Ingredients:

• Gelatin

How to dilute gelatin

How to dissolve regular powdered gelatin step by step instructions with photos:

We will need:

• Pot
• Spoon

Ingredients:

• Gelatin

How to dilute gelatin

Gelatin is a substance that has gelling properties and serves as an indispensable ingredient in many dishes. Gelatin is used in the preparation of aspic, jelly, mousse and soufflé layers, desserts, marshmallows, and cream.

Gelatin is produced in the form of plates, small or large crystals that are odorless and tasteless. You can purchase instant gelatin, regular gelatin in crystal form, or in slab form. Each of these types of gelatin dissolves slightly differently. Therefore, it is very important to know how to dissolve gelatin without lumps. Our advice will help you figure out how to quickly dissolve gelatin in water and do it correctly.

Before dissolving gelatin in water, consider some nuances:

Pour gelatin with water at room temperature to swell. Do not use boiling water for this;

Do not bring it to a boil, otherwise its gelling properties will decrease;

Do not dissolve in an aluminum container, as it will acquire an unpleasant taste and dark color;

If there are undissolved lumps left in the gelatin solution, then the solution can be filtered through a strainer at the end;

The consistency of the dish will depend on the amount of gelatin taken. If you take 20 grams of gelatin per 1 liter of liquid, the jelly will turn out “shaky,” and if you take 50 grams of gelatin, the jelly will be very dense and can be cut with a knife.

Perhaps these are all subtleties... But in practice everything is even simpler.

How to dissolve instant gelatin step by step instructions with photos:

Step 1

To work, we need instant gelatin - 2 tbsp. l., water - 150 ml, pan, spoon.

Step 2

Instant gelatin is very advantageous in that it can be added immediately to a hot dish. To do this, bring the syrup or juice or broth to a temperature of 90°C, remove from heat and add instant gelatin in a thin stream, stirring constantly. Stir until all crystals have dissolved.

Step 3

You can do the following: stir 2 tablespoons of instant gelatin in 150 ml of water and leave for 10-15 minutes. This time will be enough for the instant gelatin to swell.

Step 4

Then heat in a water bath until the gelatin dissolves and then add it to the dish.

We will need:

• Pot
• A bowl

Ingredients:

• Gelatin

How to dilute gelatin

Gelatin is a substance that has gelling properties and serves as an indispensable ingredient in many dishes. Gelatin is used in the preparation of aspic, jelly, mousse and soufflé layers, desserts, marshmallows, and cream.

Gelatin is produced in the form of plates, small or large crystals that are odorless and tasteless. You can purchase instant gelatin, regular gelatin in crystal form, or in slab form. Each of these types of gelatin dissolves slightly differently. Therefore, it is very important to know how to dissolve gelatin without lumps. Our advice will help you figure out how to quickly dissolve gelatin in water and do it correctly.

Before dissolving gelatin in water, consider some nuances:

Pour gelatin with water at room temperature to swell. Do not use boiling water for this;

Do not bring it to a boil, otherwise its gelling properties will decrease;

Do not dissolve in an aluminum container, as it will acquire an unpleasant taste and dark color;

If there are undissolved lumps left in the gelatin solution, then the solution can be filtered through a strainer at the end;

The consistency of the dish will depend on the amount of gelatin taken. If you take 20 grams of gelatin per 1 liter of liquid, the jelly will turn out “shaky,” and if you take 50 grams of gelatin, the jelly will be very dense and can be cut with a knife.

Every self-respecting housewife has used gelatin at least once in her life to prepare some dish. It would seem that there is nothing complicated in diluting gelatin, because often this process is described in detail in recipes. And yet there are some features and important points that need to be taken into account.

What is gelatin? This substance, at its core, is a natural biopolymer. Natural gelatin without dyes has neither smell nor taste. But this food additive (designated as E441) is used quite often to give dishes a jelly-like consistency.

The main component of gelatin is collagen in almost pure form. Collagen is treated with alkaline or acidic solutions, and the result is gelatin. By the way, natural raw materials are used for production: fish scales and bones, as well as tendons, bones and ligaments of cattle.

