Add gelatin to hot broth. How to cook delicious chicken jelly with gelatin

Kholodets is one of the best traditions of Russian cuisine. This tasty and fragrant appetizer attracts the attention of hospitable hostesses who love to treat their home and visiting guests with something delicious.

Recipes for cooking jelly (or rather, subtleties and secrets) exist in many families: how, what and in what sequence to add to make a delicious dish. The recipe is no exception: how to cook jelly with gelatin so that it freezes better. Let's try and use it!

This question torments many hostesses. How to cook jelly - with or without gelatin - has been debated for decades. But, you see, what if your dish does not harden to the desired jelly consistency? You get an ordinary meat soup instead of a delicious product. Of course, the classic jelly is supposed to be cooked without gelatin. This is known to everyone. But experienced housewives add it to the dish “just in case”, because it’s impossible to predict for sure - jelly is almost every time seized differently.

Still, how to cook aspic: with or without gelatin? Let's start with the fact that this product is quite useful for the human body. It increases the volume of connective tissues, promotes their growth. The product is especially good for strengthening joints (recommended primarily for children and athletes, as well as for the elderly).

By the way, gelatin collagen is also useful for good growth of hair, nails, bones in the body. And yet - gelatin contains aspapaginic acid, which promotes rapid recovery from injuries and diseases. Moreover, this product is completely natural and is made from animal components. So, in fact, there is nothing “military” in the gelatin supplement, you can not be afraid for your health and feel free to use it!

How to cook jellied chicken with gelatin

Usually jelly (jelly, jelly) is prepared from pork and beef. But do not forget that this dish is excellent with chicken, duck, goose. You just need to add a little gelatin for better solidification. How to cook jelly with gelatin?

Ingredients

chicken, and preferably a rooster, homemade - one thing,
two medium-sized bulbs,
black pepper (10 peas),
a small spoonful of animal gelatin,
three eggs,
couple heads of garlic
bunch of fresh parsley.

Cooking process

Before you cook chicken jelly with gelatin, you need to prepare the chicken: pluck, gut, rinse, cut into small pieces. Then take a bigger pot. We put chicken meat there, fill it with water. We put the dishes on a large fire and bring the water to a boil. We turn to medium and small fire. With a slotted spoon, you need to remove the resulting foam.
Add peeled onions and peppercorns to the pan. You need to cook for a long time: three or four hours. In the meantime, we prepare everything else. Gelatin should be soaked in half a glass of warm water and set aside to swell for about two hours. Boil eggs hard boiled. Separate the garlic with cloves and peel. Some housewives prefer to crush or cut this ingredient finely. My parsley greens and parse into twigs.
When the chicken is already cooked, remove it from the broth with a slotted spoon and cool. Remove the onion and discard. The broth itself must be filtered through a gauze pad. We introduce the dissolved gelatin. If the broth has cooled down, heat it up (but do not bring it to a boil) and mix thoroughly. Separate the chicken meat from the bones with a fork. We chop it together with the skin into small pieces.
In deep plates or molds, lay out the meat evenly. Sprinkle garlic on top. Figuratively cut the eggs (you can in the form of a crown, for example). Decorate the meat on top. Here we put a sprig of parsley. You should get several plates. Then we fill it all with gelatin broth, as carefully as possible so as not to damage the structure.
Let cool, and place in the refrigerator (not the freezer) to further solidify the dish. This usually happens within a few hours. Now you know how to cook jelly with chicken gelatin. The frozen dish is usually consumed cold. Horseradish and mustard are traditionally used as condiments. Some housewives prefer to water with vinegar or lemon juice, decorating in addition with lemon slices.

How to cook jelly from pork legs and chicken with gelatin

The cooking process is almost the same as the previous recipe. However, there are some nuances.

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.

Edible gelatin has a light yellow tint, it can also be completely colorless. High-quality gelatin has no smell and foreign flavors. This substance is used in cooking for the preparation of cold appetizers and desserts.

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.

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.

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.

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.

Gelatin is a very useful product, so it makes sense to use it to prepare a wide variety of dishes.

A source:

How to properly dilute food gelatin - rules and proportions - Delicious!

Without it, it is very difficult to cook many dishes: jelly, marmalade, jelly, cream. Have you guessed what we are? Of course, about gelatin!

