Gelatin is a colorless and tasteless crystallized product that is obtained from animal and fish tissues. From Latin: “frozen” or “frozen.” 85% of this product is protein, and most of the benefit is collagen.
At one time in 1845, this product was first patented by engineer Peter Cooper.
No one could understand his invention for about 50 years; people did not understand what it was, whether it was useful and where to use it. Many thought that this was a completely useless product, until another inventor, Pearl Waite, made a delicious dessert using it and gave it the name “jelly”.
After this incident, the usefulness of gelatin was fully revealed and this product took pride of place in the preparation of various recipes.
Now you can use this thickener in jellied meat, aspic, various creams, jellies, etc. Before use, it is better to add it to cold water and leave it there until the thickener swells. And it dissolves only in warm liquid.
This product is used not only in cooking, pharmaceuticals also use gelatin, capsules and candles are made from it. It is added to shampoos and masks and used to make photographic paper. It also has alternatives - agar-agar, pectin.
The basis of this thickener is collagen. Also contains: starch, proteins, calcium, fats, sodium, iron, carbohydrates, vitamin PP, glycine, phosphorus. Promotes the restoration of tissues and connective cartilage, promotes rapid fusion of bones.
This is a wonderful dietary component; almost every dish in which it is included is well absorbed by the body.
When used in food, you can easily strengthen your nails, improve hair growth and make your joints more elastic. Doctors recommend that those with osteochondrosis or arthritis, low blood clotting, problems with the heart muscle, and lethargy systematically use it in dishes.
There are practically no contraindications to it; in very extreme cases, allergies can occur.
How to dilute gelatin correctly?
Housewives often make aspic with this component. Thanks to him, cold things become refined and beautiful. But to achieve this goal, how to dilute gelatin for jellied meat? You can buy it in the form of crystal powder or transparent plates.
If the product is powdery, then pour it into a bowl and add five tablespoons of boiled liquid. To prepare the finished mixture, you need to stir and let stand so that the granules increase in size.
And if such a thickener is in the form of a plate, then you can also soak it in liquid for about five minutes, then drain the water, squeeze it out and put it in another container.
When cooking, it is better to use a water bath; to do this, you need to boil water in a saucepan or regular saucepan and cover the top with the dishes with our main component. Stir systematically until it melts. But it should be remembered that the temperature should not exceed 80 degrees. The better we stir, the better it will harden later.
When the thickener melts, the vessel will need to be removed and the liquid must be strained through a sieve in order to get rid of film and undissolved granules.
Hooray! The thickener is ready to be added to the hot water specified in the recipe.
How to add gelatin to jellied meat?
Thanks to this component, the jelly will come out very beautiful and neat. But you also need to know how much gelatin should be added to jellied meat?
First you need to take a glass of cold water and dissolve the whole sachet in it, and then leave it for an hour.
Pour the mixture into an enamel bowl and place on low heat, stirring constantly until completely dissolved. We filter our solution and mix it with meat broth for jelly.
If you are preparing such a gelatin-based dish, the carrots should be finely chopped. You need to take 20 grams of gelatin per liter of liquid. Too much of it can make the dish too hard and spoil the taste. In order to determine how much thickener is required, you need to take liquid into a spoon and wet your finger in it. If it's sticky but just pulls away from the other finger, then you're good.
Recipe for jellied meat with gelatin
We take chicken or rooster, it will be great if the meat is homemade. We gut the body, wash it, dry it, cut it into pieces and put it in water in a saucepan. Place everything on the stove over high heat. When everything boils and foam appears, remove the foam with a spoon or slotted spoon. Add whole peeled onion, peppercorns, bay leaf and salt. Cook over low heat, after boiling, for about three hours, maybe even a little more.
While our chicken is preparing, soak one and a half teaspoons of gelatin in 100 grams of warm water and set it aside for two hours. Hard boil three eggs, press five cloves of garlic through a press and finely chop the greens. When the chicken is cooked, pull it out of the pan and throw away the onion; it was needed to add flavor and transparency to the broth.
Strain the broth and add our thickener there. Separate the meat from the bones and chop finely. Place the broiler pieces in bowls or deep plates, and sprinkle garlic on top. We cut out a decoration from the egg: a crown, a flower or just circles, it’s up to you. We add greens. Fill with broth. Let the dish harden first on the table and then in the refrigerator. And the chicken jellied meat with gelatin is ready!
Let's sum it up
5 cooking tricks:
- gelatin should not be brought to a boil, otherwise it will not acquire a thick consistency;
- do not use an aluminum pan for cooking, or the dish will have an ugly color and bad taste;
- if you don’t want lumps when diluting, use a warm container, preheat it with hot water, but if you still don’t get rid of them, then strain the mixture;
- Do not cool the mixture in the freezer, only in the refrigerator;
- vegetables for jellied meat, it is better to chop them.
