EntranceHow to prepare instant gelatin. How to dilute gelatin: tips for making desserts, aspics and aspics
Gelatin is a product created from the bones of animals and fish; when diluted with water, it turns into a jelly. Not many ate jelly, but everyone tried bird's milk, marshmallow or jelly. In each embodiment, gelatin is used. There is also a plant-based version of gelatin called agar agar. It is made from algae. Suitable for vegetarians.
Gelatin can be used to create unique dishes or simply desserts for children. For example, jelly candies in the form of different animals. It all depends on your flow of fantasy. The easiest way to use is to create jelly.
Jelly
Making jelly is really easy, but if you do it wrong, nothing will come of it. First of all, you need to pay attention to the expiration date of gelatin, if there is no date on the packaging, then you have purchased instant gelatin. It will be enough for him to fill it with cold water (not higher than 20 degrees) and leave for 15 minutes. Then heat until completely dissolved over low heat. You can continue cooking.
For regular gelatin, follow the instructions. For 20 g of gelatin there is a liter of cold water. It should be kept for about 30 minutes before swelling. Then also heat over low heat until completely dissolved. Remember to stir constantly, otherwise it will burn.
Recipe fruit jelly:
- Pour gelatin with a glass of water and leave to swell for 30 minutes.
- Add 350 ml of any juice and heat over low heat, stirring constantly until completely dissolved.
- Fill any molds with fruits and / or berries and pour liquid with gelatin. Leave to cool in the refrigerator for 3.5 hours.
- To easily remove the jelly from the molds, they should be briefly placed in hot water. Be careful not to let water get into the jelly.
- beautiful and delicious jelly ready.
Aspic
For a long time, jelly has been prepared in Russian homes. Every man ate this dish with bread, horseradish and mustard. Real jelly is spicy and hearty meal. Now we have learned how to make a light version of it. Now jelly can become dietary and refreshing. Add beef instead of pork chicken breast or even fish. BUT a large number of vegetables and spices makes jelly also useful.
Recipe for a simple jelly:
- Boil any meat. As soon as the meat boils, drain the water and pour the meat again. Remove scale. The broth must be clean.
- After an hour, add coarsely chopped onions and carrots. Salt. Cook for another hour.
- Arrange vegetables in a bowl. Rip the meat into shreds or cut into pieces.
- Strain the broth through cheesecloth.
- Dilute gelatin in a glass of water. Let it swell. After 30 minutes, put on a slow fire until the granules dissolve. Stir.
- Add prepared gelatin to 1 liter of broth.
- Add spices, garlic, horseradish and herbs to the form with meat if desired.
- Pour in the broth and leave to cool in the refrigerator overnight.
- The next morning, a delicious jelly is waiting for you.
Cake cream
If you are tired of the monotonous cake with sour cream, try adding gelatin there. Such sour cream will be even more tender, and the cake will come out higher and will not go in the heat.
Recipe for the occasion::
Recipe sour cream with gelatin:
- Dilute gelatin with cold water and leave to swell for 15 minutes.
- Heat over low heat, stirring constantly, until the gelatin is completely dissolved.
- Beat sour cream (15%) with powdered sugar, add ready-made gelatin and beat again. The mass will turn out slightly yellowish. Don't worry if the cream is runny, it will thicken as it cools.
- Put the bowl of cream in the refrigerator for 1 hour.
- The cream is ready, you can collect the cake.
Jellied
Jellied fish, everyone has heard the name of this dish. The hero of the film called him disgusting, but this is not at all the case. This dish can decorate anyone festive table. It is not only tasty and beautiful, it is also easy and quick to prepare. Just perfect combination for the busy hostess.
Required Ingredients:
- fish fillet - 800 g;
- water - 900 ml;
- gelatin - 30 g;
- onion - 1 pc.;
- carrots - 1 pc.;
- boiled eggs - 2 pcs.;
- spices and salt - to taste.
Cooking:
- Put the washed fillet in a saucepan with onions and pour cold water over it. As it boils, you should salt, remove the foam and leave it on low heat for another 30-40 minutes. At the end, add spices and bay leaf, turn off, cover with a lid and leave for a while so that the flavors mix.
- In the meantime, dissolve 30 g of gelatin in half a glass of cold water.
- After half an hour, heat the gelatin over low heat until the granules are completely dissolved.