Gelatin

Gelatin is a transparent viscous liquid that has no color, no smell, no taste. It is produced by denaturing the fibrillar protein collagen contained in fish bones and scales, but the main raw materials for its production are still the connective tissues of bones, skins, ligaments and tendons of cattle.

It is thanks to collagen that gelatin has a gelling property and is an indispensable ingredient in many culinary recipes.

Breeding rules

The most optimal way to dilute powdered gelatin is to dissolve it in cold water, since when it is added directly to broth, milk or juice, it will not be possible to achieve complete dissolution of gelatin granules, despite any tricks.

After pouring 1 tablespoon of gelatin into the bottom of a small metal bowl, pour 100 ml of cold boiled water into it. Leave regular gelatin to swell for 50 minutes, for instant gelatin, this time can be safely halved - up to 25 minutes.

After the specified time has elapsed, place the bowl of gelatin over a saucepan of simmering water. Keeping the bowl in a water bath, periodically stir its contents.

After about 10 minutes, the gelatin will completely dissolve in the water. This will be confirmed by the state of absolute transparency of the liquid.

Be careful! Do not bring gelatin to a boil, because at a temperature of 1000C collagen protein is destroyed, therefore gelatin will completely and irrevocably lose its gelling properties.

If boiling did occur, pour the boiled liquid into the sewer without a drop of regret and start cooking it from the very beginning.

After the gelatin is completely dissolved in water, cool it to 50-600 C and only then add it to the dish being prepared.

Before this, do not forget to pass the cooked gelatin through a sieve to get rid of the film on its surface formed during the heating process.

When protecting diluted gelatin from boiling, be aware that he "does not like" low temperatures. Do not put it in the freezer, because when it freezes, it will crystallize and exfoliate, and after thawing, gelatin will lose its jelly-forming properties.

Proportions

More accurate information about the ratio in which gelatin should be dissolved is contained on its packaging and in the recipes for specific dishes, but we will limit ourselves to describing the general proportions and the viscosity of the finished culinary masterpieces associated with them.

The effect of trembling jelly will give the dissolution of 20 g of gelatin in 1 liter of liquid. This ratio of ingredients is optimal for delicate aspic and dairy desserts.

When dissolved in the same amount of liquid, 40 g of gelatin, the finished product will be more dense. Recommended for chicken jelly, aspics from the tongue and fish, fruit jelly.

To prepare beef and pork jelly, fruit and berry pies or decorations for cakes and pastries, the amount of gelatin in 1 liter of water must be increased to 60 g.

Know that dishes prepared using gelatin are not only tasty, but also healthy!

A source:

How to properly dilute gelatin for jelly - the best tricks and secrets

Gelatin has many uses in cooking. It allows you to get beautiful jelly, excellent jelly and even delicious cake cream. But many faced a situation where for some reason the jelly did not work out. It's all about breaking technology. note that gelatin must be diluted correctly.

Read the label. If the expiration date has expired, then nothing can happen. It is possible that you bought instant gelatin. It's easier to prepare. Fill it with liquid and leave for 15 minutes. Then you need to heat up and add the rest of the mass.

Temperature

When you dilute gelatin with water, make sure that its temperature is not higher than 20 degrees. Otherwise, it will not dissolve and subsequently will not harden.

It is important to hold the gelatin in a cold liquid for about half an hour so that it has time to swell, and only then subject it to heat treatment. The proportions are the ratio of one tablespoon of gelatin per glass of liquid.

After that, pour in 2 whole glasses of liquid and another half.

Stir constantly over low heat and make sure that the granules are completely dissolved.

Dessert

fruit jelly - this is a delicious and healthy treat. It is a natural product that contains vitamins and amino acids.

How to cook:

To prepare the jelly for dessert, pour the gelatin over a glass of water and let it sit for 60 minutes.
After that, add the necessary filler to the resulting solution in a volume of 300-350 ml. It can be juice or something else, depending on your recipe. Then, over low heat, stir thoroughly until completely dissolved for about twenty minutes. Do not bring to a boil, otherwise it will turn out tasteless. Jelly will become hard and have an unpleasant odor.
The finished mass can be filled into molds to get an interesting shape. Leave to cool for about 200 minutes until it hardens. Can be put in the refrigerator.
To carefully remove the finished jelly, there is a trick. Place molds in hot water for a minute. Try not to let water get inside.

