How to properly dilute gelatin for jelly proportions. How to cook and how much jelly with gelatin freezes
Instructions for soaking and adding gelatin to jelly. Quantity and proportions.
Of course, our priority is home cooking. Housewives are experimenting with different seasonings, combinations of vegetables, gelatin.
About how useful it is for the human body, a lot has been said in the vastness of Runet. But its main quality, appreciated by culinary experts and housewives of the world, is the solidification of any liquid. Jelly, cakes, marshmallows, marmalade attract us precisely with their appetizing forms.
Let's talk in more detail about the nuances of using gelatin for making jellied meat and fish.
Is gelatin added to jellied meat?
Depending on the amount of meat ingredients in it, as well as to obtain 100% solidification, some cooks add gelatin to the jelly.
It is known that gelatin is evaporated protein compounds, collagen from the skin, cartilage, bones, tendons of animals, fish scales. Entering it into the meat broth adds the properties of solidification to the latter and saves the time of languishing, which means cooking the dish.
How to soak and dilute edible gelatin for jelly, regular and instant in water and broth: instructions
Firstly, the manufacturer's instructions on the correct soaking and proportions are always present on the packaging with gelatin.
When you have already got used to and regularly dilute gelatin in liquid, then do without prompts.
In general, the instructions for preparing the hardening agent for jelly look like this:
- measure the right amount of powder for the volume of liquid that you have
- fill it with a glass of cold water and stir
- leave the mixture to swell for 40-60 minutes
- transfer it to a metal container and put it on a small fire
- stir constantly
- bring the gelatin solution to complete dissolution, but avoid boiling
- combine hot ingredient with water/broth and stir
- fill containers with meat with the resulting solution
- take them to a cool room or refrigerate for 3-5 hours or overnight
When should gelatin be added to jelly?
Pour the gelatin powder steamed in the broth into the main dish after you have decomposed all the ingredients of the jellied meat and poured them with liquid. Then be sure to mix the contents of the container with the future aspic.
How much gelatin to add to jelly from chicken, meat, fish: proportions
This question cannot be answered quickly. Take into account:
- the amount of meat ingredient and the volume of water
- cooking time
- the expected result of the solidification of the dish
Because edible bagged gelatin is animal particles, overconcentration will cause the food to taste bad and become too hard.
Focus on a simple test:
- after cooking the meat, scoop up a little broth with a spoon
- pour it on a saucer
- cool slightly and refrigerate for a third of an hour
- check the result and correct it with gelatin
If the liquid does not seize at all, note 3 scoops of dry powder per liter of broth. The minimum volume is 1 scoop per litre.
How to add, introduce gelatin into jelly?
gelatin dissolves in meat broth before adding to jelly
It will be correct like this:
- scoop liquid from the pot with entrusted meat with a ladle
- dissolve the gelatin in it
- take the meat out and distribute it on plates/trays
- strain the broth through cheesecloth
- pour liquid gelatin and mix
- fill ready-made containers with meat with a ready-made solution
How much gelatin is needed for 5 liters of jelly from meat, chicken, fish?
For meat jelly, depending on the desired state of solidification for 5 liters of broth, take:
- 25 g - for a gentle "live" aspic
- 50 g - for a more elastic version
- 75 g - get a thick jelly that needs to be cut with a knife
Chicken and fish aspic is less fatty. Therefore, to increase the ability to thicken, increase the above norms by 5 g in each case. It is important not to overdo it with gelatin so that the taste and aroma of chicken / fish is preserved.
How long should jelly with gelatin harden?
Depending on the cooling conditions, jelly with gelatin will reach its condition after at least 3 hours, maximum - overnight. The first option is in the refrigerator, the second is in a cool room.
So, we have reviewed detailed instructions for steaming and adding edible gelatin to jelly from meat, chicken and fish. We determined the optimal amount of dry product for solidification in a dish so beloved by many.
If you have little time, and guests will be on the doorstep in a few hours, then aspic with gelatin will help out the situation.
Video: how to add edible gelatin to jelly?
Kholodets (jelly, aspic) is a very popular snack, especially on New Year's Eve. There are many recipes for this simple but tasty and satisfying dish. Aspic is boiled from meat, poultry, fish with various additives: slices of boiled carrots, circles or quarters of boiled eggs. They not only make the dish even tastier, but also decorate it. Properly cooked jelly freezes on its own, without gelatin. However, some chefs, not wanting to take risks, still add gelatin during cooking. How to properly dose this supplement?
