The question of how to properly dilute gelatin arises in the preparation of molecular cuisine delicacies, as well as traditional desserts, aspics, aspics. The natural gelling agent provides a permanent adhesive bond. With neutral taste properties, it helps to give dishes an effective shape, transparency and a dense texture. An important role in creating a culinary masterpiece is played by the dilution of dry matter. After all, one mistake - and the entire composition will remain in liquid form.
Brief description of gelatin
Gelatin is a collagen squeeze from natural raw materials of animal origin. It is obtained from bone, cartilage or skin tissue of sturgeon fish, rabbits, large farm animals.
The astringent and adhesive properties of the product are used in such areas as cooking, cosmetology, photography, art and publishing. For example, the material is used for gluing canvases and book blocks.
Protein collagen is harmless to human health. It is believed that its consumption has a beneficial effect on the condition of cartilage and connective tissues.
For which culinary dishes it is necessary to dissolve gelatin
The absence of a pronounced taste allows the use of the product in a variety of dishes. Before you properly dissolve gelatin, make sure you need to use it. Since strong fish or meat broths, cooked on bones and cartilage, when cooled, perfectly freeze themselves - after all, they have enough natural collagen.
Range of application of gelatin:
- cold appetizers - meat and fish aspic dishes;
- desserts - fruit and berry jellies, mousses, marmalade, marshmallows, creams and soufflés;
- molecular cuisine dishes - as a shaping substance for caviar and spaghetti from juices and pomace;
- edible decor for appetizers, desserts and cocktails.
The best ways to make gelatin
In modern cooking, there are three ways to properly prepare gelatin. Let's consider them in more detail.
Method 1. For desserts and jellies
Take dry gelatin, pour water and let stand for 30 minutes until swelling. After holding the container in a water bath and, stirring, heat up to 80 ⁰С. Do not boil! At high temperatures, the solute decomposes. Let the mixture cool slightly and add to the dish.
Method 2. To add to hot liquids
A water bath is not required here. Just dissolve the gelatin in cold water and let it swell. Stir and then pour into hot liquid.
Method 3. Without water
For beginner cooks, the question often arises of how to cook gelatin without water. In this case, you should dilute the dry matter in the required medium (milk, juice, wine) and let it brew. Heating occurs on fire until the clots are completely dissolved and with constant stirring. Do not allow excessive temperature rise, so as not to spoil the taste. This cooking method is used in molecular cuisine to create complex and flavorful solutions.
Tip: how to choose the right proportions of gelatin for jelly
In order for the gelatin to fully open and become the gelling base of the dish, the dilution proportions must be observed.
Thick jelly: 40-50 g of dry matter per 1 liter of total liquid volume.
Trembling: 20 g of dry matter per 1 liter of liquid.
To obtain a more solid structure, such as marmalade or marshmallow, the proportions are changed by 5–10 g in favor of the dry component.
Dishes with the use of gelatin amaze not only with taste, but also with their appearance. But the lack of knowledge on how to dilute gelatin will ruin all your efforts in an instant. This article will walk you through all the steps in the process.
How to dilute gelatin: 5 tips
Council number 1. The easiest way to breed.
In most cases, in order to dilute gelatin, it is enough to dissolve it in cold boiled water, wait until it swells, and dissolve over low heat.
Council number 2. Compliance with proportions.
If you forget about this rule, then the product may turn out to be "rubber". Therefore, before preparing a particular dish, remember the following proportions:
- 20 g / 1 l of water - "trembling jelly";
- 40-60 g / 1 liter of water - "dense jelly" that is easy to cut with a knife.
Council number 3. Gelatin must not be boiled!
If you forget about this rule, then it simply will not thicken.
Council number 4. Gelatin can not be cooled in the freezer!
In this case, the resulting mixture will crystallize.
Council number 5. Look at the expiration date.
Expired gelatin will ruin the whole dish.
How to dilute gelatin for dessert?
To prepare a sweet treat, the following method is best suited:
- soak gelatin in cold liquid for 30 minutes. for swelling (proportion: 1 part gelatin to 5 parts liquid);
- dissolve the swollen gelatin by heating it in a water bath;
- stir it constantly until completely dissolved, but do not forget that it should not be brought to a boil.
To improve the taste of the dessert, gelatin can be dissolved not in water, but in coffee, juice or even wine. But remember that the liquid chosen as the base should complement the taste of the dessert. There will be no lumps and veins in the finished product if gelatin is added to the bulk while it is still warm. Fruits for jelly desserts need to be cut finely, otherwise the gelatin will slip.
or jellied?
There are three ways to dilute gelatin to prepare these dishes. The first concerns instant gelatin, which is usually dissolved in water. In this case, the best proportion is 1:5. Water should be boiled, but cold. Gelatin will dissolve after 10 minutes, after which it can be poured into hot broth.
But how to dilute gelatin if it is not instant, but ordinary? First you need to pour it into water in the proportion indicated on the package. It will swell for about half an hour. Then, using a water bath, it must be dissolved. Dissolved gelatin is poured into the prepared broth and brought to a boil. It is important not to let it burn or stick to the bottom.