Source: http://novpedkolledg2.ru/instruktsii/kak-razvodit-pishhevoj-zhelatin.html

How to dilute gelatin for jelly, dessert and other dishes

Delicious jelly, mouth-watering jelly, tender soufflé - all these goodies are difficult to cook if you don’t know how to dilute gelatin correctly.

It is very difficult to imagine modern cooking without gelatin. Cakes, sweets, marshmallows, mousses, jellies and jellies are unlikely to be prepared without this additive. Although for the first time food 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 - either it will not completely dissolve, or it will not harden. Indeed, in order for the result to turn out as it should, it is important to know how to work with it correctly.

And there are a lot of nuances here - what to dissolve, at what temperature, what proportions, how to make it so that it turns out without lumps, etc. I, too, at first did not understand well what gelatin was and how to make friends with it.

But, believe me, there is nothing complicated!

Types of gelatin

This indispensable 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 complicated.

By the way, vegetarians and representatives of some 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. In granules it is cheaper, and in powder it takes less time to dissolve. Here it is more correct to build on a specific recipe and your personal preferences.

Proportions: why observe

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

for dense jelly, it should be taken at the rate of 40-50 g per 1 liter of liquid;
for the usual, 25-30 g will be enough.

If you are preparing very sweet jelly or pork jelly, 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 gelling qualities.

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

In what water for how long to soak

An equally important question is at what temperature to soak and dissolve gelatin. Almost everywhere, the recommendations are the same - soak in cold, warm up to dissolve, but do not boil. True, before dissolving the sheet, you must first squeeze out a little, and only then send it to the liquid.

Indeed, soaking in cold water is indispensable. In granules it swells in 40 minutes, in sheets - in 10-15, in powder - 5-10. If you pour hot water immediately, then the gelatin will stick together and it will take more time. This does not apply to instant powder. You can not soak it at all - it is perfectly diluted with hot water.

The swollen gelatin is dissolved 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 - in milk, in broth, in cream, this substance also swells well. But it will take twice as long. And in this case it is better not to experiment with boiling.

Everywhere they write that it is strictly forbidden to boil gelatin, they say, peptide compounds are destroyed. This is a myth, I will say 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 solution of gelatin burns quickly and then the smell spoils the whole dish.

Application

Gelatin for jellied or aspic

Let's move on to the recipes. Let's figure out for a start how to dilute gelatin for jelly, jelly or aspic:

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

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

Aspic from the tongue;

Jellied rabbit.

I will dwell separately on the question “What to do if the aspic (jelly) 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 aspic and pour in the gelatin solution. Well, then as usual - cool and in the refrigerator.

cooking jelly

For jelly, the scheme is the same - soaked, dissolved, filtered and combined with juice, broth, cocoa, milk, etc. There are secrets in this simple procedure.

The easiest way is to take instant gelatin and pour it into a hot liquid, stirring. Then you do not need to neither filter nor warm up.

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

Orange panna cotta;

Raspberry almond cake;

Tomatoes in jelly latvian style.

Gelatin for cream

For cakes, sour creams, buttercreams and many others, gelatin often needs to be dissolved without the use of water. Then soak in either cream or milk. The time for the usual one is 1.5-2 hours, for the instant one - 20-30 minutes. Then warm in a water bath, stirring. Strain through a sieve and refrigerate.

While the gelling mixture is cooling down, make the cream. In a ready-made cream, in a thin stream, with constant stirring, we introduce the dissolved gelatin. In this case, I prefer to use the blender at a low speed.

We soak the leaf in water and then, after squeezing it well, we immediately send it to the heated mixture. Mix thoroughly several times. It is better to do this in a water bath.

In this case, a microwave oven is simply indispensable. We place the liquid with gelatin for 30 seconds in the microwave, the power is maximum. The gelatin should completely dissolve. If not, send another 10-20 seconds.

We cool correctly

In the end, I will dwell on the cooling of dishes with gelatin. There is no way to do without this stage. Just put it in the fridge for a few hours.

Some, seeking to speed up the solidification, are sent to 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. It turns out a loose, unattractive outwardly substance with grains of ice.

about soaking:

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 - jellies, aspics, soufflés and everything else will definitely turn out. And every time it gets better and better!

Source: http://na-vilke.ru/kak-rastvorit-zhelatin-pravilno.html

How to dilute gelatin?

Every self-respecting hostess at least once in her life used gelatin to prepare a dish. It would seem that there is nothing complicated in diluting gelatin, because often this process is described in detail in recipes. And yet there are some features and important points that must be taken into account.