Gelatin is used not only in the food industry, but also in pharmaceuticals, cosmetology and industry. For example, it is included in medicinal capsules, candles, glue, newspapers, photographic paper and even banknotes.

The composition of gelatin is rich and unique, which makes this supplement very, very useful. So, it contains proteins, carbohydrates, starch, ash, calcium, magnesium, potassium, iron, sodium, phosphorus, vitamin PP and some others, as well as as many as 18 essential amino acids.

Let us list the main types of edible gelatin; there are two of them:

• Gelatin A is obtained by treating pork skins with acidic compounds.
• Gelatin B is produced by alkaline treatment of cattle bones.

In fact, these two types are not much different from each other. The second type has a higher viscosity, but the gelling characteristics are absolutely the same.

This supplement is usually available in three forms:

• Granules. This form is the most common and convenient.
• Powder is essentially crushed granules.
• Sheets. They are thin and transparent.

So, how to dilute gelatin correctly? There is nothing complicated about this. If it is powder or granular, then your actions will be as follows:

1. First, prepare the required amount of gelatin.
2. Pour the powder with a small amount of cold water (not ice, but cool). There shouldn't be too much water. So, for one teaspoon of gelatin, half or even a third of a glass of water is enough.
3. Now you need to wait about 40-60 minutes. The gelatin should swell and the resulting composition should resemble clear jelly.
4. Now you need to heat the resulting mass after swelling to such a state that the gelatin is completely dissolved (it will seem that this is ordinary water). But you need to heat it up slowly and carefully. It is best to use a water bath rather than a gas burner for these purposes. Take a saucepan, pour water into it, bring this water to a boil, then reduce the heat to low. Immerse the container with gelatin in water so that the liquid does not reach the edges a little, but completely covers the container. Stir the gelatin constantly, and as soon as it has completely dissolved, remove it from the bath.
5. Next, combine the gelatin solution with the rest of the products (according to the recipe).
6. Refrigerate the dish and enjoy.

Leaf gelatin should be diluted in approximately the same way, but it is better to use a flat and wide container. In addition, it is advisable to soak the sheets one at a time, as they swell much faster, namely in 5-15 minutes. After swelling, you should squeeze out the sheets and do the same as with powdered gelatin, that is, heat until dissolved.

To dilute gelatin correctly, it is important to maintain the proportions and use the right amount. If you have a prescription, follow the directions given in it. If you prefer to improvise and create masterpieces in the kitchen, then learn the basic rules. In general, the exact amount of gelatin will depend on the desired consistency of the finished dish. There are several options:

• If you want to get a trembling, tender jelly, then use 20 grams of gelatin per 1 liter of liquid.
• For a jelly that will hold its shape well, about 40 grams of gelatin will be required per liter of the liquid component of the dish.
• Would you like to cut jelly with a knife? Then don’t skimp on gelatin and take 60 grams per 1 liter.

Kitchen measurements are a separate topic. Of course, improvisation is great, but not in the case of bulk components, the number of which in the total mass should be scanty. The ideal option is to use a high-precision kitchen scale. But if you don’t have such a device, then remember the following:

• One teaspoon (without a slide) contains only 6 grams of powdered gelatin.
• One tablespoon contains approximately 15 grams.
• A dessert spoon holds about 10-11 grams of gelatin.
• A faceted glass contains approximately 200 grams of powder.
• A tea glass contains approximately 250 grams.
• If you decide to use sheet gelatin, remember that the weight of one sheet is approximately 2 grams of granulated gelatin. It turns out that a tablespoon of powder is the same as 6 sheets.

Can gelatin be replaced with something else? Quite. Agar-agar, which is also actively used in cooking, can be an excellent substitute. But it is worth remembering that the gelling properties of agar-agar are superior to those of gelatin, so less of this additive will be required. So, 5 grams of agar-agar is approximately 7.5 grams of gelatin (approximately 4 sheets). This means that per liter of liquid you will need approximately 2 teaspoons, that is, about 10-12 grams.