Dosing of gelatin for jelly
What is gelatin and how should it be diluted
Gelatin is an organic substance, a product of thermal or chemical processing of collagen (one of the main components of connective tissue). It is a transparent viscous mass, colorless or yellowish. Edible gelatin is obtained from the skins, hooves, bones and tendons of animals, as well as from the bones and scales of fish. On sale it is found in the form of thin plates or in the form of dry granules.
Dilute gelatin according to the standard scheme. First, it is poured with a small amount of water or broth, allowed to swell, then heated until completely dissolved and mixed with additional liquid, bringing to the final volume. After that, the components of the dish are poured with the resulting gelatin solution.
Do not bring gelatin to a boil, otherwise the liquid will not thicken.
In what proportions should gelatin be diluted for jelly
You will need:
- 1 liter of water or stock
- 20-40 grams of gelatin
- cheesecloth or fine sieve
- capacity
- cold meat
- boiled carrots or boiled eggs (optional)
When cooking jelly, you need to dose gelatin, based on which jelly you like best. For example, if you prefer the jellied meat to be rather soft, trembling, like jelly, you need to take about 20 grams of gelatin per 1 liter of liquid. If you want the aspic to be solid, take at least 40 grams per liter of liquid. And if you like very hard aspic, which will have to be cut with a knife, then you need to take about 60 grams of gelatin per liter of water or broth.
The easiest way to prepare a gelling solution for jelly is by following the following scheme. When the meat for the jellied meat is already cooked, measure the required amount of gelatin (based on the above calculations), pour 1 glass of cold water and leave to swell for 50-60 minutes. During this time, remove the meat from the broth, cut it into small pieces or split it into fibers with a fork and place it in a bowl for future jelly. Strain the broth through cheesecloth or a fine sieve.
Aspic with gelatin is a unique dish for the festive table.
Many housewives do not know how to cook this delicacy properly.
It is believed that its preparation requires a lot of trouble and time.
Jelly with gelatin: general principles
For jelly with gelatin, you can use any kind of meat, vegetables, fish. You should choose the right main ingredient. It is best to use fresh rather than frozen foods.
If the meat is with a skin, this will positively affect the solidification of the broth. The sizes of meat slices for jelly with gelatin can be different. The drumstick and brisket can be divided into several parts, and it is better to leave a large bone whole.
Meat before cooking soak in clean cold water to rid the product of blood residue. Next, the meat pieces must be washed, placed in a saucepan and start cooking.
The liquid level should be several centimeters above the meat level. It is worth paying attention to the fact that a large amount of water contributes to poor solidification of the broth. To make jelly with gelatin transparent, do not let the broth boil. It takes about 6 hours to cook a fragrant liquid mixture, then the result will please.
After 3.5 hours have passed since the start of cooking, you can add vegetables to the boiling mass. Salt in the broth also need to pour after a few hours. After all, when the liquid boils away, the broth becomes concentrated, so there is a chance to spoil the desired taste of the dish.
To surprise the bouquet of aromas, laurel leaves, peppers and other spices need to be added 20 minutes before the end of the preparation of jelly.
Remove the meat from the container, sort it out with your hands, separate from the bones. And strain the broth through a thin cloth, removing vegetables and spices. In a separate bowl, dissolve the gelatin and add to the broth. Stir the liquid well.
Put greens, slices of vegetables and meat on the bottom of the prepared molds. Pour the ingredients with fragrant broth. Send the container to the refrigerator to set the broth for 5 hours.