What is gelatin?

What is gelatin? This substance, in essence, is a natural biopolymer. Natural gelatin without dyes has neither smell nor taste. But this food additive (it is designated as E441) is used quite often to give dishes a jelly-like consistency.

The main component of gelatin is almost pure collagen. Collagen is treated with alkaline or acidic solutions, and the result is gelatin. By the way, natural raw materials are used for manufacturing: fish scales and bones, as well as tendons, bones and ligaments of cattle.

Where is it used?

Gelatin is used not only in the food industry, but also in pharmaceuticals, cosmetology and industry. For example, it is part of medicinal capsules, candles, glue, newspapers, photographic paper and even banknotes.

Composition

The composition of gelatin is rich and unique, which makes this supplement very, very useful. So, it contains proteins, carbohydrates, starch, ash, calcium, magnesium, potassium, iron, sodium, phosphorus, vitamin PP and some others, as well as as many as 18 essential amino acids.

What happens?

We list the main types of edible gelatin, there are two of them:

Gelatin A is obtained by treating pork skins with acidic compounds.
Gelatin B is made by alkaline processing of bovine bones.

In fact, these two types are not much different from each other. The second type has a higher viscosity, but the gelling characteristics are exactly the same.

This supplement usually comes in three forms:

Granules. This form is the most common and convenient.
Powder is, in fact, crushed granules.
Sheets. They are thin and transparent.

How to breed?

So, how to properly dilute gelatin? There is nothing difficult in this. If it is powder or granular, then your actions will be as follows:

First, prepare the required amount of gelatin.
Pour the powder with a small amount of cold water (not ice cold, but cool). Water should not be too much. So, half or even a third of a glass of water is enough for one teaspoon of gelatin.
Now you need to wait about 40-60 minutes. Gelatin should swell, and the resulting composition should resemble a transparent jelly.
Now you need to heat the resulting mass after swelling to such a state that the gelatin is completely dissolved (it will seem that you have ordinary water in front of you). But you need to heat it up slowly and carefully. It is best to use not a gas stove burner for these purposes, but a water bath. Take a saucepan, pour water into it, bring this water to a boil, then reduce the heat to a minimum. Immerse the container with gelatin in water so that the liquid does not slightly reach the edges, but completely covers the container. Constantly stir the gelatin, and as soon as it dissolves completely, remove it from the bath.
Next, combine the gelatin solution with the rest of the products (according to the recipe).
Refrigerate the dish and enjoy.

You need to dilute sheet gelatin in about the same way, but it is better to use a flat and wide container. In addition, it is desirable to soak the sheets one at a time, and they swell much faster, namely in 5-15 minutes. After swelling, squeeze the sheets and do the same as with powdered gelatin, that is, heat until dissolved.

Keeping the proportions

To dilute gelatin correctly, it is important to maintain proportions and use the right amount. If you have a prescription, follow the instructions given in it. If you prefer to improvise and create masterpieces in the kitchen, then learn the basic rules. In general, the exact amount of gelatin will depend on the desired consistency of the finished dish. There are several options:

If you want to get a trembling tender jelly, then use 20 grams of gelatin per 1 liter of liquid.
For a jelly that will keep its shape well, about 40 grams of gelatin will be required per liter of the liquid component of the dish.
Would you like to cut jelly with a knife? Then do not spare gelatin and take 60 grams per 1 liter.

How to measure the right amount?

Kitchen measurements are a separate issue. Of course, improvisation is great, but not in the case of bulk components, the amount of which in the total mass should be scanty. The ideal option is to use a high-precision kitchen scale. But if you do not have such a device, then remember the following:

In one teaspoon (without a slide) only 6 grams of powdered gelatin fit.
One tablespoon contains approximately 15 grams.
A dessert spoon holds about 10-11 grams of gelatin.
A faceted glass contains approximately 200 grams of powder.
In a tea glass approximately 250 grams.
If you decide to use sheet gelatin, then remember that the mass of one sheet is approximately 2 grams of granular gelatin. It turns out that a tablespoon of powder is the same as 6 sheets.

What can be replaced?

Can gelatin be substituted for something else? Quite. An excellent substitute can be agar-agar, which is also actively used in cooking.

