I'm working on my files today and found this info; I had been alerted somewhere that I needed to measure the amount of gelatin in an unflavored gelatin package because they aren't always the same. The details here are helpful in several ways.
Gelatin
from Susan Purdy’s “ The Perfect Pie”
In the US, unflavored gelatin is most commonly used in dry granulated form, sold to the home baker in envelopes, containing a scant 2 1/4 teaspoons (1/4 ounce, 7 grams), which will set 2 cups liquid (1 3/8 t gelatin per cup). For ease in measuring and storing, I like to empty several envelopes into a screw-top jar. The actual amount of gelatin needed depends upon the particular recipe; as a general rule, I use a little less than average, about 1 teaspoon per cup of liquid, for a more tender set. Always use level measures and follow amounts carefully. Ideally, a pie made with gelatin should be melt-in-your-mouth creamy but still hold an edge when sliced.
Envelops of gelatin are not freshness-dated, and in my experience, the product seems to lose strength after about 2 years on the shelf; if you are not sure about the age of your gelatin, throw it away and replace it.
To dissolve dry granulated gelatin, sprinkle it on top of a small amount of cool or warm liquid (water, fruit juice, coffee, or wine) in a small saucepan. Let it sit for 2-3 minutes so the granules can soften and swell. Then set over low heat and stir for about 2 or 3 minutes, or until the granules dissolve completely. Do not let the mixture boil, or it will lose some of its setting power. In a clear liquid, any undissolved granules will be visible, but to be sure the gelatin is totally dissolved, pinch a drop of the mixture between your fingers—it should feel smooth. Soaked and swollen granules can also be stirred into a very hot liquid or custard and stirred until dissolved. To dissolve gelatin in a microwave, sprinkle the granules over cold water in a glass measuring cup and let stand for 2 minutes to soften. Microwave at 100% power (high) for 40 seconds, stir, and let stand for 2 minutes longer, or until completely dissolved. If some granules remain, microwave for 5-second intervals. Desserts set with gelatin require 3-4 hours of refrigeration to set enough to serve.
In Europe gelatin is most commonly used in leaves or sheets (about 2 7/8 x 8 1/2 inches each, but sizes vary). To reconstitute the sheets, available in bakers’ supply shops in the United States (see Sources, page 363 in Purdy’s “The Perfect Pie”), cover them with cold water and soak for 10-30 minutes (follow package directions). Then squeeze them to release the soft gelatin, and stir the gelatin into a warm mixture or liquid. The exact ratio of conversion from sheets to granulated gelatin depends upon the size of the gelatin sheets, but the average is 4-5 sheets per 1 envelope (scant 2 1/4 tsp) dry granulated gelatin.
Gelatin cannot be used with certain tropical fruits because they contain enzymes that soften and dissolve protein molecules, preventing the gelatin from setting. These fruits include fresh figs, kiwis, papayas, pineapples, honeydew melons, fresh ginger, and prickly pears. However, all except kiwis can be used with gelatin if they are first cup up and boiled for about 5 minutes to break down the offending enzymes. Highly acidic fruits may also weaken gelatin’s setting power and require slightly more gelatin to hold a set.
Gelatin is a natural animal by-product derived from collagen, the protein found in bones and connective tissue. Vegetarian substitutes, available in natural foods stores, include agar-agar, a jelling product from Japan made from seaweed, available in crystallized powder or gel, and pectins such as Pomona’s Universal Pectin, made from natural pectins without sugar. To use, follow package directions. Kosher gelatin, formulated with vegetable gums, is available from Kojel Food Company, Inc. (see Purdy’s “ The Perfect Pie” Sources, page 363).
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