Edible gelatin is widely used in cooking for the preparation of jelly-like masses and compositions such as jellies, meat and fish jellies, various sweet dishes, desserts and confectionery. Modern instant food gelatin is a powder, small grains or granules of light yellow color, which are produced at food industry enterprises from raw materials of animal origin (bones and connective tissues of cattle) by alkaline and acid hydrolysis, followed by drying and grinding. Gelatin contains about 87% of collagen protein, which is the main protein component of connective and bone tissues. When water and some liquid media are added - decoctions, broths, juices, dairy products - gelatin is restored, swells, absorbing liquid, upon further heating it is converted into a liquid solution with a dissolution medium, and upon subsequent cooling it forms a gelatinous mass. These special properties of gelatin determine its widespread use in cooking. In addition, gelatin contributes to the formation and stable retention of foam when added to whipped egg whites, cream, sour cream, which allows it to be used for making lush desserts (mousses, sambuca, creams, etc.)
- How to use edible gelatin in home cooking? Most likely, you will use today's standard instant, packaged in bags of 25 grams. The easiest way is to refer you to the manufacturer's recommendations, which boil down to the fact that 5 grams of gelatin should be poured into a glass of hot liquid that you are going to gel, stir until dissolved and cool. In principle, it works, especially if there is no time or desire to delve into the nuances. And the nuances are:
- The ratio of gelatin and liquid for preparing different dishes, snacks, desserts is somewhat different, due to the fact that the liquid media into which gelatin is introduced are heterogeneous in composition and they need different concentrations of gelatin to keep it in a stable consistency and optimal density.
- When preparing fruit and berry jellies and gelatin mousses, 5-6 grams should be taken per glass of finished jelly, 4 grams for cream desserts, and 3 grams are enough for those desserts that contain egg whites and fruit purees in addition to gelatin. But for cooking (meat or fish jelly) for jellied meat and fish products, you will need up to 7-8 grams, because. jelly should cover the product with a thin layer and at the same time not thaw at room temperature. So when using gelatin to prepare complex gelled dishes, you should be guided by the recommendations outlined in specific recipes.
- In a full, with a mountain, a tablespoon is placed up to 15 grams of gelatin, in a full, with a mountain, a teaspoon -5 grams. To determine the size of a serving of gelatin, you can also visually divide the contents of the bag into parts, pouring it out onto the board in the form of a uniform path and dividing it into parts.
- Even instant gelatin will still perform better if it is restored not in a quick hot way, but gradually, starting with cold soaking. If the recipe allows, it is best to soak the gelatin in boiled cold water. in juice, syrup, non-fat broth, milk or cream, gelatin recovers somewhat worse. Liquids should be taken 6-8 times more than you use gelatin, then complete absorption will occur, and in this form gelatin will be perfectly introduced into any liquid medium, providing a reliable and stable structure for the future jelly. Reconstitution of instant gelatin takes only 15-20 minutes, and the result will be much better. It is in this form, when introduced into the boiling liquid medium that you are going to gel, that it will completely dissolve in it, it will not stick to the walls of the dishes and the spoon.
- It remains only to correctly introduce the prepared gelatin into the gelling medium. The clarified broth prepared by you, or a strained decoction of fruits, berries for jelly, should boil over low heat before the introduction of gelatin. We introduce the swollen gelatin, mix thoroughly and, continuing to stir, bring to a boil. We turn off the fire. Let cool before proceeding with pouring into moulds.
- When preparing those dishes that provide for the introduction of gelatin into masses that are not subject to boiling (curd masses for cheesecakes and individual puddings, some types of desserts based on fruit purees, etc.) - we introduce prepared hot or slightly cooled after boiling gelatin according to the recommendations set out in this particular recipe.
Gelatin should not be subjected to prolonged heating, especially prolonged boiling, only bring to a boil with vigorous stirring. If you boil for a long time, the gelling properties deteriorate, the jelly can even exfoliate when it cools down with the release of part of the liquid and the consistency of the jelly will be disturbed. You should also not abruptly cool the gelling composition after bringing to a boil. Let it cool down quietly room temperature, and only then pour into molds and send to the cold. Well, he likes gelatin to take a leisurely approach to himself - both before and after. 🙂
Is edible gelatin good or bad? In principle, it is not harmful to a healthy person, if you use foods containing gelatin in reasonable quantities. Gelatin is not a synthetic product, which is already a good thing. Its composition is dominated by collagen, which contains a large amount of the amino acid glycine, which, although not essential, nevertheless performs a number of important functions in the body.