Finally, useful tips for real housewives:

• Under no circumstances should you boil the gelatin solution! In this case, it will simply lose its properties and will not give the dish the desired consistency.
• It is not recommended to use gelatin that has expired. Perhaps it will swell and even thicken, but it can spoil the dish, giving it an incomprehensible and unpleasant aftertaste.
• If you are preparing a jelly-like dish with chopped components, then cut them as finely as possible, since when hardening the gelatinous mass can slide over large pieces, and as a result the consistency will differ from the desired one.
• Food should be cooled gradually, preferably in the refrigerator. Do not try to speed up the process; do not put the container in the freezer. In this case, the gelatin will simply crystallize and you won’t succeed.
• Do not exceed the recommended dosage, you will simply ruin the dish.

I have long wanted to make a material for you on working with gelatin, so as not to describe the same thing in every recipe. Now I will give a link here in recipes, and those who are still new to working with gelatin will get something useful and new.

It is important to remember that all gelling agents differ in texture results, as well as in the technique of use. Therefore, gelatin can never be replaced with agar-agar or pectin, for example. You won't get the same texture, the same mass behavior, or the same result.

Types of gelatin

Gelatin is a protein gelling substance. It is used in many areas. If we talk about cooking, then this is the production of jelly, confit, mousses, souffles, marshmallows, ice cream and so on. Let's start with the simplest thing. Most often gelatin is leafy And powder.

Leaf gelatin.

Working with sheet gelatin is much easier; each sheet has an exact weight (usually 2.5 or 5 grams). Therefore, you can easily dispense with scales and use scissors to cut (visually) the desired mass of gelatin. The second plus is that leaf gelatin can be soaked in any amount of water, and it will take as much as it needs, again we do without scales and unnecessary manipulations. It is usually ready to use faster than powdered gelatin.

The disadvantages of sheet gelatin are that it is most often more expensive than its powder counterpart; it is made from pork or beef.

Powdered gelatin.

It is cheaper, and also comes with fish (halal), this expands the audience of consumers of products made from such gelatin. Powdered gelatin must be soaked in water in a ratio of 1:6 (sometimes a 1:5 formula is used). This means that if a recipe calls for 10 grams of gelatin, you will soak it in 60 grams of water.

In all other senses, powder and sheet gelatins are absolutely identical if they have the same gelling strength.

The power of gelatin

Several classifications of gelatin have been accepted in the world. In general, the strength of gelatin is measured in blooms (bloom, in honor of the creator Oscar Bloom). The most common gelatin is with a strength of 125-265 bloom. The greater the strength of gelatin, the greater the amount of mass it can stabilize.

The second classification is silver, gold, bronze and platinum (America, Australia and other countries use this system). Moreover, in these countries, gelatin sheets weigh differently, so that each sheet stabilizes the same amount of liquid. For example, a Bronze strength sheet weighs 3.3 grams, while a Platinum strength sheet weighs only 1.7 grams. In this case, both stabilize the same mass. This simplifies the work with recipes; they indicate the number of sheets, and the consumer decides what strength to use independently.

Bronze
125-135

Silver
160-170

Gold
190-220

Platinum
235-265

Every time you read a recipe, your task is to find out what strength of gelatin the author used. After all, it is obvious that if your gelatin is weaker or stronger, you will not get the intended texture of the dessert, and you may even lose the product altogether if the fillings (components) float.

At the same time, remember that sheet and powder gelatins of the same strength are completely identical in terms of the final result. You can safely replace one type of gelatin with another if it is more convenient for you to work with them.

On the other hand, there are no rules that dictate how dense the resulting mass should be - a barely stable gel or a hard jelly, similar to marmalade. You decide all this yourself, keeping in mind the use of the product, its shape and type (you can make the filling softer in tarts, and denser in a mousse cake).

Preparing gelatin

Gelatin must first be soaked in cold water. Moreover, the colder it is, the less likely it is that the destruction of the protein in gelatin will begin, and you will lose some of its strength. It is safest to use ice water or water with ice cubes.

Leaf gelatin can be soaked in any amount of water. He will take the required amount himself. A tall glass or flat wide container is suitable for this. I recommend soaking leaf gelatin in whole sheets; if you cut the sheet into pieces, some of them may be lost (you simply will not see that the pieces remain at the bottom of the glass).

Leaf gelatin will be ready and soft very quickly. It can be used.