Jellied chicken and beef with gelatin
Ingredients
beef shank - 520 g
chicken - 430 g
onion - 60 g
carrots - 90 g
sheet gelatin - 22 g
garlic cloves - 25 g
water - 2.4 l
laurel leaves - 3 g
crushed black pepper - optional
Cooking method
1. Wash chicken and beef.
2. Place in a saucepan. Pour cool water.
3. Cover the container with a lid.
4. Bring its contents to a boil. Get rid of foam.
5. Peel the onion and carrot from the top layer. Rinse vegetables under water.
6. Add to meat.
7. Cover the pan with a lid. Reduce fire.
8. Sprinkle the broth with salt. Spice up. Cook 25 minutes.
9. Take out the chicken.
10. Boil the broth for another 180 minutes.
11. Put a bay leaf.
12. Get the meat out of the broth.
13. Remove the pan from the heat.
14. Remove boiled onions and carrots.
15. Strain the broth using cheesecloth.
16. Place gelatin in a bowl.
17. Pour in cold water.
18. Leave for 8 minutes.
19. Get the gelatin out of the liquid. Send to hot broth. Stir until completely dissolved.
20. Remove meat from bones, skin, fat and sinew.
21. Cut the pulp into small pieces. Divide into deep bowls.
22. Remove scales from garlic. Grind in a convenient way. Divide among plates.
23. Pour in the broth.
24. Send plates of jellied meat to the refrigerator.
25. Serve an appetizer dish with horseradish.
Appetizing rabbit jelly with gelatin
Ingredients
slices of sweet peppers - 75 g
onion - 110 g
rabbit meat - 1.9 kg
allspice peas - 8 g
bay leaf - 4 g
dried parsley root - 40 g
gelatin - 30 g
carrots - 200 g
Cooking method
1. Divide the rabbit carcass into 8 parts.
2. Put them in a deep container.
3. Add onion, cut into rings.
4. Put slices of carrots, peppers and parsley root.
5. Pour the required amount of salt.
6. Pour in cold water.
7. Put the container with the ingredients on the stove.
8. Wait until the mixture boils. Remove foam.
9. Add spices.
10. Cook the dish over low heat for 2.5 hours.
11. Soak gelatin in water 45 minutes before the end of cooking.
12. Take out the meat. Cool down. Break into pieces, get rid of the bones.
13. Pour gelatin into the broth. Put the container with the broth on the stove.
14. Dissolve gelatin. Do not bring the broth to a boil.
15. Arrange the meat in containers in the desired amount.
16. Pour the broth through a strainer.
17. Set to cool.
18. Put away in a cold place.
19. Serve with horseradish, fresh black bread and boiled potatoes with dill.
Vegetable jelly with gelatin
Ingredients
vegetable broth - 485 ml
fleshy tomatoes - 220 g
chopped greens - 26 g
basil - 15 g
cucumbers - 80 g
gelatin in granules - 14 g
vinegar - 35 ml
Cooking method
1. Chop the tomatoes into circles.
2. Put on a dish.
3. Sprinkle with salt.
4. Pepper.
5. Add chopped greens. Mix.
6. Lay out the basil.
7. Soak the gelatin granules.
8. Pour vinegar into the hot broth. Dissolve gelatin in it.
9. Mix part of the broth with tomatoes.
10. Add cucumber slices to the rest of the broth.
11. Arrange the dish in molds.
12. Cool in a cold place.
13. Serve vegetable jelly with gelatin for dinner.
Jellied chicken meat with gelatin
Ingredients
domestic chicken - 1.8 kg
onion - 140 g
black peppercorns - 10 g
animal gelatin - 12 g
quail eggs - 8 pcs.
heads of garlic - 70 g
parsley - 110 g
Cooking method
1. Pluck, gut and rinse the chicken.
2. Cut into pieces.
3. Put in a goose.
4. Pour in water.
5. Put the vessel on fire.
6. Bring the liquid to a boil.
7. Lower the fire.
8. Remove foam with a slotted spoon.
9. Remove the husk from the onion.
10. Add to the pan.
11. Pour in peppercorns.
12. Cook the broth for 4 hours.
13. Soak gelatin in a glass with 120 ml of warm water.
14. Leave to swell for 180 minutes.
15. Hard boil eggs.
16. Separate the garlic with cloves. Clear. Crush.
17. Rinse parsley. Separate into branches.
18. When the chicken meat is already cooked, remove it with a slotted spoon. Cool down.
19. Throw away the onion.
20. Strain the broth using a gauze pad.
21. Enter the dissolved gelatin.
22. Stir the mixture well.
23. Separate the bones from the meat with a fork.
24. Cut the meat pieces finely.
25. Divide the meat into bowls.
26. Sprinkle with garlic.
27. Eggs cut into figures. Decorate the meat on top.
28. Put a sprig of greens.
29. Pour the mixture of gelatin and broth.
30. Let cool. Send to the refrigerator.
31. Decorate the dish with lemon slices.
32. Serve with mustard.
33. Eat jelly with gelatin cold.
Beef jelly with gelatin
Ingredients
mustard - 16 g
salt - 25 g
offal - 1900 g
beef - 380 g
egg - 1 pc.
