Dishes using gelatin strike not only taste, but also appearance. But a lack of knowledge on how to make gelatin will ruin all your efforts in an instant. In this article, you will familiarize yourself with all the steps in the process.
How to dilute gelatin: 5 tips
Tip 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 on a small fire.
Tip number 2. Respect for proportions.
If you forget about this rule, the product may turn out to be "rubber". Therefore, before preparing this or that dish, remember the following proportions:
- 20 g / 1 liter of water - "trembling jelly";
- 40-60 g / 1 liter of water - "dense jelly", which is easy to cut with a knife.
Tip number 3. Gelatin must not be boiled!
If you forget about this rule, then it simply will not thicken.
Tip number 4. Gelatin must not be cooled in the freezer!
In this case, the resulting mixture crystallizes.
Tip number 5. Look at the expiration date.
Expired gelatin will ruin the whole dish.
How to dilute gelatin for dessert ?
The following method is best for preparing a sweet treat:
- 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 constantly until completely dissolved, but do not forget that it cannot 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 basis should complement the taste of the dessert. There will be no lumps or streaks in the finished product if you add gelatin to the bulk while it is still warm. Fruits for jelly desserts need to be cut finely, otherwise the gelatin will slip.
How to dilute gelatin for aspic or aspic ?
There are three ways to dilute gelatin for preparing these dishes. The first concerns instant gelatin, which is usually dissolved with water. In this case, the best proportion is 1: 5. Water should be boiled, but cold. The gelatin will dissolve after 10 minutes, after which it can be poured into a hot broth.
But how to dilute gelatin, if it is not instant, but ordinary? First you need to pour it into the water in the proportion indicated on the package. About half an hour it will swell. 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, add hot broth to it and bring to a boil. This mass is poured into the broth in 10 minutes. until ready. Boiling will not spoil the jelly, it will harden anyway, but if you boil for too long, the taste of gelatin will be palpable. As for the amount needed for cooking, it may vary depending on the recipe. Although in most cases, 2-3 tablespoons are 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.