How to solve the instant gelatin to dissolve. How to breed gelatin for cold and jelly

22.07.2020

Gelatin has large culinary capabilities, but not the most simple gastronomic fate. Many are not solved on the dishes, which is the composition of which it is. From the article you will learn how to breed and use gelatin to easily decide on the preparation of the most different dishes on its basis.

Why do you need gelatin?

Neither color, nor taste, no smell is the best characteristics of natural gelatin. And his task is to stabilize any mass due to the collagen contained in it, give it a form. In the kitchen, gelatin usually deals with jelly, confilement, fuse, souffle, mousse and pate. It is capable of becoming reliable culinary comrades and cold meats - covers top and give an appetizing shine.
This is a universal geling agent of protein origin. Get it by prolonged digestion of pets of domestic animals.

How to breed food gelatin

What gelatin choose - leaf or powder? The choice is in the question of form. In favor of the latter, the low price says. For the rest of the parameters of the sheet gelatin bypassing its "rival".
Each sheet has a certain mass specified on the package. So, the scales will not be needed. If you need a smaller amount, the plate is convenient to cut with scissors. Working with powder gelatin, you need to observe the exact proportions of water dilution. This is usually 1: 6, less often 1: 5. With sheet and here it is easier: he will take so much fluid as needed. No measurements, and the cooking speed is higher.
It is impossible to boil gelatin. At a temperature of 100 ° C, the mass becomes fibrous and viscous, collagen protein is destroyed and gelatin loses its jelly-forming properties.

How to breed gelatin for dessert and cold

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 gelatin per 1 liter of fluid. Optimally for delicate fuel and dairy desserts.

No longer means better. The excess amount of gelatin will make a rubber dish. The key to success is compliance with proportions.

Dilling a portion of gelatin on the same amount of liquid, we obtain a solid result. This ratio is suitable for chicken chicken, fuel, fruit jelly.
You can safely cut the dishes with a knife made from 60 g gelatin dissolved in a liquid liter. For example, beefs and pork caps, fruit-berry pies or decorations for cakes and cakes.

General rules for breeding gelatin

But immediately in the liter of fluid, gelatin is not immersed. The first step is breeding boiled, but necessarily cold water. The colder, the better. In the ice medium, proteins are not destroyed, which affect the gelling ability of the substance. But when adding directly to meat broth, milk or juice of the granules will not completely dissolve.
It is important to pour the gelatine water, and not to pour it into the water. Otherwise, lumps are not avoided. Sheet becomes soft quickly, powder must be left to swell for 30-50 minutes. Here it is useful to check with instructions on the package.
There are several gelatin classifications depending on its strength measured in Bloch: the greater the power of gelatin, the more dense texture of the product you will result in the result.
On a note:

To remove jelly from the mold, immerse it for a few seconds in hot waterAnd then turn over to the cold plate.
Gelatin turn. If you have already thickened mass to heat up 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 quality gelling.
Before soaking the powder gelatin, rinse the dishes with cold water so that the crystals do not stick to the bottom.

Table measures for breeding gelatin

Granular gelatin:

1 teaspoon-6 g

1 tablespoon-15 g

Faceted glass-200 g

Tea glass-250 g

Sheet Listed:

1 plate corresponds to approximately 2 g of granular gelatin

6 plates - 1 tablespoon

Food gelatin has a light yellow shade, it can also be absolutely colorless. High-quality gelatin has no smell and extraneous tastes. This substance is used in cooking for the preparation of cold snacks and desserts.

To breed gelatin, it is usually enough to dissolve it in cold boiled water, give it to swell, and then dissolve on slow fire. But it is worth not to forget about some subtleties.

So that the jelly does not work out "Rubber", the correct proportions should be clearly observed when it is prepared. "The trembling jelly" will turn out if the gelatin and water proportions will be 20 g per 1 liter.

If you take 40-60 g gelatin and dissolve them in one liter of water, then it turns out a "dense jelly", easily cut by a knife. Do not forget that the gelatin cannot be boiled, otherwise he simply does not thicken. Harm gelatin and sharp cooling.

So that the resulting mixture is not shrinking, it is not necessary to put it in the freezing chamber. When buying gelatin, special attention should be paid to the expiration date of the product, since overdue gelatin can spoil the dish.

Sweet delicacy is best prepared according to the following recipe: in the proportion of 1: 5, soak gelatin in the cold liquid at about half an hour. After that, the swelling gelatin needs to be gently dissolved in a water bath, stirring it until the final dissolution. Before boiling, the mixture is impossible.

Gelatin, dissolved in juice, in coffee or wine, will give a special taste dessert. But do not forget that the liquid, taken as the basis, should only harmoniously supplement the taste of delicacy.

IN ready product Komki and accommodation will not appear, if the gelatin is the main mass of dessert, when it is still warm.

In order for the gelatin in the jelly desserts, it is not cleaved with berries and fruits, the fruit is better to cut finely.

Cooking the filler and chill requires a few other approach. For such dishes, there are several ways to breed gelatin. Better proportion For instant gelatin, it will be its ratio to water 1: 5. In cold boiled water, such gelatin will dissolve already after 10 minutes after which it will be ready for the addition of hot broth.

The usual gelatin should be diluted in water in the proportion, which is recommended by the manufacturer on the package, then leave it for swelling for 30 minutes. After this time, the gelatin should be dissolved in a water bath, pour into the cooked broth, and bring everything to a boil.

The third method involves dissolving gelatin in a glass of water to swelling. When gelatin will swell well, it is necessary to add part of the hot broth to it and bring the resulting mixture to a boil. Then the resulting mass is poured into the broth. Do it follows 10 minutes until readiness. It should not be boiled in a cold for too long, otherwise the taste of gelatin will be felt in the finished dish.

Gelatin is very useful productTherefore, it makes sense to use it to prepare a wide variety of dishes.

A source:

How to breed food gelatin - rules and proportions - delicious!

Without it, it is very difficult to prepare many dishes: keet, marmalade, jelly, cream. Have you already guessed about what we? Of course, about gelatin!