peeled carrots - 245 g
gelatin powder - 11 g
peeled onion - 140 g
parsley root - 85 g
garlic cloves - 40 g
bay leaf - 4 g
peppercorns - 5 g
Cooking method
1. Finely chop the lean parts of the beef carcass.
2. Soak offal and bones in water.
3. Cook at a low boil for 4 hours, constantly removing fat.
4. After 2 hours, put the meat in the broth.
5. Pour spices 50 minutes before the end of cooking.
6. Post vegetables.
7. Remove offal and meat from the pan. Leave to cool.
8. Remove bones. Finely chop the pulp. Send to strained broth.
9. Sprinkle with salt.
10. At the end of cooking, add garlic.
11. Pour in the gelatin solution. Stir the mixture.
12. Cool the finished jelly with gelatin.
13. Put pieces of boiled eggs and slices in the form of stars from vegetables into molds.
14. Pour the broth with meat into molds.
15. Serve a dish with pickles.
Seafood jelly with gelatin
Ingredients
canned salmon - 270 g
crab meat - 190 g
pink salmon - 225 g
gelatin - 50 g
small pickled cucumbers - 45 g
parsley (greens) - 15 g
green peas - 80 g
dry white wine - 135 ml
boiled eggs - 2 pcs.
boiled carrots - 60 g
green onions - optional
mayonnaise - 30 g
red bell pepper without stalk and seed - 120 g
salt - a pinch
mustard - 14 g
Cooking method
1. Chop green onions and parsley into medium-sized pieces.
2. Salt.
3. Sprinkle with pepper.
4. Add mustard. Knead the mixture.
5. Cut cucumbers, sweet peppers and carrots into small cubes.
6. Eggs get rid of the shell. Chop into straws.
7. Crab meat cut into rectangular slices.
8. Mix the ingredients.
9. Disassemble the red fish into small pieces.
10. Soak gelatin in clean water. Withstand 25 minutes. Drain the liquid mass.
11. Put the swollen gelatin in a pot of boiling water. Dissolve.
12. Refrigerate. Add liquid from under the red fish.
13. Pour in the wine.
14. Mix the chopped ingredients with mayonnaise.
15. Add mixture with gelatin.
16. Put the mass into the mold.
17. Put in the refrigerator.
18. Before serving, lower the form into a container of hot water for 25 seconds.
19. Cover with a dish. Flip. Remove form.
20. Appetizing jelly with seafood gelatin is ready to eat.
In order for the jelly with gelatin to turn out transparent, it is necessary to boil the dish over low heat.
Boiled carrots can be used to decorate jellied meat with gelatin.
The gelatin solution must be introduced into the boiling broth in a thin continuous stream. The liquid mixture must be stirred to avoid the formation of lumps.
Care should be taken to ensure that gelatin does not stick to the bottom of the container during the preparation of the broth.
A large amount of gelling ingredient will spoil the dish, aspic with gelatin will turn into a rubber mass.
It takes about an hour to soak the gelatin in powder.
To understand how much gelatin should be added for normal solidification, it is recommended to try the resulting mixture. A spoonful of melted gelatin should be put in a container with a small amount of broth and dip your fingers into it. If they are separated with little effort, there is enough of everything in the jelly.
Meat with bones is better not to chop, but to cut. When cutting, the bones are finely crushed, then come across in a dish.
In order for the jelly with gelatin to have a unique taste, it is better to use not one type of meat, but cold cuts.
Edible gelatin is often used when cooking jelly and in the preparation of aspic. With it, the dish turns out to be more transparent and beautiful, in addition, the addition of gelatin guarantees that the jelly will definitely harden. Learn how to dilute gelatin for jelly from this article.
Is it worth adding gelatin to jelly
Many jelly recipes do not include the use of ready-made gelatin. If you put the right products in the dish and cook it in accordance with the correct technology, then the jelly should freeze on its own.