But it is worth remembering that the gelling properties of agar-agar are superior to those of gelatin, so this additive will be required less. So, 5 grams of agar-agar is about 7.5 grams of gelatin (approximately 4 sheets).

This means that about 2 teaspoons will be required per liter of liquid, that is, about 10-12 grams.

Finally, useful tips for real housewives:

In no case should the gelatin solution be boiled! In this case, it will simply lose its properties and will not give the dish the desired consistency.
Expired gelatin should not be used. Perhaps it will swell and even thicken, but it can spoil the dish, giving it an incomprehensible and unpleasant aftertaste.
If you are preparing a jelly-like dish with chopped components, then cut them as small as possible, since when solidified, the gelatinous mass can slide over large pieces, and as a result, the consistency will differ from the desired one.
You need to cool the dishes gradually, preferably in the refrigerator. Do not try to speed up the process, do not put the container in the freezer. In this case, the gelatin will simply crystallize, and you will not succeed.
Do not exceed the recommended dosage, you will just spoil the dish.

Dilute gelatin correctly, and let your dishes be tasty and beautiful!

Source: https://brjunetka.ru/kak-pravilno-razvodit-zhelatin/

How to breed edible gelatin | do it yourself

Edible gelatin is often added to recipes for making jelly, second courses, fruit jelly, cream or cake decorations. Breeding edible gelatin is not at all difficult, the main thing is to know a few elementary rules.

Instruction

1. First of all, dilute the gelatin in cold water, and then warm it up a little. In the thesis, how to dilute gelatin is indicated on its packaging. And by all means pay attention to the expiration date of gelatin, tea an expired product can ruin your culinary work.

In order to dilute food gelatin for preparing chicken jelly, take 1 tablespoon of gelatin, pour into a large bowl and pour 1 cup of cold chicken broth. Leave for 30-40 minutes to swell. After that, pour another 2.5 cups of broth into the gelatin and put on fire.

Stir continuously so that the gelatin granules are completely dissolved. Do not bring to a boil.

3. To dilute gelatin for making jelly, soak 15 grams of gelatin in half a glass of cold water and leave for 1 hour. After that, add 1.5 cups of any juice to it, preheating it to 60 degrees. Put on a slow fire, and stirring constantly, heat for 15-20 minutes.

Pour the jelly into molds and refrigerate for 4 hours. Fruit jelly is one of the favorite treats for children. Gelatin tends to increase blood clotting, but is contraindicated in mental and vascular diseases.

In addition, it can cause allergic reactions, so it must be introduced into the children's diet very carefully.

4. In order to dilute edible gelatin for making cake cream, soak 15 grams of gelatin in 1 cup of cream and leave to swell for 2 hours.

After that, heat the mass in a water bath, stirring continuously for 10-15 minutes until the gelatin grains are completely dissolved. Let cool. Separately, beat 2 cups of cream into a thick foam.

Add to them 3 tablespoons of powdered sugar, a little vanillin and cooled gelatin. Whisk vigorously again. Gelatin cream is ready.

Gelatin refers to products of animal origin.

It is obtained by gradual digestion, drying and then grinding of a decoction of tendons, bones, ligaments and some other animal tissues, which include collagen.

In appearance and consistency, it is a natural, viscous, transparent substance, which has been used for many hundreds of years in cosmetology, medicine and cooking.

Instruction

1. To simplify sewing from viscose and chiffon, the fabric must be soaked in brewed gelatin based on the calculation: 1st. spoon for 1 liter of water. After that, the fabric is dried, ironed and allowed to be cut. It is more comfortable to use gelatin than starch, because it does not stick to the iron when ironing, does not break out of the fabric, and is easy to wash when washing.

Easily soluble gelatin with a high degree of cleanliness does not need to be soaked. It is necessary to pour a small amount of warm broth into the gelatin and mix thoroughly. Take out to swell for 5 minutes and pour into the gelatin solution in a thin stream into the warm broth mixture, stirring constantly.

Heat, but not over an open fire, but in a water bath, until completely dissolved, without bringing to a boil.

3. To acquire a delicate jelly, it is enough to use 20 grams of gelatin per 1 liter of liquid, and for a more dense one, you need to pour from 30 to 50 grams per liter.

To purchase jelly and mousse, gelatin must be soaked in 1 liter of cold water, and when it swells in an hour, you need to drain the excess water and add the swollen gelatin to the boiling syrup with constant stirring.

Bringing it to complete dissolution, you need to remove from heat.