Gelatin

Gelatin is a transparent viscous liquid that does not have color, no smell, no taste. It is generated by denatronization of the fibrillary protein of collagen contained in fish bones and scales, but the main raw materials for its production are still connective tissues of bones, skins, ligaments and tendons of cattle.

It is thanks to collagen that the gelatin has a jelly-forming property and serves as an indispensable ingredient in many culinary recipes.

Rules of dilution

The most optimal method of breeding powder gelatin is dissolving it cold waterSince when adding it directly to broth, milk or juice of complete dissolution of the granules, it will not be possible to achieve, in spite of any tricks.

Falling at the bottom of a small metal bowl of 1 tablespoon gelatin, pour it 100 ml of cold boiled water. The usual gelatin leave to swell within 50 minutes, for instant gelatin, this time can be safely cut down - up to 25 minutes.

After the specified time, a bowl with gelatin is placed above the pots with weakly boiling water. Holding a bowl on a water bath, periodically stirring its contents.

After about 10 minutes, gelatin is completely dissolved in water. This will confirm this will be the state of absolute transparency of the fluid.

Be careful! Do not bring gelatin to boil, because at a temperature of 1000 ° C, the collagen protein is destroyed, therefore gelatin completely and irrevocably loses its jelly-forming properties.

If the boiling has happened, without a drop of regret, pour the boiled fluid into the sewage and proceed to its preparation from the very beginning.

After the gelatin is completely dissolved in water, cool it to 50-600 s and only after that enter into the prepared dish.

Do not forget to skip the cooked gelatin over it to get rid of the film on its surface formed during the heating process.

Protecting divorced gelatin from boiling, know that it "does not like" and low temperatures. Do not place it in the freezer, because when freezing it will be crystalized and stratification, and after thawing, the gelatin will lose its jelly-forming properties.

Proportions

More accurate information on the ratio in which the gelatin should be dissolved is contained on its packaging and in the recipes of specific dishes, we limit the description of the total proportions and the viscosity of ready-made culinary masterpieces associated with them.

The effect of trembling jelly will give dissolution in 1 liter of liquid 20 g gelatin. This ratio of the ingredients is optimally suitable for delicate fuse and dairy desserts.

When dissolved in the same amount of liquid 40 g gelatin, the finished product will be more dense. Recommended for chicken chicken, filled from language and fish, fruit jelly.

For cooking beef and pork chill, fruit-berry cakes or decorations for cakes and cakes The amount of gelatin in 1 liter of water must be increased to 60 g.

Know that dishes prepared using gelatin are not only tasty, but also useful!

A source:

How to make it possible to make gelatin for jelly - the best tricks and secrets

Gelatin has many applications in cooking. It allows you to get a beautiful jelly, an excellent cold and even delicious cream For cake. But many have come across the situation when the jelly for some reason did not work. It's all about violation of technology. note that Gelatin needs to be breeding correctly.

Read the label. If the shelf life has expired, then it may not work out anything. It is possible that you bought instant gelatin. He is preparing easier. Fill it with liquid and leave for 15 minutes. Then you need to warm and add the rest of the mass.

Temperature

When you divor the gelatin with water, make sure that its temperature is not above 20 degrees. Otherwise, it will not dissolve and later will not freeze.

It is important to hold the gelatin in a cold liquid about half an hour so that he will have to swell, and then expose it thermal processing. The proportions are equivalent to the ratio of one tablespoon of gelatin on a glass of liquid.

After that, pour 2 whole glasses of liquid and still half.

Constantly stir on slow heat and follow the granules completely dissolved.

Dessert

Fruit jelly This is a delicious and useful delicacy. it natural productwhich contains vitamins and amino acids.

How to cook:

To prepare jelly on the dessert, fill the gelatin glass of water and leave for 60 minutes.
After the resulting solution, add the desired filler in 300-350 ml. It may be juice or something else, depending on your recipe. Then on slow fire thoroughly stir up to the complete dissolution of about twenty minutes. Do not bend before boiling, otherwise it turns out to be tasteless. Jelly acquires rigidity and unpleasant odor.
Finished mass You can fill the molds to get an interesting form. Leave to cool about 200 minutes until it freezes. You can put in the refrigerator.
To carefully remove the finished jelly, there is a trick. Place the molds in hot water for a minute. Try so that the water does not get inside.

Source: http://novpedkolledg2.ru/instruktsii/kak-razvodit-pishhevoj-zhelatin.html.

How to breed gelatin for chilts, dessert and other dishes

Delicious jelly, appetizing cereal, gentle souffle - all these goodies are difficult to cook, if you do not know how to breed gelatin correctly.

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, then taste finished dish It may not be so saturated.

What water to how much to soak

No less important question - 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.

Bay from the tongue;

Ballen from rabbit.

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.

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.

Orange Panna Cotta;

Malino-almond cake;

Tomatoes in Latvian jelly.

Gelatin for cream

For cakes, sour cream creams, 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.

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!

Source: http://na-vilke.ru/kak-rastvorit-zhelatin-pravilno.html

How to make gelatin?

Each self-respecting mistress at least once in life for cooking some dish used gelatin. It would seem that nothing complicated in breeding gelatin, because it is often described in detail in the recipes. And yet there are some features and important moments, Taking into account that you need.

What is gelatin?

What is gelatin? This substance, in its essence, is a natural biopolymer. Natural gelatin without dyes has no smell, no taste. But this food supplement (It is indicated as E441) is used quite often to give me dishes of a jelly-like consistency.

The main component of gelatin is collagen practically in its pure form. Collagen is treated with alkaline or acidic solutions, and as a result, gelatin is obtained. By the way, natural raw materials are used for manufacture: fish scales and bones, as well as tendons, bones and ligaments of cattle.

Where is used?

Gelatin is used not only in food Industry, but also in pharmaceuticals, cosmetology and industry. For example, it is part of medicinal capsules, candles, glue, newspapers, photobums, and even cash bills.

Structure

The composition of gelatin is rich and unique, which makes this additive very and very useful. So, there are proteins, carbohydrates, starch, ash, calcium, magnesium, potassium, iron, sodium, phosphorus, vitamin RR and some others, as well as as many as 18 irreplaceable amino acids.

