How to dilute gelatin: tips for making desserts, jellies and chillies

Dishes using gelatin do not affectonly taste, but also appearance. But the lack of knowledge about how to dilute gelatin, in a flash, will destroy all your efforts. In this article you will get acquainted with all the stages of the process.

How to properly dilute gelatin: 5 tips

Council number 1. The easiest way to breed.

In most cases, in order to dilute gelatin, it is enough to dissolve it in cold boiled water, wait until it swells, and dissolve over a small fire.

Council number 2. Observance of proportions.

If you forget about this rule, then the product can turn out "rubber". Therefore, before preparing a dish, remember the following proportions:

• 20 g / 1 l of water - "trembling jelly";
• 40-60 g / 1 liter of water - "dense jelly", which is easy to cut with a knife.

Council number 3. Gelatin can not be boiled!

If you forget about this rule, it simply does not thicken.

Tip # 4. Gelatin can not be cooled in the freezer!

In this case, the resulting mixture crystallizes.

Tip # 5. Look at the expiration date.

Overdue gelatin will spoil the whole dish.

How to dilute gelatin for dessert?

To prepare a sweet treat, the following method is best:

• soak gelatin in cold liquid for 30 minutes. for swelling (proportion: 1 part gelatin to 5 parts of liquid);
• Dissolve the swollen gelatin by heating it on a water bath;
• constantly stir it until it is completely dissolved, but do not forget that it can not be brought to a boil.

To improve the taste of dessert, gelatin can beDissolve not in water, but in coffee, juice or even wine. But remember that the liquid chosen as the base must complement the taste of the dessert. In the finished product there will be no lumps and veins if you add gelatin to the bulk while it is still warm. Fruit for jelly desserts must be cut finely, otherwise gelatin will slip.

How to dilute gelatin for a cold or jellied?

There are three ways to dilute gelatin forcooking these dishes. The first concerns instant gelatin, which, as a rule, is dissolved with water. In this case, the best proportion is 1: 5. The water should be boiled, but cold. Gelatin will dissolve after 10 minutes, after which it can be poured into hot broth.

But how to gelatinize, if he does notinstant, but normal? To begin with, it should be poured into the water in the proportion that is indicated on the package. About half an hour it will swell. Then use a water bath to dissolve it. The dissolved gelatin is poured into the prepared broth and brought to a boil. It is important not to let it burn or cling to the bottom.

According to the third method, gelatin is neededdissolve in a glass of water, allowing it to swell. After that, hot broth is added to it and brought to a boil. To the broth this mass is poured in 10 minutes. until ready. Boiling will not spoil the cold, it will still freeze, but if you boil too long, you will taste the taste of gelatin. With regard to the amount needed for cooking, it may differ depending on the recipe. Although in most cases, 2-3 tablespoons are sufficient to solidify the broth. l. this animal glue. Gelatin should be used for cooking a variety of dishes, because this is a very useful product.