Delicious jelly, appetizing jellied meat, tender soufflé - all these delicacies are difficult to prepare if you don’t know how to dilute gelatin correctly.
It is very difficult to imagine modern cooking without gelatin. Cakes, candies, marshmallows, mousses, jellies and jellies are unlikely to be prepared without this additive. Although the first time edible gelatin in its pure form appeared not so long ago - in the 19th century.
However, many housewives, especially after the first unsuccessful experience, are afraid to deal with gelatin - it will not dissolve completely, or it will not harden. Indeed, in order for the result to turn out as desired, it is important to know how to work with it correctly. And there are a lot of nuances here - what to dissolve in, at what temperature, what proportions, how to make it so that it turns out without lumps, etc. At first, I also didn’t understand well what gelatin was and how to make friends with it. But, believe me, nothing is complicated!
This essential ingredient is made either from animal products (tendons, cartilage, skins, etc.) or from fish waste. The latter is more expensive and less common, since the manufacturing technology is more complex.
By the way, vegetarians and representatives of certain nationalities may refuse dishes with gelatin. But agar-agar and pectin are suitable for everyone - they are made from plant products.
There are 3 types of edible gelatin on the shelves of our stores:
It is impossible to say which one is better - each has its own advantages. Leaf gelatin swells faster. It is cheaper in granules and requires less time to dissolve in powder. Here it is more correct to build on the specific recipe and your personal preferences.
The main rule for successful jelly, aspic, etc. – maintaining the ratio of dry gelatin and liquid. In general, there are instructions on each pack, but it’s better to remember:
- for dense jelly, take 40-50 g per 1 liter of liquid;
- for a regular one, 25-30 g will be enough.
If you are preparing very sweet jelly or pork jellied meat, then it is better to increase the amount of gelatin by 5-10 g. The fact is that sugar and fat have a bad effect on the gelling qualities.
Compliance with proportions is also important during soaking. In order for gelatin to swell properly, take 10 parts of liquid for 1 part of dry matter. If you take less, you will just get a clot that looks like a jellyfish. If you take more, the taste of the finished dish may not be as rich.
An equally important question is at what temperature to soak and dissolve gelatin. Almost everywhere the recommendations are the same - soak in cold water, heat until it dissolves, but do not boil. True, before dissolving the leaf, you must first squeeze it out a little, and only then put it into liquid.
Indeed, you can’t do without soaking in cold water. In granules it swells in 40 minutes, in sheets - in 10-15, in powder - 5-10. If you pour hot water right away, the gelatin will stick together and take longer. This does not apply to instant powder. You don’t need to soak it at all – it dilutes well with hot water.
Dissolve the swollen gelatin by heating the mixture and adding liquid depending on the recipe - broth, juice. It is better to do this in a water bath or over low heat, stirring constantly.
By the way, gelatin can be soaked not only in water - this substance also swells well in milk, broth, and cream. But it will take 2 times more time. And in this case, it is better not to experiment with boiling.
Everywhere they write that boiling gelatin is strictly prohibited, they say, peptide compounds are destroyed. This is a myth, I’ll tell you right away. Practice shows that even prolonged boiling does not affect the gelling properties. Perhaps the ban on boiling was simply generalized, since some products are really better not to boil, for example, sour cream. Or maybe the fact is that a concentrated gelatin solution quickly burns and then the smell spoils the entire dish.
Let's move directly to the recipes. Let's first figure out how to dilute gelatin for jellied meat, jelly or aspic:
- soak the gelatin in cool water (remember the proportions and time);
- add 1 cup of broth and heat, stirring, until the grains completely disappear;
- filter the solution through a sieve or cheesecloth;
- add the gelling solution at the end of preparation.
Don’t forget that if we are preparing a dish of fatty meat, then we take a little more dry gelatin than normal, but for jellied meat or aspic from chicken, fish, the standard 40-50 g and 1 liter is quite enough.
I will separately dwell on the question “What to do if the aspic (jellied meat) has not frozen?” Everything is simple here - we calculate the required amount of dry gelatin, soak it and dissolve it in the usual way. We boil our failed jellied meat and pour in the gelatin solution. Well, then as usual, let it cool and put it in the refrigerator. I recommend adding a little salt and spices so that the resuscitating procedure does not affect the taste in any way.
For jelly, the scheme is the same - soaked, dissolved, strained and combined with juice, decoction, cocoa, milk, etc. This simple procedure has its secrets.
The easiest way is to take instant gelatin and pour it into the hot liquid, stirring. Then there is no need to strain or warm up.
Some fruits contain special substances that destroy the very peptide compounds that make it possible to obtain jelly. Kiwi, pineapple, and raw papaya are not suitable for jelly. But if you boil these fruits, the substances break down into simpler ones, which do not affect gelatin in any way.
For cakes, sour cream, butter and many others, gelatin often needs to be dissolved without using water. Then soak it in either cream or milk. The time required for regular is 1.5-2 hours, for instant – 20-30 minutes. Then heat it in a water bath, stirring. Strain through a sieve and cool.
While the gelling mixture cools, make the cream. Introduce dissolved gelatin into the ready-made cream in a thin stream with constant stirring. In this case, it is more convenient for me to use a blender at low speed.