According to the third method, gelatin must be dissolved in a glass of water, allowing it to swell. After that, hot broth is added to it and brought to a boil. This mass is poured into the broth for 10 minutes. until ready. Boiling will not spoil the jelly, it will still harden, but if you boil for too long, you will notice the taste of gelatin. As for the amount needed for cooking, it may differ depending on the recipe. Although in most cases 2-3 tbsp is enough to solidify the broth. l. This gelatin should be used to prepare a variety of dishes, because it is a very useful product.
Gelatin was already known in the 15th century, and from the 17th century it was launched into large-scale production. Nowadays, any housewife cannot imagine her kitchen without a bag gelatin on the shelf. Cooking suggests using it not only in desserts, but also in main dishes and even side dishes.
Despite such great popularity, few know how to properly handle gelatin. To make you a real guru in this matter, we have prepared an article about 6 basic rules for making gelatin who will definitely help out at the right time.
How to work with gelatin
Gelatin is a versatile gelling agent that is most often used in cooking. Desserts, aspic and even broths are prepared with it to cover canned meat. In order for gelatin to leave only a good impression, you should follow these rules when using it:
Thanks to these tips, each will turn into a holiday for you, and not into eternal torture. Delight your loved ones with your favorite dishes and be sure to share useful tips with your friends!
Irina Kamshilina
Cooking for someone is much more pleasant than for yourself))
Content
Those with a sweet tooth who like to enjoy light desserts will love homemade jelly, which can be made using gelatin. The component has no taste and smell, so the finished dish will have the aroma of berries or fruits from which it is made. Dessert comes out very tasty, beautiful and healthy.
How to make jelly
Sweetness in the form of jelly is very popular all over the world, because it is not only tasty, but also a healthy product. It can be prepared using gelatin, pectin or agar-agar. These components help to achieve the desired consistency. To make the dessert delicious, you need to follow some rules on how to make jelly:
- Do not use aluminum containers for making sweets. In such dishes, the mass may darken and form a specific aftertaste.
- Adding a small amount of wine or lemon juice will help improve the taste of the dish.
- You can prevent the formation of gelatin lumps if you pour it into a dish with a warm bottom. The best option is to put the container in a water bath.
- The product should solidify inside the refrigerator. You need to make an elastic, dense mass from the substance, and not freeze it, so do not put it in the freezer.
Many housewives buy ready-made powders, because it is easy to cook from them. The difference lies in the usefulness of the product. At home, you can come up with many options: the jelly base is made from syrups, milk, sour cream, cream, alcoholic beverages, juices, compote, lemonade and other sodas (the child will love the Cola dessert). As a filler, add various fruits (apples, pears, oranges, pineapples, lemons), berries (gooseberries, cherries, red currants, grapes, strawberries), pieces of cottage cheese soufflé.
The product can be used as an independent dish. Sweetness prepared for the winter is recommended for breeding fruit drinks and making jelly. If you have not preserved the compote, stir a small amount of jelly with water. The product is used for decorating and filling confectionery products: cakes and pastries. Jelly brings lightness and is a bright colored decoration element.
How to breed gelatin
An important part of the process of how to make gelatin jelly is the dilution of the thickener. The right proportions will help you quickly create a delicious dessert:
- It is important to maintain the correct proportions. Dilute gelatin powder at the rate of 5 g per 50 ml of water.
- It is necessary to pour the crystalline substance with boiled water, which must first be cooled. Gelatin will swell from half an hour to 40 minutes.
- Heat the resulting substance with a water bath. The process should be carried out until the powder is completely dissolved.
- The finished gelling component should be mixed with the base for the dessert (compote, juice, milk).
How to make jelly at home
It is better to make a sweet that has a natural taste and aroma in your own kitchen. The process of its preparation is not laborious, it does not take much time. There are a huge number of recipes for a dish, all this is due to the variety of ingredients that are suitable for use. As a basis, you can take jam, juice or compote.
How to make juice jelly
To prepare a juice-based jelly sweets, you will need the following components:
- fruit or berry juice - 1 l;
- gelatin - 4 tsp
How to make step by step gelatin jelly with juice base:
- Pour gelatin crystals into a glass, fill with juice to the top. Leave for 20 minutes for the gelatin to swell.
- Mix the substance with the rest of the liquid in an enamel bowl, place on fire. While the juice is heating, stir it. Wait until it begins to boil so that the crystals dissolve completely.
- Pour the prepared transparent mixture into molds, cool at room temperature, refrigerate until completely solidified.
How to make fruit jelly
For a sweet dessert with fruit filling, you will need the following ingredients:
- food gelatin - 4 tsp;
- juice - 400 ml;
- fruits - to taste;
- granulated sugar.
Step by step instructions on how to make fruit jelly:
- Pour gelatin powder 1 tbsp. cold water, let it swell for an hour.
- Pour the juice into the pan, add the swollen gelatinous mass. Taste the mixture, if it seems unsweetened, add the right amount of granulated sugar. Put the mixture on the fire, heat until the sugar and gelatin dissolve, stirring constantly.
- Pour half of the resulting substance into molds, add pieces of fruit. Then, fill everything with the remaining base.
- Cool the dessert at room conditions, place in the refrigerator to solidify.
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.
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