Powdered gelatin should take up all the water (swell). At the same time, you will see that a loose mass remains in the cup without visible signs of free water. This is the pulp you add to the mass.

If it turns out that the gelatin is already ready to use, but you are not yet, put it in the refrigerator. Thus, we will stop the heating of the water and the gelatin will not lose its strength.

Launch of gelatin

In order to start gelatin, it must be introduced into the mass at a temperature of 50-60 degrees. At this temperature it will begin to combine with moisture in the mass. This is called dissolving gelatin. Masses into which gelatin is introduced cannot be boiled; this will destroy the stabilizing properties of gelatin (with the exception of heat-stable gelatin).

To be sure to do everything correctly, bring the mixture to the first signs of boiling (small bubbles, foam). Remove the saucepan from the stove. Squeeze out the leaf gelatin (or collect the swollen powder) and add to the mixture. The temperature of such a mass will already drop to 70-75. This is safe for the gelatin and will help it disperse well. Stir the mixture with a spatula. If you are working with more than 500 grams of mass, you can use a blender to be sure.

Remember that gelatin begins to stabilize when the temperature drops to 15 degrees. And it takes from 6 to 24 hours for the mass to completely stabilize. That is why products with gelatin are recommended to be prepared in advance.

Gelatin is reversible, which means that if the thickened mass is heated to 50 degrees, it will become liquid again.

Friends and enemies of gelatin

Some ingredients can help or hinder gelatin in stabilizing masses. This means that you need to work with these ingredients more carefully or take into account their ability to help/interfere with gelatin.

Friends of gelatin

Sugar, alcohol (up to 40%), milk

Enemies of gelatin

Tropical acids (kiwi, pineapple, papaya - their enzymes destroy gelatin), strong acids (Ph above 4, for example, wine), salt

Gelatin mass

Many modern confectionery shops use another type of gelatin - gelatin mass.

Gelatin mass is pre-stabilized gelatin with water. The idea is that you soak the gelatin powder in ice water (1:6). And we wait for the mass to swell. Then heat the mass in the microwave. In small pulses for 10-15 seconds, until the mass becomes uniformly liquid. We put the preparation in the refrigerator for a day. The next day we get a gelatinous mass - elastic and transparent.

Next, you simply cut off the required amount of gelatin mass and dissolve it in a hot mass (or heat it again in the microwave until liquid and add it to a cold mass, for example, whipped cream).

The advantage of the gelatin mass is that we get the finished stabilizer faster - there is no need to soak the gelatin and wait for it to swell. The only subtlety is recalculating the masses according to the recipe. For example, if a recipe calls for 10 grams of gelatin, you would use 70 grams of gelatin mass (10 g gelatin + 6 parts water). The gelatin mass can be stored in the refrigerator for up to a week.

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Homemade jellied meat, aspic or jelly are traditional dishes of Russian cuisine, which are often prepared for holidays, such as New Year, or served on weekdays. Various types of meat are used for cooking: pork, beef, chicken. Some housewives make jellied fish from fish. A distinctive feature of the dishes is their jelly-like structure with the addition of pieces of meat, vegetables and spices.

What is gelatin

To obtain a jelly-like mass of jellied meat, cartilage, bones, and skin are used. For this purpose, shanks, pig heads, hooves and other bony parts of animals are taken. They contain adhesive substances that have an important property. They help the broth turn into a dense, elastic jelly as it cools. If there are few or no such parts, then jellied meat can be cooked from gelatin and meat pulp.

Gelatin is made from various parts of animals by denaturing collagen. The technological method was discovered by Peter Cooper in the 18th century. During production, those parts are taken that are used by chefs when preparing natural jellied meat. These are bones, cartilage, tendons of cattle and fish. The protein extract from them is called gelatin. Note to vegetarians: desserts based on this type are not for you; take plant-based analogues, such as agar-agar or pectin.

Dishes based on this substance of animal origin should be included in the diet of those who have diseases of the tendons and cartilage. It is used not only in cooking. Gelatin is used by pharmaceutical companies in the manufacture of medicines, where it is used to make capsules and bases for medicines. In cosmetology, it is actively used as a component of masks, creams, and lotions. Collagen plays the role of a rejuvenating substance.