Soak the leaves in water and then, after squeezing them well, immediately add them to the heated mixture. Mix thoroughly several times. It is better to do this in a water bath.
A microwave oven is simply irreplaceable in this case. Place the liquid with gelatin in the microwave for 30 seconds, power at maximum. Gelatin should completely dissolve. If not, send it for another 10-20 seconds.
Finally, I’ll also focus on cooling dishes with gelatin. There is no way to do without this stage. It's best to just put it in the refrigerator for a few hours.
Some, in an effort to speed up the hardening, put it in the freezer. You can’t do that - it’s not ice cream! The fact is that the water that is in the gelling mixture freezes, and ice crystals violate the integrity of the consistency. The result is a loose, unattractive substance with grains of ice.
Soaking video:
As you can see, in order to make friends with gelatin, you need to know something. But just a little practice, and you can rest assured that jellies, jellied meats, soufflés and everything else will definitely work out. And every time it gets better and better!
Jellied meat, or jelly (as it is also called), is a popular and favorite dish that is appropriate for both a festive table and everyday meals. When to add gelatin to jellied meat? This will be discussed in the article.
When to add gelatin to jellied meat
Each housewife has her own traditions in preparing jellied meat. Some people are sure that well-cooked meat with bones and skin will itself guarantee that the broth will solidify. But for this, the percentage of release of the gelling agent during cooking must be very high. To do this, bones, cartilage and skin must be added to the pan in sufficient quantities. They should cook for a long time - from 6 to 8 hours. If you are not sure that the jellied meat will harden on its own, then it will come to the rescue
It is also indispensable in the preparation of aspic. This is stipulated in any recipe for this dish. Poured meat, tongue, fish are cooked independently. The broth made from them, which does not contain bone and cartilage fat, will only weakly gel on its own. Therefore, you can’t do without edible gelatin.
How, when to add gelatin to jellied meat and how much? Let's discuss this.
When should you add gelatin and how much?
So when do you add gelatin to jellied meat? This should be done in the last stages of cooking. It is soaked in advance and added to the hot, ready-made broth, which will be discussed in more detail below.
The proportions of added gelatin should be calculated based on the recommendations indicated on the bag with this product. Traditionally, when soaking, it is a tablespoon per glass of cooled boiled water. If the broth is cooked in a large volume, then the number of soaked spoons of gelatin should be increased. But water for swelling should be taken sparingly, so that it does not dilute the rich taste of the future dish, but also so that when soaking the gelatin solution is not too thick.
You should remember the rule that the boiled components of the future jellied meat will better release their collagen into the broth and cook faster if salt is added only at the end of cooking.
Jellied meat should under no circumstances be over-salted, not only because this will spoil its taste, but also because this will reduce the guarantee of hardening, both on its own and with the addition of gelatin. Therefore, lovers of saltier foods should increase the amount of gelatin added.
When to add gelatin to chicken jellied meat
An interesting fact is that if it is not a chicken, but a rooster that gets into the jellied pot, then gelatin does not need to be added to the finished broth. During prolonged cooking, the bones and skin of the poultry will give up all the collagen, and the jellied meat will harden on its own. But to do this, you need to be sure that this is a rooster, especially one raised at home.
A city dweller who bought chicken from a store counter should know that gelatin must be added to the jellied meat from it. This also applies to jellied meat cooked from necks.
When to add gelatin to an hour before the broth boils, you should soak the food gelatin, based on the proportions indicated on the bag.
The chicken should be well boiled with the addition of spices. Remove fat from the surface with a spoon. After this, the meat should be cut and placed on plates or forms. If desired, the meat is decorated with herbs, eggs, and carrot slices. My favorite ingredient in jellied meat is garlic.
Only after this is the pre-soaked and swollen gelatin poured into the hot (but not boiling!) broth. You can strain the broth before doing this. The main thing is not to allow a new boil, but simply to achieve complete dissolution. Some recipes call for adding gelatin at the end of cooking, which is understood as continuing to boil. But then the hardening force may decrease.
The plates filled with meat components are filled with broth with gelatin and placed in the cold.
Jellied pork feet with gelatin
Cold pork feet is the most traditional appetizer that decorates the table for all holidays.
Previously, jellied meat was called jelly; it was prepared with and without gelatin. But today we suggest you prepare jellied pork legs with gelatin; the dish will turn out very tasty, satisfying, appetizing and rich! So, in order to cook cold according to this recipe you will need:
Ingredients: water – 2.5 liters; pork legs – 1 kg; beef tail - 1 piece; carrots – 2 pieces; onions – 2 heads; fresh garlic - 5 cloves; parsley root – 40 grams; bay leaf – 2 pieces; ground black pepper; gelatin; salt.
This is how jellied meat is prepared:
- Immediately soak the legs in cool water and let them sit for 5 hours.
- When the allotted time has expired, treat the legs with a sharp knife, the surface should become smooth, then rinse them.
- Wash the tail and cut into individual links.
- Next, you will need a large container, pour water into it and place the meat products.
- Now cover the container with the contents with a lid and place on fire. Boil and remove the resulting noise.
- Reduce heat to low and simmer cold for 4 hours.
- Now take care of the vegetables, peel the carrots, onions, parsley, and garlic.
- Two hours before you finish cooking the broth for jellied meat, add all the vegetables except garlic to the container and add salt.