What happens?

We list the main types of food gelatin, all of them are known two:

Gelatin A is obtained by treating the acidic compositions of pork skins.
Gelatin is made by alkaline processing of cattle bones.

In fact, these two species do not differ much from each other. The second species has a greater viscosity, but at the same time geling characteristics are absolutely the same.

This additive is usually produced in three forms:

Granules. This form is most common and convenient.
Powder is, in fact, crushed granules.
Sheets. They are thin and transparent.

How to breed?

So how to make the gelatin? There is nothing difficult in this. If it is powder or granulated, then your actions will be as follows:

First prepare the required amount of gelatin.
Pour the powder with a small amount of cold water (not ice, and cool). Waters should not be too much. So, one teaspoon gelatin is quite enough half or even a third of a glass of water.
Now you need to wait approximately 40-60 minutes. Gelatin should swell, and the resulting composition should resemble a transparent jelly.
Now we need to heat the mass after swelling to such a state, so that gelatin is completely dissolved (it will seem that in front of you ordinary water). But it is necessary to heat slowly and neatly. It is best for this purpose to use not a gas burner plate, but water bath. Take a saucepan, pour into her water, bring this water to a boil, then reduce the fire to a minimum. Immerse a capacity with gelatin in water so that the liquid does not reach the edge to the edge, but completely covered the container. Constantly stir the gelatin, and as soon as it dissolves completely, remove it from the bath.
Next, connect the gelatin solution with the rest of the products (according to the recipe).
Cool dish and enjoy.

It is necessary to breed a sheet gelatin about also, but it is better to use a flat and wide container. In addition, it is desirable to soak sheets one by one, but they will swell much faster, namely for 5-15 minutes. After swelling, it is necessary to press the sheets and make it all the same as with powder gelatin, that is, heat before dissolution.

Observe the proportion

To breed gelatin correctly, it is important to comply with the proportions and use the desired amount. If you have a recipe, follow the instructions given in it. If you are in the kitchen prefer to improvise and create masterpieces, then find out the basic rules. In general, the exact amount of gelatin will depend on the desired consistency of the finished dish. Several options:

If you want to get a trembling gentle jelly, then use 20 grams of gelatin on a 1 liter of fluid.
For jelly, which will be well kept form, about 40 grams of gelatin will be required on a liter of a liquid component of the dish.
Would you like to cut the jelly with a knife? Then do not spare gelatin and take 60 grams per 1 liter.

How to measure the right amount?

Kitchen measurements are a separate topic. Of course, improvisation is great, but not only in the case of bulk components, the number of which in the total mass should be meager. Perfect option - Use high-precision kitchen scales. But if you do not have such an instrument, remember the following:

In one teaspoon (without a roller), only 6 grams of powder gelatin are fit.
In one dining room, approximately 15 grams.
About 10-11 grams of gelatin arrive in the dessert spoon.
IN faceted glass Approximately 200 grams of powder.
In the tea glass approximately 250 grams.
If you decide to use sheet gelatin, remember that the mass of one sheet is approximately 2 grams of granular gelatin. It turns out that the tablespoon of powder is the same as 6 sheets.

What can be replaced?

Is it possible to replace someone else? Quite. An excellent substitute can be agar-agar, which is also actively used in cooking.

But it is worth remembering that the gelling properties of agar-agar exceed the properties of gelatin, so that this supplement will need less. Thus, 5 grams of agar-agar are approximately 7.5 grams of gelatin (approximately 4 sheets).

This means that approximately 2 teaspoons will be required per liter of fluid, that is, about 10-12 grams.

Finally useful tips for real owners:

It is impossible to boil the gelatin solution! In this case, he simply will lose its properties and will not give the dish the necessary consistency.
It is not recommended to use gelatin with anterorant shelf life. Perhaps he will swell and even thickens, but the dish can spoil, giving it an incomprehensible and unpleasant taste.
If you are preparing a jelly-like dish with cutting components, then cut them as much as possible, since when frozen the gelatin mass can slide large piecesAnd as a result, the consistency will differ from the desired.
Cooling dishes need gradually, better in the refrigerator. Do not attempt to speed up the process, do not remove the container in the freezing chamber. In this case, the gelatin simply crystallizes, and you will not work.
Do not exceed the recommended dosage, you just spoil the dish.

Divide the gelatin correctly, and let your dishes be tasty and beautiful!

Source: https://brjunetka.ru/kak-pravilno-razvodit-zhelatin/

How to breed food gelatin | Do everything yourself

Food gelatin is often added to recipes for cooking, second dishes, fruit jelly, cream or cake decorations. It is not difficult to breed food gelatin at all, the main thing is to know several elementary rules.

Instruction

1. First of all, the gelatin is in cold water, and after that he warm a little. In the thesis, how to breed gelatin is indicated on its packaging. And certainly pay attention to the shelf life of gelatin, tea overdue products can spoil your culinary work.

In order to breed food gelatin for cooking chicken chill Take 1 tablespoon gelatin, pour out into a large bowl and pour 1 cup cold chicken broth. Leave for 30-40 minutes for swelling. After that, pour the gelatin for another 2.5 cup of broth and put on fire.

Continuously stirring, in order to granules gelatin completely dissolved. Do not bring to boil.

3. In order to drain gelatin for cooking, soak 15 grams of gelatin in half a glass of cold water and leave for 1 hour. After that, add 1.5 glasses of all juice to it, heated it in advance to 60 degrees. Put on a leisurely fire, and continuously stirring, heated for 15-20 minutes.

Pour jelly by molds and put in the refrigerator for 4 hours. Fruit jelly is one of the favorite delicacies of children. Gelatin is much increased blood coagulation, but contraindicated in mentally vascular diseases.

In addition, it can cause allergic reactions, to investigate it into the children's diet, it is necessary very caution.

4. In order to dilute the food gelatin for cooking Cake cream, soak 15 grams gelatin in 1 cup of cream and leave for swelling for 2 hours.

