How to pour gelatin for swelling. What is the difference between the instant gelatin from the usual

23.06.2021

Sigor modern realities show that many housewives bypass the recipes that contain gelatin. They are the following arguments:

i do not know how to properly produce gelatin;
i am afraid that it will not freeze - empty translation of products;
i'm afraid smell gelatin in the finished dish.

Probably, all these fears "come from childhood", when the trees were large, and the Soviet gelatin was flooded with several glasses of water, swelling the hour and when he was heated, so much the neighbors knew about the potential dish on your plate. Well, plus everything, he frozen one time.

Little joy, right? Forget about it! Modern producers took care of your peace, enriching the market by instant and leaf gelatin. Below we will tell you how to work with it, how to breed gelatin for the filler and so on.

Short Likbez

Gelatin is a product that is used in many areas of human activity, be it cosmetology, pharmacology or food industry. It is a protein of animal origin, obtained by digesting bones and tendons of animals. Due to this, protein content in the product rolls - 88 per 100 grams! Naturally, calorieness did not pumped up - 360 kcal per the same 100 grams. This is a very valuable product, since in addition to the main function, tied to the geling of the liquid, gelatin serves as a good help for those who seek to strengthen the joints.

Types gelatin

Before we find out how to breed gelatin, you need to find out what it happens, since the principles of processing depend on it:

Powdered gelatin. It is a slightly transparent powder, let's say a yellowish tint. To work it, it is necessary to soak in a small amount of cold liquid, let it swell, after which it is to strain and dissolve in the liquid you need (juice, broth, etc.) by heating. Do not allow boil! The optimal temperature is 80 ° C. It is very good if you initially soak the gelatin in the same fluid in which you will dissolve it - you do not have to polish. However, it is better to rebuild and after heating the mass is still strain, in order to remove everything that could not be dissolved.
Sheet Listed. Beautiful alternative to powder. The principle of working with it is as follows: you are soaking the necessary number of sheets in cold water before softening, and then add to the preheated liquid. Recommendations for temperature remain the same, since it is not possible to drastic gelatin for the chilts and other dishes, boiling it.

Cold or bay?

What is the difference? Traditionally, it is believed that the keepets turns into a "jelly" by long-term digestion of a special meat broth with pieces of meat, then so the fallen consistency is obtained due to the addition of zeling products.

However, in practice it turns out that finding meat capable of qualitatively "consolidate" the future of the dish is quite difficult, so gelatin is now added to the colder, only in smaller quantities than in the jelly. This is especially true for dishes with chicken. How to breed gelatin for chilts? Soak it in a small amount of cold broth for 5 minutes, after which add to the warm mass of the future eating, stir up to uniformity and pour into the form.

Recipe fuse

Recipes of dishes using gelatin arrived first in the kitchens of American housewives after World War II, as everyone wanted to have spectacular beautiful yokes that demonstrated and emphasized a certain standard of living. The bowl of this was not passed with time and Russia, so I will present to your attention the recipe for the portion filming with beef, especially since we already know how to breed gelatin. Products are designed for 4 servings:

beef fillet - 150 grams;
gelatin in powder - 10 grams;
carrots - 100 grams;
boiled egg - 1 pc.;
onion - 50 grams;
lavar leaf - 1 pc.;
cold water - 75 ml;
fragrant pepper - 3 pcs.;
salt, pepper, greens - to taste;
cranberry berries for decoration.

Particularly successfully this dish will look if you make it in silicone forms.

Since it is easier to breed gelatin for the filthy simpler, and the process does not require much time, you must first prepare all other products.

To do this, clean the onions, carrots, put them in a saucepan along with meat, pour 0.5 liters of water and boil on a small fire for about an hour.
Add a bay leaf, salt and pepper to meat, cook another quarter of an hour. Remove the saucepan from the fire and cool down.
Soak in water gelatin for 5 minutes.
Remove the meat from the broth and kick 250 ml of the latter.
Heat the outdoor broth and dissolve gelatin in it.
Since it is not always possible to breed gelatin without lumps, it is not always possible to straighten the broth through fine sieve.
Separate the protein from the yolk. The last one you will not need this dish.
Cut the same cubes carrots, squirrel and meat, mix.
Put on the bottom of the forms under the filler greenery and cranberries, on them - a mixture of protein, meat and carrots.
Carefully fill in the mold broth with gelatin.
Put in a cold place until it is frozen. It will take 3-5 hours.