4. Gelatin rich in protein, the one that is needed for the "building" of hair and nails. It will help to quickly grow unimaginable volume and shine of hair. Gelatin 1 st.

spread a spoon 3 tbsp. tablespoons of warm water and mix well so that no lumps remain. Let it stand until it swells and mix with 1 teaspoon of shampoo. Apply to hair.

Having covered with polyethylene, take out 20-30 minutes.

5. Traditional medicine advises treating certain diseases of the joints, weakness of hair and nails with gelatin.

Half a glass of cold boiled water pour 1 teaspoon of gelatin overnight. In the morning, you need to put 1 teaspoon of honey into the gelatin that has swollen overnight and add a glass of burning boiled water to full.

Having mixed everything perfectly, you need to drink the resulting mixture on an empty stomach while it is warm.

on this topic

Note!

Edible gelatin came from the French gelatin, from the Latin gelatus - frozen. It is produced by the denaturation of collagen, the one found in animals. Its composition: 50% carbon, 25.1% oxygen, 18.3% nitrogen, 6.6% hydrogen, there are also traces of sulfur, phosphorus, calcium and some other substances.

Appearance is traditionally granules or grains, less often powder or plates. The transparent color varies from clear yellow to yellow. There is no smell. Gelatin is heavier than water, it swells in cold water and dissolves when heated. But if you boil it, then it will lose the ability to give jelly.

Helpful advice

Gelatin is used to treat joint diseases. It is also used in soup advertisements, as a substrate so that all the ingredients do not drown, as thickeners for sauces, purees and cereals, so that beautiful curls can be made. In cooking, it is used in the preparation of jellies, jellies, cakes, candied fruits, and various sweets. Do not do without it and yoghurts, chewing gums, marmalades, marmalades, soufflés. Edible gelatin is used for the manufacture of glue and photographic materials, purified animal or fish glue, etc.

Gelatin is widely used in cooking for the preparation of various kinds of jelly, blancmange, aspic dishes. It is occasionally added to jelly, if there is no certainty that it will harden.

It is made from natural protein substances that are of animal origin, it is an extract from sticky substances that form when meat is boiled, exclusively bones.

In the store, gelatin can be purchased in the form of a coarse-grained powder or small transparent plates. How to positively dilute gelatin, we will tell you.

You will need

Gelatin in powder or plates,
Boiled water.

Instruction

1. If the gelatin is in powder, then put it in a bowl, pour 4-5 tablespoons of boiled water into it or the liquid that should be according to the recipe - milk, fruit juice, etc.

Stir the gelatin with the liquid and let stand, its granules must swell and increase in size.

If the gelatin is in the plates, then it must first also be soaked in water for 5-7 minutes, and then drain the water and slightly squeezing the gelatin plates, put in a bowl.

2. It’s cooler than everyone to cook gelatin in a water bath.

To do this, boil water in a saucepan and cover it with a bowl of gelatin. Whisking constantly, slowly heat it up. The temperature of the gelatin mass should not exceed 80°C. The more thoroughly you stir the gelatin during cooking, the cooler it will then harden.

3. When the gelatin has virtually melted, remove the bowl and strain the liquid gelatin through a fine sieve, the undissolved granules and films should remain on it.

4. Now it is allowed to add a burning liquid to gelatin, which must be in accordance with the recipe - fish or beef broth, fruit drink or fruit juice. Mix well, pour into molds, cool to room temperature and refrigerate.

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Helpful advice

If the gelled contents need to be put on a plate, then place the form for 3-5 seconds in hot water. When its walls are heated, the contents will be allowed to lay out without hitches.

Gelatin- a transparent, viscous mass, which is a product of the processing of animal connective tissues. Gelatin acts as a thickener, gelling agent, nutrient, clarifier, former and foam stabilizer.

It is used in the preparation of aspic dishes, jellies, cakes, yogurts and other recipes. Gelatin contains 18 amino acids, incl. glycine, proline, glutolic and aspartic acids.

The product is suitable for improving the performance of joints after injuries, fractures, in sports nutrition, improves metabolism, strengthens the mental muscle.

Instruction

1. The preparation of gelatin, its dilution depends on the desired result and the choice of the dish for which it is used. Traditionally, for making cakes, gelatin is diluted in cream, for purchasing jelly - in fruit juice or syrup, for jelly, chicken or meat broth will be the main component.