- 10 minutes after turning off the heat, add a bay leaf to the dish and pour in the pre-soaked gelatin.
- When the broth is ready, strain it.
- Chop the garlic.
- Remove the cooled meat from the bone and chop as finely as possible.
- Add chopped garlic to small meat pieces, pepper and mix.
- Take out the containers, place the meat mass in them, and fill them with the strained broth and gelatin mass.
- Cool the food and then put it in the refrigerator to cool completely. That's all, now you know how to prepare a very tasty, satisfying and aromatic homemade jellied meat!
Enjoy your meal!
Many housewives have their own proven recipes for holiday dishes. But there are several classic dishes that are usually prepared for holidays and other special days. Among them is jellied meat. It is prepared on the basis of various meats, with or without the addition of gelatin. In short, many families have their own recipes for preparing such a tasty and very healthy dish. With all this, even experienced housewives sometimes have failures. So, if the jellied meat has not frozen, how to add gelatin to such a dish?
If the jelly after cooking is in no hurry to harden at all or does not harden completely, it means that it contains not enough gelling substance. This may be due to the use of insufficiently suitable meat or an accidental violation of the technology proposed in the recipe. However, in such a situation there is no need to despair. There are several ways to cope with the problem of jellied meat not freezing.
How to properly add gelatin to jellied meat that has not frozen in the cold
?
To get the desired effect, you should first prepare a bag of gelatin. Pour its contents into a glass jar or glass, fill with warm water, following the instructions on the package. Usually, for twenty grams of gelatin, a couple of glasses of liquid (ordinary water or broth) is enough. Leave the gelatin mixture to swell. This may take half an hour or even a little more.
If you use instant gelatin, it is quite possible to fill it with not barely warm, but rather hot water (but not boiling water).
Pour the unfrozen jellied meat out of the mold into a saucepan, put it on the fire and warm it up. Mix well. Drain the liquid into a separate container, then strain it through cheesecloth.
Heat the already swollen gelatin in a water bath until dissolved, stir and strain through a strainer. Please note that under no circumstances should it boil. Combine the gelatin mixture with hot broth (again, not boiling water), add salt and pepper if necessary.
Place the meat in molds, pour in the prepared broth with gelatin. Send the jellied meat to a fairly cool place until it hardens completely.
What else to do if the jellied meat is not frozen
?
Quite often, jellied meat does not want to harden when the meat has not been cooked for an insufficient amount of time. So, if you have time, you can go to the store and buy some chicken parts, which, when cooked for a long time, can produce excellent jelly. These include legs, wings or necks. In addition, the so-called “soup set” would be a good choice. Pork legs will also give excellent results.
Boil the purchased meat in a small amount of liquid for a sufficient time - at least three hours. Keep the broth on low heat so that the liquid in the pan does not boil, but only sways a little. Don't forget to pepper and add salt. Separate the meat from the bones, and strain the resulting broth through cheesecloth.
Pour the failed jellied meat into a saucepan, put it on the fire and heat until you get a broth. Then pour the resulting mass into another container, cool slightly and strain.
Combine all the prepared meat (both previously prepared and new), as well as both broths. Place the meat in the molds and pour in the broth. Place the jellied meat in the refrigerator or other cool place.
In the event that you left some broth after preparing the previous jellied meat, it is quite possible to boil a new batch of meat directly in it. The result is a particularly strong broth that is sure to set.
In order for jellied meat to be successful and very tasty, here are a few secrets.
To prepare such a dish, you should use only the parts of the carcass intended for it, which are called failure. Wonderful jelly can be created from pork or beef legs, chicken feet (namely paws, not drumsticks), as well as chicken heads.
If first-class meat is used to cook jellied meat, it should be used only in a minimal amount, because it cannot harden on its own.
In order for the broth to be saturated with a sufficient amount of gelling substances, you need to cook the jellied meat in a small amount of broth so that the liquid only slightly covers the contents of the pan.
It is also extremely important to cook the meat for at least four to five hours. The chicken can be cooked a little less - about three hours. At the same time, it is better not to add liquid (water) to the jellied meat being prepared during this time, so the fire under the pan should be really minimal. After about two hours of cooking, add salt to the broth.
Once the meat is well cooked, it will separate from the bone. Meat products should be removed from the broth, and the bones should be put back into the saucepan. It is at this stage of preparation that you should add carrots and onions, as well as pepper, to the future jellied meat. Boil the bones for another couple of hours. Be sure to strain the prepared broth.
In order to assess the readiness of jellied meat and its ability to harden, you need to perform a very simple test: pour a little prepared broth into a saucer and put it in the refrigerator. If after fifteen minutes to half an hour the liquid becomes sticky, you can stop cooking. Housewives often realize that the jellied meat is ready already at the stage of extracting and chopping the meat: the flesh becomes so sticky that it sticks to your hands.
Very often, housewives use food gelatin to prepare jellied meats. Thanks to this, the dish turns out more beautiful and refined. However, to achieve this goal, it must be properly diluted. In principle, instructions for dissolving gelatin are written on each package. But if you purchased gelatin from a new manufacturer, be sure to read the instructions before preparing it and only then proceed.