After that, heating the mass on the water bath, continuously stirring for 10-15 minutes to completely dissolve gelatin grains. Let cool. Separately beat 2 cup cream into a thick foam.

Add 3 tablespoons to them sugar powder, slightly vanillin and cooled gelatin. Once again, scrupulously beat. The gelatin cream is ready.

Gelatin Refers to products of animal origin.

It is obtained by stepwise digestion, drying and after this grinding of the burst from the tendons, bones of ligaments and some other animal tissues whose composition includes collagen.

In appearance and consistency, this is a natural, viscous, transparent substance, which is more closely used in cosmetology, medicine and cooking.

Instruction

1. To simplify sewing from viscose and chiffon, the fabric needs to soak in the brewed gelatin based on the calculation: 1st. Water spoon. Later, the fabric is dried, smooth and allowed to cut. Apply gelatin is more comfortable than starch, because it does not stick to the iron when ironing, it is not knocked out of the fabric and easily moved when washing.

Easily soluble gelatin is not needed with a clean degree. It is necessary to pour into gelatin a small number of warm broth and move scrupulously. It is for 5 minutes to swell for swelling and pour into the solution of the gelatin of a thin flowing into a warm bully mixture, nonstopingly stirring.

Heat, but not on an open fire, but in a water bath, until complete dissolution, without bringing to a boil.

3. To purchase a gentle jelly, it is quite used by 20 grams of gelatin per 1 liter of fluid, and for more dense - you need to fall asleep on a liter from 30 to 50 grams.

For the acquisition of jelly and mousse, the gelatin needs to soak in 1 liter of cold water, and when after an hour it will swell, you need to merge excess water and introduce swelling gelatin in boiling syrup with constant stirring.

Bringing it to complete dissolution, you need to remove from the fire.

4. Gelatin I am rich in protein, the one is needed for the "construction" of hair and nails. It will help rapidly repel the unthinkable volume and gloss hair. Gelatin 1 tbsp.

spoon Run 3 tbsp. spoents warm water And mix well, so that no lumps left. Let him stand up to swelling and mix with a 1 teaspoon of shampoo. Apply on your hair.

Covering polyethylene, take 20-30 minutes.

5. ethnoscience I advises to treat some diseases of the joints, weakness of hair and nails using gelatin.

Half glass of cold boiled water pour 1 teaspoon gelatin overnight. In the morning, in the sweeping, the gelatin needs to put a 1 teaspoon of honey and add a glass to a full zealous boiled water.

Everything is perfectly mixed, you need to drink the resulting mixture of an empty stomach while it is warm.

on this topic

Note!

The gelatin food happened from the French Gelatine, from Latin Gelatus - frozen. It is made by denaturacy of collagen, the one is contained in the beasts. Its composition: 50% carbon, 25.1% oxygen, 18.3% nitrogen, 6.6% hydrogen, also traces of sulfur, phosphorus, calcium and some other substances.

The appearance is traditionally granules or grains, less often powder or plate. Color transparent varies from clear yellow to yellow. There is no smell. The gelatin is heavier than water, he swells in cold water, dissolves when heated. But if it is boiling, it will lose the ability to give a jelly.

Helpful advice

Gelatin is used to treat joint diseases. Also, it is used in advertising soups, as a substrate, so that all the ingredients did not sink, like thickeners for sauces, mashed potatoes and porridge, in order to be allowed to make beautiful curls. In the cooking, it is used in the preparation of filler, jelly, cakes, citades, different candies. Do not do without it and yoghurts, chewing gum, confitures, marmalands, souffle. The gelatin food is used for the manufacture of glue and photographic materials, purified animal or fish glue, etc.

Gelatin is extensively used in cooking for the preparation of various kinds of jelly, blanmge, fuel dishes. His occasion is added to the cold, if there is no confidence that he will freeze.

It is made of natural protein substances that have animal origin, it is an extract from adhesive substances that are formed when the meat is robble, exclusively, bones.

In the store gelatin is allowed to purchase in the form of a large-crystalline powder or small transparent plates. How to positively breed gelatin, we will tell you.

You will need

Gelatin in powder or plates,
Water boiled.

Instruction

1. If the gelatin is in powder, then put it in a bowl, pour 4-5 tablespoons of boiled water in it or a liquid that should be prescription - milk, fruit Morse, etc.

Stir gelatin with liquid and let it stand, its granules are required to swell and increase in size.

If the gelatin in the plates, it must first soak in water for 5-7 minutes, and then drain the water and slightly squeezing the plates gelatin, put in a bowl.

2. Great to each cooking gelatin in a water bath.

To do this, boil water in a saucepan and cover it with a bowl with gelatin. Continuously stirring, slowly top it. The gelatin temperature should not exceed 80 ° C. The more carefully you stir gelatin during cooking, the more class it will then freeze.

3. When the gelatin actually ever melts, remove the bowl and strain the liquid gelatin through fine sieve, insoluble granules and films are obliged to remain on it.

4. Now the gelatin is allowed to add a bench fluid that should be in accordance with the recipe - fisher or beef broth, Morse or fruit juice. Mix perfectly, run in forms, cool up room temperature And put in the refrigerator.

on this topic

Helpful advice

If the focused content needs to be put on the plate, then put the shape for 3-5 seconds into the beaded water. When its walls are warm, the content will be allowed to lay out without catching.

Gelatin - Transparent, viscous mass, which is a product of the processing of connective tissues of animal. Gelatin It acts as a thickener, a gelling agent, a nutrient, clarifier, an educator and a stabilizer of foam.

It is used in the preparation of fuse dishes, jelly, cakes, yogurts and other recipes. Gelatin Contains 18 amino acids, incl. Glycine, proline, glutoline and asparagic acid.

The product is suitable for correcting the operations of the joints later injuries, fractures, in sports nutrition, improves metabolism, strengthens the spiritual muscle.

Instruction

1. Cooking gelatin, its breeding depends on the desired result and choice of dish for which it is used. Traditionally, for cooking cakes, gelatin is divorced in cream, for the purchase of jelly - in fruit juice or syrup, for the chill the main component will be chicken or meat broth.