To dissolve dry gelatin, dilute a tablespoon of the product in a glass of cold boiled water, juice or broth and leave for 40-60 minutes to swell. Heat the resulting mixture over a slow fire, stirring constantly, up to 60 - 80 degrees. After that, strain through cheesecloth to eliminate the smallest lumps.

Add the remaining mass of one or another main component and cool in the refrigerator. The quantitative ratio of gelatin and liquid depends on the desired outcome. To purchase "trembling jelly" follow the proportion: 20 gr. gelatin per 1 liter of liquid. If you want to make jelly that can be cut with a knife, use a ratio of 40 - 60 gr.

per 1 liter.

2. In addition to granular, there is gelatin in the form of thin, transparent plates. When preparing the dish, soak the desired number of plates alternately in cold water. After that, squeeze them out and heat in a water bath until completely dissolved.

To determine the correct amount of liquid, keep in mind that after swelling, the mass of gelatin increases by 6 times. One plate corresponds to 2 gr. dry gelatin, and immediately six - about one tablespoon.

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Note!

Do not boil or boil gelatin. Do not add salt to it, it may prevent the formation of a gel.

Helpful advice

In order to transfer the frozen gelatin to a plate, place the container in which it is located in hot water for a while. When the sides of the dish are warm, tip it over. Remember that 1 tsp. dry gelatin is equal to 6 gr., 1 tbsp. - 15 gr., And a faceted glass - 200 gr. powdered gelatin.

Gelatin is a natural product of animal collagen tissue processing. The product is quite suitable and improves the condition of human skin and joints.

It is used in the manufacture of jelly, marmalade, marshmallows, jelly, aspic and other dishes. Edible gelatin can be bought in the form of a powder consisting of grains, or in the form of sheets.

One sheet of gelatin is equivalent to one teaspoon of powder.

You will need

1 tablespoon gelatin
1 glass of water
3 liters of broth

Instruction

1. Dissolve the gelatin in a glass of cold water.

2. Leave to swell for 1-1.5 hours.

3. After that, stir and, heating over low heat, stir until it is completely dissolved.

4. Remove the gelatin from the heat and strain the solution through cheesecloth.

5. Stir the prepared gelatin with the broth for the jelly.

Note!

When heating, do not bring to a boil.

Note!

Before diluting edible gelatin, pay attention that it is not instant, because for such gelatin the soaking time will be much shorter.

Traditionally, when soaking, this is a tablespoon per glass of cooled boiled water. If the broth is cooked in a large volume, then the number of soaked spoons of gelatin should be increased. But water for swelling should already be taken in moderation so that it does not dilute the rich taste of the future dish, but also so that the gelatin solution is not too thick when soaking. Therefore, lovers of more salty foods should increase the amount of added gelatin.

Use the bags of gelatin you bought, strictly according to the instructions given by the manufacturer on the package. Therefore, just find out how much is needed for 2 liters of broth or water. A bag of gelatin can be calculated for 0.5 liters, and 0.9 and 1 liter. Read what is written on the package.

Due to its gelling properties, edible gelatin is used as a thickener in cooking and has a wide range of applications in the food industry. Using food granules at home when cooking is simple and easy, the main condition for success is to observe the proportions of the liquid and follow the rules for diluting the gelling agent.

How to use gelatin for jelly - the correct proportions

Gelatin is indispensable for the preparation of various dishes. Whether it's fish aspic, a variety of cream desserts and, of course, jellied meat. Gelatin is a colorless liquid mass without taste. It is obtained by collagen processing.

Tell me the ratio of gelatin and broth for meat aspic.

It must be remembered that 20 grams of gelatin per liter of liquid will give the effect of "trembling jelly", which is suitable for dairy desserts and some aspics. How to dissolve gelatin? The optimal ratio of gelatin and water will be 1:10, that is, you need to take 10 tablespoons of liquid per tablespoon of gelatin. Soak gelatin for 40-50 minutes. If you are dealing with instant gelatin, 20-25 minutes will be enough. After the expiration date, stir the liquid, make sure that the gelatin has completely dissolved.

Some are put off by the presence of gelatin as a mandatory ingredient.

Beef pulp also boils for a long time. Aspic turns out strong and most often does not require the addition of gelatin. For jellied broth, it is filtered very carefully, since the dish requires absolute transparency.