It should also be taken into account that gelatin is a product that does not contain harmful substances. It improves the condition of skin, hair, nails, etc. It is used to make marshmallows, jelly, jellies, marmalade and aspic.
However, when buying gelatin for jellied meat, you must always check its expiration date. If this substance has been stored for a long time, it can spoil the taste of your culinary masterpiece.
When to add gelatin to turkey jellied meat
For usually choose drumsticks and wings. This bird produces a stronger broth than chicken due to larger and stronger bones, cartilage and thick skin. It also takes longer to cook the chicken. To set the broth, when cutting the meat into plates, many housewives also finely chop the skin of the bird. However, to ensure solidification, it is worth adding gelatin to the turkey broth.
So when do you add gelatin to jellied meat? This component also needs to be poured at the end of cooking using the same technology as in the chicken dish.
Add gelatin to pork jellied meat
Pork in aspic is traditional in Slavic cuisine. When cooking, the legs are used (hooves, drumsticks, shanks). Taking the listed components as a basis, meat pulp is added to the pan to ensure the richness of the finished jellied meat. Cook for a long time, up to seven hours. Pork produces a lot of fat, so it must be skimmed from the surface throughout the boil. Otherwise, when your jellied meat freezes, it will become covered not only with a greasy film, but even with a white crust.
If it is customary for the owners, when butchering, to finely cut the skin from the legs and mix with the meat, then the guarantee of solidification in plates will be higher. If the skins are removed along with the bones after boiling, it is recommended to add gelatin.
When to add gelatin to pork jellied meat? This is also done in the last stage of preparation. The pre-soaked gelatinous substance is poured into the hot, strained broth.
Pork meat requires more spices when cooking, more garlic when cutting and placing in containers and plates.
Add gelatin to beef jellied meat
They require the longest cooking time compared to all other types of meat. But the release of the gelling agent during their preparation is high. Beef pulp also takes a long time to cook. The jellied meat turns out strong and most often does not require the addition of gelatin. But it should be noted that beef, both the meat itself and the tongue, is often used for aspic and cooked without bones. In this case, food gelatin must be added according to the same recipe as indicated above: before the end of cooking. For aspic, the broth is filtered very carefully, since the dish requires absolute transparency. The meat is not cut into fibers, but cut into portions.
Now you know how and when to add gelatin to jellied meat.
With gelatin
Required
• 500 g chicken breasts; • 300 g thighs or legs; • 500 g pork meat; • 20-75 g gelatin; • 1 carrot; • 1 onion; • salt, peppercorns, bay leaf.
Preparation
Making jellied meat according to this recipe is quite simple. The process is the same as in the version with chicken and pork meat, which is boiled for a long time beforehand. However, after straining the broth, add 20 g of gelatin, diluted in 200 ml of boiled water, heated almost to a boil.
Next, pour this broth over the meat and place it in the refrigerator.
Gelatin can be used when preparing jelly from any type of meat.
It will take about 3 hours for the jellied meat to harden. You can achieve the desired consistency of the dish by changing the amount of gelatin:
• tender jellied meat will be obtained if you add 25 g of gelatin to 5 liters of water; • elastic aspic will come out when using 50 g of gelatin; • you will get a dense jelly if you add 75 g of the binding component.
Jellied meat recipe
Now you will be presented with one of the recipes for preparing this dish. Whether or not to add gelatin is at your discretion.
The preparation of jellied meat from one type of meat was described above. But most often compound broths are used for this dish. Here is one of the recipes:
- For a couple of pork hooves and one shank, take one kilogram of beef pulp, one turkey drumstick and five chicken drumsticks. After thoroughly washing the pork and beef ingredients, place them in cold water and cook for three hours, then place the turkey drumstick in the pan and cook for another hour. After that, add it there and cook everything together for another couple of hours. Along with the chicken meat, you should add pepper, bay leaf, onion, and carrots.
All meat is cut in the traditional way, flavored with garlic, and decorated. The guarantee that such a broth will harden on its own is high. But to be sure, you can add gelatin.
Jellied meat is the signature dish of many housewives, capable of adding variety to any table. There are many options for preparing jellied meat; each recipe has its own “zest”. In general, jellied meat comes with or without gelatin.
Chicken breast jellied recipe
The lightest, reminiscent of a clear aspic, is a dietary jellied meat made from chicken breast (chicken fillet) with gelatin. You can festively decorate the dish with boiled carrots, pieces,...
It’s easier and more convenient to cook broth with pieces of meat when you have it in the house. How to make jellied chicken breast with gelatin? Simple, the recipe is for 8 servings of cold appetizers.
Ingredients
- chicken breast – 500 g;
- thigh, drumstick or leg - 300 g;
- instant gelatin – 20 g;
- carrots – 1 pc.;
- onion – 1 head;
- garlic – 5 cloves;
- bay leaf – 1 pc.;
- salt.
How to make jellied chicken breast with gelatin at home
- To make the broth rich, it is better to add a leg, thigh or drumstick to the breast. We wash the bird and peel the vegetables: carrots, onions, garlic.
- Place the prepared products in a multicooker bowl (or in a saucepan if you are preparing jellied chicken breast with gelatin on the stove using this recipe). Turn on the Soup, Buckwheat or Pilaf, Rice, Jellied mode. Cooking time will be about 90 minutes.