Without dessert nowhere

All this is beautiful, of course, but I also want sweet. Therefore, we offer you a wonderful portion version of the creamy jelly. All products are given for 4 servings:

First of all, we will deal with a cream layer. How to breed gelatin for jelly, we found out earlier. In this case, it will fill it with immediately cold cream (100 grams) and leave swell.

The remaining cream whipping the mixer to solid peak and enter into them the condensed milk, mix to uniformity.

Melt the gelatin on the smallest fire or on a water bath, not allowing boil. Give the mass a little cool and interfere with the cream with condensed milk. Immediately burst on 4 glasses and let it be frozen in the refrigerator.

Rinse berries, dry, if necessary, do and put the jelly on the frozen layer.

From juice and special gelatin for cake, welcome the final fill - how to breed gelatin for jelly, will surely be written on the packaging.

Give the mass to cool to a warm state (otherwise the creamy layer will float), run out the same amount of glasses and cool during a pair of hours.

Without gelatin, modern cooking is very difficult to imagine. Cakes, candy, marshmallows, mousses, jelly and jelly without this additive prepare is unlikely to succeed. Although for the first time the food gelatin in its pure form appeared not so long ago - in the 19th century.

However, many mistresses, especially after the first unsuccessful experience, are afraid to deal with gelatin - it will not be dissolved until the end, it will not freeze. Indeed, that the result gets like it is necessary, it is important to know how to work with it. And the nuances here a lot - what to dissolve, at what temperature, what proportions, how to do so that it turned out without a lump, etc. I also first understood the gelatin badly and how to make friends with him. But believe me, there is nothing difficult!

Types gelatin

Make this indispensable ingredient or from animal products (tendons, cartilage, skins, etc.), or from fish production waste. The latter is more expensive and meets less often, as the manufacturing technology is more complicated.

By the way, vegetarians and representatives of some nationalities can refuse dishes with gelatin. But agar-agar and pectin are suitable for everyone - they are produced from plant products.

Food gelatin on the shelves of our stores there are 3 species:

in granules;
in powder;
in the form of thin plates.

Which one is better, it is impossible to say - everyone has its advantages. Sheetish sheet swells faster. The granules are cheaper, and in powder requires less time to dissolve. It is more correct to repel from a particular recipe and your personal preferences.

Proportions: Why comply

The main rule of successful jelly, fuse, etc. - Compliance with the ratio of dry gelatin and liquid. In general, the instruction is on each pack, but better remember:

for dense jelly, it is necessary to take from the calculation of 40-50 g per 1 liter of liquid;
for usual will be enough 25-30 g.

If you cook a very sweet jelly or a pork chiller, then the amount of gelatin is better to increase by 5-10 g. The fact is that sugar and fat are poorly affected by gelling qualities.

Compliance with proportions is important and during soaking. To gelatin correctly scatter, on 1 part of the dry matter we take 10 parts of the liquid. If you take less, it will be just a clutch that looks like a jellyfish. If you take more, the taste of the finished dish can not be so saturated.

What water to how much to soak

An equally important question is at what temperature to soak and dissolve gelatin. Almost everywhere recommendations are the same - soaked in cold, heating to dissolve, but do not boil. True, leaf before dissolving, you must first squeeze a little, and then send to the liquid.

Indeed, without soaking in cold water can not do. The granules swell in 40 minutes, in the sheets - for 10-15, in powder - 5-10. If you pour hot water immediately, then gelatin sticks out and will need more time. The instant in powder does not concern. It can not be mashed at all - it is perfectly divorced by hot water.

Dissolve the swollen gelatin, heating the mixture and adding liquid depending on the recipe - broth, juice. It is better to do it in a water bath or on a small fire, constantly stirring.

By the way, you can soak gelatin not only in water - in milk, in broth, in the cream, this substance will also swell well. But time will need 2 times more. And with boiling in this case, it is better not to experiment.

Everywhere they write that boiling gelatin is strictly forbidden, they say, peptide compounds are destroyed. This is myth, I will say right away. Practice shows that even long boiling on the gelling properties does not affect. Perhaps the boot for boiling simply summarized, as some products are really better not to boil, for example, sour cream. Or maybe the fact that the concentrated solution of gelatin is quickly burning and then the smell spoils all the dish.

