Gelatin – the transparent, viscous weight which is a product of processing of connective tissues of animals. Gelatin acts as thickener, a geleobrazovatel, nutrient, clarifier, an obrazovatel and the stabilizer of foam. It is applied in preparation of jellied dishes, jelly, cakes, yogurts and other recipes. Gelatin contains 18 amino acids, including glycine, proline, glyutolinovy and asparaginic acids. The product is useful to recovery of joints after injuries, fractures, in sports nutrition, improves a metabolism, strengthens a cardiac muscle.
Instruction
1. Gelatin preparation, its cultivation depends on desirable result and the choice of a dish to which it is applied. Usually for cooking of cakes gelatin gets divorced in cream, for receiving jelly – in a fruit juice or syrup, for jelly chicken or meat soup will be the main component. For dissolution of dry gelatin part a means tablespoon in a glass of cold boiled water, juice or broth and leave for 40 – 60 minutes for swelling. Warm up the received mix on slow fire, constantly stirring slowly, up to 60 – 80 degrees. Then filter through a gauze for elimination of the smallest lumps. Add the remained mass of any given main component and cool in the fridge. Quantitative ratio of gelatin and liquid depends on desirable result. For receiving "the shivering jelly" observe a proportion: 20 гр. gelatin on 1 liter of liquid. If you want to make jelly which can be knifed, use a ratio 40 – 60 гр. on 1 liter.
2. Besides granulated, there is a gelatin in the form of thin, transparent plates. At preparation of a dish serially wet necessary quantity of plates in cold water. Then wring out them and warm on a water bath before full dissolution. For determination of the correct amount of liquid consider that after swelling the mass of gelatin increases by 6 times. One plate corresponds 2 гр. dry gelatin, and at once six – about one tablespoon.