However, in some cases this does not happen. For example, when too much water is poured into the jellied meat, when the fire under the pan is turned on stronger than necessary, when dietary meat without skin and cartilage is used in the recipe. In such situations, the broth in the aspic may not turn into jelly.
To understand whether it is worth adding ready-made gelatin to jelly, you need to conduct a small test:
- After turning off the heat under the pot of meat, pour some of the broth into a small bowl. Cool and refrigerate for 20-30 minutes.
- Check the result after the specified time. In a small volume, the liquid solidifies quickly enough.
- If it has turned into jelly, then feel free to distribute your jellied meat in containers and put it in the refrigerator.
How to dilute and add gelatin to jelly
If the broth does not want to solidify on its own, then you can help it with the help of granulated gelatin. It is worth noting that the proportions indicated on the product package may not be correct, since your jelly already contains some amount of gelatin. As a rule, to add to the jelly, it will be enough for you to take 1 tbsp. granulated gelatin and 1 liter of broth.
Well, here are the instructions for breeding it:
- Pour 0.5 liters of liquid from the jellied saucepan into an enameled metal saucepan or bowl.
- Calculate the amount of gelatin you need and pour into this container.
- Put the dishes on the stove, turn on a slow fire, stir the broth, not letting it boil.
- Heat the contents of the bowl until all the granules in it are dissolved.
- Take the meat out of the jellied pan with a slotted spoon and pour in the broth with diluted gelatin.
- Stir the liquid well.
- Next, prepare the jelly according to the usual technology: take the meat from the bones, arrange it in bowls, pour in the broth and put it in the cold to harden.
To dilute gelatin, it is usually enough to dissolve it in cooled boiled water, let it swell, and then dissolve it over low heat. But at the same time, you should not forget about some subtleties. To prevent the jelly from turning out “rubber”, the correct proportions should be strictly observed when preparing it. "Trembling jelly" will turn out if the proportions of gelatin and water are 20 g per 1 liter. If you take 40-60 g of gelatin and dilute them in one liter of water, you get a "dense jelly" that is easily cut with a knife. Do not forget that gelatin cannot be boiled, otherwise it simply will not thicken. Harms gelatin and sudden cooling. To prevent the resulting mixture from crystallizing, do not place it in the freezer. When buying gelatin, special attention should be paid to the expiration date of the product, since expired gelatin can spoil the dish.
The gelatin that we find on the market is obtained by the hydrolysis of collagen, a protein present in the connective tissue of animals, and is extracted predominantly from the skin and bones. The jelly is also known as "fish glue", although it is almost exclusively of animal origin because it is predominantly made from natural fish bubbles.
Curd dessert with fruits: video
The jelly is odorless and tasteless and consists of collagen fibers, mineral salts and water. It usually does not contain preservatives, additives. The manufacturing process makes it a safe food product. Jelly dominates the market in sheets, rarely powdered. For the convention of all manufacturers, regardless of weight, 6 sheets are capable of gelling 500 ml of water at a "spoon" consistency. For greater consistency, more sheets are required.
A sweet treat is best prepared according to the following recipe: in a ratio of 1: 5, soak gelatin in cold liquid for about half an hour. After that, the swollen gelatin must be carefully dissolved in a water bath, stirring it until it is completely dissolved. Do not bring the mixture to a boil.
Gelatin dissolved in juice, coffee or wine will give a special taste to the dessert. But do not forget that the liquid taken as the basis should only harmoniously complement the taste of the delicacy. Lumps and streaks will not appear in the finished product if gelatin is added to the bulk of the dessert at the moment when it is still warm. So that gelatin in jelly desserts does not slip off berries and fruits, it is better to cut the fruits finely.
How to cook aspic with meat and mushrooms
How to use gelatin sheets. Gelatin sheets should be softened in cold water for ten minutes before use. Then they need to be compressed and used. The purpose of this procedure is to get water into the sheet so that it begins to soften inside. Because gelatin is insoluble in cold water, squeezing only serves to eliminate excess water and does not remove anything from the gelatin.
If desired, you can also dissolve the jelly directly in a warm liquid in which it is soluble, without prior impregnation. These accumulations, once formed, are very difficult to dissolve. When softened, the sheets can be used depending on the composition.
