How to add gelatin to prepared jellied meat. How to add gelatin to jellied meat: jellied meat with gelatin

It is very difficult to imagine modern cooking without gelatin. Cakes, candies, marshmallows, mousses, jellies and jellies are unlikely to be prepared without this additive. Although the first time edible gelatin in its pure form appeared not so long ago - in the 19th century.

However, many housewives, especially after the first unsuccessful experience, are afraid to deal with gelatin - it will not dissolve completely, or it will not harden. Indeed, in order for the result to turn out as desired, it is important to know how to work with it correctly. And there are a lot of nuances here - what to dissolve in, at what temperature, what proportions, how to make it so that it turns out without lumps, etc. At first, I also didn’t understand well what gelatin was and how to make friends with it. But, believe me, nothing is complicated!

Types of gelatin

This essential ingredient is made either from animal products (tendons, cartilage, skins, etc.) or from fish waste. The latter is more expensive and less common, since the manufacturing technology is more complex.

By the way, vegetarians and representatives of certain nationalities may refuse dishes with gelatin. But agar-agar and pectin are suitable for everyone - they are made from plant products.

There are 3 types of edible gelatin on the shelves of our stores:

in granules;
in powder;
in the form of thin plates.

It is impossible to say which one is better - each has its own advantages. Leaf gelatin swells faster. It is cheaper in granules, and in powder it requires less time to dissolve. Here it is more correct to build on the specific recipe and your personal preferences.

Proportions: why observe

The main rule for successful jelly, aspic, etc. – maintaining the ratio of dry gelatin and liquid. In general, there are instructions on each pack, but it’s better to remember:

for dense jelly, take 40-50 g per 1 liter of liquid;
for a regular one, 25-30 g will be enough.

If you are preparing very sweet jelly or pork jellied meat, then it is better to increase the amount of gelatin by 5-10 g. The fact is that sugar and fat have a bad effect on the gelling qualities.

Compliance with proportions is also important during soaking. In order for gelatin to swell properly, take 10 parts of liquid for 1 part of dry matter. If you take less, you will just get a clot that looks like a jellyfish. If you take more, the taste of the finished dish may not be as rich.

In what water to soak for how long

An equally important question is at what temperature to soak and dissolve gelatin. Almost everywhere the recommendations are the same - soak in cold water, heat until it dissolves, but do not boil. True, before dissolving the leaf, you must first squeeze it out a little, and only then put it into liquid.

Indeed, you can’t do without soaking in cold water. In granules it swells in 40 minutes, in sheets - in 10-15, in powder - 5-10. If you pour hot water right away, the gelatin will stick together and take longer. This does not apply to instant powder. You don’t need to soak it at all – it dilutes well with hot water.

Dissolve the swollen gelatin by heating the mixture and adding liquid depending on the recipe - broth, juice. It is better to do this in a water bath or over low heat, stirring constantly.

By the way, gelatin can be soaked not only in water - this substance also swells well in milk, broth, and cream. But it will take 2 times more time. And in this case, it is better not to experiment with boiling.

Everywhere they write that boiling gelatin is strictly prohibited, they say, peptide compounds are destroyed. This is a myth, I’ll tell you right away. Practice shows that even prolonged boiling does not affect the gelling properties. Perhaps the ban on boiling was simply generalized, since some products are really better not to boil, for example, sour cream. Or maybe the fact is that a concentrated gelatin solution quickly burns and then the smell spoils the entire dish.

Application

Gelatin for jellied or aspic

Let's move directly to the recipes. Let's first figure out how to dilute gelatin for jellied meat, jelly or aspic:

soak the gelatin in cool water (remember the proportions and time);
add 1 cup of broth and heat, stirring, until the grains completely disappear;
filter the solution through a sieve or cheesecloth;
add the gelling solution at the end of preparation.

Don’t forget that if we are preparing a dish of fatty meat, then we take a little more dry gelatin than normal, but for jellied meat or aspic from chicken, fish, the standard 40-50 g and 1 liter is quite enough.

I will separately dwell on the question “What to do if the aspic (jellied meat) has not frozen?” Everything is simple here - we calculate the required amount of dry gelatin, soak it and dissolve it in the usual way. We boil our failed jellied meat and pour in the gelatin solution. Well, then as usual, let it cool and put it in the refrigerator. I recommend adding a little salt and spices so that the resuscitating procedure does not affect the taste in any way.