By following these simple rules, your dish will be the most delicious and beautiful, and your loved ones will be delighted! Bon appetit!
Gelatin is often used to prepare main courses and desserts. However, some housewives avoid this product because they simply do not know how to use it correctly. And in vain, because you can make such a tasty dish as jellied meat. In fact, everything is not as difficult as it might seem. The article will tell you when to add gelatin to jellied meat, in what proportions and how to prepare it.
Gelatin - what is it?
First, you should find out what gelatin is. It is an animal protein that looks like a sticky substance. It is obtained from the ligaments, tendons and skin of animals, as well as from the bones and scales of fish. Due to its gelling properties, this product is used in cooking as a thickener and is widely used in the food industry.
Dry gelatin is sold in the form of plates or free-flowing granules of a transparent yellowish color. As a rule, it is packaged in bags of 10, 15 and 25 grams. But in stores you can also find larger packages.
To prepare a delicious dish, it is important to know when to add gelatin to jellied meat, in what quantity and with what volume of liquid to dilute. If you don’t break these rules, then everything will work out.
To get the taste of real jellied meat, chefs recommend taking several types of meat and some parts of fish (tails, fins and heads). Moreover, instant gelatin must not be boiled after dilution. Otherwise, the broth simply will not thicken.
How to dilute gelatin for jellied meat in broth?
Before preparing any dish with gelatin, it must first be diluted in liquid. What proportions of water and dry powder to use depends on the desired hardness of the future dish. To dissolve the granules, you need to prepare an enamel pan, water, broth, a glass, a clean container, gauze (or a fine-mesh strainer). You will also need a stove and, of course, the granules themselves.
So, how to properly dilute gelatin for jellied meat? Pour the dry powder into a glass and fill it with boiled cold water. Stir well and leave to soak. After about an hour, the gelatin will swell and increase in size.
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Pour the resulting mixture into a saucepan, place on the stove and turn on low heat. While cooking, stir the gelatin constantly until it is completely dissolved. When the mixture starts to bubble, turn off the heat immediately. Remember that you absolutely cannot boil it!
After this, the solution should be filtered. To do this, place gauze or a strainer on a dry and clean container. Gradually pour in all the gelatin. Now, after filtering, you can mix it with the broth that you cooked specifically for making jellied meat.
Infusion of gelled solution
Many housewives are interested in when to add gelatin to jellied meat. This should be done only after straining. It is also important to remove the meat from the hot broth, otherwise it will be awkward to mix. Pour in the gelatin in an extremely thin stream. Do not forget to actively stir the hot broth at the same time. When you have poured all the gelled solution, you can return the meat to the dish.
Hardening of gelatin in jellied meat
Jellied meat with the addition of gelatin hardens very quickly, provided that it is placed in the refrigerator on the middle shelf. In this case, the dish will harden within an hour. If you want to get a rich taste, then prepare the jellied meat in advance. It needs to brew, ideally for about half a day.
It happens that the prepared dish does not harden at all. This means that you have not carefully studied how to properly dilute gelatin for jellied meat. The situation can still be improved. Dissolve the granules again in the proportions indicated on the package. Add the solution to the broth and bring it to a boil. After cooling, send the jellied meat to re-harden.
To avoid a similar incident with you, prepare the dish correctly. Cook over low heat only so that the liquid evaporates slowly. Do not add water under any circumstances, this will disrupt the entire process. At the end of cooking, there should be half as much broth left as there was at the beginning. This indicates that you are preparing jellied meat correctly.
How much gelatin should I add to jellied meat?
It is recommended to add twenty grams of gelatin per liter of jellied meat. In this case, the dish will turn out to be unstable, with a characteristic “shaking”. It will be so soft that you can eat it with a spoon. If you want to prepare a hard jellied meat so that it can be cut into dense pieces with a knife, then increase the proportions. For a liter of food, take forty grams of dry granules, but no more. The fact is that excess gelling solution will harden the jellied meat very much. Therefore, instead of a tasty snack, you may end up with a spoiled meal.
As an example, it is worth considering the situation of how much gelatin is needed for 3 liters of jellied meat. Let's say you want to get something between a solid and quivering mass. Then take ninety grams of dry granules. You can easily cut the jellied meat and eat it with a spoon.
To make the entire cooking process more understandable, you should consider several recipes for preparing the dish.
Chicken jellied meat
The lightest version of jellied meat, which will resemble a clear aspic, can be prepared from chicken breast. Usually this dish is decorated with a boiled egg, carrots and green peas. Of course, the easiest way to cook jellied meat with gelatin is in a slow cooker, which you can do if you have such equipment.
The recipe makes about eight appetizer servings. If you need more, simply increase the quantity of products. So, what will it take? About half a kilo of chicken breast, three hundred grams of chicken legs, thighs or drumsticks, twenty grams of gelatin, a medium carrot, an onion, five cloves of garlic, bay leaf and salt to taste.