- Dissolve gelatin in a glass of water, give it time to swell and disperse. Strain the broth through a sieve. We take out the fillet, meat and vegetables, separate them from the bones and cut them into pieces. Place pieces of meat and vegetables for decoration on the bottom of the dish (plate), mix with chopped garlic.
- Combine the broth with gelatin. Warm it up on the stove and pour the chicken broth with gelatin.
- After cooling, place in the refrigerator and let the dish cool and harden well.
Very tasty jellied meat with gelatin is ready; Serve the dish on the table, cutting it into pieces with a knife.
Ingredients
To prepare jellied meat with gelatin you will need:
- Beef shank - 3-4 kg;
- Carrots - 3 pcs;
- Onions - 3 pcs;
- Gelatin - 6 packs;
- Bay leaf;
- Salt;
- Black peppercorns.
Preparation
Wash the drumstick thoroughly, cut it and place it in boiling water. When the water with meat boils, reduce the heat and continue cooking. It is necessary to constantly monitor the cooking process. while removing foam from the broth. As soon as the foam begins to appear in small quantities, remove the container from the heat, transfer the drumstick to another pan, and drain the broth.
Cut the carrots and onions into cubes, add to the meat, add water and put on the fire again. Cook for 2 hours until the meat and vegetables are cooked through. In the middle of the process, add salt and spices. Turn off the stove, remove meat and vegetables from the pan, strain the broth to remove spices and small bones.
How to dilute gelatin for jellied meat
It is gelatin that helps the jellied meat to quickly harden and take shape. Preparing it is usually not difficult if you follow the basic rules. Firstly, meat plays a significant role in the hardening of jellied meat - you should choose it with bones, which also contain natural gelatin. As for the supplement itself, before use you must carefully read the instructions, as sometimes they may differ. It is worth noting that there are two types of gelatin - regular and instant. If the jellied meat does not take a long time to harden, you should use instant.
To dissolve the gelatin, use half of the strained broth. It must be cooled first. Pour gelatin into it, stirring thoroughly and heating, but without bringing the broth to a boil. In general, this procedure will take about 15 minutes.
How to add gelatin to jellied meat
After the gelatin has completely dissolved, mix it with the remaining broth. Cut the boiled meat into small pieces. Place it and the vegetables in molds, pour in the pre-prepared broth and put in a cool place. The setting time again depends on the type of gelatin and meat. In order to make sure that the jellied meat has frozen, you can simply move the mold with it - if it is not liquid, but has the consistency of jelly, then it is ready.
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.
Jellied fish
Jelly with fish gelatin will also be very tasty, sometimes even better than meat. Chefs recommend using any carcasses with which soups are prepared. An excellent aspic will be made with pike, silver carp, carp and pink salmon. But mackerel and herring have a strong smell, so they are not suitable for broth.
So, you will need half a kilo of fish, as well as trimmings from another carcass, heads, fins, tails, bones, etc. They act as gelling parts, so the broth will be tastier with them. Also take a carrot, an onion, three teaspoons of gelatin, parsley root, bay leaf, black pepper and sea salt to taste.
Start preparing jellied meat with gelatin by washing the fish parts. Remove the gills from the heads to remove any bitterness. Place in a saucepan and add a liter of cold water. Bring to a boil, skim off the foam, reduce heat to low and simmer for about an hour.
Meanwhile, work on the whole fish. It needs to be washed, peeled and gutted. Remove the bones and other tripe from the pan. Strain the broth, add fish, peeled onions and carrots, bay leaf, parsley root, pepper, and salt.
Soak gelatin in water. Separate the cooked fish from the bones and disassemble into small pieces. Transfer them to the strained broth. It's time to add gelatin to the jellied meat. When you pour it in, don't forget to stir.
Cool the dish, put it into molds and put it in the refrigerator. When serving, garnish with lemon slices, olives and herbs.
As you can see, preparing jellied meat is not at all difficult. Even a novice cook can handle this.
- Housewives often cook both jellied meat and aspic. And both of these dishes are very popular in any season of the year. But they differ in the method of preparation and the composition of the products. You need to know the fact that in fact gelatin is not added to jellied meat, if it is cooked according to the rules and from the components necessary for jellied meat. These should be jelly-forming meat products, namely legs, head, drumstick and even chicken wings.
Gelatin is used when cooking aspic, that is, meat is cooked there, and not the products that are used to prepare jellied meat.
Well, if you are not sure that the jellied meat you cooked will harden, then you add gelatin into the broth when the jellied meat is already cooked and the broth has cooled. Dilute the gelatin according to the description on its packaging, and then add it to the broth after it will swell.
And then you put the finished meat products on plates, and then you fill them with broth in which gelatin was dissolved.
I don’t add gelatin to jellied meat, because the broth usually becomes a jelly-like mass on its own. It’s just very important to cook pig ears, legs, tail, and knuckle. They give the broth the opportunity to thicken and set. Well, add whatever meat you like.
However, if you still don’t rely on your broth, then dilute the gelatin (within one pack, if there is a lot of broth), preferably with the same broth, let it sit and swell.
Then arrange the meat into molds, add your favorite spices (black pepper, garlic), if you like, add boiled carrots and half a hard-boiled egg.
At this time, let the broth cool. Then add the swollen gelatin into it, stir well, let stand and pour into molds.
