How to add food gelatin in the cold, how to breed it in broth and water: proportions. When you need to put the gelatin in the cold: instruction. How much time should the keeper with gelatin?

Instructions for soaking and adding gelatin in the chill. Number and proportion.

The content of the article

People love to eat, especially beautifully cooked fragrant dishes.

Of course, in priority we have home cooking. The hostesses are experimenting with different seasonings, combinations of vegetables, gelatin.

As far as it is useful for the human body, there is a lot on the expanses of Runet. But its main quality, estimated by culinaryists and mistresses of the world, is the frozen of any liquid. Jelly, cakes, marshmallows, marmalade attract us with their appetizing forms.

However, this powder has proven itself well in salt dishes, for example, the filler.

Let's talk more about the nuances of the use of gelatin for cooking cold from meat and fish.

Does the gelatin add to the keel?

transparent chill with carrots on a plate after frozen with gelatin

Depending on the number of meat ingredients in it, as well as for obtaining 100% frosted, some cookies gelatin in the cold are added.

It is known that gelatin is evaporated protein compounds, collagen from skins, cartilage, bones, animal tendons, fish scales. Entering it into the meat broth adds the properties of frozen the latter and saves the time of fat, which means cooking a dish.

How to Soak and breed food gelatin for chill ordinary and instant in water and broth: instruction

handstone of different types of food gelatin

First, the manufacturer's instruction on the right soaking and proportions is always present on the package with gelatin.

When you have already tried and regularly divor the gelatin in the liquid, then come around without tips.

In general, the instructions for the preparation of the frozen substance for the choke looks like this:

measure the desired amount of powder on the volume of the liquid that you have
fill it with a glass of cold water and stir
leave a mixture to swell for 40-60 minutes
pass it into a metal container and put it on a small fire
constantly stirring
bring the gelatin solution to complete dissolution, but avoid boiling
connect the hot water / broth ingredient and stir
pour the containers with meat with the resulting solution
remove them into a cool room or put it in the refrigerator for 3-5 hours or at night

When do you need to add gelatin in the cold?

Sprawled in the broth gelatin powder in the main dish after decomposed all the ingredients of the chill and poured them with their liquid. Then be sure to mix the contents of the container with the future fuse.

How much gelatin add to chicken, meat, fish: proportions

slight gelatin in sieve before dissolving in meat broth

Do not answer this question quickly. Take into account:

number of meat ingredient and water litter
duration of cooking
expected Result Frozen Residue

Since the food gelatin from the packages are particles of animal origin, its excessive concentration will lead to a deterioration in the taste of dishes and its excessive stiffness.

Focus on a simple test:

after the end of the cooking meat, you jump out a spoon a little broth
pour it on a saucer
slightly cool down and put in the fridge by one third of the hour
check the result and adjust its gelatin

If the liquid has not grabbed at all, notice 3 dimensional spoons of dry powder per liter of broth. Minimum volume - 1 dimensional spoon per liter.

How to add correctly, enter gelatin in the cold?

pencils dissolves in meat broth before adding to the cold

gelatin dissolves in meat broth before adding to the kee

That will be like this:

credit a barefoot with a pan with melted meat
place the gelatin in it
remove meat and distribute it on plates / trads
straighten the broth through gauze
pour liquid gelatin and mix
pour ready-made containers with meat with finished solution

How much do you need gelatin on 5 liters of chill of meat, chicken, fish?

For meat chill, depending on the desired stage of frozen on 5 liters of broth, take:

25 g - for a gentle "living" bay
50 g - for a more elastic version
75 g - get a thick chill to cut a knife

Chicken and fishery less fatty. Therefore, to increase the ability to thicken the above rules increase by 5 g in each case. It is important - not to overdo it with gelatin, so that the taste and aroma of chicken / fish are preserved.

How much time should the keeper with gelatin?

Depending on the conditions of cooling, the keeper with gelatin will reach its condition at least after 3 hours, maximum per night. The first option is in the refrigerator, the second - cool room.

So, we considered the detailed instructions for the blasting and the addition of food gelatin in the chicken from meat, chicken and fish. Determined the optimal amount of dry product for pouring into such a favorite meal.

If you have little time, and in a few hours will be on the threshold, then the bay with the gelatin will help the situation.