Dishes using gelatin amaze not only with taste, but also with appearance. But lack of knowledge on how to dilute gelatin will ruin all your efforts in an instant. In this article you will become familiar with all stages of the process.
How to properly dilute gelatin: 5 tips
Tip #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.
Tip #2. Maintaining proportions.
If you forget about this rule, the product may turn out to be “rubbery”. Therefore, before preparing a particular dish, remember the following proportions:
- 20 g/1 l of water – “shaking jelly”;
- 40-60 g/1 l of water is a “dense jelly” that is easy to cut with a knife.
Tip #3. Gelatin cannot be boiled!
If you forget about this rule, then it simply will not thicken.
Tip #4. Gelatin cannot be cooled in the freezer!
In this case, the resulting mixture will crystallize.
Tip #5. Look at the expiration date.
Expired gelatin will ruin the entire dish.
How to dilute gelatin for dessert?
- 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 it is 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 or veins in the finished product if you add gelatin to the main mass while it is still warm. Fruits for jelly desserts need to be finely chopped, otherwise the gelatin will slip.
How to dilute gelatin for jellied meat or aspic?
But how to dilute gelatin if it is not instant, but regular? First, you need to pour it into water in the proportion indicated on the package. It will swell for about half an hour. Then it must be dissolved using a water bath. The 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 needs to be dissolved in a glass of water, allowing it to swell. After this, hot broth is added to it and brought to a boil. This mass is poured into the broth over 10 minutes. until ready. Boiling will not spoil the jellied meat; it will still harden, but if you boil for too long, the taste of gelatin will be noticeable. As for the amount needed for cooking, it may vary depending on the recipe. Although in most cases, 2-3 tbsp is enough to harden the broth. l. this animal glue. Gelatin should be used to prepare a variety of dishes, because it is a very healthy product.
Delicious jelly, appetizing jellied meat, tender soufflé - all these delicacies are difficult to prepare if you don’t know how to dilute gelatin correctly.
It is very difficult to imagine modern cooking without gelatin. Cakes, candies, marshmallows, mousses, jellies and jellies are unlikely to be prepared without this additive. Although the first time edible gelatin in its pure form appeared not so long ago - in the 19th century.
Types of gelatin
This essential 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 complex.
By the way, vegetarians and representatives of certain 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. It is cheaper in granules and requires less time to dissolve in powder. Here it is more correct to build on the specific recipe and your personal preferences.
Key points when working with gelatin ⇑
Panna cotta with strawberries So what should you pay attention to when working with gelatin? Let's remember:
- It is undesirable to boil gelatin to avoid the appearance of an unpleasant odor.
- It is important that the gelatin is completely dissolved and evenly distributed in the liquid.
- The proportion of dilution of powdered gelatin in water is 1 to 5 or 1 to 6
- Leaf gelatin is diluted in an unlimited amount of liquid
- Plant analogues of gelatin are agar-agar, pectin, xanthan and guar gums
- Salt, highly acidic liquids, figs, kiwi, papaya and pineapple interfere with the work of gelatin. It is better to use a different gelling agent to thicken these products.
- Gelatin is thermoreversible - you always have the opportunity to reheat it without losing its properties.
- You can always try to save a failed jelly by adding a little more gelatin
- Different manufacturers produce gelatin of different strengths, be prepared that you may need more or less than the amount specified in the recipe
- Gelatin hardens in the refrigerator within several hours
Gelatin has proven itself to be excellent in cooking and beyond, and by learning to work with it, you can discover many new delicious desserts for yourself and your loved ones. Try the power of your gelatin in small portions, remember the nuances of working with it and everything will definitely work out!
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Proportions: why observe
The main rule for successful jelly, aspic, etc. – maintaining the ratio of dry gelatin and liquid. In general, there are instructions on each pack, but it’s better to remember:
- for dense jelly, take 40-50 g per 1 liter of liquid;
- for a regular one, 25-30 g will be enough.
If you are preparing very sweet jelly or pork jellied meat, 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 the gelling qualities.
Compliance with proportions is also important during soaking. In order for gelatin to swell properly, take 10 parts of liquid for 1 part of dry matter. If you take less, you will just get a clot that looks like a jellyfish. If you take more, the taste of the finished dish may not be as rich.
Chicken jellied meat
Ingredients
- 1 fatty chicken (about 2 kg);
- 1 onion;
- 1 carrot;
- 3 cloves of garlic;
- 1 teaspoon salt;
- 5 black peppercorns;
- 4 bay leaves.
Preparation
Remove the skin from the chicken and rinse the carcass thoroughly. Place it in a saucepan and fill it with water so that it covers the meat by about 5 centimeters. Bring the water to a boil over high heat and skim off the foam. Cook over low heat for 4 hours. If necessary, remove scale and grease.
When the broth has evaporated by half and the meat begins to easily fall off the bones, add the onions, carrots and garlic and simmer for another 30 minutes. Throw salt, pepper and bay leaf into the pan and leave for another half hour.
Remove the meat and vegetables, strain the broth and cool. Separate the meat from the bones, tear or cut into small pieces, which are then placed in a mold on top of the carrots (optional) and pour over the cooled broth. Put it in the refrigerator.
Experiment