Gelatin is also used in medicine for the treatment of diseases of the musculoskeletal system and recovery after surgical interventions, as well as for the manufacture of shells for medicines, in cosmetology and technical industries for the production of adhesives and film coatings. So, it would probably be more correct for us to regard edible gelatin not as a valuable nutritional component, but as a composition that is useful in many cases for solving culinary problems.
Happy gelling!
Many goodies are prepared using gelatin. The most popular delicacy is jelly. But this is just the beginning of a long list of what you can cook with it. Mysterious-sounding panna cotta, sambuca, familiar aspic, sour cream, meat and fish rolls, pudding, soufflé.
Fashionistas and beauties have found its use in facial skin and hair care.
In general, whatever one may say, everyone needs to know how to melt gelatin in the microwave. You can, of course, dissolve it in a water bath, but microwave greatly simplifies the process.
There is nothing difficult in the question of how to dissolve gelatin in the microwave. But first, a few words about him and the rules for working with him.
Straw-colored powder, granular or finely ground, as well as leafy, is a substance obtained from ligaments, bones and tendons of cattle. It can also be made from fish scales and bones.
It is odorless and tasteless, almost transparent when dissolved. IN cold water swells, in hot - dissolves.
As part of other products as an additive, it is labeled as E441.
Produce A and B gelatin. A - from the collagen of pigskins treated with acid, B - from the bones of cattle treated with alkali. A has a lower viscosity, the gelling properties of both groups are the same.
There is no difference between granular, finely ground and sheet.
Work rules
- Follow the proportions so as not to get a rubbery substance at the exit. If you dissolve 20 g of gelatin in 1 liter of liquid, you will get a “trembling” jelly, and 40-60 g will be cut with a knife. The average proportion is 1:5.
- When heating the crystals to dissolve, do not bring to a boil, otherwise you will get a viscous mass that has lost its gelling properties.
- Do not chill in the freezer, otherwise you will get lumps.
- Where it is added and the gelatinous mass should be of the same temperature.
- Do not use expired.
Weigh without scales
- 1 teaspoon granulated - 6 g;
- 1 dining room - 15 g;
- 1 faceted glass - 200 g;
- 1 thin glass - 250 g;
- 1 leaf plate - 2 g granular;
- 6 plates - 1 tbsp. a spoon.
How to melt in the microwave
Pour gelatin into a bowl, pour in a little warm water, mix and leave for 10-30 minutes to swell.
Dissolve in a microwave at a power of 300 W for 1-2 minutes, at full power 25 sec.-1 min. The time depends on the amount of powder to be dissolved.
After cooling, pour into the broth for aspic, fruit or berry syrup for jelly. To stir thoroughly. If undissolved crystals are visible in the bowl, then pour through a strainer.
simple recipes
Cherry jelly sweets: 200 ml of good cherry nectar with sugar, 10 g of gelatin and coconut flakes.
Soak gelatin in nectar. After swelling, dissolve in the microwave. Pour into small molds (it is possible in one, but with not very high sides). Sprinkle with shredded coconut. Put to freeze in the refrigerator. If you used a large form, cut into portions.
Raspberry jelly: 125 ml cold milk, 125 g raspberries, 50 ml each raspberry syrup and Roma, 1 tbsp. a spoonful of gelatin, 2 tablespoons of sugar.
Soak in milk. Melt the swollen in the microwave. Mash the raspberries in a puree, pour in the syrup and rum, add sugar, mix. Pour in the gelling mass, mix. Divide among glasses, glasses or bowls. Cool down in the refrigerator. Top with whipped cream as a garnish before serving.
What else can be delicious to cook:
Gelatin is a protein substance of animal origin, obtained by prolonged boiling in water of the joints, bones, skin and tendons of animals. Such gelatin is used to prepare aspic or aspic. Gelatin, which is sold in powder form, is used in the preparation of all kinds of jellies, cakes, sweets and yogurts.
Making both versions of gelatin yourself is not so difficult. How to cook gelatin at home, we will talk in more detail in our article.
How to make beef leg gelatin?
- Frozen meat (beef legs) should be thoroughly rinsed and left in water overnight. In the morning, the water should be drained and thoroughly rinsed with a brush, scrape off the top layer of skin with a knife and rinse again. As a result, the surface of the legs should acquire an amber hue.
