Gelatin is a transparent, viscous mass, which is a product of the processing of animal connective tissues. Gelatin acts as a thickener, gelling agent, nutrient, clarifier, former and foam stabilizer. It is used in the preparation of jellied dishes, jellies, cakes, yoghurts and other recipes. Gelatin contains 18 amino acids, incl. glycine, proline, glutolinic and aspartic acids. The product is useful for restoring joint performance after injuries, fractures, in sports nutrition, improves metabolism, strengthens the heart muscle.
Instructions
Step 1
The preparation of gelatin, its dilution depends on the desired result and the choice of the dish for which it is used. Usually for making cakes, gelatin is diluted in cream, for jelly - in fruit juice or syrup, for jellied meat the main component will be chicken or meat broth. To dissolve dry gelatin, dilute a tablespoon of the product in a glass of cold boiled water, juice or broth and leave for 40-60 minutes to swell. Heat the resulting mixture over low heat, stirring constantly, to 60 - 80 degrees. Then strain through cheesecloth to remove the smallest lumps. Add the remaining mass of one or another main component and cool in the refrigerator. The quantitative ratio of gelatin to liquid depends on the desired result. To obtain "quivering jelly", observe the proportion: 20 gr. gelatin per 1 liter of liquid. If you want to make jelly that can be cut with a knife, use a ratio of 40-60 grams. for 1 liter.
Step 2
In addition to granular gelatin, there is gelatin in the form of thin, transparent plates. When preparing a dish, soak the required number of plates one by one in cold water. Then squeeze them and heat in a water bath until completely dissolved. To determine the correct amount of liquid, keep in mind that after swelling, the mass of gelatin increases 6 times. One plate corresponds to 2 gr. dry gelatin, and six at once - about one tablespoon.