- Arrange all the ingredients nicely in a transparent dish.
- Cut the eggs into slices and put on pieces of fish.
- Greens, carrots and onions lay out arbitrarily.
- Mix ready-made gelatin with strained fish broth and pour the mold with fish.
- Remove the dish for the night in the refrigerator. In the morning you will find beautiful and tasty jellied fish.
Gelatin (translated from Latin as “frozen”) is a protein product of animal origin that has no taste and smell. Edible gelatin is widely used in cooking as a thickening base for meat and fish aspic, fruit jelly, marshmallows, marmalade, as well as various options creams.
Gelatin is usually produced in the form of powder or plates. Information on how to dilute edible gelatin is usually found on the product packaging. However, there are general recommendations, the knowledge of which will help not to be mistaken in proportions and prepare a tasty and beautiful dish.
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At the stage of pre-preparation of gelatin, there are several points to consider that may not be mentioned in the culinary recipe:
- Dissolved gelatin should not be brought to a boil (otherwise it will not thicken);
- Soaking instant gelatin will take much less time than usual;
- Fruit for jelly is recommended to be cut into small pieces;
- You can not cool the gelatin mixture in the freezer, otherwise it will crystallize;
- It is imperative to pay attention to the expiration date of the product, since expired gelatin can ruin the entire dish;
- In order to transfer the finished jelly to a plate, pour boiling water over the mold with it. After a few seconds, when the walls warm up, the form should be turned over onto a dish;
- For the preparation of jelly, it is most convenient to use metal or silicone molds.
Proportions
When planning to dilute edible gelatin, it is important to carefully observe the proportions. When too much gelatin is added, the product may turn out to be “rubber”, and when too little is added, the dish will not harden:
- If you take 20 g of gelatin per 1 liter of liquid, the result will be a gentle “trembling” jelly;
- In the case when 40-60 g of gelatin is placed on 1 liter of liquid, the jelly will come out dense.
Cooking method
The initial stage of cooking using edible gelatin is the same:
- First of all, gelatin is poured with a small amount of boiled water. room temperature and leave for 20-30 minutes;
- When the gelatin swells and becomes like a sponge, it is added to the previously prepared warm mixture (syrup, broth, etc.). In this case, the amount of water with which the gelatin was poured should be taken into account in the total amount of liquid indicated in the recipe;
- The mixture should be heated, but not brought to a boil;
- Constantly stirring the mixture, completely dissolve the gelatin.
The resulting gelatin base should be added in accordance with the recipe for meat, fish, fruits, berries, cream, or used as an independent dish. For quick cooling, the form with a gelatin solution should be placed in a container with ice water, and then put in the refrigerator for several hours.
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.
So that the jelly does not turn out “rubber”, you should strictly observe correct proportions 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.
Sweet delicacy is best prepared according to next 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.
AT finished product lumps and streaks will not appear if gelatin is added to the bulk of the dessert at a time 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 very useful product, so it makes sense to use it for cooking a wide variety of different dishes.
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 cold water, since when added directly to broth, milk or juice, complete dissolution of gelatin granules cannot be achieved, 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 aspic, jellied 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!
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 aspic and even delicious cream for the cake. 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 - it's delicious and healthy treat. it natural product which 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 in molds to get 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 ready meal may not be as intense.
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 required amount dry gelatin, soak it and dissolve 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. However, there are some peculiarities important points that need to 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 supplement(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 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.
Compound
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 in front of you plain water). But you need to heat it up slowly and carefully. It is best to use for these purposes not a gas stove burner, but 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 respect the proportions and use 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. Perfect option- use high-precision kitchen scales. 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.
- AT 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 helpful 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 along large pieces, and in the end the consistency will be different from the desired.
- 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 cooking chicken jelly, take 1 tablespoon of gelatin, pour into a large bowl and pour 1 glass 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 3 tablespoons to them 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.
By appearance and consistency - this 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.
Warm up but not open fire, and 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. spoons warm water and mix well so that there are no lumps left. 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. ethnoscience advises to treat some 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.
Useful 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 should 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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Useful 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 cooking cakes, gelatin is diluted in cream, for the purchase of jelly - in fruit juice or syrup, for jelly the main component will be chicken or meat broth.
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.
Useful 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.
How to dilute gelatin
Gelatin is a substance that has gelling properties and is an indispensable ingredient in many dishes. Gelatin is used in the preparation of aspic, jelly, mousse and soufflé layers, desserts, marshmallows, cream.
