If gelatin is soaked for too long, it will lose some of its setting properties. This is because gelatin is made up of proteins, and when it is soaked in water, it begins to absorb the liquid. The proteins in the gelatin start to unfold and form a network, which is what gives gelatin its characteristic gelling properties.
However, if gelatin is left to soak for an extended period of time, the proteins can become overhydrated and lose their ability to form a strong gel. The prolonged exposure to water can cause the proteins to become too dispersed, resulting in a weaker gelatin structure.
When adding gelatin to a liquid, it is important to ensure that the liquid is not boiling. High temperatures can also weaken the set of gelatin. This is because heat can denature the proteins in gelatin, breaking down their structure and preventing them from forming a strong gel.
To prevent gelatin from being soaked for too long, it is best to follow the instructions on the gelatin package or recipe. Typically, gelatin is soaked in water for a specified amount of time, usually a few minutes, to allow it to bloom and fully hydrate. After this, the gelatin can be added to a warm liquid, such as a fruit puree or broth, and mixed until fully dissolved.
In my personal experience, I once accidentally left gelatin to soak for too long while preparing a dessert. I had gotten distracted and forgot about it for over an hour. When I finally realized my mistake and proceeded with the recipe, the gelatin did not set properly. The dessert ended up being more like a pudding rather than a firm gel.
Soaking gelatin for too long can result in a weaker gel and may prevent it from setting properly. It is important to follow the recommended soaking time and avoid adding gelatin to boiling liquids to ensure a successful outcome.