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chef koo

chef koo

I understand the orthodoxy around gelatin but for most of my uses, I've never bothered and have been fine. 99% of what I use it for it's going to be solidifying a liquid, so I just simmer it until it's completely dissolved (I know you're not supposed to boil it either, but never been an issue). Problem solved. Simmering it while stirring removes any lumps, I've never seen any issues with clouding. If you're making a mousse where you can't be as aggressive, I can see the benefit, but EVERY recipe I see regardless of how the gelatin is being handled, calls for blooming. It almost has a putting a cork in a pot of octopus to make it more tender feel to it.

chef koo

chef koo

I understand the orthodoxy around gelatin but for most of my uses, I've never bothered and have been fine. 99% of what I use it for it's going to be solidifying a liquid, so I just simmer it until it's completely dissolved (I know you're not supposed to boil it either, but never been an issue). Problem solved. Simmering it while stirring removes any lumps, I've never seen any issues with clouding. If you're making a mousse where you can't be as aggressive, I can see the benefit, but EVERY recipe I see regardless of how the gelatin is being handled, calls for blooming. It almost has a putting a cork in a pot of octopus to make it more tender.

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