To dissolve dry gelatin, divert a tablespoon of the product in a glass of cold boiled water, juice or broth and leave for 40 to 60 minutes for swelling. The resulting mixture is warm on a leisure fire, continuously stirring, up to 60 - 80 degrees. After that, resolve through the gauze to eliminate the smallest lumps.

Add the remaining mass of the other main component and cool down in the refrigerator. The quantitative ratio of gelatin and liquid depends on the desired result. To acquire a "trembling jelly", observe the proportion: 20 grams. Gelatin per 1 liter of fluid. If you want to cook jelly, which will be allowed to cut a knife, use a ratio of 40 - 60 grams.

per 1 liter.

2. In addition to granular, there is gelatin in the form of thin, transparent plates. When preparing a dish, the desired number of plates is soaked alternately in cold water. After that, press them and warm it up in a water bath until complete dissolution.

To determine the correct number of liquids, keep in mind that later swelling the mass of gelatin increases 6 times. One plate corresponds to 2 gr. Dry gelatin, and at once six - about one tablespoon.

on this topic

Note!

Do not boil and do not boil gelatin. Do not add salt into it, it may not prevent the gel formation.

Helpful advice

In order to shift the frozen gelatin on the plate, the container in which it is located for a while, place in bench water. When the walls of the dishes warm up, tilting it. Remember that 1 tsp. Dry gelatin is 6 gr., 1 tbsp. - 15 gr., A faceted glass - 200 gr. Powder gelatin.

Gelatin is a natural product of the processing of collagen fabrics of animal. The product is rather suitable and improves the condition of the skin and joints of a person.

Used in the manufacture of jelly, marmalade, marshmallow, jelly, fuel and other dishes. Food gelatin is permitted to buy in the form of a powder consisting of grains, or in the form of sheets.

One sheet of gelatin is equivalent to one teaspoon of powder.

You will need

1 tablespoon gelatin
1 glass of water
3 liters of broth

Instruction

1. Dissate the gelatin in the glass of cold water.

2. Leave for swelling by 1-1.5 hours.

3. After that, mix and heated on a small fire, interfere with its full dissolution.

4. Remove the gelatin from the fire and straighten the solution through the gauze.

5. Stir ready-made gelatin with broth for cold.

Note!

When heated, do not bring to a boil.

Note!

Before breeding food gelatin, pay attention to that it was not instant, because for such gelatin, the soaking time will be much smaller.

Gelatin is a protein substance of animal origin, obtained by prolonged boiling in water joints, bones, skin and tendons of animals. Such gelatin is used to prepare the filler or cold. Gelatin, which is sold in the form of a powder, is used in the process of cooking all sorts of jelly, cakes, candies and yogurts.

Make both variants of gelatin are not so difficult. About how to prepare gelatin at home, let us talk more about our article.

How to prepare gelatin from beef legs?

Frozen meat (beef legs) should be thoroughly rinsed and leave in water for the night. In the morning, water should be drained and rinse your legs thoroughly with a brush, scrape the top layer of the skin with a knife and re-rinse. As a result, the surface of the legs should acquire amber tint.
Then the prepared meat must be put in the pan, pour cold water so that the legs are covered with water about three fingers. In this form, it should be boiled meat for 4-5 hours on slow fire. At the same time, it is not necessary to salt the water.
After the specified time, the saucepan should be removed from the fire, wrap in a warm plaid or sweater, over to wear a cellophane package and leave for three to four hours.
After that, the legs should be removed from the broth. The meat should be easily separated from the bones, and the broth is sticking to the hands.
Ziphe needs to be strain.

Ready gelatin can be freeze in molds or make ice cubes from it, and if necessary, use for the preparation of the fuse.

How to prepare gelatin for a cake or sweet cream?

Gelatin for the preparation of sweet creams and cakes is sold in the store in the form of a special powder. You can also find instant gelatin, which is not even needed. However, most owners are used in the process of cooking gelatin, which should be predetermined in cold water or other liquid. Here it should be noted that the choice of fluid depends on what exactly you are preparing. So, the recipe for cooking gelatin in the form of a dry powder:

Dry, crumbly gelatin is poured with cold liquid and give it 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 constantly stirring. Stirring the heated mass should be continuously so that it does not have time to settle on the bottom of the dishes. 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 gelatin does not boil. The fact is that when boiling, gluing properties gelatin will disappear, and it will be useless for cooking.
When gelatin is ready, that is, it will turn into a liquid broth, it will need to remove it from the plate and pour them the product that should be thickened. It is also necessary to take into account that in some recipes it is recommended to cool the gelatin at first slightly.

More useful advice on proper breeding gelatin you can read in our article -.

How to cook jelly with the gelatin of juice?

You can prepare 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 prepare jelly from juice, you will need gelatin in the form of a dry powder and the juice to taste.

15 g of dry powder should be soaked in 0.5 glasses of water and leave about one hour.
To the resulting mass you need to add 1.5 glasses of juice, heated to 60 degrees.
After that, the mixture should be heated on slow heat for 15 minutes.
After this time, the jelly must be removed from the stove and pour through the molds. Each mold should be lowered for a minute in hot water so that the water does not get on the jelly.

After that, only wait for a while: the resulting mass will turn down and turn into delicious dessert.

Different recipes for cooking jelly you will find in our article -.

Without it, it is very difficult to cook many dishes: keet, jelly, cream. Have you already guessed about what we? Of course, about gelatin!

Gelatin

It is thanks to collagen that the gelatin has a jelly-forming property and serves as an indispensable ingredient in many culinary recipes.

Rules of dilution

The most optimal method of breeding powder gelatin is the dissolution of it cold, because when it is added directly to the broth, milk or the juice of the total dissolution of the granules gelatin will not succeed, despite any tricks.

Falling at the bottom of a small metal bowl of 1 gelatin, pour it 100 ml of cold boiled water. The usual gelatin leave to swell within 50 minutes, for instant gelatin, this time can be safely cut down - up to 25 minutes.

After the specified time, a bowl with gelatin is placed above the pots with weakly boiling water. Holding a bowl on a water bath, periodically stirring its contents.