- Then the prepared meat must be put in a pan, pour cold waterso that the legs are covered with water for about three fingers. In this form, boil the meat for 4-5 hours over low heat. There is no need to salt the water.
- After the specified time, the pan should be removed from the heat, wrapped in a warm blanket or sweater, put on a plastic bag over it and left for three to four hours.
- After that, the legs should be removed from the broth. The meat should easily separate from the bones, and the broth should stick to your hands.
- The liquid must be filtered.
Ready gelatin can be frozen in molds or made from it ice cubes, and if necessary, used to make aspic.
How to prepare gelatin for a cake or sweet cream?
Gelatin for making sweet creams and cakes is sold in the store in the form of a special powder. You can also find instant gelatin, which does not even need to be soaked. However, most housewives use gelatin in the cooking process, which must first be soaked in cold water or other liquid. It should be noted here that the choice of liquid depends on what exactly you are cooking. So, the recipe for making gelatin in the form of a dry powder:
- Dry, crumbly gelatin is poured with cold liquid and allowed to stand for 40-50 minutes. During this time, the powder will turn into a thick homogeneous mass.
- After that, the resulting substance should be placed in a saucepan, put on a small fire and heated, while not forgetting to stir constantly. Stir the heated mass continuously so that it does not have time to settle to the bottom of the dish. It should be heated until a thick substance turns into a broth without grains and small pieces. In the process of heating, it is necessary to ensure that the gelatin does not boil. The fact is that when boiling, the gluing properties of gelatin will disappear, and it will become useless for cooking.
- When the gelatin is ready, that is, it turns into a liquid broth, it will need to be removed from the stove and poured over the product that should be thickened. It should also be borne in mind that in some recipes it is recommended to pre-cool the gelatin slightly.
You can read more useful tips on proper dilution of gelatin in our article -.
How to make jelly with gelatin from juice?
You can make jelly with gelatin from juice, jam, syrup or fresh berries - it all depends on the taste preferences of the hostess and her family members.
To make juice jelly, you will need dry powdered gelatin and juice to taste.
- 15 g of dry powder should be soaked in 0.5 cups of water and left for about one hour.
- In the resulting mass, you need to add 1.5 cups of juice, heated to 60 degrees.
- After that, the mixture should be heated over low heat for 15 minutes.
- After this time, the jelly must be removed from the stove and poured into molds. Each mold should be lowered for a minute in hot water so that water does not get on the jelly.
After that, it remains only to wait a while: the resulting mass will cool and turn into a delicious dessert.
You will find a variety of jelly recipes in our article -.
The article will talk about how to properly dilute gelatin and how to use it in cooking.
Gelatin has long occupied a place of honor in cooking. Without it, it is difficult to prepare jelly and aspic, marshmallows and cream, aspic and soufflé.
By itself, gelatin has no taste, so it “is not felt” in dishes, but at the same time it gives them a beautiful appearance and the right consistency. It is only important to use it correctly.
Read also:
How to breed gelatin: proportions
In stores, it is usually sold in the form of plates or powder. It is easier to use powder in the form of crystals. It is bred in the ratio 1 tablespoon for 1 glass of liquid. Sometimes the packaging indicates the proportion of 40 grams per 1 liter.
The ratio of powder and water is related to what kind of dish is being prepared. If this is a “trembling” jelly for a cake, then 20 grams per 1 liter of liquid will be enough, the same amount is enough for a gentle aspic.
But for beef jelly or fruit jelly, you may need 60 grams.
In what water to dilute gelatin?
Bred him only in cold liquids. If it is water, then it must be taken boiled. Instead of water, you can use milk, broth, juice - depending on which dish is being prepared.
In no case should a warm liquid be used for dilution, as gelatin will lose its properties and will not dissolve.
Filled with liquid, it “swells” for about half an hour, sometimes it lasts an hour. If not powder was chosen, but plates, then enough and 15 minutes. This is always indicated on the packaging. Then the base of the dish is added to it - broth, cocoa, juice - and heated over low heat. At the same time, it should stir constantly so that the mixture does not stick to the bottom, and the grains dissolve well. Sometimes a water bath is used so that the gelatin dissolves better.
How to breed edible gelatin?
Very often it is heated without mixing with the base of the dish. The mixture should not be brought to a boil, otherwise the dish will turn out to be too hard. It is better to cool it at room temperature, after pouring it into molds, and if necessary - straining through gauze, because sometimes the crystals do not completely dissolve.
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 the most different dishes based on it.
What is gelatin for?
No color, no taste, no smell are the best characteristics of 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
The density of the finished product is 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 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 depending 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:
Gelatin is a protein substance of animal origin, obtained by prolonged boiling in water of the joints, bones, skin and tendons of animals. Such gelatin is used to prepare aspic or aspic. Gelatin, which is sold in powder form, is used in the preparation of all kinds of jellies, cakes, sweets and yogurts.
Making both versions of gelatin yourself is not so difficult. How to cook gelatin at home, we will talk in more detail in our article.
How to make beef leg gelatin?
- frozen meat ( beef legs) should be thoroughly rinsed and left in water overnight. In the morning, the water should be drained and thoroughly rinsed with a brush, scrape off the top layer of skin with a knife and rinse again. As a result, the surface of the legs should acquire an amber hue.
- Then the prepared meat must be put in a pan, pour cold water so that the legs are covered with water for about three fingers. In this form, boil the meat for 4-5 hours over low heat. There is no need to salt the water.
- After the specified time, the pan should be removed from the heat, wrapped in a warm blanket or sweater, put on a plastic bag over it and left for three to four hours.
- After that, the legs should be removed from the broth. The meat should easily separate from the bones, and the broth should stick to your hands.
- The liquid must be filtered.
Ready gelatin can be frozen in molds or ice cubes can be made from it, and if necessary, used to prepare aspic.
How to prepare gelatin for a cake or sweet cream?
Gelatin for making sweet creams and cakes is sold in the store in the form of a special powder. You can also find instant gelatin, which does not even need to be soaked. However, most housewives use gelatin in the cooking process, which must first be soaked in cold water or other liquid. It should be noted here that the choice of liquid depends on what exactly you are cooking. So, the recipe for making gelatin in the form of a dry powder:
- Dry, crumbly gelatin is poured with cold liquid and allowed to stand for 40-50 minutes. During this time, the powder will turn into a thick homogeneous mass.
- After that, the resulting substance should be placed in a saucepan, put on a small fire and heated, while not forgetting to stir constantly. Stir the heated mass continuously so that it does not have time to settle to the bottom of the dish. It should be heated until a thick substance turns into a broth without grains and small pieces. In the process of heating, it is necessary to ensure that the gelatin does not boil. The fact is that when boiling, the gluing properties of gelatin will disappear, and it will become useless for cooking.
- When the gelatin is ready, that is, it turns into a liquid broth, it will need to be removed from the stove and poured over the product that should be thickened. It should also be borne in mind that in some recipes it is recommended to pre-cool the gelatin slightly.
More useful tips on the correct dilution of gelatin, you can read in our article -.
How to make jelly with gelatin from juice?
You can make jelly with gelatin from juice, jam, syrup or fresh berries- it all depends on the taste preferences of the hostess and her family members.
To make juice jelly, you will need dry powdered gelatin and juice to taste.
- 15 g of dry powder should be soaked in 0.5 cups of water and left for about one hour.
- In the resulting mass, you need to add 1.5 cups of juice, heated to 60 degrees.
- After that, the mixture should be heated over low heat for 15 minutes.
- After this time, the jelly must be removed from the stove and poured into molds. Each mold should be lowered for a minute in hot water so that water does not get on the jelly.
After that, it remains only to wait a while: the resulting mass will cool and turn into a delicious dessert.
Most different recipes you will find the preparation of jelly in our article -.
Dishes using gelatin are striking not only in taste, but also in 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 animal glue. Gelatin should be used to prepare a variety of dishes, because it is a very useful product.
Gelatin is a glue of animal origin. For its production, tendons, bones, ligaments of cattle are used, and fish scales and bones are also used. It has no smell, color, taste. It is a transparent substance. Has the designation E441. Sold in sachets in powder form. There are two types: A and B. Gelatin A is the treatment of pig skins with acid. Gelatin B is an alkaline treatment of bovine bones. But the properties of both types are the same. Gelatin is used in the preparation various dishes: jellied meat, second courses, cream, jelly, decorations for cakes, pies.
Dilute gelatin is simple: dissolve in cold water, then add liquid to the desired volume, heat.