Preparing jelly

For jelly, the scheme is the same - soaked, dissolved, strained and combined with juice, decoction, cocoa, milk, etc. This simple procedure has its secrets.

The easiest way is to take instant gelatin and pour it into the hot liquid, stirring. Then there is no need to strain or warm up.

Some fruits contain special substances that destroy the very peptide compounds that make it possible to obtain jelly. Kiwi, pineapple, and raw papaya are not suitable for jelly. But if you boil these fruits, the substances break down into simpler ones, which do not affect gelatin in any way.

Gelatin for cream

For cakes, butter cakes and many others, gelatin often needs to be dissolved without the use of water. Then soak it in either cream or milk. The time required for regular is 1.5-2 hours, for instant – 20-30 minutes. Then heat it in a water bath, stirring. Strain through a sieve and cool.

While the gelling mixture cools, make the cream. Introduce dissolved gelatin into the ready-made cream in a thin stream with constant stirring. In this case, it is more convenient for me to use a blender at low speed.

Soak the leaves in water and then, after squeezing them well, immediately add them to the heated mixture. Mix thoroughly several times. It is better to do this in a water bath.

A microwave oven is simply irreplaceable in this case. Place the liquid with gelatin in the microwave for 30 seconds, power at maximum. Gelatin should completely dissolve. If not, send it for another 10-20 seconds.

Cooling correctly

Finally, I’ll also focus on cooling dishes with gelatin. There is no way to do without this stage. It's best to just put it in the refrigerator for a few hours.

Some, in an effort to speed up the hardening, put it in the freezer. You can’t do that - it’s not ice cream! The fact is that the water that is in the gelling mixture freezes, and ice crystals violate the integrity of the consistency. The result is a loose, unattractive substance with grains of ice.

Soaking video:

As you can see, in order to make friends with gelatin, you need to know something. But just a little practice, and you can be sure that jellies, jellied meats, soufflés and everything else will definitely work out. And every time it gets better and better!

Russian cuisine. The dish is prepared infrequently. It is mainly served at the festive table.

In the seventeenth century, jellied meat was a dish that was prepared in wealthy Russian families on the second day after a big feast. To do this, the remains of meat products from the first day of the holiday were collected together, crushed and, poured with broth, cooled in a glacier. The appearance of such food did not evoke much appetite, so they fed it to the servants.

Aspic

At a time of great popularity of the French way of life in Russia, many foreign specialists were invited to the country, including chefs. In French cuisine there was a similar dish called galantine. It was based on a thick, rich broth from several types of meat and game, to which prepared meat products, minced into minced meat, were added. Adjusted to taste with spices and raw eggs. The resulting mixture was covered with a press and kept in the cold.

Based on the principle of preparing galantine, French chefs partially changed the technology for preparing jellied meat, resulting in the appearance of jelly. Thanks to the clarification of the broth and the introduction of lemon zest and saffron into it, the ordinary jellied meat began to look unusually beautiful and appetizing. The new dish was considered exquisite and was served in rich houses. Jelly began to be made not only from meat, but also from fish products: sturgeon, sterlet, pike.

Traditional jellied meat remains on the menu of ordinary people. They cooked it in winter during the period between large fasts. In order for the jellied meat to freeze well, meat legs (shanks), heads, ears and lips must be placed in the broth. These products contain a large amount, which makes the jellied meat very strong.

Modern Russian cuisine has diversified ancient dishes with unusual ingredients. Today, no one can be surprised by jellied rooster, lamb, or river fish. Dishes made from seafood, vegetables and fruits look a little exotic. Since they do not contain substances that promote hardening, a special additive must be added to dishes - gelatin.

This is a viscous protein obtained by prolonged digestion of animal collagen (connective tissue). The product is healthy and contains phosphorus, calcium, and nitrogen. The presence of glycine, a natural source of energy, in gelatin improves the functioning of the body.

Translated from Latin, gelatin (gelatus) means “frozen” or “frozen.” When dried, the product looks like a transparent, granular, yellowish powder without taste or odor. The food industry also produces gelatin plates.

The scope of application of gelatin is quite wide. In the food industry, it is used in the production of confectionery products: marmalade, marshmallows, jelly. In public catering, gelatin is used to speed up the hardening process of jellied dishes.

