In the winter one of the most popular dishes is jelly from different types of meat and fish. And that it turned out qualitative and stiffened, add gelatin to it. How it is correct to part this component of jelly and how many to add in any given recipes?
Gelatin represents the granulated substance of transparent or yellow color. It is received from tendons and bones of animals and fishes. At the same time gelatin has high caloric content and contains many useful components. In its structure there are such minerals as iron, potassium, sodium, magnesium and so on.
Gelatin is considered food supplement and serves as flavor enhancer, the stabilizer and emulsifier for many dishes. Also it is a protective cover for meat products and helps confectionery to hold a form.
But, certainly, gelatin is known first of all as a flavor additive at preparation of jelly and for giving of firmer state to it.
Before adding it to broth for jelly, gelatin is dissolved in water. For this purpose contents of one bag of gelatin (20 g) are parted in water in the ratio 1 to 10 and left for 50-60 minutes. If gelatin is instant, then this time can be reduced twice.
Further the dissolved gelatin is stirred properly that all granules were dissolved. Then it is filtered through a sieve and gradually poured in the prepared broth for jelly. Enough one small bag of gelatin for preparation 1 l of broth will be. And that jelly turned out firmer, then the dose of this ingredient is increased in two time (up to 40 g by 1 l of broth). It concerns the dish prepared from meat of pork or beef. And here in jelly from chicken there will be enough everything about 10 g of gelatin on 1.5 kg.
Anyway each person independently chooses consistence of the jelly and quantity added to him gelatin.