Usually gelatin is added to jellied meat during cooking; it is at this moment that gelatin easily dissolves, but you can also add gelatin to ready-made but not frozen jellied meat if gelatin is dissolved separately in water.
Properly prepared jellied meat does not need gelatin, because it is cooked from meat and bones with a large amount of cartilage. It is from the cartilage and shank that the hardening gelling mass is obtained.
But they hardly put cartilage into the aspic so that the aspic is transparent, which is why gelatin is needed there for hardening.
Gelatin can be chemical or natural. The natural one has a jellied taste and is not suitable for fruit jellies, and besides, you need to remember that you cannot boil it! As a result, it loses a little of its gelling properties, and most importantly, it acquires the taste of glue.
Gelatin is poured with boiled water in advance to swell, so after adding it, the taste of the broth will be less salty.
Therefore, it is best to let the strained broth boil after boiling, when the bones have already been removed from the jellied meat or aspic and it is properly salted, to let it simmer for 10 minutes and pour out a couple of glasses to cool. Then dilute gelatin in them and let it brew for at least half an hour.
But it’s still better to add it to the broth after the aspic or jellied meat is ready and the stove is turned off. Add, stir and wait about five minutes for it to disperse. And only now can it be poured into molds.
When preparing jellied meat, you can do without gelatin altogether, unless, of course, you want to make this dish from ordinary water. If your jellied meat contains beef and pork feet (chicken feet are also suitable) and you cook all this over low heat for four to five hours, then you won’t need gelatin at all, since the broth will harden without it.
Well, if you still want to add it, then you need to do this at the very end of cooking, that is, before you pour your brew into molds.
Usually gelatin is not added to jellied meat. It freezes perfectly on its own, if, of course, everything is prepared correctly. What kind of jellied dish is this? Everyone will tell you that this is congealed meat broth. Its transparent jelly-like structure is given by astringents contained in pork or beef bones.
Jellied meat is used as an appetizer before main courses. Its variety is aspic, which is slightly different in taste from jellied meat, because... It is prepared mainly from fish (pike).
The canonical jellied meat was prepared only from beef. For this jellied meat we used beef head, brains and legs. However, over time, the set of products for jellied meat has undergone significant changes.
Today jellied meat is prepared from a wide variety of products. There are countless recipes. For the meat part of jellied meat, beef, veal, pork, poultry and wild poultry are used.
Various vegetables (carrots, onions, garlic, celery), herbs and spices are used as flavoring additives.
However, the most important component of jellied meat was and remains pork or beef legs, ears, and heads. It is these ingredients that allow you to prepare real strong jellied meat without adding gelatin.
After all, jellied meat prepared with the addition of gelatin turns into aspic, and this is a completely different dish!
- Choosing the right pork or beef heads or legs
In order for your jellied meat to be strong and harden well without adding gelatin, you will definitely need pork or beef heads or legs.
It should be borne in mind here that jellied meat made from pork turns out to be somewhat cloudier and fattier than beef jellied meat.
- Deciding on additional types of meat
If you use pork legs for the gelling effect, then for the meat part, take beef tenderloin and some chicken or turkey meat.
- Cook the jellied meat in a saucepan or pressure cooker.
Jellied meat is not cooked in small pans, so you will need a container of at least five liters. Or even seven, so that all the meat fits and there is enough broth.
And immediately take care of another container where you will pour the ready-made jellied meat. E
- For the vegetable part of the jellied meat, use onions, carrots, herbs and celery or parsley stalks
Vegetables are cooked together with meat.
There are two ways to add vegetables. With the first method, vegetables are added at the very beginning of cooking and removed after 1 1.5 hours.
Otherwise, vegetables are added 1.5 hours before the end of cooking. Thanks to different ways of adding vegetables, the taste of the finished dish receives slight differences.
Usually vegetables are added whole and already peeled, but if you want to give your jellied meat a pleasant golden hue, then you can add the onion head without peeling it, but only by cutting off the roots and getting rid of the very top layer of husk.
When cooking vegetables, be careful not to overcook them or turn into mush!
You can use any spices for jellied meat, depending on your taste and desire. Most often, bay leaves, black, white and allspice peas, cloves, and dill seeds are used to prepare jellied meat. It is best to add all the spices at the very beginning of cooking the jellied meat, along with the meat.
- An hour before the end of cooking, the jellied meat should be salted. This is the most important secret of preparing jellied meat, since lightly salted jellied meat does not taste fresh at all.
You need to salt it so that the jellied meat is a little salty - when it hardens, the taste of the jellied meat will be excellent!
- The duration of cooking jellied meat should be from 6 to 12 hours.
The longer your jellied meat is cooked, the more intense its taste and aroma will be and the better and stronger its consistency will be.
After the meat is cooked, remove it to a separate dish and let it cool slightly, and strain the remaining broth through cheesecloth or a fine sieve into a separate bowl.
Now comes the most important moment in preparing jellied meat, in which you can involve the whole family. Disassembling meat.
It is best to disassemble the meat with your hands, gently rubbing the fibers between your fingers and tearing them apart. This way, you can always be sure that even the smallest bone fragments will not be able to get into your jellied meat, and the dish itself will turn out soft and tender.