Rinse the bird and peel the vegetables (onions, carrots and garlic). Place the prepared products into a multicooker bowl (or pan). Fill with a liter of water. Cook for about one and a half hours.
Meanwhile, dissolve gelatin in a glass of water. Let it disperse and swell. Use the above rules on how to dilute gelatin for jellied meat in broth. Remove the vegetables and meat, separate the fillet from the bones and cut everything into pieces. Chop the garlic.
Place all the vegetables and meat on the bottom of the molds. Pour gelatin into the prepared broth. Heat on the stove and pour the mixture into molds. After cooling, place the dish in the refrigerator until completely frozen.
Pork jellied meat
This recipe will certainly appeal to those who love cartilage and a lot of meat. To prepare, take half a kilo of pork and shank, twenty grams of gelatin, a carrot, an onion, three cloves of garlic, two bay leaves, black pepper and salt to taste.
Before cooking jellied meat with gelatin, you need to soak the pork knuckle in water so that its skin softens. This is usually done before bed so that you can start cooking in the morning. Wash the knuckle to remove any blood, remove all dirt, not forgetting to scrape in hard-to-reach places.
Place the prepared meat and shank in a saucepan and cover with water. Usually for this amount of food they take one and a half liters. Bring to a boil, skim off the foam. Now simmer over low heat for about four hours. At this time, fat will appear on the surface; some housewives recommend removing it.
About an hour before the meat is ready, dilute the granulated powder. In general, you can decide for yourself how much gelatin to add to the jellied meat. It could be thirty or forty grams. Place whole peeled onions and carrots into the broth. Also add peppercorns, bay leaves and salt to taste. Cook for about another hour.
Remove the pork parts, remove them from the bones and cut them into pieces. Strain the broth and pour it into a clean saucepan. Place the chopped meat in it and bring to a boil. Add chopped garlic and pour in the dissolved gelatin.
All that remains is to pour the dish into the molds and put it in the refrigerator until it hardens. Pork jellied meat goes well with mustard, horseradish and potatoes.
Jellied fish
Jelly with fish gelatin will also be very tasty, sometimes even better than meat. Chefs recommend using any carcasses with which soups are prepared. An excellent aspic will be made with pike, silver carp, carp and pink salmon. But mackerel and herring have a strong smell, so they are not suitable for broth.
So, you will need half a kilo of fish, as well as trimmings from another carcass, heads, fins, tails, bones, etc. They act as gelling parts, so the broth will be tastier with them. Also take a carrot, an onion, three teaspoons of gelatin, parsley root, bay leaf, black pepper and sea salt to taste.
Start preparing jellied meat with gelatin by washing the fish parts. Remove the gills from the heads to remove any bitterness. Place in a saucepan and add a liter of cold water. Bring to a boil, skim off the foam, reduce heat to low and simmer for about an hour.
Meanwhile, work on the whole fish. It needs to be washed, peeled and gutted. Remove the bones and other tripe from the pan. Strain the broth, add fish, peeled onions and carrots, bay leaf, parsley root, pepper, and salt.
Soak gelatin in water. Separate the cooked fish from the bones and disassemble into small pieces. Transfer them to the strained broth. It's time to add gelatin to the jellied meat. When you pour it in, don't forget to stir.
Cool the dish, put it into molds and put it in the refrigerator. When serving, garnish with lemon slices, olives and herbs.
As you can see, preparing jellied meat is not at all difficult. Even a novice cook can handle this.
The benefits of this dish
In addition to being tasty and nutritious, jellied meat is also healthy. It is high in collagen, which includes pectins and amino acids. They nourish and support joints, ligamentous and cartilage tissues of the body, even intervertebral discs. Collagen not only nourishes, but also maintains the elasticity of the constituent components of the human musculoskeletal system.
When to add gelatin to jellied meat
Each housewife has her own traditions in preparing jellied meat. Some people are sure that well-cooked meat with bones and skin will itself guarantee that the broth will solidify. But for this, the percentage of release of the gelling agent during cooking must be very high. To do this, bones, cartilage and skin must be added to the pan in sufficient quantities. They should cook for a long time - from 6 to 8 hours. If you are not sure that the jellied meat will harden on its own, then food gelatin will come to the rescue.
It is also indispensable in the preparation of aspic. This is stipulated in any recipe for this dish. Poured meat, tongue, fish are cooked independently. The broth made from them, which does not contain bone and cartilage fat, will only weakly gel on its own. Therefore, you can’t do without edible gelatin.
How, when to add gelatin to jellied meat and how much? Let's discuss this.
When should you add gelatin and how much?
So when do you add gelatin to jellied meat? This should be done in the last stages of cooking. It is soaked in advance and added to the hot, ready-made broth, which will be discussed in more detail below.