Application

Gelatin

Let us turn directly to the recipes. Let's wonder for a start, how to breed gelatin for chilts, jelly or fuse:

magnify the gelatin in cool water (the proportion and time remember);
add 1 glass of broth and warming up, stirring, to completely disappear grains;
the solution is filtering through a sieve or gauze;
we introduce a gelling solution at the end of cooking.

We do not forget that if we are preparing a dish of oily meat, then dry gelatin take a little more than the norm, but for the cold or filling chicken, the fish standard 40-50 g a 1 liter is quite enough.

Separately, I will stop on the question "What to do if the filler (cold) is not frozen?". Here everything is simple - calculating the required amount of dry gelatin, soaked it and dissolve in the usual way. We boil our failed cold and pour the gelatin solution. Well, then as usual - cool in the refrigerator. I recommend adding a slight salt and spices so that the reanimating procedure does not affect the taste.

Cooking jelly

For the jelly scheme, they were so fused, dissolved, strained and connected with juice, decoction, cocoa, milk, etc. There is its secrets in this simple procedure.

The easiest way to take instant gelatin and pour into hot liquid, stirring. Then no need to polish or warm up.

In some fruits there are special substances that destroy the very peptide compounds that are allowed to get jelly. Kiwi, pineapple, papaya in raw form for jelly is not suitable. But if you brew these fruits, substances are disintegrated into simpler, which does not affect the gelatin.

Gelatin for cream

For cakes, cream and many others, gelatin often needs to be dissolved without water use. Then soak or in cream or in milk. Time for the usual needed 1.5-2 hours, for instant - 20-30 minutes. Then he warming up in a water bath, stirring. Focus through the sieve and cool.

While the gelling mixture cools, they are engaged in cream. In the already finished cream of a thin flower with a constant stirring introduced dissolved gelatin. It is more convenient for me to use a blender at low speed.

Sheet is soaked in water and then, well, pressing, immediately send to the heated mixture. Mix thoroughly several times. It is better to do it in a water bath.

Just indispensable in this case, the microwave oven. Liquid with gelatin place for 30 seconds with a microwave, power - maximum. Gelatin must completely dissolve. If not - send another 10-20 seconds.

Cool down

At the end, I will stop at cooling dishes with gelatin. Without this stage, it is not enough. Right just put in the refrigerator for several hours.

Some, trying to accelerate the frost, are sent to the freezer. So you can not do - this is not ice cream! The fact is that the water that is in the gelling mixture freezes, and ice crystals violate the integrity of the consistency. It turns out a loose, unattractive externally substance with ice grains.

Video about soaking:

As you can see to make friends with gelatin, you need something to know something. But only a little practice, and you can not doubt the jelly, the cold, souffle and everything else will be sure to get. And every time everything is better and better!

Dishes using gelatin affect not only the taste, but also appearance. But the lack of knowledge about how to breed gelatin, in one moment will destroy all your efforts. In this article, you will familiarize yourself with all the stages of the process.

How to distribute gelatin: 5 tips

Tip number 1. The easiest way to breed.

In most cases, in order to distribute gelatin, it is enough to dissolve it in cold boiled water, wait until it fell, and dissolve on small fire.

Tip number 2. Compliance with proportions.

If you forget about this rule, then the product can get rubber. Therefore, before the preparation of one or another dish, remember the following proportions:

20 g / 1 l of water - "trembling jelly";
40-60 g / 1 l of water - "dense jelly", which is easy to cut with a knife.

Tip number 3. Gelatin can not boil!

If you forget about this rule, it simply does not thicken.

Tip №4. Gelatin can not be cooled in the freezer!

In this case, the resulting mixture is crystallized.

Tip number 5. Look at the shelf life.

Overdue gelatin will spoil all the dish.

How to breed gelatin for dessert?

For the preparation of sweet delicacy, the following way is best:

soak gelatin in cold liquid for 30 minutes. for swelling (proportion: 1 part gelatin to 5 parts of the liquid);
displays the swollen gelatin, heating it in a water bath;
constantly stir it up to complete dissolution, but do not forget that it cannot be brought to a boil.

To improve the taste of the dessert, gelatin can not dissolve in water, but in coffee, juice, or even in wine. But remember that the liquid selected as the basis should complement the taste of the dessert. In the finished product there will be no lumps and residences, if you add gelatin to the bulk, while it is still warm. Fruits for jelly desserts need to cut finely, otherwise gelatin will slide.

or bay?