Gelatin is produced in the form of plates, small or large crystals, which are odorless and tasteless. You can purchase instant gelatin, regular gelatin in the form of crystals or in the form of plates. Each of these types of gelatin dissolves slightly differently. Therefore, it is very important to know how to dissolve gelatin without lumps. Our advice will help you figure out how to quickly dissolve gelatin in water and do it right.
Before you dissolve gelatin in water, consider some of the nuances:
Pour gelatin to swell with water at room temperature. Do not use boiling water for this;
Do not bring it to a boil, otherwise its gelling properties will decrease;
Do not dissolve in aluminum utensils, as it will acquire an unpleasant taste and dark color;
If undissolved lumps remain in the gelatin solution, then the solution can be filtered through a strainer at the end;
The consistency of the dish will depend on the amount of gelatin taken. If you take 20 grams of gelatin per 1 liter of liquid, then the jelly will turn out to be “trembling”, and if you take 50 grams of gelatin, then such jelly will be very dense and can be cut with a knife.
Gelatin has great culinary possibilities, but not the easiest gastronomic fate. Many do not dare to dishes, which include it. From the article you will learn how to dilute and use gelatin in order to easily decide on the preparation of a variety of dishes based on it.
What is gelatin for?
No color, no taste, no smell best performance natural gelatin. And his task is to stabilize any mass due to the collagen contained in it, to give it a shape. In the kitchen, gelatin commonly deals with jelly, confit, aspic, soufflé, mousse, and pâté. Able to become a reliable culinary companion and cold meat - it will cover on top and give an appetizing shine.
This is a universal gelling agent of protein origin. It is obtained by long-term digestion of the bones of domestic animals.
How to dilute edible gelatin
Which gelatin to choose - sheet or powder? The choice is also in the question of form. The low price speaks in favor of the latter. In terms of other parameters, sheet gelatin bypasses its “rival”.
Each sheet has a certain weight indicated on the package. So no scales are needed. If you need a smaller amount, it is convenient to cut the plate with scissors. When working with powdered gelatin, the exact proportions of dilution with water must be observed. Usually it is 1:6, less often 1:5. With a sheet, it’s easier here too: he himself will take as much liquid as needed. No measurements, and the cooking speed is higher.
Gelatin should not be boiled. At a temperature of 100 ° C, the mass becomes fibrous and viscous, collagen protein is destroyed and gelatin loses its gel-forming properties.
How to dilute gelatin for dessert and jelly
Density finished product a matter of taste and culinary tasks. The effect of trembling jelly is created at a ratio of 20 g of gelatin per 1 liter of liquid. Ideal for delicate aspic and dairy desserts.
More doesn't mean better. Too much gelatin will make the dish rubbery. The key to success is keeping proportions.
Doubling the serving of gelatin for the same amount of liquid will give a firmer result. This ratio is suitable for chicken aspic, aspic, fruit jellies.
You can safely cut dishes prepared from 60 g of gelatin dissolved in a liter of liquid with a knife. For example, beef and pork jelly, fruit and berry pies or decorations for cakes and pastries.
General rules for diluting gelatin
But gelatin is not immediately immersed in a liter of liquid. The first step is dilution with boiled, but always cold water. The colder the better. In an icy environment, proteins are not destroyed, which affect the gelling ability of the substance. But when added directly to meat broth, milk or juice, the granules will not completely dissolve.
It is important to fill the gelatin with water, and not pour it into the water. Otherwise, lumps cannot be avoided. Sheet becomes soft quickly, powder should be left to swell for 30-50 minutes. Here it is useful to check the instructions on the package.
There are several classifications of gelatin based on its strength, measured in blooms: the greater the strength of the gelatin, the denser the texture of the product you will get as a result.
On a note:
- To remove the jelly from the mold, immerse it in hot water for a few seconds, then invert onto a cold plate.
- Gelatin is reversible. If the already thickened mass is heated to 50 ° C, it will again become liquid.
- From kiwi, figs and pineapple, good jelly will not work. They contain a special enzyme that prevents high-quality gelling.
- Rinse the bowl with cold water before soaking the powdered gelatin to prevent the crystals from sticking to the bottom.
Table of measures for diluting gelatin
Granular Gelatin:
Leaf gelatin: