Dishes prepared with gelatin always amaze with their beauty and unusual taste. In order to be successful, you need to know how to breed it, otherwise your dish will not work. Let's figure out how to properly dilute edible gelatin to achieve the desired result.
Food gelatin is a powder made from animal and fish tissue. It boasts of its composition, as it contains collagen.
Consider the basic tips that must be followed to achieve the desired result.
The powder must be dissolved in cold water and left to swell for a while. After the powder swells, put on a small fire and melt.
… Strict is necessary. This rule is very important, if the proportions are not observed, your dish will have a rubbery consistency or will not freeze at all.
Proportions:
- to achieve an "airy, quivering" dish, it is necessary to observe the proportion of 20 grams per 1 liter of water;
- to achieve "dense jelly", use 40-60 grams of gelatin per 1 liter of water.
It is worth remembering that gelatin. In the event that you overheat it and boil it, then it simply will not thicken.
… Do not cool the dissolved gelatin, for example, in the freezer. As a result, you will get gelatin in crystals.
It is important to use the product with a good one, do not forget to check it when buying.
Consider a recipe for making gelatin for a sweet dessert.
We dilute the powder in cold water, observing a ratio of 1: 5 and leave it to swell for half an hour. After the lapse of time, we place the swollen powder in a water bath until it is completely dissolved, not forgetting to stir constantly. When preparing dessert, you can use a trick, dissolve gelatin in juice or coffee. This will add a special flavor to your meal. In order to avoid lumps in the dessert, you need to place the melted gelatin in the dish while it is warm.
We dilute gelatin for jellied or aspic.
To prepare gelatin for jellied meat (aspic), a ratio of 1: 5 must be observed. We use cold boiled water. To dilute the powder, leave it for 10 minutes, after which we put the resulting mixture in hot broth. This recipe works well for instant gelatin.
To dilute ordinary gelatin, you need to dilute the powder in the proportion that is indicated on the package. After diluting the powder in water, leave it for 30 minutes for the best divergence. In a water bath, melt the gelatin, then put it in the broth and bring to a boil.