It happens that the cooked dish does not harden in any way. So, you inattentively studied how to properly dilute gelatin for jelly. Add the solution to the broth and bring it to a boil. At the end of cooking, the broth should remain half as much as it was at the beginning.

How to cook jelly with gelatin

Cut the carrots and onions into cubes, add to the meat, add water and put on fire again. Simmer for 2 hours until the meat and vegetables are cooked through. If a lot of time is not calculated for the curd to harden, you should use an instant one. To dissolve the gelatin, use half of the strained broth. After the gelatin is completely dissolved, mix it with the remaining broth. To make the jelly with gelatin transparent, you should not allow the broth to boil. It takes about 6 hours to cook a fragrant liquid mixture, then the result will please.

Before you cook jellied meat with gelatin, it is necessary to soak the pork knuckle in water so that its skin softens. Dip the whole peeled onion and carrot into the broth. Strain the broth and pour it into a clean saucepan. Put the chopped meat into it and bring to a boil.

Jellied stew and gelatin

The fastest preparation is jellied stew with gelatin, the recipe allows you not to cook the broth, use ready-made meat stew (canned food). With beef stew, the jelly is delicious, low-fat, as with chicken, from pork - the taste is for everyone.

Therefore, it should be left in cold water to swell, and only then it can be heated over low heat to the desired temperature.

The pieces of meat in it are tender and pink, the jelly is transparent, and it is exactly the same as the meat. The chefs of the restaurant prepare the gelling broth separately, and cook the meat separately. It turns out very tasty! Put the hooves into the pan, add the cheeks, meat shank and drumstick. This will give the broth a golden color and a pleasant taste. When the offal is cooked, take it out and separate the meat from the bones. Strain the broth, then mix the two broths in a 2:1 ratio. (two parts of the first broth, with offal for one part of the second).

This is how jelly is prepared from fish without gelatin. But to prepare fish jelly with gelatin, it is enough to buy trimmings of sea, river fish, a whole carcass or steaks, even fillets to cook delicious jelly, sometimes tastier than meat. 10 minutes before the end of cooking the broth with fish, add salt and pepper.

Edible gelatin is used in various cases when it is necessary to fix an unhardened jelly or when there is little time for a long preparation of a rich broth for jelly. In the Urals, jellied meat is usually called jellied meat, according to the rules of cooking, aspic is prepared from clarified broth with gelatin, jellied meat is often boiled from a pig. But very often in culinary recipes for cooking with gelatin, jelly is found from pork, chicken, beef.

Very often, housewives use edible gelatin to prepare jelly. Thanks to this, the dish turns out to be more beautiful and refined. However, to achieve this goal, it must be properly bred. In principle, instructions for dissolving gelatin are written on each package. But if you purchased gelatin from a new manufacturer, be sure to read the instructions before cooking and only then proceed with the action.

It should also be taken into account that gelatin is a product that does not contain harmful substances in its composition. It improves the condition of the skin, hair, nails, etc. It is used to make marshmallows, jelly, jelly, marmalade and aspic.

However, when buying gelatin for jelly, you must definitely check its expiration date. If this substance has been stored for a long time, it can spoil the taste of your culinary masterpiece.

How to breed?

Today, edible gelatin can be purchased in the form of grains, powder, or leaves. But it is best to opt for the powder for making jelly, as it dissolves much faster.

Instructions for use:

Dissolve the substance in a glass of water (cold).
Leave the mixture for 1 hour so that it swells a little.
After that, pour it into a small saucepan and put on a slow fire. Stir until the gelatin is completely dissolved.
Strain the solution through a pre-prepared gauze.
Stir it with the broth intended for jelly.

You can also bring the gelatin to a boil in the microwave. It will take you less time.

Important to remember

There are certain rules that must be followed in order to properly dissolve gelatin for jelly. So:

If you are using carrots in your recipe, chop them finely. The thing is that the substance glides over coarsely chopped vegetables;
be sure to follow the proportions: 20 grams of gelatin per 1 liter of water;
do not boil gelatin, as it will thicken;
if you cool the mixture made from gelatin in the freezer, it will become crystalline.

Do not forget that excessive use of gelatin can turn jellied meat into rubber, ruining its taste and smell. Therefore, try not to abuse this miracle substance. You can also check with your fingers to see if you have overdone the gelatin. To do this, take liquid into a spoon, wet your fingers in it and check if they stick, but detach with a slight effort, then everything is fine.