It is also very important to remember:
1. It is important to observe proportions, otherwise a rubber product may turn out. 20 grams of gelatin + a liter of water = "trembling jelly"; 40-60 grams of gelatin + 1 liter of water = jelly that is cut with a knife;
2. Gelatin must not be boiled. Otherwise, it will not thicken;
3. The fruits in the recipe are finely chopped, because gelatin slides over coarsely chopped fresh fruits;
4. You can not cool the gelatin mixture in the freezer, it will crystallize;
5. Shelf life is important - expired gelatin can spoil the whole dish.
Jelly preparation. The simplest and lightest jelly can be made from jam, syrup, juice or fresh berries. Soak 15 g of gelatin for one hour in 0.5 cups of water. Add 1.5 cups of juice of your choice, preheated to 60 degrees. Then everything for 15 minutes on a slow fire. Pour the jelly into molds and refrigerate until set. It remains only to get and remove from the molds, lowering them for a minute in hot water. Only water should not touch the jelly.
Cold preparation. For one glass chicken broth dilute 1 tablespoon of gelatin for 40 minutes. Add three cups of broth and simmer until completely dissolved. Then follow the main recipe.
Preparation of cream for the cake. Dilute gelatin in a glass of cream for 2 hours. Blend on water bath for 10 minutes, stirring continuously. Cool and mix with the main cream. Coat the cake with cream and put it in the refrigerator to cool for 4 hours.
Dishes with the use of gelatin are very tasty, interesting, and also useful, since gelatin vitamins, amino acids, improves blood clotting.
Jellied meat with oyster mushrooms
Jellied beef with mushrooms
Delicious holiday appetizer. Preparing meat aspic with mushrooms is quite simple, more fuss with assembling the dish: putting the ingredients into molds for solidification than directly processing the products. But lovers of designers and mosaics, I think, will cope with the aspic very quickly!
If you observe the proportions of gelatin and filling, then the jelly in our meat with mushrooms will harden in an hour or two.
Composition of meat aspic with mushrooms
Meat (beef or tongue) - 200 g;
Mushrooms (oyster mushrooms) - 100-150 g;
Onion - 1 head;
Bay leaf - 1-2 pieces;
Allspice - 3-4 peas;
Lemon - 1/4 fruit;
Parsley - 2-3 sprigs;
Gelatin - based on 0.5 liters of broth.
How to cook aspic with meat and mushrooms
Cooking meat and meat broth for aspic
Remove the cooked meat or tongue from the broth, cool and cut into cubes or cubes.
Preparation of mushrooms and mushroom broth for aspic
Rinse mushrooms, large oyster mushrooms - cut into pieces.
Throw oyster mushrooms into boiling salted water and cook for 5 minutes.
Throw ready mushrooms in a colander. Save the mushroom broth and strain through cheesecloth to achieve greater transparency.
Filling preparation for aspic
Combine meat broth and mushroom broth in a ratio of 1:1 or 2:1. If you accidentally spilled mushroom broth, you can use only broth from meat.
Take a mixture of broths in an amount slightly less than 0.5 liters. It should be less than half a liter exactly as much as the gelatin solution takes up space in this volume. That is, the total volume of liquid required to prepare the aspic according to our recipe is 0.5 liters (includes both broth and diluted gelatin). In order not to miss, you can take the floor liter jar and pour the prepared gelatin into it first, and then bring the broth into it.
Combine gelatin with broth, brew it. Cool the finished filling for aspic to room temperature.
How to brew gelatin for aspic or jelly
How to make regular gelatin
Simple gelatin must be soaked in advance (40 minutes before joining with the broth) in a small amount of cool water. And the mixture of broths - cool.
Then, combine the gelatin solution with the meat and mushroom broth and heat it, stirring, so that the gelatin disperses to the end. But don't boil!
When the gelatin melts, remove from heat and set aside.
If the instructions on the package suggest another way to prepare gelatin, follow the instructions (the manufacturer knows better).
How to prepare instant gelatin
If you have highly purified gelatin that dissolves easily, then it is not soaked, and the broth is used warm.
Dilute instant gelatin with a small amount of warm broth, mix well.
Pour into the gelatin solution in a thin stream into the warm broth mixture, stirring. Bring to a boil, bring to a boil, remove from heat and let cool.
How much gelatin is needed for 0.5 liters of liquid
Gelatin from different manufacturers happens different varieties(brands) and differs in density (measured in blooms). Therefore, it is impossible to say with accuracy how many grams of gelatin per 0.5 liter are needed for aspic or jelly. I don't know what specific gelatin you bought.
The number of grams of gelatin of different brands required for aspic may vary.
However, each gelatin manufacturer must indicate on the packaging exactly how much ITS gelatin is needed for a liter or half a liter of liquid. That is, read the instructions on the package and follow it.