After about 10 minutes, gelatin is completely dissolved in water. This will confirm this will be the state of absolute transparency of the fluid.

Be careful! Do not bring gelatin to boil, because at a temperature of 100 0 ° C, the protein of collagen occurs, therefore gelatin completely and irrevocably loses its jelly-forming properties.

If the booting still happened, without a drop of regret, pour out the boiled fluid in and proceed to its preparation from the very beginning.

After the gelatin is completely dissolved in the water, cool it to 50-60 0 s and only after that enter into the prepared dish.

Do not forget to skip the cooked gelatin over it to get rid of the film on its surface formed during the heating process.

Proportions

The effect of trembling jelly will give dissolution in 1 liter of liquid 20 g gelatin. This ratio of the ingredients is optimally suitable for delicate fuse and dairy desserts.

When dissolved in the same amount of liquid 40 g gelatin, the finished product will be more dense. Recommended for chicken, filled from language and fish, fruit jelly.

For cooking beef and pork chill, fruit-berry pies or decorations for cakes and cakes The amount of gelatin in 1 liter of water must be increased to 60 g.

Many good care is prepared using gelatin. The most popular delicacy is jelly. But this is just the beginning of a long list that you can cook with him. Mysteriously sounding Panna Cotta, Sambuk, familiar bay, sour cream, meat and fish roll, pudding, souffle.

Fashionmen and beauties found him use in leather care and hair.

In general, how not to twist, know how to melt gelatin in the microwave, you need to all. You can, of course, to dissolve it in a water bath, but the microwave much simplifies the process.

In the question, how to dissolve the gelatin in the microwave, there is nothing complicated. But first, a few words about him and the rules for working with him.

Powder of straw color, granulated or fine grinding, and also sheet is a substance obtained from ligaments, bones and tendons of cattle. Can be made from scales and bones of fish.

There is no smell and taste, when dissolved is practically transparent. In cold water swells, in hot - dissolves.

The composition of other products as an additive is marked as E441.

Produce a and in gelatin. A - from collagen pork skins treated with acid, in - from bones of large livestock treated with alkali. U and less viscosity, gelling properties in both groups are the same.

There is no difference between granular, fine grinding and leaf.

Rules of work

Observe the proportions not to get a rubber substance at the exit. If in 1 liter of liquid to dissolve 20 g gelatin - get a "trembling" jelly, and 40-60 g - you will cut a knife. Averaged proportion of 1: 5.
Heated to dissolve the crystals, do not bring to a boil, otherwise you will get a gravity mass that loss of gelling properties.
Do not cool B. freezer, Otherwise, get lumps.
Where the gelatin mass is added and the gelatin temperature should be the same temperature.
Do not use overdue.

Weigh without weights

1 h. Spoon granulated - 6 g;
1 dining room - 15 g;
1 faceted glass - 200 g;
1 thin glass - 250 g;
1 plate leaf - 2 g granular;
6 plates - 1 tbsp. the spoon.

How to melt in the microwave

In a bowl, pour gelatin, pour out a little warm water, mix and leave for 10-30 minutes for swelling.

Dissolve in the microwave at the power of 300 W 1-2 min., At full power 25 seconds - 1 min. Time depends on the amount of powder dissolved.

After cooling, pour into broth for fuel, fruit or berry syrup for jelly. To stir thoroughly. If non-dissolved crystals are visible in the bowl, then leut through the siter.

Simple recipes

Cherry jelly candies: 200 ml of good with sugar cherry nectar, 10 g gelatin and coconut chips.

Soak gelatin in nectar. After swelling, dissolve in the microwave. Boil through the small molds (you can and in one, but with not very high sidelights). Sprinkle coconut chips. Put the fridge. If you used a large form, cut into portion pieces.

Raspberry jelly: 125 ml of cold milk, 125 g of raspberries, 50 ml of crimson syrup and Roma, 1 tbsp. Spoon gelatin, 2 table sugars.

Soak in milk. Nobuchy melt in the microwave. Dish raspberry in mashed potatoes, pour syrup and rum, add sugar, mix. Pour the gelling mass, mix. Spread on glasses, glasses or cremans. Cool in the refrigerator. As decoration before feed, make a cap from whipped cream.

What else you can cook delicious:

The gelatin food is widely used in cooking for the preparation of jelly-like masses and compositions of the type of jets, meat and fish jelly, various sweet dishes, desserts and confectionery. Modern instant food gelatin is powder, fine grains or light yellow granules, which produce in the food industry enterprises from the raw materials of animal origin (bones and connecting tissues of large livestock) by alkaline and acid hydrolysis with subsequent drying and grinding. The gelatin contains about 87% of the collagen protein, which is the main protein component of connecting and bone tissues. When adding water and some liquid environments, bouillons, juices, dairy products - gelatin is restored, swelling, absorbing liquid, with further heating is converted into a liquid solution with a dissolution medium, and upon subsequent cooling, it forms a study-shaped mass. These special properties of gelatin and determine its widespread use in cooking. In addition, gelatin contributes to the formation and sustainable retention of foam when introduced into whipped egg proteins, cream, sour cream, which allows you to use it for the preparation of lush desserts (mousses, sibes, creams, etc.)

