How to dilute edible gelatin? Video
Its name, translated from Latin, means “frozen”. This is an excellent dietary product, which contains collagen and about 85% protein. By itself, it has neither smell nor taste. The product is made by extraction from the tissues of fish or animals, mainly cattle. In stores, gelatin is found in the form of plates or small crystals.
How to dilute edible gelatin?
Gelatin was invented by engineer Peter Cooper back in 1845. But, unfortunately, he could not figure out what to do with this colorless powder. And only 50 years later, another inventor, Pearl Waite, was able to understand the full practical value of this product. He came up with jelly – a delicious dessert. Later, the product gained popularity among culinary specialists all over the world.
Nowadays, many tasty and healthy dishes are made from edible gelatin – jellied meat and fish, jellied meat, jelly, marmalade, creams, soufflés, marshmallows, etc.
In order to get a delicious high-quality gelatin product, it must be properly diluted. It is recommended to soak gelatin in cold water before use, where it will swell 2-3 times.
If you put too much gelatin, the dish will be rubbery, too little will not solidify.
The amount of gelatin needed for cooking must be accurate. A standard sachet contains 11 grams. This amount is enough to prepare 450 ml of jelly. If the recipe specifies gelatin in plates, then it must be borne in mind that one plate weighs 2 grams. But there is an opinion that one plate is equivalent to 3 grams of our gelatin.
To dilute edible gelatin, first of all, it must be poured with a small amount of boiled water at room temperature and left to swell for 20-30 minutes. The amount of water intended to swell the gelatin should be included in the total amount of liquid.
If you need to take a liter of juice for cooking, then you need to soak the gelatin in a small amount.
When the gelatin swells and looks like a sponge, it is added to the prepared mixture (syrup, broth, etc.), which must be warm so that the gelatin does not thicken and turn into a lump. The mixture needs to be heated.
The liquid must not be allowed to boil! From this, the ability of gelatin to solidify is lost.
With constant stirring, melt the gelatin completely. Then the mixture is added in accordance with the recipe to meat, fish, fruits, berries, cream, or used as an independent dish. To quickly cool the gelatin solution, it is necessary to place the form into which it is poured into a container with ice water. Do not refrigerate gelatin in the freezer! After hardening, the form with jelly must be dipped into a container with hot water for 5-10 seconds, no more. Place the plate on top of the plate, quickly turn it over and shake the plate so that the dessert remains on the plate.
For instructions on how to dilute gelatin to cook jellied meat, look HERE.
Gelatin is useful for fractures, restores joint tissue after injuries, improves the condition of hair and nails. It is also useful for people suffering from arthritis and osteochondrosis. Regular consumption of jellies, jelly and mousses with gelatin in food is recommended for various bleeding. But in order for collagen from gelatin to be well absorbed, it must be taken in combination with vitamin C. In which products it is contained, read the link.
By the way
Gelatin is used not only for culinary purposes. A solution is prepared from it, which helps to improve the condition of the joints. The process is simple, and look for step-by-step instructions here.
In addition, face masks are made of it: they help to cope with blackheads, which annoy not only teenagers, but also adult girls. You can find several recipes for different skin types HERE.
Hair masks are also made: hair grows better, breaks less, becomes shiny and denser. For instructions with videos and reviews about gelatin hair masks, see the link.