Gelatin: how to dilute and cook? Video
Gelatin is often used in cooking to create various dishes. Experienced chefs dilute it by eye, and a novice culinary specialist should take into account the recommended doses.
How to properly dilute gelatin: product doses
Gelatin is made up of natural proteins of animal origin, which are obtained by cooking meat and bones. It is often used to create jellied dishes or jellies. In some cases, it is even mixed with jellied meat so that it can solidify reliably. However, gelatin must be properly diluted, only then will it show its adhesive properties.
You can purchase gelatin from the spice section of any grocery store.
To dilute gelatin, you will need:
- boiled water
- gelatin
If you are using gelatin powder sold in bags, you will need to put the entire contents of the bag (20 grams) in a container, then pour a glass of cold water over it and leave it to swell for 40 minutes. Then you need to mix the gelatin with warm boiled water or liquid, which should be used according to your recipe.
If you need to get a jelly that can be cut, you will need to dilute 40-60 grams of gelatin with a liter of hot liquid. If you want to make the so-called floating jelly, 20 grams of gelatin per liter of liquid used will be enough.
To soak the gelatin plates, they will need to be immersed in water for 5-7 minutes, after which the liquid will need to be drained. Assume that one plate contains 2 grams of gelatin. Thus, to get hard jelly, you need to pour 20 plates with a liter of the hot liquid you are using.
It is much easier to dilute gelatin by boiling it in a water bath.
For this you will need:
- 20 grams of gelatin
- 200 milliliters of water
Take two pots, a small one and a large one, and the first should fit easily into the second. Pour water into a large saucepan and heat it, then place a small saucepan in it, in which you first need to put the required amount of gelatin and pour it with cold boiled water. During cooking, the gelatin must be constantly stirred, this is the only way to melt it. The maximum temperature to which gelatin can be heated is 80 ° C.
If you stir it thoroughly during cooking, then it will harden better later.
After the gelatin has melted, the small pan will need to be removed from the large one, and then pour the gelatin out of it and strain it using a fine sieve. Any films and granules that have not dissolved should remain on the sieve.
When the gelatin is strained, you can add water or another liquid that you planned to use in your recipe. The proportions of gelatin and water will depend on the latter. To create a strong, well-hardening jelly, you will need to pour 60 grams of gelatin with 1 liter of water. It is necessary that the liquid with which you dilute the gelatin must be hot. The resulting mixture will need to be thoroughly mixed, then poured into molds and allowed to cool. As soon as its temperature equals room temperature, it can be placed in the refrigerator.