The proportions of added gelatin should be calculated based on the recommendations indicated on the bag with this product. Traditionally, when soaking, it 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 be taken sparingly, so that it does not dilute the rich taste of the future dish, but also so that when soaking the gelatin solution is not too thick.
You should remember the rule that the boiled components of the future jellied meat will better release their collagen into the broth and cook faster if salt is added only at the end of cooking.
Jellied meat should under no circumstances be over-salted, not only because this will spoil its taste, but also because this will reduce the guarantee of hardening, both on its own and with the addition of gelatin. Therefore, lovers of saltier foods should increase the amount of gelatin added.
When to add gelatin to chicken jellied meat
An interesting fact is that if it is not a chicken, but a rooster that gets into the jellied pot, then gelatin does not need to be added to the finished broth. During prolonged cooking, the bones and skin of the poultry will give up all the collagen, and the jellied meat will harden on its own. But to do this, you need to be sure that this is a rooster, especially one raised at home.
A city dweller who bought chicken from a store counter should know that gelatin must be added to the jellied meat from it. This also applies to jellied meat cooked from chicken legs or necks.
When to add gelatin to chicken jellied meat? An hour before the end of the broth boiling, you should soak the food gelatin, based on the proportions indicated on the bag.
The chicken should be well boiled with the addition of spices. Remove fat from the surface with a spoon. After this, the meat should be cut and placed on plates or forms. If desired, the meat is decorated with herbs, eggs, and carrot slices. My favorite ingredient in jellied meat is garlic.
Only after this is the pre-soaked and swollen gelatin poured into the hot (but not boiling!) broth. You can strain the broth before doing this. The main thing is not to allow a new boil, but simply to achieve complete dissolution. Some recipes call for adding gelatin at the end of cooking, which is understood as continuing to boil. But then the hardening force may decrease.
The plates filled with meat components are filled with broth with gelatin and placed in the cold.
When to add gelatin to turkey jellied meat
For turkey jellied meat, drumsticks and wings are usually chosen. This bird produces a stronger broth than chicken due to larger and stronger bones, cartilage and thick skin. It also takes longer to cook the chicken. To set the broth, when cutting the meat into plates, many housewives also finely chop the skin of the bird. However, to ensure solidification, it is worth adding gelatin to the turkey broth.
So when do you add gelatin to jellied meat? This component also needs to be poured at the end of cooking using the same technology as in the chicken dish.
Add gelatin to pork jellied meat
Pork in aspic is traditional in Slavic cuisine. When cooking, the legs are used (hooves, drumsticks, shanks). Taking the listed components as a basis, meat pulp is added to the pan to ensure the richness of the finished jellied meat. Cook for a long time, up to seven hours. Pork produces a lot of fat, so it must be skimmed from the surface throughout the boil. Otherwise, when your jellied meat freezes, it will become covered not only with a greasy film, but even with a white crust.
If it is customary for the owners, when butchering, to finely cut the skin from the legs and mix with the meat, then the guarantee of solidification in plates will be higher. If the skins are removed along with the bones after boiling, it is recommended to add gelatin.
When to add gelatin to pork jellied meat? This is also done in the last stage of preparation. The pre-soaked gelatinous substance is poured into the hot, strained broth.
Pork meat requires more spices when cooking, more garlic when cutting and placing in containers and plates.
Add gelatin to beef jellied meat
Beef shanks require the longest cooking time compared to all other types of meat. But the release of the gelling agent during their preparation is high. Beef pulp also takes a long time to cook. The jellied meat turns out strong and most often does not require the addition of gelatin. But it should be noted that beef, both the meat itself and the tongue, is often used for aspic and cooked without bones. In this case, food gelatin must be added according to the same recipe as indicated above: before the end of cooking. For aspic, the broth is filtered very carefully, since the dish requires absolute transparency. The meat is not cut into fibers, but cut into portions.
Now you know how and when to add gelatin to jellied meat.
Jellied meat recipe
Now you will be presented with one of the recipes for preparing this dish. Whether or not to add gelatin is at your discretion.
The preparation of jellied meat from one type of meat was described above. But most often compound broths are used for this dish. Here is one of the recipes:
- For a couple of pork hooves and one shank, take one kilogram of beef pulp, one turkey drumstick and five chicken drumsticks. After thoroughly washing the pork and beef ingredients, place them in cold water and cook for three hours, then place the turkey drumstick in the pan and cook for another hour. After this, add the chicken drumsticks and cook everything together for another couple of hours. Along with the chicken meat, you should add pepper, bay leaf, onion, and carrots.
All meat is cut in the traditional way, flavored with garlic, and decorated. The guarantee that such a broth will harden on its own is high. But to be sure, you can add gelatin.
Is gelatin added to jellied meat?