- To determine whether the jellied meat is cooked correctly or not, drop broth on your fingers: if your fingers stick together, the jellied meat will harden without gelatin.
- In order for the jellied meat to harden without adding gelatin, it is necessary not to add water to the broth during cooking. Immediately pour in more water and cook over low heat so that the broth does not boil down too much.
- In order for gelatin to make the jellied meat jelly-like, it needs to be cooked in the broth, that is, gelatin must be added before the jellied mass boils, then the gelatin will completely dissolve and, as a result of cooling, will harden in the desired form.
in theory, it is not needed there, but if of course you doubt that it will harden well - it happens that there is more meat than bones, then after everything is cooked, disassemble the meat, strain the broth and add the already dissolved gelatin to the container where it will harden.
I don’t add gelatin to jellied meat; when preparing it, in addition to meat, I simply add pork shanks - this is the lower part of the leg, but not the hooves.
When the meat is boiled and easily falls away from the bones, strain the broth, disassemble the meat and place it in containers into which we will pour the broth. Finely chop the garlic and add to the meat. We dilute the gelatin according to the instructions, add it to the broth that has had time to cool slightly, mix and fill the molds. Let it harden, putting it in a cold place and the jellied meat is ready.
If the jellied meat does not harden without gelatin (the bones are not rich enough, there is a lot of meat, not bones, the bones were not cooked for enough time, the water boiled away during cooking and had to be added, there were not enough bones and meat for a large amount of water - there can be many reasons and they are very diverse) , then you can add a little gelatin. As a rule, 0.5-1 sachet of gelatin is enough for a large 3-5 liter pan of jellied meat. Gelatin, previously diluted according to the instructions, is added to the pan with the broth and mixed immediately before the broth is poured into molds. It is better when the meat and bones have already been removed from the broth and sorted into molds.
Gelatin should be added to the broth when there is no more meat in it, that is, when it is prepared for pouring disassembled meat. The gelatin must first be soaked for half an hour. You can soak it in the same broth, pouring a couple of glasses. Next, add gelatin to the broth, stir well, bringing to a boil. And after that you can pour it into bowls with meat.
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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:
- Granulated. Externally, it appears as small balls up to 1-2 mm in diameter from light yellow to brownish.
- Plates. Sold in the form of thin plates of yellowish-brown color.
Breeding methods
There are several ways to dilute the powder:
- 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.
- 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.
Jellied meat with meat Buy beef shoulder blade. Separate the pulp from the bone (if any) and cook for 6 hours, an hour before the end, add allspice, black pepper, onion, into which stick 3 cloves and a carrot. Then strain the broth, clean the meat and chop only the pulp. Dilute gelatin for jellied meat (based on the amount of broth, everything is written on the pack) in cold water and add to the broth, bring to a boil, but do not let it boil. Place the meat in plates on top with chopped garlic, flowered carrots and green stuff, pour in the broth and that’s it. Recipe for making jellied meat:
You can make a sauce for the jellied meat (you can eat it with anything). Mayonnaise and sour cream (halved), garlic and ground walnuts. Mix and yum-yum. Very tasty jellied meat and chicken.
Bon appetit!))
Jellied meat Two pork legs and beef shank (about 1 kg), onion, pepper, salt, garlic. Recipe for making jellied meat:
Rinse the meat thoroughly, put it in a pan with water and put it on the fire. When it boils, pour out the water and rinse the meat again. Pour water again (so that the water is about 2 fingers higher than the meat) and cook, after boiling, remove the foam and leave to simmer on the lowest heat for about 6 hours. The broth should not boil, but simmer. Half an hour before the end of cooking, add onions and spices. I wash the onion well and add it along with the peel, the broth turns out to be a very beautiful color.
Jellied with tongue Boil the tongue, clean it, cut it into pieces, pour it either with the same broth in which it was boiled (if it is transparent)... I poured broth from chicken breasts, since I was just boiling them, added an onion and carrots, well and salt and spices...
You need to add gelatin to the broth! Decorate to taste.
Jellied tongue
| Ingredients: Tongue (any) gelatin instant onion egg carrots spices (bay leaf, hot pepper, salt) |
Recipe for making jellied tongue:
The broth is cooked according to the jellied principle.
Place the tongue in boiling water for 5 minutes. Drain this water and rinse your tongue. (and quickly remove the skin from the tongue). Let it cool a little, then pour boiled water again (2-3 fingers on top) and cook over low heat for 2-3 hours (do not add salt right away). After 1 hour of boiling, add salt and throw in the egg shell (the shell will absorb everything unnecessary). Also throw in the resulting onion (the skin will give the color to the aspic) - 3 pcs., 3 bay leaves, hot pepper by eye, and carrots. When the tongue is cooked, carefully remove it and run it under cold water, let the broth settle and settle. Then strain the broth through cheesecloth. Lay out the tongue and immediately decorate (your imagination). We take instant gelatin (orange packet) and pour it into the broth according to the instructions (but you can use a little more liquid), then it won’t be so rubbery. Fill the tongue with lukewarm broth to the very edges. And in the cold place in the freezer, cover with cling film.
Marine aspic
Recipe for making aspic:
We take Gelatin for fish aspic.
The filling itself is simple, just so that when pouring it doesn’t spread out in different directions, I do it in 3 stages.