Usually 1 package contains as much gelatin as required for 0.5 liters of broth (water or juice).
Assembling jellied - laying out products in molds
Put the mushrooms in the form, then the meat. Garnish with lemon wedges and herbs.
Pour in chilled broth with gelatin dissolved in it. Remove filling from refrigerator. After 1-2 hours, the snack is ready.
Beef in jelly
If the filler is not frozen
Girls, there is only one advice - pour the broth back into the pan. If you forgot how much fill you have (in liters), measure again. Because the dose of gelatin is calculated for 1 liter or half a liter of filling. Add half or 2/3 of the amount of gelatin (for example, half a bag - if you have a 1 liter filling, and the bag is designed for 1 liter) to your filling volume. The amount of gelatin required per 1 liter of filling is indicated on each sachet (package) of gelatin.
Dilute the required portion of gelatin in a small amount of cool water (the method of soaking and brewing different types of gelatin is indicated above). Combine a new dose of gelatin with the previous filling, heat it up so that the new gelatin melts. Cool down.
Arrange the meat and decorations beautifully again and fill with a new, stronger fill. In general, I want to say that according to our recipe (that is, if all proportions are observed), the aspic freezes well. And advice for those who made aspic or jelly with other proportions of ingredients according to a different recipe.
The same must be done if the jelly is not frozen.
How to remove filling from molds
The mold with the frozen filler should be dipped in very hot water for a few seconds. Gelatin will melt at the junction with the mold. After - tip the aspic onto a plate for serving.
And you can not take it out.
Jellied beef with mushrooms is ready!
How much to store aspic
If you decorate the aspic with products that have not undergone heat treatment (greens, lemon, tomatoes), then you should not store this meat jelly for a long time, no more than 1-2 days. After the filler will start to sour.
If you decorated the jelly with boiled carrots or eggs, pickled or canned olives, then the aspic will be stored a little longer.
In any case, aspic should be stored closed, under a lid.
In general, of course, the question of the shelf life of aspic should be of interest to those who make it in advance. And those who are already ready to serve the dish to the table do not have to worry, aspic with beef and oyster mushrooms is so tasty that there is hardly anything left that will have to be stored for several days.
Jellied can be made both in portioned forms and in large ones. It is not necessary to put olives, and everything is very tasty!
What to replace oyster mushrooms
If you couldn’t buy oyster mushrooms, canned mushrooms are also suitable: honey mushrooms, porcini, boletus, boletus and other delicious mushrooms. Mushrooms are also possible, but they taste more rubbery, and the aspic with them will turn out not so refined.
If you add canned mushrooms, do not overdo it with their quantity (a tablespoon in each mold), and with lemon slices (no more than 1 piece). And that will be too sour.
Well, you understand that when using canned mushrooms in aspic, the broth for filling should be taken only from meat.
According to the same recipe, you can cook jellied beef or jellied tongue, simply excluding mushrooms from the recipe. Yet - .
In general, my dear, good luck in the kitchen and bon appetit!
Knowing how to properly dilute gelatin for jelly is a must. After all, it is far from always at hand to eat meat with a lot of bones and cartilage, which will allow the dish to freeze. In addition, cooking jellied shank meat is a rather lengthy process. If you add gelatin, you can significantly reduce the cooking time.
There is one more thing. This jelly used to be cooked exclusively from pork and chicken legs. And today there are jelly recipes based on anything: fish, seafood, mushrooms, vegetables, etc. Naturally, such ingredients do not contain gelling agents or contain very little of them. And then gelatin comes to the rescue. So, how to dilute gelatin for jelly to make the dish perfect?
Required Ingredients
Gelatin - 1 part;
Water - 5 parts.
How to dilute gelatin for jelly
There are several ways to dilute gelatin for jelly. Each of them is tested by time and experience of millions of housewives. You can choose any, and everything will work out.
1. Pour gelatin into a metal bowl with chilled boiled water. Mix thoroughly and leave for 20 minutes. Boil water in a saucepan on the stove, and when the allotted time has passed, put a bowl of gelatin solution on it. It is necessary, stirring constantly, to bring the mixture to a state of uniformity. Next, pour into ready broth for cold.
2. Dissolve gelatin in cold boiled water, using dishes for microwave oven. Let it brew for forty minutes. Bring to a boil in the microwave, then pour into the prepared broth.