Edible gelatin is sold in two forms:

1. Granulated. Externally, it appears as small balls up to 1-2 mm in diameter from light yellow to brownish.
2. Plates. Sold in the form of thin plates of yellowish-brown color.

When to add gelatin for jellied meat

Instant gelatin is added at the end when making jellied meat. First you need to cook the meat, this takes an hour and a half. During this time you need to add vegetables: onions, carrots, greens. After the time has elapsed, the meat is removed from the broth and divided into small parts. The broth needs to be strained - there may be bone fragments left. Gelatin powder is added to the strained soup. The resulting base should be poured over the meat, laid out in portions, and only then put in the cold to harden.

Breeding methods

There are several ways to dilute the powder:

1. In cold water. Take 1 glass of water and soak the granules. When the mass swells, place it in the microwave at minimum power. It should turn into a homogeneous colorless liquid. Check that there are no grains. Once everything is dissolved, pour the liquid into the broth and stir thoroughly. Instead of a microwave, you can use a water bath.
2. In the broth. Here gelatin is diluted in the broth itself. Take a glass of liquid, cool, pour in the powder and wait an hour until completely dissolved. Pour the mixture in a thin stream into the remaining broth and stir.

How to cook jellied meat with gelatin

The recipe for gelatin jelly is simple. You will need:

• meat (beef, pork, chicken) – 1.5 kg;
• onions – 3 pcs.;
• carrots – 2 pcs.;
• spices - to choose from;
• salt - to taste;
• gelatin – 20-60 grams per liter of broth (depending on the desired strength).

Preparation:

• Pour 3.5 liters of water into the meat in an enamel pan.
• When the water boils, drain it and add new water.
• Salt and add spices.
• After an hour, add onion, cut in half and carrots, cut as desired.
• Leave to simmer over low heat for one hour. Don't forget to remove the scale with a slotted spoon.
• Place the meat and strain the broth through cheesecloth.
• Brew gelatin in one glass of hot water. Wait until it swells. Mix with the rest of the broth.
• Cut the meat. Divide into forms. For containers, you can take plastic or metal trays, vessels, bowls, and silicone molds. Add boiled carrots, add some greens if desired.
• Pour the broth into the contents of the molds.
• Place in the refrigerator and wait until it hardens.

Correct proportions

If you want to know how much gelatin to add to jellied meat, then remember the correct proportions:

• "Trembling" jelly. If you want to make a “weak” jellied meat that will shake on a spoon, then the amount of cooking powder per liter of liquid will be 20 grams.
• Medium elasticity. If your goal is a classic version of the dish, then you will need more gelatin. Place 40 grams of dry matter per liter of broth.
• Hard jellied meat. This jelly is poured into molds, and after hardening, it is taken out and placed upside down on a flat plate. The dish can be beautifully cut with a knife, like a cake. If you pour the jellied meat into silicone molds or use muffin tins for this, you can get a portioned dish. The amount of gelatin per liter of broth will be 60 grams.

Gelatin is often used in cooking to create various dishes. Experienced chefs dilute it by eye, but a novice cook should take into account the recommended doses.

How to properly dilute gelatin: product doses

Gelatin consists of natural animal proteins that are obtained by cooking meat and bones. Quite often it is used to create jellied dishes or jelly. 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 exhibit its adhesive properties.

You can buy gelatin in 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 for 40 minutes to swell. Then you will need to mix gelatin with warm boiled water or the liquid that should be used according to your recipe.

If you need to get 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 prepare the so-called floating jelly, 20 grams of gelatin per liter of liquid used will be enough.

To soak the gelatin plates, you will need to immerse them in water for 5–7 minutes, after which the liquid will need to be drained. Based on the calculations that one plate contains 2 grams of gelatin. Thus, to obtain a solid jelly, you need to fill 20 plates with a liter of the hot liquid you are using.

Gelatin in a water bath

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 pans: small and large, and the first should easily fit into the second. You need to pour water into a large saucepan and heat it, then place a small saucepan in it, into which you first need to put the required amount of gelatin and fill it with cold boiled water. During cooking, gelatin must be stirred constantly, this is the only way to melt it. The maximum temperature to which gelatin can be heated is 80°C.