Depending on the amount of meat ingredients in it, as well as to obtain 100% solidification, some cooks add gelatin to the jellied meat.
It is known that gelatin is evaporated protein compounds, collagen from skin, cartilage, bones, animal tendons, and fish scales. Introducing it into meat broth adds solidifying properties to the latter and saves simmering time, which means cooking time.
How to soak and dilute edible gelatin for jellied meat, regular and instant in water and broth: instructions
Firstly, the package of gelatin always contains the manufacturer’s instructions on proper soaking and proportions.
When you have already gotten the hang of it and regularly dilute gelatin in liquid, then do without any hints.
In general, the instructions for preparing the setting substance for jellied meat look like this:
- measure the required amount of powder for the volume of liquid you have
- pour a glass of cold water over it and stir
- leave the mixture to swell for 40-60 minutes
- transfer it to a metal container and place on low heat
- stir constantly
- Bring the gelatin solution until completely dissolved, but avoid boiling.
- combine hot ingredient with water/broth and stir
- fill containers with meat with the resulting solution
- take them to a cool room or refrigerate for 3-5 hours or overnight
When should you add gelatin to jellied meat?
Pour the gelatin powder steamed in the broth into the main dish after all the jellied ingredients have been laid out and filled with liquid. Then be sure to mix the contents of the container with the future filler.
How much gelatin to add to jellied chicken, meat, fish: proportions
There is no quick answer to this question. Please note:
- quantity of meat ingredient and volume of water
- cooking time
- expected result of the food freezing
Since food gelatin from packages is particles of animal origin, its excessive concentration will lead to a deterioration in the taste of the dish and its excessive hardness.
Focus on a simple test:
- After finishing cooking the meat, scoop up a little broth with a spoon
- pour it on a saucer
- Cool slightly and refrigerate for a third of an hour
- check the result and correct it with gelatin
If the liquid has not set at all, note 3 scoops of dry powder per liter of broth. The minimum volume is 1 scoop per liter.
How to properly add and introduce gelatin into jellied meat?
The correct way would be:
- scoop a ladle of liquid from the pan with the entrusted meat
- steam the gelatin in it
- remove the meat and distribute it among plates/trays
- strain the broth through cheesecloth
- pour in liquid gelatin and stir
- fill the prepared containers with meat with the prepared solution
How much gelatin is needed for 5 liters of jellied meat, chicken, fish?
For jellied meat, depending on the desired state of solidification, take 5 liters of broth:
- 25 g - for a delicate “live” aspic
- 50 g - for a more elastic option
- 75 g - get a thick jellied meat that needs to be cut with a knife
Chicken and fish aspic are less fatty. Therefore, to increase the thickening ability, increase the above norms by 5 g in each case. It is important not to overdo it with gelatin so that the taste and aroma of the chicken/fish is preserved.
How long should jellied meat with gelatin harden?
Depending on the cooling conditions, the jellied meat with gelatin will reach its condition in at least 3 hours, maximum overnight. The first option is in the refrigerator, the second is in a cool room.
So, we have reviewed detailed instructions for steaming and adding edible gelatin to jellied meat, chicken and fish. We determined the optimal amount of dry product for hardening in a dish so beloved by many.
If you have little time, and guests will be on the doorstep in a few hours, then aspic with gelatin will help out the situation.
Very often, housewives use food gelatin to prepare jellied meats. Thanks to this, the dish turns out more beautiful and refined. However, to achieve this goal, it must be properly diluted. 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 preparing it and only then proceed.
It should also be taken into account that gelatin is a product that does not contain harmful substances. It improves the condition of skin, hair, nails, etc. It is used to make marshmallows, jelly, jellies, marmalade and aspic.
However, when buying gelatin for jellied meat, you must always 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 properly dilute?
Today, edible gelatin can be purchased in the form of grains, powder or leaves. But it is best to choose powder for preparing jellied meat, 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 this, pour it into a small saucepan and place on low heat. Stir until the gelatin is completely dissolved.
- Strain the solution through pre-prepared gauze.
- Stir it with the broth intended for jellied meat.
You can also bring 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 jellied meat. So:
- If you use 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 the gelatin as it will thicken;
- If you cool a 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, thereby spoiling its taste and smell. Therefore, try not to abuse this miracle substance. You can also check with your fingers to see if you have used too much gelatin. To do this, fill a spoon with liquid, wet your fingers in it and check if they stick but come off with a slight force, then everything is fine.
To dilute gelatin, it is usually enough to dissolve it in cooled boiled water, let it swell, and then dissolve over low heat. But you should not forget about some subtleties. To prevent the jelly from turning out “rubbery”, the correct proportions should be strictly observed when preparing it. “Trembling jelly” will be obtained 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 will get a “dense jelly” that can be easily cut with a knife. Do not forget that gelatin cannot be boiled, otherwise it simply will not thicken. Sharp cooling also harms gelatin. To prevent the resulting mixture from crystallizing, do not place it in the freezer. When purchasing gelatin, special attention should be paid to the expiration date of the product, since expired gelatin can ruin the dish.