How to use food gelatin home cooking? Most likely, you will use the standard to date as quickly-soluble, packaged in packages of 25 grams. It is easiest to send you to the recommendations of manufacturers who are reduced to the fact that in a glass of hot liquid, which you are going to gema, you should pour 5 gras gelatin, stir before dissolving and cool. In principle, it works, especially if there is no time or desire to delve into the nuances. And the nuances are as follows:
The ratio of gelatin and liquid for the preparation of different dishes, snacks, desserts is somewhat different, which is due to the fact that the liquid media in which gelatin is introduced is heterogeneous in composition and they need different concentration of gelatin to hold in stable consistency and optimal density.
When cooking fruit and berry jelly and mousses, gelatin on a glass of finished jelly should take 5-6 grams, for dessert creams - 4 grams, for those desserts, which are in addition to gelatin egg proteins And fruit purees are enough 3 grams. But for the preparation (meat or fish jelly) for the filler from meat and fish products, it will be necessary up to 7-8 grams, because Jelly should cover the product with a thin layer and at the same time not to be lifted at room temperature. So, when using gelatin for the preparation of complex gecated dishes, it is necessary to be guided by the recommendations set forth in specific recipes.
In full, with a mountain, a tablespoon is placed to 15 grams of gelatin, in full, with a mountain, tea -5 grams. To determine the size of the gelatin portion, you can and visually divide the contents of the bag to the part, pouring it onto the board in the form of a uniform track and divide into parts.
Even instant gelatin will still manifest itself better if it is not possible to restore it with a fast hot way, but gradually, starting with cold soaking. If the recipe allows you to best soak gelatin in boiled cold water, because In juice, syrup, non-fat broth, milk or cream, gelatin is being restored slightly worse. Liquids should be taken 6-8 times more than you use gelatin, then it will take full absorption, and in this form, gelatin is perfectly introduced into any liquid medium, ensuring a reliable and stable structure of the future jelly. Restoration of instant gelatin takes only 15-20 minutes, and the result will be much better. It is in this form that being introduced into a boiling liquid environment that you are going to gelage, it will completely dissolve in it completely, will not stick to the walls of the dishes and a spoon.
It remains only to correctly enter the prepared gelatin on the gelation environment. The cubed broth prepared by you, or the liquid decoction of fruits, jelly berries must be boiled on the low heat. We introduce the swollen gelatin, mix thoroughly and, continuing to stir, bring to a boil. Fire turn off. Let us cool before we proceed to pouring the forms.
When preparing those dishes in which the introduction of gelatin is provided in the mass, non-boiling (curd masses for cheesecakes and individual puddings, some types of desserts based on fruit purees, etc.) - We introduce the prepared hot or slightly cold after boiling gelatin as recommended set forth in this particular recipe.

Gelatin should not be subjected to long heating, all the longer boiling, only with intensive stirring to bring to a boil. If you boil for a long time, the gelling properties deteriorate, the jelly may even fry with the release of a part of the liquid and the consistency of the jelly will break. It should not be drastically cooling the checked composition after bringing to a boil. Let him calmly cool to room temperature, and only then spill in the mold and send it to the cold. Well, he loves the gelatin approach to himself is leisurely - and before, and after. 🙂

Is food gelatin useful or harmful? In principle, not harmful to a healthy person, if you use foods containing gelatin, in reasonable quantities. Gelatin is not a synthetic product, which is already not bad. It prevails collagen containing a large amount of glycine amino acid, which, although not indispensable, 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 operational interventions, as well as for the manufacture of shells for drugs, in cosmetology and technical industries for the production of adhesives and film coatings. So, probably, it will be more correct and we will regard us to food gelatin not as a valuable nutrition component, but as useful in many cases the composition for solving culinary tasks.

Good Geling!

Gelatin comes on sale in the form of a coarse powder or plates. In order for it to be used in dishes, and one, and the other must be divorced. The gelatin is bred by any liquid (water, juice, broth) - it depends on which the dish it will then be added. It can be fruit jelly sourished souffle, meat or fisheries. With the use of gelatin, you can make even a cake. Now we will tell you how to breed gelatin, and give some simple recipes with its use.

Gelatin in powder divorce this:

Pass so much gelatin in the bucket as indicated in a particular recipe. For reference: 15 g gelatin (without top) is placed in one standard tablespoon.
Fill it with five tablespoons of warm water, juice or broth.
Let the gelatin wake up - it will take 10-15 minutes.
Pour into the swelling gelatin floor of a glass of the same fluid in which he swelling.
Put the bucket on the water bath and, constantly stirring the content, achieve a thick pull mass in the bucket. Make sure that the contents do not boil.
If, after the water bath, there are not dissolved gelatin grains in the container, then the contents are pulled through the kitchen siter.

Divorced gelatin add to the main fluid that you will use for a dish. At the same time, make sure that the amount of fluid required in the recipe is not impaired. For example, if 1 liter of juice is provided for the preparation of jelly, then 5 tablespoons (see No. 2 in paragraph 1) and the floor of the glass (see No. 4 in paragraph 1) take from this liter.

Gelatin who comes on sale in the form of plates, divorced a little different:

The required number of plates fill with cold water.
After 5-7 minutes, the water drain, and the plates spit well from moisture.
Place the swollen plates in the bucket and pour juice, broth or water.
Put the bucket on the water bath and constantly interfere with the mixture. Watch that it does not boil.
The finite gelatin mass is pouring into the main fluid.

For any dishes (jelly, filler, kelid), such a number of gelatin designed for one liter of fluid is required:

for a weakly gelned dish, as if "breathing" - 15 g;
for normal jelly - 20 g;
for very strong jelly - 25

Strong jelly can be used to cut decorations for any dishes from it.

With the help of gelatin, you can cook tasty and original fruit-sour-sour cream:

Divide 10 g gelatin in water.
Wrap 500 ml of sour cream and 1 cup of sugar.
In the whipped sour cream, pour the divorced gelatin and mix well.
Take four transparent glasses and in each pour 125 ml of sour cream.
Place glasses in the refrigerator for 2-3 hours.
Of the 10 g gelatin and 500 fruit juice, make the second part of the jelly.
At the frozen sour cream jelly lay out pieces of fresh fruit or berries.
Fill them with a prepared fruit mixture.
Two-layer jelly glasses place again in the fridge for frozen.

Want to surprise friends and loved ones? Prepare an unusual cake using gelatin.

Bake biscuit or buy a store - only 500 g.
Cut the biscuit with 2 cubes in size 2 by 2 cm.
The same cubes do the banana, kiwi, strawberries, tangerines. Fruits take any, but in general there should also be 500 g.
From one liter sour cream and 25 g gelatin, prepare the sour cream mixture. Before adding diluted gelatin to sour cream, take it with two sugar glasses.
Take a deep bowl and make it a food film.
At the bottom of the bowl pour one glass of sour cream-gelatin mixture.
At the sour cream, lay out the biscuit pieces and pieces of fruit.
This layer fill the sour cream.
Next, lay out the biscuit and fruit again.
Fill out the home bowl, alternating sour cream and biscuit-fruit layers.
Send a bowl into the fridge for the night.
Before serving, lower a bowl with a cake for a couple of seconds in hot water.
At the top of the bowl, attach a large flat dish and turn everything together so that the cake is on the dish.
Remove the film from the cake and cut it on the portion.