The preparation of aspic and jelly requires a slightly different approach. For such dishes, there are several ways to dilute gelatin. The best ratio for instant gelatin is 1:5 to water. In cold boiled water, such gelatin will dissolve after 10 minutes, after which it will be ready to be added to hot broth.
Is gelatin added to jellied meat?
To put the jelly in a pot with a very low flame. Then take the pot out of the fire, apply a few tablespoons of the cold mixture, stir and add the rest of the mixture. Desire puffed gelatin can also be dissolved in the microwave. Place it in a bowl and let it liquefy at maximum power for 10 seconds. High temperatures reduce gelation power. As soon as we put the jelly into our preparation, as it cools down, gelation will occur. Since the cooling rate is also important for the formation of the gel structure, slow cooling allows the formation of a firmer jelly, while very fast cooling reduces the formation of gelatin.
Ordinary gelatin should be diluted in water in the proportion recommended by the manufacturer on the package, then left to swell for 30 minutes. After this time, dissolve the gelatin in a water bath, pour into the prepared broth, and bring everything to a boil.
The third method involves dissolving gelatin in a glass of water until it swells. When the gelatin swells well, it is necessary to add part of the hot broth to it and bring the resulting mixture to a boil. Then the resulting mass is poured into the broth. This should be done 10 minutes before being ready. You should not boil the jelly for too long, otherwise the taste of gelatin will be felt in the finished dish.
There are preparations that do not gel, or the gel is bad, because they contain enzymes that can break down the gelatin threads. Never add jelly to a boiling liquid because it will lose its gelling ability. Gelatin-containing compounds should not be frozen because they lose their elastic consistency. The structure is actually destroyed by the formation of ice crystals, a phenomenon known as "syneresis".
- Some of them are pineapples, papayas, figs and kiwis.
- Jelly, excellent article by Dario Bressanini.
Gelatin is a very useful product, so it makes sense to use it to prepare a wide variety of dishes.
Gelatin is a product in the form of crystals or plates, odorless and tasteless, obtained from the tissues of fish and animals. From Latin, its name is translated as "frozen" or "frozen". In its composition, gelatin is 85% protein. Most of the benefit of this product lies in the collagen, which is contained in it in considerable quantities.
Be careful to paste one at a time to avoid sticking. Shrink the sheets or lay them in kitchen paper. To use them, melt them in a small warm liquid away from a heat source. Powdered fish glue is ready to dissolve when it has absorbed all the water and compacted it so it can be refrigerated for up to 5 days. Then proceed in the same way as in the sheets, stirring constantly to avoid the formation of lumps. To combine it, mix a few tablespoons of the cold mixture with the already dissolved jelly, mix well, wait for the remaining cold mixture to melt, and stir gently.
The first time gelatin was obtained and patented was in 1845 by engineer Peter Cooper. Almost 50 years after its invention, no one could understand its benefits and find a way to use it. Most people considered gelatin to be an absolutely useless product, until another inventor, Pearl Waite, prepared a very tasty dessert using it, which he called "jelly". After that, the benefits of gelatin were fully revealed, and he received his place of honor in cooking.
Any additions of whipped cream should always be made at the end. The basic rule to keep in mind is that the cold preparation is always added to the fish glue and never vice versa. This ingredient is mainly used in the confectionery industry for cold preparations, but also in the kitchen for some savory recipes. The rest in the refrigerator should always exceed 3 hours. Here are a few recipes where using fish glue is ideal.
The aesthetic of sweetness is of fundamental importance. The customer who steps into the cookie is literally "buying the dessert with their eyes". Especially during the summer, cakes and pastries with fresh fruit are the most requested desserts. When it comes to making sweet treats with fresh fruit, there is not much to do to treat and preserve the fruit.
Today, with the use of gelatin, many tasty and healthy dishes are prepared - meat and fish aspic, jelly, jelly, soufflé, marshmallows, creams. Before use, it is better to soak it in cold water, where it will swell 2-3 times. And this substance dissolves only in a warm liquid.
But gelatin is used not only in cooking, but also in pharmaceuticals - candles and capsules are prepared from it; in the photo and film industry - for the manufacture of film and photographic paper - - it is a very useful restorative additive in masks, shampoos, balms. Gelatin also has vegetable analogues - agar-agar and pectin, obtained from seaweed.
