The dishes prepared by means of gelatin always strike with the beauty and unusual taste. To achieve success, it is necessary to be able to part it, otherwise your dish won't turn out. We will understand how it is correct to dissolve edible gelatin for achievement of desirable result.
Edible gelatin is a powder which is produced from tissues of animals and fishes. He can brag of the structure as he contains collagen.
We will consider the main councils which need to be observed for achievement of desired result.
Powder needs to be dissolved in cold water and to leave for some time for swelling. After powder bulks up, we put on small fire and we kindle.
Council 1. Strict observance of proportions is necessary. This rule is very important, at non-compliance with proportions, your dish will have rubber consistence or won't stiffen at all.
Proportions:
- for achievement of "air, shivering" a dish it is necessary to observe a proportion of 20 grams on 1 liter of water;
- for achievement of "dense jelly", we use 40-60 grams of gelatin on 1 liter of water.
Council 2. It is worth remembering that gelatin can't be subjected to boiling. In case you overheat it and boil, then it just won't thicken.
Council 3. Ostuzhatrastvoryonny gelatin isn't necessary at low temperatures, for example in the freezer. As a result you receive gelatin in crystals.
Council 4. It is important to use a product with a good expiration date, don't forget to check it upon purchase.
We will consider a recipe for gelatin for a sweet dessert.
We dissolve powder in cold water, observing a proportion 1:5 and we leave for swelling for half an hour. On the expiration of time we place the bulked-up powder in a water bath before full dissolution, without forgetting to stir slowly constantly. At preparation of a dessert, you can use cunning, dissolve gelatin in juice or coffee. It will give special taste to your dish. In order that in a dessert there were no lumps, it is necessary to place in a dish the kindled gelatin warm.
We dissolve gelatin for aspic, or jelly.
For preparation of gelatin for jelly (aspic) it is necessary to observe a proportion 1:5. We use cold boiled water. For powder cultivation, we leave it for about 10 minutes then we place the received mix in hot broth. This recipe is suitable for instant gelatin.
For cultivation of usual gelatin it is necessary to dissolve powder in a proportion which is specified on packing. Having dissolved powder in water, we leave it for 30 minutes for the best divergence. In a water bath we kindle gelatin then we place it in broth and we bring to the boil.