3. Pour gelatin into cooled boiled water and mix. Leave for 1.5 hours, then heat over low heat until completely dissolved. Constant stirring is a must. ready mix it is necessary to immediately strain through gauze, after which it can be added to the future jelly
It should be remembered that you need to pour the gelatin solution into the broth in a thin stream, stirring constantly. Otherwise, lumps may form. The broth should boil. But pouring jelly into trays or plates is possible only after the liquid has cooled to a temperature of 20-25 degrees.
How to dilute gelatin for jelly: proportions
In order for the dish to succeed, it is important to know the proportions of the ingredients. So, to dissolve gelatin, you should take one part of it to five parts of water. As for the specific amount, it all depends on how many liters of broth we have. To get a "trembling" jellied meat, 20 g of gelatin per 1 liter of liquid will be enough. If it is necessary that the dish can be cut with a knife, then the dose will have to be doubled, or even tripled.
Good luck and bon appetit!
Many goodies are prepared using gelatin. The most popular delicacy is jelly. But this is only the beginning of a long list of what you can cook with it. Mysterious-sounding panna cotta, sambuca, familiar aspic, sour cream, meat and fish roll, pudding, soufflé.
Fashionistas and beauties have found its use in facial skin and hair care.
In general, whatever one may say, everyone needs to know how to melt gelatin in the microwave. You can, of course, dissolve it in a water bath, but microwave greatly simplifies the process.
There is nothing difficult in the question of how to dissolve gelatin in the microwave. But first, a few words about him and the rules for working with him.
Straw-colored powder, granular or finely ground, as well as leafy, is a substance obtained from ligaments, bones and tendons of cattle. It can also be made from fish scales and bones.
It is odorless and tasteless, almost transparent when dissolved. It swells in cold water, dissolves in hot water.
As part of other products as an additive, it is labeled as E441.
Produce A and B gelatin. A - from the collagen of pigskins treated with acid, B - from the bones of cattle treated with alkali. A has a lower viscosity, the gelling properties of both groups are the same.
There is no difference between granular, finely ground and sheet.
Work rules
- Follow the proportions so as not to get a rubbery substance at the exit. If you dissolve 20 g of gelatin in 1 liter of liquid, you will get a “trembling” jelly, and 40-60 g will be cut with a knife. The average proportion is 1:5.
- When heating the crystals to dissolve, do not bring to a boil, otherwise you will get a viscous mass that has lost its gelling properties.
- Do not chill in the freezer, otherwise you will get lumps.
- Where it is added and the gelatinous mass should be of the same temperature.
- Do not use expired.
Weigh without scales
- 1 teaspoon granulated - 6 g;
- 1 dining room - 15 g;
- 1 faceted glass - 200 g;
- 1 thin glass - 250 g;
- 1 leaf plate - 2 g granular;
- 6 plates - 1 tbsp. a spoon.
How to melt in the microwave
Pour gelatin into a bowl, pour in a little warm water, mix and leave for 10-30 minutes to swell.
Dissolve in a microwave at a power of 300 W for 1-2 minutes, at full power 25 sec.-1 min. The time depends on the amount of powder to be dissolved.
After cooling, pour into the broth for aspic, fruit or berry syrup for jelly. To stir thoroughly. If undissolved crystals are visible in the bowl, then pour through a strainer.
simple recipes
Cherry jelly sweets: 200 ml of good cherry nectar with sugar, 10 g of gelatin and coconut flakes.
Soak gelatin in nectar. After swelling, dissolve in the microwave. Pour into small molds (it is possible in one, but with not very high sides). Sprinkle with shredded coconut. Put to freeze in the refrigerator. If you used a large form, cut into portions.
Raspberry jelly: 125 ml of cold milk, 125 g of raspberries, 50 ml of raspberry syrup and rum, 1 tbsp. a spoonful of gelatin, 2 tablespoons of sugar.
Soak in milk. Melt the swollen in the microwave. Mash the raspberries in a puree, pour in the syrup and rum, add sugar, mix. Pour in the gelling mass, mix. Divide among glasses, glasses or bowls. Cool down in the refrigerator. Top with whipped cream as a garnish before serving.
What else can be delicious to cook:
Delicate dessert made from cottage cheese or sour cream, dense cream of cream, homemade marshmallows and many others delicious foods it is impossible to cook if you do not know how to properly dilute gelatin. In order for the jelly and jelly to get the required consistency, you need to add a thickener, observing the proportions of liquid and gelling powder. One has only to figure out how to dissolve gelatin, and there will be no more difficulties in preparing the aspic.