There are three ways to breed gelatin to prepare specified dishes. The first concerns instant gelatin, which, as a rule, is dissolved with water. At the same time, 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 breed gelatin if it is not instant, and the usual one? To begin with, it must be poured into the water in the proportion, which is indicated on the package. About half an hour he will swell. Then with the help of a water bath it must be dissolved. Dissolved gelatin is poured into the cooked broth and bring to a boil. At the same time, it is important not to guess it or stick to the bottom.

According to the third method, the gelatin must be dissolved in the glass of water, giving him to swell. After that, hot broth adds to it and bring to a boil. To the broth, this mass is transfused for 10 minutes. until readiness. Boil will not spoil the chloride, it will still freeze, but if you boil too long, it will feel the taste of gelatin. As for the amount necessary for preparation, it may differ depending on the recipe. Although in most cases, 2-3 tts are enough to frost broth. l. It is worth using this gelatin to prepare a variety of dishes, because it is a very useful product.

Irina Kamshilina

Prepare for someone much more pleasant than for yourself))

Content

Sweet tooths who love to enjoy light desserts will enjoy homemade jelly, which can be made using gelatin. The component does not have taste and smell, so the prepared dish will have an aroma of berries or fruits, of which are done. Dessert comes out very tasty, beautiful and helpful.

How to make jelly

Sweetness in the form of jelly is very popular all over the world, because it is not only a delicious, but also a useful product. You can prepare it using gelatin, pectin or agar-agar. These components help to achieve the necessary consistency. So that dessert is tasty, you need to follow some rules how to prepare jelly:

Do not use for the manufacture of sweets of aluminum tank. In such a dishes, the mass can darken and form a specific taste.
Improve the taste quality of the dish will help add a small amount of wine or lemon juice.
Prevent the formation of gelatin lumps can be prevented, if you pour it into the dishes with a warm bottom. The best option is considered to put the container on the water bath.
You have to stick the product inside the refrigerator. From the substance you need to make an elastic, dense mass, and not freeze, so do not put it in the freezer.

Many hostesses buy ready-made powders because it's easy to cook. The difference consists in the benefits of the product. At home, you can come up with many options: the jelly base is prepared from syrups, milk, sour cream, cream, alcoholic beverages, juices, compotes, lemonade and other sodes (the child will like the Kola dessert). As a filler, add various fruits (apples, pears, oranges, pineapples, lemons), berries (gooseberries, cherry, red currants, grapes, strawberries), slices of souffle from cottage cheese.

The product can be used as an independent dish. Winter prepared for winter is recommended to be used for dilution of horses and cooking jelly. If you have not canned compote, stir a small amount of jelly with water. The product is used to decorate and filling confectionery products: cakes and cakes. Jelly brings lightness and is a bright color decoration element.

How to breed gelatin

An important part of the process, how to make jelly from gelatin is the breeding of the thickener. Proper proportions will help you quickly create a delicious dessert:

It is important to comply with the correct proportions. It is necessary to breed gelatin powder at the rate of 5 g per 50 ml of water.
Fill the crystalline substance is needed with boiled water, which should be predetermined. Speed \u200b\u200bgelatin will be from half an hour up to 40 minutes.
The resulting substance is heated using a water bath. The process must be implemented until the powder is completely dissolved.
The finished gelling component should be mixed with the basis for the dessert (compote, juice, milk).

How to make jelly at home

Make a sweetness that has a natural taste and aroma, better in your own kitchen. The process of its preparation is not laborious, it will not take much time. Recipes of dishes can be found a huge amount, all this in connection with the variety of ingredients that are suitable for use. As a basis, you can take jam, juice or compote.

How to make jelly from juice

For the preparation of jelly sweets on a juice basis, you will need the following components:

fruit or berry juice - 1 l;
gelatin - 4 h. l.

How to make step-by-step jelly from gelatin with a juice basis:

In the glass, pour the gelatin crystals, pour to the area to the top. Leave for 20 minutes to gelatin Nabuch.
Mix the substance with the rest of the liquid in the enameled dishes, put on fire. While the juice is heated, stir it up. Wait for the boathing starts so that the crystals are completely dissolved.
Through the ready transparent mixture by molds, cool at room temperature, put in the refrigerator until it is frozen.

