Gelatin Salads How-To

Gelatin makes a molded salad keep its shape, and it’s important to know the basics of using the little packet of powder.  Two types of gelatin are available, and they’re not interchangeable.  With both types, it’s crucial that you properly soften and dissolve the granules before adding other ingredients; otherwise, the end product will not gel enough to hold its shape.

Types of Gelatin

Flavored gelatin comes in an assortment of fruit flavors and colors and has sugar or sugar substitute added.  All recipes that specify flavored gelatin make sweet salads.  For flavored gelatin, stir boiling water into gelatin until granules dissolve; then stir in cold liquid and other ingredients.  Follow the label for the exact cup amounts of solids that flavored gelatin will suspend.

Unflavored gelatin is colorless, flavorless, and has no added sugar.  It’s packaged in envelopes that contain enough gelatin to gel 2 cups of liquid.  When working with unflavored gelatin, first soften it in cold water 1 to 5 minutes to allow the granules to swell.  Then dissolve it by adding hot water and cooking and stirring over low heat until it’s clear and no granules remain.

Salad Additions

You can add fruits and vegetables to a salad in amounts specified on the gelatin package.  Just don’t add more than directions recommend or the salad won’t gel.  In general, finely chop the ingredients you add; large pieces may cause the salad to fall apart upon serving.

Selecting a Mold

Always use the size mold recommended in the recipe.  If the mold is too small, you’ll have mixture left over.  If the mold is too large, the ingredients won’t completely fill the mold, and you’ll lose the effect of the shape.  For ease in unmolding, lightly oil the mold with vegetable oil or vegetable cooking spray before adding the mixture.

Chill to the Proper Consistency

Chilling a gelatin mixture to the consistency of unbeaten egg white means to refrigerate the gelatin mixture until it’s slightly thick – and looks like an egg white from a just-broken egg.  This chilling takes from 30 minutes to several hours, depending on the amount of mixture.  Check the mixture periodically.  Don’t let the mixture congeal too much or it will be difficult to fold in remaining ingredients.  If the gelatin gets too firm, set the container of gelatin in a bowl of warm water, and stir until the mixture softens enough to add other ingredients to it.

Tips for Unmolding

• Lightly spray mold with vegetable cooking spray before filling.
• Be sure salad is firm before unmolding it.
• Loosen edges of mold using a small knife.
• Dip bottom of mold in warm water for 15 seconds before unmolding.
• Moisten platter with a little water before inverting mold to help gelatin adhere to surface.  Invert and gently shake to loosen mold.
• If mold sticks, return to warm water for five more seconds, and try again.

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