Experimental cookery

Record the time and temperature when the gelatin is mixed, when it begins to gel around the edges, and when set. If cooled in crushed fee make a record of the temperature every 5 minutes and plot on graph paper. Find the effect on the texture of the gelatin of standing 20 minutes at GELATIN 189 room temperature. Most gelatins will need to stand at least 20 minutes or longer for serving. Experiment 29. To determine the effect of dissolving gelatin by different methods on the time required for setting and the temperature at which gelation occurs. A. Hydrate 3.5 grams of gelatin with 30 cc. of cold water. Add 206.5 cc. of boiling water. Stir until dissolved. Record the temperature when mixed and the time when mixed. Set in crushed ice. Record time and temperature every 5 minutes or more often until set. Plot on graph paper. B. Hydrate 3.5 grams of gelatin with 30 cc. of cold water. Let stand 5 minutes, then melt over hot water. The temperature of the hot water should be 85 to 90°C. Stir the gelatin until melted, remove from above the hot water and add gradually while stirring 206.5 cc. of cold water. Follow directions for cooling under A. C. Hydrate 3.5 grams of gelatin with 30 cc. of cold water for 5 minutes. Stir while adding 60 cc. of boiling water. After gelatin is dissolved add 131.5 cc. of cold water. Follow directions for cooling under A. Compare the length of time required for setting, the temperature at which setting occurs, and the ease of dissolving by each method. What proportion of an ounce is 3.5 grams? What proportion of an envelope of gelatin? What is the measure in teaspoons? A total of 240 grams of liquid and gelatin is used. What proportion of 240 grams is 15 cc. ? What percentage is 3.5 grams? Gelatin, grams Gelatin, measure Gelatin, per cent Time re- quired to set Temperature when mixed Temperature when set Results and conclusions. Experiment 30. To determine the stiffening power of different brands of gelatin. Use as many different brands ahd kinds of gelatin as you can obtain. Use plain gelatin. H acidulated gelatins are used they should be compared with acidulated gelatins and not with plain ones. Notice the color and odor of each gelatin solution. Use a total of 240 grams of gelatin and liquid. Compare the length of time required to set and the firmness of the jellies. Do any of the gelatins require too long a time to set to serve in a reasonable time? Are any of the gelatins too firm? 1. Hydrate 3.5 grams of gelatin with 30 cc. of cold water. Dissolve by warming over hot water. Add 176.5 cc. of cold water, 30 cc. of lemon juice, and 50 grams of sugar. Follow directions under 29A for cooling. 2. Repeat 30,1, with as many different brands and grades of gelatin as have been obtained. 190 GELATIN Brand of gelatin Gelatin, per cent Time to set Temper- ature when mixed Temper- ature when set Texture Col( Od( Results and conclusions. Experiment 31. To determine the effect of distilled water, fruit juices, tomato, and vinegar upon the stiffening power of gelatin and upon the time required for gelation. Use a plain gelatin. A. Water. 1. Use tap water. Hydrate 3.5 grams of gelatin with 30 cc. of cold water. Follow directions for cooling under Experiment 29A. 2. Repeat Al, but use distilled water. 3. Repeat Al, but use softened water if obtainable.