It is worth considering separately, with gelatin. For modern people, a dish like jelly is still a festive food. But not at all because of the high cost of the products, but because of the long preparation process. In today's fast-paced life, there is simply not enough time for long and slow boiling of the broth with its subsequent leisurely solidification. To speed up the process of preparing a delicious dish, gelatin comes to the rescue.

for jellied meat?

There are usually instructions on the packaging for the correct use of the instant powder. It should be diluted with chilled boiled water in a ratio of one to five, and then left to swell for ten minutes. Then add to the hot broth and mix thoroughly.

How to dilute gelatin for jellied meat correctly? It is important to always remember that the prepared gelatin solution should be introduced into the boiling broth in a thin continuous stream. The liquid must be stirred vigorously to prevent the formation of lumps. The broth should be poured to set only after it has cooled to room temperature. To make the dish appetizing and tasty, you need to know how to dilute gelatin for jellied meat correctly.

Not a bad option

There is another useful method worth considering. So, how to add gelatin to jellied meat? Dissolve in cold water for half an hour. Then place in a water bath and heat until completely dissolved.

Pour the resulting solution into the prepared meat broth. Stirring continuously, bring the liquid to a boil. Care must be taken to ensure that the gelatin does not stick to the bottom of the dish. Pour the strained broth over the boiled meat and leave to cool.

To prepare a tasty and transparent chicken jelly, you need to know how to dilute gelatin for jellied meat. Infuse the dry powder in cold broth for an hour. Then garlic, spices, and salt are added to the solution, after which it is diluted with a liter of broth and heated without bringing to a boil.

Important Note

To understand how much gelatin you need to add to the jellied meat for normal hardening, you should always try the resulting solution. One spoon of melted gelatin should be mixed with a small amount of broth and dip your fingers in it. If they stick together and separate with little effort, then there is enough of everything in the jelly. An excess of gelling agent can spoil the jellied meat, turning it into a rubbery mass.

Dishes using gelatin amaze not only with taste, but also with appearance. But lack of knowledge on how to dilute gelatin will ruin all your efforts in an instant. In this article you will become familiar with all stages of the process.

How to properly dilute gelatin: 5 tips

Tip #1. The easiest way to breed.

In most cases, in order to dilute gelatin, it is enough to dissolve it in cold boiled water, wait until it swells, and dissolve over low heat.

Tip #2. Maintaining proportions.

If you forget about this rule, the product may turn out to be “rubbery”. Therefore, before preparing a particular dish, remember the following proportions:

20 g/1 l of water - “shaking jelly”;
40-60 g/1 l of water - “dense jelly”, which is easy to cut with a knife.

Tip #3. Gelatin cannot be boiled!

If you forget about this rule, then it simply will not thicken.

Tip #4. Gelatin cannot be cooled in the freezer!

In this case, the resulting mixture will crystallize.

Tip #5. Look at the expiration date.

Expired gelatin will ruin the entire dish.

How to dilute gelatin for dessert?

The following method is best for preparing a sweet treat:

soak gelatin in cold liquid for 30 minutes. for swelling (proportion: 1 part gelatin to 5 parts liquid);
dissolve the swollen gelatin by heating it in a water bath;
Stir it constantly until it is completely dissolved, but do not forget that it should not be brought to a boil.

To improve the taste of the dessert, gelatin can be dissolved not in water, but in coffee, juice or even wine. But remember that the liquid chosen as the base should complement the taste of the dessert. There will be no lumps or veins in the finished product if you add gelatin to the main mass while it is still warm. Fruits for jelly desserts must be finely chopped, otherwise the gelatin will slip.

or aspic?

There are three ways to dilute gelatin to prepare these dishes. The first concerns instant gelatin, which is usually dissolved with water. In this case, the best proportion is 1:5. The water should be boiled, but cold. The gelatin will dissolve in 10 minutes, after which it can be poured into the hot broth.

But how to dilute gelatin if it is not instant, but regular? First, you need to pour it into water in the proportion indicated on the package. It will swell for about half an hour. Then it must be dissolved using a water bath. The dissolved gelatin is poured into the prepared broth and brought to a boil. It is important not to let it burn or stick to the bottom.

