest you and help you become that better baker. Continue reading

Understanding Gelatin

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Knox Gelatin and sheet gelatin for Understanding GelatinGelatin is one of the most important setting agents in pastry. An odorless, tasteless and colorless thickening agent that forms a gel when ultimately combined with a liquid, it is also one of the most misunderstood ingredients in pastry. It forms a crystal clear gel that melts quickly and cleanly when eaten

Use too little and the product won’t set, use too much and you can bounce it across the room. Finding just the right balance so the item won’t sag when released from its mold can be tricky. When done right, it adds body that goes unnoticed.

Aspic is perhaps the most extreme use of gelatin. Some recipes for pate de fruit and Turkish Delight also use gelatin in an extreme form. But for most desserts you definitely don’t want to know it has been set with gelatin. Gelatin has many uses in pastry including Bavarian Cream, mousses, and cold soufflés as well as in homemade ice cream to prevent it from becoming too hard in the freezer. I use it in pastry cream and lemon curd so they maintain their shape when piped and left at room temperature. Continue reading