The benefits and varieties of gelatin
Gelatin is not only a thickener, it is also a very useful protein supplement. The substance is a protein of animal origin - collagen. The dry powder contains about 87% proteins.
Collagen is responsible for the beauty and elasticity of the skin, so for women it is especially necessary as part of cosmetics and food. It is useful to use collagen inside for those who have problems with cartilage tissue, joints.
Gelatin is sold in three types:
It is best to cook dishes with gelatin at home with your own hands. And tastier and healthier.
Proportions
In order for the product to turn out to be the right consistency, it is best to strictly adhere to the recipe. If there are no instructions on the pack or the exact dosage in the recipe, the following proportions should be followed:
- For ordinary jelly or aspic, you need to take 25-30 g of gelatin powder per 1 liter of liquid.
30 g is 2 tablespoons with a small “slide”. If the jelly is fatty (from pork), and there is a lot of sugar in the jelly, then it is better to slightly increase the dosage of the thickener. Such proportions are suitable for aspic from the tongue, fish, chicken jelly or boneless meat. - If a thick jelly is required, especially for decorating cakes and desserts, then the amount of thickener must be increased to 40-50 g per liter.
If you're interested, here's my recipe. I prepared it for New Year 2019, and all the guests liked the shape of the pig.
Collagen is obtained from cartilage, bones, tendons, digesting them. Therefore, when preparing aspic, you can do without gelatin at all, but then you need to cook it from meat with the addition of pork feet or chicken feet. Raw meat will have to be simmered on low heat for at least 3-4 hours, then the collagen will turn into broth.
How many grams of gelatin in 1 spoon?
- 5 g of gelatin is 1 teaspoon of powder;
- 15 g - 1 tablespoon;
- 20 g - 1 tablespoon plus 1 teaspoon.
You should also pay attention to the manufacturer's recommendations on the bags. They are very different. For example, Dr. Oetker has 6 sheets of gelatin weighing 10 g, they are designed for 500 ml of liquid. On instant gelatin labels, most manufacturers recommend using 10 grams of powder per 1-1.5 cups (200-300 ml) of hot liquid.
If you use gelatin in plates, you need the same amount as powdered gelatin.
The “enemies” of gelatin are such fresh fruits: kiwi, pineapple, figs. They contain specific enzymes that break down collagen. These fruits must be boiled or taken in canned form before use for jelly.
Sequence (how to add)
If the sachet says “instant”, then such a powder does not need to be pre-soaked in cold water. He is the easiest to work with. While the jelly or aspic from the fish is being cooked, it is enough to take a small portion of the hot liquid and dilute the gelatin in it. Then pour in the gelling solution at the end of cooking.
How long does jelly with gelatin freeze?
Gelatin begins to "work" (stabilize) at a temperature of +15 Âş C and below. That is, the entire contents of the dish must cool. The cooling time depends on what kind of broth was poured over the meat, hot or at room temperature. The pole must take into account the thickness of the layer. On average, jelly freezes in 5-6 hours.
The jelly does not freeze, what should I do?
This often happens when you cook jelly from chicken or aspic from tongue or fish. If the cold after 4 hours in the refrigerator has not frozen, you can “reanimate” it.
- Melt the jelly, measure the volume.
- Calculate the required amount of thickener, soak it, let it swell.
- Bring the broth to a boil (do not boil), add the gelling solution. Pour into molds and refrigerate.
To be safe, you can check the “strength” of jelly by first placing a tablespoon of it in the refrigerator. After 20 minutes, it should turn into a gel. The second way to check is to dip your fingers in warm (not hot!) broth. They should become sticky, sticking together a little on contact.
Agar is an alternative to gelatin
Vegetarians can replace gelatin with a plant-based thickener - agar, extracted from seaweed. It is also sold in supermarkets. If gelatin dissolves in hot water, then agar only in boiling water. He needs a liquid with a temperature of 90-100 degrees.
To prepare jelly or aspic, agar-agar powder is poured with boiling water, left for 15 minutes to swell. Then add to the main volume of broth or syrup, bring to a boil and boil for 2-5 minutes. Since agar is a stronger thickener, its consumption is 5 g per 500 ml of liquid (10 g per 1 liter).
Aspic, fish aspic or multi-colored jelly - all these home-cooked dishes will benefit. The correct dosage of gelatin provides them with an attractive appearance and a dense texture.