The gelatin we find on the market is produced by hydrolyzing collagen, a protein present in animal connective tissue, and is extracted primarily from skin and bones. Jelly is also known as "fish glue", although it is almost exclusively of animal origin because it is predominantly produced from the natural bubbles of fish.
Curd dessert with fruit: video
The jelly is odorless and tasteless and consists of collagen fibers, mineral salts and water. It usually does not contain preservatives or additives. The production process makes it a safe food product. In the market, jelly predominates in sheets, rarely powdered. For the convention of all manufacturers, regardless of weight, 6 sheets are capable of gelling 500 ml of water with a “spoon” consistency. More sheets are required for greater consistency.
The 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 this, the swollen gelatin must be carefully dissolved in a water bath, stirring until it is completely dissolved. Do not bring the mixture to a boil.
Gelatin dissolved in juice, coffee or wine will add a special taste to the dessert. But do not forget that the liquid taken as a basis should only harmoniously complement the taste of the delicacy. Lumps and veins will not appear in the finished product if gelatin is added to the main mass of the dessert while it is still warm. To prevent gelatin in jelly desserts from slipping off berries and fruits, it is better to cut the fruits finely.
How to cook aspic with meat and mushrooms
How to use gelatin sheets. Gelatin sheets should be softened in cold water for ten minutes before use. They then need to be compressed and used. The purpose of this procedure is to get water into the leaf so that it begins to soften inside. Since gelatin is insoluble in cold water, squeezing only serves to eliminate excess water and does not remove anything from the gelatin.
If desired, you can also dissolve the jelly directly in a warm liquid in which it is soluble, without pre-soaking. These clumps, once formed, are very difficult to dissolve. When softened, the sheets can be used depending on the composition.
Preparing aspic and jellied meat requires a slightly different approach. For such dishes, there are several ways to dilute gelatin. The best proportion for instant gelatin is its ratio to water is 1:5. In cold boiled water, such gelatin will dissolve after 10 minutes, after which it will be ready to be added to the hot broth.
Is gelatin added to jellied meat?
So that he places the jelly in a pot with a very low flame. Then remove the pot from the fire, apply a few spoons of the cold mixture, mix and add the remaining mixture. Desire-blown gelatin can also be dissolved in the microwave. Place it in a bowl and let it liquefy on high for 10 seconds. High temperatures reduce gelation power. Once we place the jelly in our preparation, as it cools, gelation will occur. Since the cooling rate is also important for the formation of the gel structure, slow cooling allows for the formation of a stronger jelly, while very fast cooling allows for less gelatin formation.
Regular gelatin should be diluted in water in the proportion recommended by the manufacturer on the packaging, then left to swell for 30 minutes. After this time, dissolve the gelatin in a water bath, pour it 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, you need 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 it is ready. You should not boil the jellied meat for too long, otherwise the taste of gelatin will be felt in the finished dish.
There are preparations that are not a gel, or a bad gel, because they contain enzymes that can destroy gelatin strands. Never add jelly to a boiling liquid because it will lose its gelatinizing ability. Gelatin-containing compounds should not be frozen because they lose their elastic consistency. The structure is actually destroyed by the formation of ice crystals, a phenomenon known as "blueprint".
- Some of them are pineapples, papaya, figs and kiwi.
- Jelly, great article by Dario Bressanini.
Gelatin is a very healthy product, so it makes sense to use it to prepare a wide variety of dishes.
Gelatin is a product in the form of crystals or plates, odorless and tasteless, obtained from the tissues of fish and animals. Its name is translated from Latin as “frozen” or “frozen.” In terms of its composition, gelatin consists of 85% proteins. Most of the benefits of this product lie in collagen, which it contains in considerable quantities.
Be careful to insert one at a time to avoid sticking. Squeeze the sheets or place them in kitchen paper. To use them, melt them in a small warm liquid away from a heat source. Powdered fish glue is ready to dissolve when it has absorbed all the water and compacted it so that it can be stored in the refrigerator for 5 days. Then proceed as you would for sheets, stirring continuously to avoid lumps forming. To combine it, mix a few spoons of the cold mixture with the already dissolved jelly, stir well, wait for the remaining cold mixture to melt and stir gently.
Gelatin was first obtained and patented in 1845 by engineer Peter Cooper. Almost 50 years after its invention, no one could understand its benefits and choose a method of use. Most people considered gelatin an absolutely useless product, until another inventor, Pearl Waite, prepared a very tasty dessert using it, which he called “jelly.” After this, the benefits of gelatin were fully revealed, and it received its place of honor in cooking.