Dust with . The first option is used for sweets that should not be long in a display case or dessert dish, because the characteristic of sugar is simply hygroscopic, that is, it melts in the presence of moisture. The effect of velvet sugar dust, unfortunately, will last for a very short time.
Industries to overcome this problem have been marketing water-repellent sugar for several years. These are sugars made waterproof from fatty particles that resist moisture and greenery the best. Jelly has basically 2 purposes.
The substance that forms the basis of gelatin is collagen. Along with this, it includes water, proteins, ash, starch, fats, carbohydrates, micro and macro elements, vitamin PP, amino acids in its composition. There is no doubt about the benefits of this product for the human body, because it contains magnesium, phosphorus, sodium, potassium, calcium, iron and the amino acid glycine. It also contains 2 more very useful amino acids - proline and hydroxyproline, which contribute to the development, restoration and preservation of connective cartilage and tissues.
They make the fruit look bright and memorable, preserving it over time, protecting it from oxidation. Commercial jellies are divided into hot jellies and cold jellies. These jellies work with heat and must be diluted with water. Jelly jelly powder in gelatin foil. . These jellies can be neutral or fruit flavored.
They are presented in buckets or jars and are very practical to use. For their dilution, you must pay attention to the manufacturer's instructions. Typically 40% to 60% water based on the weight of the jelly. Pour dry pectin with 8 grams of sugar. Soften the gelatin sheets in cold water. Remove the gas and add the pectin mixed with sugar, emulsifying the whole thing with an immersion mixer.
Gelatin is an excellent dietary product, all dishes that include it in their composition are perfectly absorbed by the body and do not cause increased secretion of the digestive glands. Many people know that gelatin is very useful for cracks and fractures of bones, because it contributes to the speedy fusion of bone tissue and the restoration of joint tissues after injuries.
Rinse again out of gas and add softened and compressed jelly and lemon juice. Filter to eliminate any impurities and cool. If you don't use it all, store it in the refrigerator, sealing it tightly.
This kind of jelly can already be sweet or sweet.
Their use is simple as the addition of water will suffice, but in this case the manufacturer's instructions must be read for dilution. Boiling is not necessary to heat them up, but it is essential to reach the temperature specified by the manufacturer.
Eating gelatin, which is so rich in collagen, can significantly improve the condition of nails and hair, make joints mobile and elastic. Experts recommend that people who suffer from osteochondrosis and arthritis regularly include in their diet those dishes that were prepared on the basis of gelatin. By the way, it is also useful for external use, for example: in the form of strengthening baths for nails and face masks.
Folic gelatin can be used to polish desserts garnished with fresh fruit. Soften gelatin in cold water. Place water, sugar and orange peel in a saucepan. heat to a boil. Remove from heat and add squeezed jelly, stirring until prefect. Let cool and use with a brush.
These jellies come in a jar or bucket, but for a few years you can also find them in bottled bottles. The advantage of this type of gelatin is that it is ready to use. Just mix it to break down the gelatinous structure to get a more fluid mix.
Those amino acids that are part of gelatin are a source of energy for the body, help strengthen the heart muscle, and have a positive effect on mental activity. With low blood clotting, gelatin will also be useful. Its use is also recommended in the form of jelly, kissels and mousses for pulmonary, gastric, intestinal and other bleeding.
To polish fruit, you can use several bags with a flat nozzle, a brush, or specially designed gelatin compressors. If the gelatin is too thick, it can be thinned with a little water or heated for a few seconds in the microwave.
Mix dry pectin with 25 g of sugar. Take out of the gas and add the pectin mixed with sugar, going through it all with a diving mixer. Put the mixture on the fire until it boils. Cold quickly and store in the refrigerator. Although fish cartilage and bladder are no longer produced today, but adipose tissues of pigs and cattle, the name "fish glue" is now most used for this ingredient.
By the way, there are no special contraindications to eating this product. Very rarely, it can cause an allergic reaction. With caution, gelatin should be used by those people who suffer from diseases of the cardiovascular system and are prone to oxaluric diathesis, because this substance itself is an oxalogel.
From a visual, olfactory and gustatory point of view, it is colorless, odorless and tasteless. For this reason, it melts in the mouth. Other gelling agents do not have this advantage, making it difficult to replace fish glue in some formulations. Let's take a look at the most commonly used types of gelatin.