How to cook fruit jelly

For a sweet dessert with fruit filler, the following components will be needed:

food gelatin - 4 h.;
juice - 400 ml;
fruit - to taste;
granulated sugar.

Step-by-step instructions, how to make fruit jelly:

Fill the gelatin powder 1 tbsp. Cold water, let him swell within an hour.
Pour juice in a saucepan, add the swollen gelatin mass. Try the mixture to taste if it seems to be folded, add the desired amount of sugar sand. Put the mixture on fire, heat the sugar and gelatin to dissolve, constantly stirring.
Pour half the substance obtained in forms, add pieces of fruit. Then, fill the remaining base.
Place the dessert in room conditions, place it in the fridge for frozen.

Do not frozen cold or jelly, unwillingly keep the form - this is the problem, so the problem! The slightest error in choosing a method and temperature when working with gelatin and products is almost hopelessly spoiled. Learning to dissolve gelatin correctly, and for any purpose.

How to melt gelatin

The description of the process, as a rule, is stacked in a couple of lines: pour, heat, mix - ready! How many times because of this conciseness had to blush the hostesses, and guests with a sigh were glad to look a plate with a non-festive kneel. Meanwhile, difficulties in how to breed gelatin for the cake, and there is absolutely no other dish, it is only a scrupulously to observe the technology, and even once again read the instructions on the packaging.

It is clear, the exact proportions under all the dishes, in which the gelatin add, do not apply on a small pack. Today we also describe only typical proportions and only with respect to high-quality product granules. Knowing how to make it possible to make gelatin for jelly. You can do it in other cases, and not to make mistakes will help you with a sense of measure and compliance with recommendations.

Before melt gelatin, it is soaked for some time in boiled water. The temperature of the fluid should be no higher than air in the kitchen, but you can and slightly cooler. The proportions begin from 20 grams of granulated gelatin per liter of fluid and reach 60 grams.

The given relations relate to cases where gelatin acts as the only gelling substance and are suitable, for example, for sweet jelly. Of course, if there is a task, how to make the gelatin gelatin for chilly, the proportions will have to recalculate somewhat. The duration of soaking - to a noticeable dissolution of the granules, most often it happens no longer than half an hour.

If the colder is cooked on a meat-born basis, there are roars, leather joints, leather. The amount of gelatin in this case will be the order of the tablespoon per liter of broth.
In the case when the question sounds: how to produce gelatin gelatin for chicken, you will have to increase the concentration. So, if the broth was cooked exclusively from the pulp, then the minimum amount of gelatin is 55 grams per liter. If there are 30 grams in the colder and grooves.
Sometimes chicken legs are put into the broth. This is the best way to do without adding gelatin at all, but in order to add the same number of thickener as in the first paragraph.

NOTE!

Gelatin in the jelly or the bay is soaked, as a rule, already in the finished broth. The proportion does not change, and the same rule applies to the liquid as the water: the temperature should be not higher than room.

Talking how to properly make gelatin for the filler from chicken or other meat, you can not get around the desserts from jelly. The ratio in all cases take from the already presented formula: 4: 100 ... 6: 100 grams, with a small reservation. Jelly is usually very sweet not prepared. If you have the amount of sugar significantly, to the mass of the gelatin used, add more 1/2.

How to melt gelatin in a water bath

Proportions, soaking, all this is important, but relatively simple. Most often, mistakes lie at the last stage - heating. It is easy to avoid them, not enough. Build the simplest design by taking two bowls or saucepans of different volumes. The smaller should be freely placed inside greater, while not touching her bottom.

In a large saucepan, we pour water, it is desirable for warm, in a smaller container, we put the clumsy gelatin. Install the design on the stove, we turn on it moderate heating under it. As gelatin is heated, we stir the mass, waiting for the maximum dissolution of the granules. We do not allow the mass to boil, if the gelatin has overloaded, immediately remove the inner container and cool slightly.

After during a couple of minutes, you will notice that the larger homogeneity of the mass does not succeed, remove the gelatin from the water bath and wipe it warm through the sieve. The method is suitable for any recipes, for example, if there is a task, how to breed gelatin for cream in a cake.

If you have a thermometer among kitchen appliances to measure the product temperature, we will certainly use it. Watch the testimony and do not allow the mass to heat up above 75 degrees. If possible, try to keep the mark even lower. If the granules confidently diverge at 60 degrees, do not increase the heating.