Any additions of whipped cream should always be made at the end. The basic rule to keep in mind is that the cold preparation is always added to the fish glue and never the other way around. This ingredient is mainly used in the confectionery industry for cold preparations, but also in the kitchen for some savory recipes. The rest in the refrigerator should always exceed 3 hours. Here are a few recipes where using fish glue is ideal.
The aesthetics of sweetness are fundamental. The customer who enters the cookie shop is literally “buying dessert with his eyes.” Especially in summer, cakes and pastries with fresh fruit are the most popular desserts. When it comes to making sweet treats with fresh fruit, there aren't many steps taken to treat and preserve the fruit.
Nowadays, many delicious and healthy dishes are prepared using gelatin - meat and fish aspic, aspic, jelly, soufflé, marshmallows, creams. Before use, it is better to soak it in cold water, where it will swell 2-3 times. And this substance dissolves only in warm liquid.
But gelatin is used not only in cooking, but also in pharmaceuticals - candles and capsules are prepared from it - in the photo and film industry - for the production of film and photographic paper - it is a very useful restorative additive in masks, shampoos, balms. Gelatin also has plant analogues - agar-agar and pectin, obtained from seaweed.
Dust with . The first option is used for sweets that do not need to be long in a display case or dessert dish because the characteristic of sugar is simply hygroscopic, that is, it melts in the presence of moisture. The effect of velvet sugar dust will unfortunately last a very short time.
Industries to overcome this problem have been marketing water-repellent sugar for several years. These are sugars made waterproof from fatty particles that resist moisture and greens best. Jelly has mainly 2 purposes.
The substance that makes up the basis of gelatin is collagen. Along with this, it includes water, proteins, ash, starch, fats, carbohydrates, micro- and macroelements, vitamin PP, amino acids. There is no doubt about the benefits of this product for the human body, because it contains magnesium, phosphorus, sodium, potassium, calcium, iron and the amino acid glycine. It also contains 2 more very useful amino acids - proline and hydroxyproline, which contribute to the development, restoration and preservation of connective cartilage and tissue.
They make the fruit look bright and memorable, preserving it over time, protecting it from oxidation. Commercial jellies are divided into hot jelly and cold jelly. These jellies operate at high temperatures and must be diluted with water. Jell-O powder in gelatin foil. . These jellies can be neutral or fruit flavored.
They are presented in buckets or jars and are very practical to use. To dilute them, you must pay attention to the manufacturer's instructions. Typically 40% to 60% water relative to the weight of the jelly. Dry the pectin with 8 grams of sugar. Soften the gelatin sheets in cold water. Remove the gas and add the pectin mixed with the sugar, emulsifying it all using an immersion mixer.
Gelatin is an excellent dietary product; all dishes containing it are perfectly absorbed by the body and do not cause increased secretion of the digestive glands. Many people know that gelatin is very useful for cracks and fractures of bones, because it promotes the rapid fusion of bone tissue and the restoration of joint tissue after injury.
Rinse again from the gas and add the softened and squeezed jelly and lemon juice. Filter to remove any impurities and cool. If you don't use it all, store it in the refrigerator, sealing it tightly.
This type of jelly may already be sweet or sweet.
Their use is simple as adding water will suffice, but in this case the manufacturer's instructions must be read for dilution. Boiling is not necessary to heat them, but it is essential to reach the temperature specified by the manufacturer.
By eating gelatin, which is so rich in collagen, you can significantly improve the condition of your nails and hair, make your joints mobile and elastic. Experts recommend that people who suffer from osteochondrosis and arthritis regularly include in their diet those dishes that were prepared on the basis of gelatin. By the way, it is also useful for external use, for example: in the form of strengthening baths for nails and face masks.
Folic gelatin can be used to polish desserts decorated with fresh fruit. Soften gelatin in cold water. Place water, sugar and orange peel in a saucepan and... heat to a boil. Remove from heat and add the squeezed jelly, stirring until just combined. Let cool and use with a brush.
These jellies are found in a jar or bucket, but for some years you can also find them in bottles. The advantage of this type of gelatin is that it is ready to use. Simply mix it to break down the gelatinous structure to create a more liquid compound.
Those amino acids that are part of gelatin are a source of energy for the body, help strengthen the heart muscle, and have a positive effect on mental activity. If blood clotting is low, gelatin will also be useful. Its use is also recommended in the form of jellies, jelly and mousses for pulmonary, gastric, intestinal and other bleeding.
To polish fruits, you can use several bags with a flat nozzle, brush or specially designed gelatin compressors. If the gelatin is too thick, it can be diluted with a little water or heated for a few seconds in the microwave.
Mix dry pectin with 25 g of sugar. Remove from the gas and add the pectin mixed with the sugar, going through it all with a diver's mixer. Place the mixture on the fire until it boils. Chill quickly and store in the refrigerator. Although fish cartilage and bladder cartilage are no longer produced today, but pig and cattle adipose tissue, the name "fish glue" is now most used for this ingredient.