Folate gelatin is practical and easy to find in any supermarket. These jellies differ in weight and thickness. Typically commercial sheets weigh 4-5 grams per sheet. For home use 2 g per sheet. The rule that should never be neglected is weighing.
How to properly dilute gelatin?
Gelatin is widely used in cooking. You can buy it in the store in the form of transparent plates or powder. But buying it is not enough, you still need to know how to properly breed it.
If gelatin is in the form of a powder, then you need to put it in a bowl, pour 4-5 tbsp. l. boiled water, milk, fruit drink or other liquid, which is indicated in the recipe for cooking. Now the mixture should be stirred and allowed to stand, the granules should swell and increase in size. If the gelatin is in the plates, then it should also be pre-soaked in water for 5-7 minutes, then drain the water and squeeze the plates a little from the water, put in a bowl.
Just the weight doesn't make it wrong! To use it, it must be rehydrated in cold water. There are 2 systems for rehydration. Copious cold water where the leaves are placed to fully rehydrate, squeezed and added to a hot liquid or dissolved in the microwave. However, with this system, there is a risk of losing the gelatin parts and getting less of the drug. weigh the gelatin sheets, weigh 5 times the weight of the fish glue in cold water, and add to the broken water so that all the pieces are in contact with the liquid. After softening, you can safely dissolve in a hot preparation or in the microwave. There are procedures that cannot be ignored.
Cooking gelatin is best in a water bath, for this you need to boil water in a saucepan and cover it with a container of gelatin on top. Stirring constantly, gelatin should be slowly melted. The temperature of the mass should not be understood above 80 degrees. The more thoroughly the gelatin was stirred during the cooking process, the better it will solidify later.
After the gelatin has melted almost completely, the container should be removed and the liquid filtered through a sieve so that films and undissolved granules remain in it.
Now the gelatin is ready to be added to the hot liquid that was indicated in the recipe, then everything needs to be mixed, poured into molds, cooled to room temperature and put in the refrigerator.
Fruit jelly is a light, tasty and also healthy dessert that will appeal not only to children, but also to adults! But the frozen structure of this dish will help provide gelatin.
The consistency of the dish will depend on the amount of gelatin taken. If you want the jelly to turn out “trembling”, then you need to take 20 g of the substance for 1 liter of water. You should not reduce the amount, otherwise the dessert will not harden. To get a "rubber" jelly that will be cut with a knife, gelatin should be taken 50 g per 1 liter of water.
The swollen product should be heated. To do this, it should be poured into a saucepan and put on a minimum fire. You can do this in a water bath. It is impossible to move away from the stove, because the mixture must be constantly stirred. After the product is completely dissolved, without bringing the liquid to a boil, the pan must be removed from the heat.
Cooked hot gelatin can be combined in a separate container with a jelly base: puree, fruit juice, jam or compote. The mixture must be cooled to room temperature, and then placed in the refrigerator for 4 hours.
But when making jelly, there are some little tricks:
- Gelatin must not be brought to a boil, otherwise it will not thicken;
- It is impossible to take aluminum dishes to heat gelatin, otherwise the product will become dark in color and have an unpleasant taste;
- To avoid lumps when diluting gelatin, you need to pour it into a warm container, heating it with warm water. And if lumps still appear, then they should be filtered through a sieve;
- The mass should be cooled in the refrigerator, it will crystallize in the freezer;
- If you need to add fruits to the jelly, then they must first be crushed.
Thanks to gelatin, the jellied meat turns out to be exquisite and beautiful. But first you need to know - how to properly dilute gelatin for making jelly?
First you need to dissolve it in a glass of cold water and leave for an hour to swell a little.
Then the mixture should be poured into an enamel pan and put on a small fire. Boil gelatin should be, constantly stirring, until it is completely dissolved, but you can not bring it to a boil!
Then the solution must be filtered through cheesecloth and mixed with broth, which is intended for jelly.
By the way, in the case of cooking jelly with gelatin, carrots need to be cut very finely. For 1 liter of water, exactly 20 g of the substance should be taken. Excessive use of gelatin can over-harden the jelly, while spoiling its aroma and taste. You can check the rate of gelatin with your finger - for this you need to draw liquid into a spoon, wet your fingers in it. If they stick but come off easily, then you're good.
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