If you have cooked a cold, and he did not froze, then heal it and on this broth, you will spread gelatin. Add it to the dish and put it in a cold place - the colder will be saved.

Gelatin is a product in the form of crystals or plates, which does not smell and taste, obtained from fish tissues and animals. From Latin, its name is translated as "frozen" or "frozen". In terms of its composition, gelatin is 85% proteins. Most of the benefits of this product lies in collagen, which is contained in considerable quantities.

The first time I received and patented gelatin was in 1845 by the engineer Peter Cooper. Almost 50 years after his invention, no one could understand his favor and select a way of use. Most people believed the gelatin absolutely useless product while Dr. Inventor - Pearl Wate, did not prepare a very tasty dessert with its use, which called "Jelly". After that, gelatin benefits was completely disclosed, and he received his honorable place in cooking.

Nowadays, using the gelatin of preparing delicious and healthy dishes - meat and fisheries, cold, jelly, souffle, marshmallows, creams. Before applying it, it is better to soak in cold water, there it will swell 2 -3 times. And this substance dissolves only in the warm liquid.

But gelatin is applied not only in cooking, but also in pharmaceuticals - candles and capsules are prepared from it; in the photo and film industry - for the manufacture of film and photo paper; In cosmetology - it is a very useful regenerating additive in masks, shampoos, balms. Gelatin has vegetable analogs - agar-agar and pectin derived from sea algae.

The substance that is the basis of gelatin is collagen. Along with this, it includes water, proteins, ashes, starch, fats, carbohydrates, micro and macroelements, vitamin RR, amino acids. It is not necessary to doubt this product for the human body, because it has magnesium, phosphorus, sodium, potassium, calcium, iron and amino acid glycine. It also includes 2 more very useful amino acids - proline and hydroxyproline, which contribute to the development, restoration and preservation of connecting cartilage and tissues.

Gelatin is excellent dietary productAll dishes that include it in their composition are perfectly learned by the body and do not cause increased secretion of the digestive glands. Many know that the gelatin is very useful in the cracks and fractures of the bones, because it contributes to the speedy splicing of bone tissues and the restoration of the articular tissues after injuries.

By eating gelatin, which is so rich in collagen, you can noticeably improve the condition of nails and hair, make joints movable and elastic. People who suffer from osteochondrosis and arthritis, specialists are recommended to regularly include those dishes that were prepared on the basis of gelatin. By the way, it is also useful in external use, for example: in the form of reinforcing baths for nails and masks for the face.

Those amino acids that are part of gelatin are the source of energy for the body, contribute to strengthening the heart muscle, have a positive effect on mental activity. With low blood clotting, gelatin will also be useful. Its use is recommended in the form of jelly, jelly and mousse at pulmonary, gastric, intestinal, and other bleeding.

By the way, there are no special contraindications to eat this product. It rarely can cause an allergic reaction. With caution to use gelatin follows, people who suffer from the diseases of the cardiovascular system and are prone to oxaluric diathesis, because this substance itself is oxaloch.

How to breed gelatin?

Gelatin is widely used in cooking. You can purchase it in the form of transparent plates or powder. But it is not enough to buy it, you still need to know - how to breed it right.

If the gelatin is in the form of a powder, then you need to put it in a bowl, pour 4-5 tbsp. l. Boiled water, milk, mors or other liquid, which is indicated in the cooking recipe. Now the mixture should be stirred and let it stand, the granules should swell and increase in size. If the gelatin in the plates, it should also be pre-dunk in water for 5-7 minutes, after the water merge and slightly squeezing the plate from the water, put in a bowl.

Cooking gelatin is best in a water bath, for this in a saucepan, you need to boil water and cover it from above with a tank with gelatin. Constantly stirring, gelatin needs to slow down. Mass temperature should not be understood above 80 degrees. The more carefully gelatin was stirred in the cooking process, the better it will find it later.

After the gelatin melts almost completely, the container should be removed and strain the liquid through the sieve so that the films and insoluble granules remain in it.

Now gelatin is ready to add to the hot liquid, which was specified in the recipe, after everything you need to mix, pour into the forms, cool to room temperature and put it in the refrigerator.

Features of the preparation of gelatin for jelly

Fruit jelly - light, tasty and also useful dessertwhich will like not only for children, but also adults! But the frozen structure of this dish will help ensure gelatin.

The consistency of the dish will depend on the amount of gelatin. If necessary, the jelly is "trembling", then on 1 liter of water it is necessary to take 20 g of substances. It is not worth reduced, otherwise the dessert will not freeze. To obtain a "rubber" jelly, which will cut the knife, gelatin should be taken 50 g per 1 liter of water.

Naked product should be heated. To do this, it should be pouring into a saucepan and put on a minimum fire. You can do this and in a water bath. It is impossible to move from the stove, because the mixture must be constantly mixed. After a complete dissolution of the product, without bringing to a boil fluid, the pot needs to be removed from the fire.

Cooked hot gelatin can be in separate tank Connect with jelly: mashed potatoes, fruit juice, jam or compote. The mixture must be cooled to room temperature, and after placing in the refrigerator for 4 hours.

But when cooking jelly has their small tricks:

It is impossible to bring gelatin to boil, otherwise it does not thicken;
It is impossible to heat the gelatin to take aluminum dishes, otherwise the product will acquire a dark color and an unpleasant taste;
To avoid lumps when breeding gelatin, it is necessary to fall asleep it in a warm container, heating it with warm water. And if the lumps still appeared, they should be strain through sieve;
Cool the mass should be in the refrigerator, in the freezer it is crystallized;
If you need to add fruit in jelly, they must be pre-crushed.