By the way, there are no special contraindications to eating this product. Very rarely it can cause an allergic reaction. Gelatin should be used with caution by those people who suffer from diseases of the cardiovascular system and are prone to oxaluric diathesis, because this substance itself is an oxalogel.
From a visual, olfactory and gustatory point of view, it is colorless, odorless and tasteless. For this reason, the jelly melts in your mouth. Other gelling agents do not have this advantage, making it difficult to replace fish glue in some formulations. Let's look at the most commonly used types of gelatin.
Folic gelatin is practical and easy to find in any supermarket. These jellies differ in weight and thickness. Typically commercial sheets weigh 4-5g per sheet. For home use 2 g per sheet. A rule that should never be neglected is weighing.
How to dilute gelatin correctly?
Gelatin is widely used in cooking. You can buy it in the store in the form of transparent plates or powder. But buying it is not enough; you also need to know how to breed it correctly.
If gelatin is in powder form, then you need to put it in a bowl, pour 4-5 tbsp. l. boiled water, milk, fruit drink or other liquid specified in the recipe for preparing the dish. Now the mixture should be stirred and allowed to stand, the granules should swell and increase in size. If the gelatin is in plates, then it should also be pre-soaked in water for 5-7 minutes, then drain the water and slightly squeeze the plates out of the water and put them in a bowl.
The weight alone doesn't make it wrong! To use it, it must be rehydrated in cold water. There are 2 systems for rehydration. Plenty of cold water where the leaves are placed to fully rehydrate, squeezed and added to hot liquid or dissolved in the microwave. However, with this system there is a risk of losing the gelatin parts and receiving less drug. weigh the gelatin sheets, weigh cold water 5 times the weight of fish glue and add to the broken water so that all pieces are in contact with the liquid. Once softened, you can safely dissolve in hot preparation or in the microwave. There are procedures that cannot be ignored.
It is best to cook gelatin in a water bath; to do this, boil water in a saucepan and cover it with a container of gelatin on top. Stirring constantly, the gelatin must be melted slowly. The temperature of the mass should not be higher than 80 degrees. The more thoroughly the gelatin was mixed during the cooking process, the better it will harden later.
After the gelatin has melted almost completely, remove the container and strain the liquid through a sieve so that films and undissolved granules remain in it.
Now the gelatin is ready to be added to the hot liquid that was indicated in the recipe, after which everything needs to be mixed, poured into molds, cooled to room temperature and put in the refrigerator.
Fruit jelly is a light, tasty and also healthy dessert that will appeal not only to children, but also to adults! But gelatin will help provide the frozen structure to this dish.
The consistency of the dish will depend on the amount of gelatin taken. If you want the jelly to be “shaky,” then you need to take 20 g of the substance per 1 liter of water. You should not reduce the quantity, otherwise the dessert will not harden. To obtain a “rubber” jelly that can be cut with a knife, you should take 50 g of gelatin per 1 liter of water.
The swollen product should be heated. To do this, pour it into a saucepan and put it on low heat. You can also do this in a water bath. There is no way to leave the stove, because the mixture must be constantly stirred. After the product is completely dissolved, without bringing the liquid to a boil, the pan must be removed from the heat.
Prepared hot gelatin can be combined in a separate container with the jelly base: puree, fruit juice, jam or compote. The mixture should be cooled to room temperature, and then placed in the refrigerator for 4 hours.
But when preparing jelly there are some little tricks:
- Gelatin should not be brought to a boil, otherwise it will not thicken;
- You cannot use aluminum dishes to heat gelatin, otherwise the product will acquire a dark color and an unpleasant taste;
- To avoid lumps when diluting gelatin, you need to pour it into a warm container, heating it with warm water. And if lumps still appear, they should be filtered through a sieve;
- The mass should be cooled in the refrigerator; it will crystallize in the freezer;
- If you need to add fruit to the jelly, you must first chop it.
Thanks to gelatin, jellied meat turns out exquisite and beautiful. But first you need to know how to properly dilute gelatin to prepare jellied meat?
First, you need to dissolve it in a glass of cold water and leave it for an hour so that it swells a little.
Then the mixture should be poured into an enamel pan and put on low heat. Gelatin should be cooked, stirring constantly, until it is completely dissolved, but it should not be brought to a boil!
Then the solution must be filtered through cheesecloth and mixed with the broth, which is intended for jellied meat.
By the way, when preparing jellied meat with gelatin, the carrots need to be cut very finely. Exactly 20 g of the substance should be taken per 1 liter of water. Excessive use of gelatin can over-harden the jellied meat, thereby spoiling its aroma and taste. You can check the level of gelatin using your finger - to do this, you need to take the liquid into a spoon and wet your fingers in it. If they stick but come off easily, then everything is fine.
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