According to the third method, gelatin needs to be dissolved in a glass of water, allowing it to swell. After this, hot broth is added to it and brought to a boil. This mass is poured into the broth over 10 minutes. until ready. Boiling will not spoil the jellied meat; it will still harden, but if you boil for too long, the taste of gelatin will be noticeable. As for the amount needed for cooking, it may vary depending on the recipe. Although in most cases, 2-3 tbsp is enough for the broth to solidify. l. Therefore, Gelatin should be used to prepare a variety of dishes, because it is a very healthy product.

Jellied meat is the signature dish of many housewives, capable of adding variety to any table. There are many options for preparing jellied meat, each recipe has its own “zest”. In general, jellied meat comes with or without gelatin.

Ingredients

To prepare jellied meat with gelatin you will need:

Beef shank - 3-4 kg;
Carrots - 3 pcs;
Onions - 3 pcs;
Gelatin - 6 packs;
Bay leaf;
Salt;
Black peppercorns.

Preparation

Wash the drumstick thoroughly, cut it and place it in boiling water. When the water with meat boils, reduce the heat and continue cooking. It is necessary to constantly monitor the cooking process. while removing foam from the broth. As soon as the foam begins to appear in small quantities, remove the container from the heat, transfer the drumstick to another pan, and drain the broth.

Cut the carrots and onions into cubes, add to the meat, add water and put back on the fire. Cook for 2 hours until the meat and vegetables are cooked through. In the middle of the process, add salt and spices. Turn off the stove, remove the meat and vegetables from the pan, strain the broth to remove spices and small bones.

How to dilute gelatin for jellied meat

It is gelatin that helps the jellied meat to quickly harden and take shape. Preparing it is usually not difficult if you follow the basic rules. Firstly, meat plays a significant role in the hardening of jellied meat - you should choose it with bones, which also contain natural gelatin. As for the supplement itself, before use you must carefully read the instructions, as sometimes they may differ. It is worth noting that there are two types of gelatin - regular and instant. If the jellied meat does not take a long time to harden, you should use instant.

To dissolve the gelatin, use half of the strained broth. It must be cooled first. Pour gelatin into it, stirring thoroughly and heating, but without bringing the broth to a boil. In general, this procedure will take about 15 minutes.

How to add gelatin to jellied meat

After the gelatin has completely dissolved, mix it with the remaining broth. Cut the boiled meat into small pieces. Place it and the vegetables in molds, pour in the pre-prepared broth and put in a cool place. The setting time again depends on the type of gelatin and meat. In order to make sure that the jellied meat has frozen, you can simply move the mold with it - if it is not liquid, but has the consistency of jelly, then it is ready.

How to properly dilute gelatin: 5 tips

Tip #1. The easiest way to breed.

In most cases, in order to dilute gelatin, it is enough to dissolve it in cold boiled water, wait until it swells, and dissolve over low heat.

Tip #2. Maintaining proportions.

If you forget about this rule, the product may turn out to be “rubbery”. Therefore, before preparing a particular dish, remember the following proportions:

20 g/1 l of water – “shaking jelly”;
40-60 g/1 liter of water is a “dense jelly” that is easy to cut with a knife.

Tip #3. Gelatin cannot be boiled!

If you forget about this rule, then it simply will not thicken.

Tip #4. Gelatin cannot be cooled in the freezer!

In this case, the resulting mixture will crystallize.

Tip #5. Look at the expiration date.

Expired gelatin will ruin the entire dish.

How to dilute gelatin for dessert?

The following method is best for preparing a sweet treat:

soak gelatin in cold liquid for 30 minutes. for swelling (proportion: 1 part gelatin to 5 parts liquid);
dissolve the swollen gelatin by heating it in a water bath;
Stir it constantly until it is completely dissolved, but do not forget that it should not be brought to a boil.

How to dilute gelatin for jellied meat or aspic?

According to the third method, gelatin needs to be dissolved in a glass of water, allowing it to swell. After this, add hot broth and bring to a boil. This mass is poured into the broth over 10 minutes. until ready. Boiling will not spoil the jellied meat; it will still harden, but if you boil for too long, the taste of gelatin will be noticeable. As for the amount needed for cooking, it may vary depending on the recipe. Although in most cases, 2-3 tbsp is enough for the broth to solidify. l. this animal glue. Gelatin should be used to prepare a variety of dishes, because it is a very healthy product.