The aspic includes shrimp, quail eggs (or chicken eggs), boiled carrots, lemon and lingonberries with cranberries.
We dilute gelatin for fish aspic in a liter of boiling water, stirring immediately until nothing sticks to the bottom.
I first put shrimp, eggs and lemon in the mold, fill it with gelatin so that the eggs are not completely filled, but cover, say, half.
We put this in the refrigerator for 30-40 minutes, generally until the gelatin sets. Then we take it out, and quickly, before the gelatin begins to melt, we put carrots, lingonberries, cranberries (according to your imagination with any design ). I kind of “press” the same lingonberries slightly so that the next time they are poured, they don’t blur (the same goes for carrots, greens and everything you can add yourself). Everything must be done quickly so as not to melt. In general, after placing the drawing, fill it with gelatin again, but only a little bit, just a little bit, and put it back in the refrigerator so that this miracle sets. As soon as it hardens, add the remaining gelatin and until ready.
I will say that the dish takes much longer than just throwing everything in and pouring it all at once.....but if you want to surprise, you will have to take the time
Bon appetit!
Another 161 jellied meat recipes for every taste.
Ingredients:
- Chicken fillet 3 pcs. (or 1.5 chicken breasts)
- Broccoli 300 gr.
- Canned champignons (or fresh) 300 gr.
- Gelatin per liter of liquid
- Carrot 1 pc.
- Onion 1 pc.
- Bay leaf 3 pcs.
- Peppercorns 3 pcs.
- Dill and parsley for decoration
Preparation:
- Pour water over the chicken, add salt, add whole peeled carrots and onions, boil the chicken until cooked (not frozen, cook for about 25 minutes from the moment it boils). At the end of cooking, add bay leaf and peppercorns. Pour the broth into a separate container.
- Cool the chicken and cut into cubes about 1.5 x 1.5 cm in size.
- Cut large canned champignons in half or into four parts, boil fresh ones until tender and chop them too.
- Boil broccoli in water until tender (frozen for about 5 minutes after boiling, fresh, divide into florets for about 7 minutes).
- Place sprigs of herbs on the bottom of the cake pan, and then, alternating, pieces of chicken, corn, mushrooms and broccoli.
- Strain the chicken broth through a fine sieve. You need about 850 ml of broth. If you have less, add boiled water and salt to taste.
- Dilute the gelatin as written on the package and combine with the broth. Let me emphasize once again that gelatin should be taken per liter of liquid, although in fact we dilute it in 850 ml.
- Pour the broth into a mold and place in the refrigerator until completely cool.
- Now place the mold in a container of hot water for a few seconds, then turn it over onto a plate and remove the mold.
- https://zefira.net/zalivnoe-assorti-s-kuricej/
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.
Traditionally, when soaking, it is a tablespoon per glass of cooled boiled water. If the broth is cooked in a large volume, then the number of soaked spoons of gelatin should be increased. But water for swelling should be taken sparingly, so that it does not dilute the rich taste of the future dish, but also so that when soaking the gelatin solution is not too thick. Therefore, lovers of saltier foods should increase the amount of gelatin added.
You must use the gelatin sachets you purchased strictly according to the instructions given by the manufacturer on the packaging. Therefore, just find out how much is needed for 2 liters of broth or water. A packet of gelatin can be designed for 0.5 liters, 0.9 or 1 liter. Read what is written on the package.
Due to its gelling properties, edible gelatin is used in cooking as a thickener and has a wide range of applications in the food industry. Using food granules at home when preparing dishes is simple and easy; the main condition for success is to maintain the proportions of the liquid and follow the rules for diluting the gelling agent.
How much gelatin to add to jellied chicken, meat, fish: proportions
There is no quick answer to this question. Please note:
- quantity of meat ingredient and volume of water
- cooking time
- expected result of the food freezing
Since food gelatin from packages is particles of animal origin, its excessive concentration will lead to a deterioration in the taste of the dish and its excessive hardness.
Focus on a simple test:
- After finishing cooking the meat, scoop up a little broth with a spoon
- pour it on a saucer
- Cool slightly and refrigerate for a third of an hour
- check the result and correct it with gelatin
If the liquid has not set at all, note 3 scoops of dry powder per liter of broth. The minimum volume is 1 scoop per liter.
Tell me the ratio of gelatin and broth for meat aspic.
It must be remembered that 20 grams of gelatin per liter of liquid will give the effect of “quivering jelly”, which is suitable for dairy desserts and some aspics. How to dissolve gelatin? The optimal ratio of gelatin and water will be 1:10, that is, for a tablespoon of gelatin you need to take 10 tablespoons of liquid. Soak the gelatin for 40-50 minutes. If you are dealing with instant gelatin, 20-25 minutes will be enough. After the expiration date, stir the liquid and make sure that the gelatin has completely dissolved.
Some people are put off by the presence of gelatin as a required ingredient.
Beef pulp also takes a long time to cook. The jellied meat turns out strong and most often does not require the addition of gelatin. For aspic, the broth is filtered very carefully, since the dish requires absolute transparency.
It happens that the prepared dish does not harden at all. This means that you have not carefully studied how to properly dilute gelatin for jellied meat. Add the solution to the broth and bring it to a boil. At the end of cooking, there should be half as much broth left as there was at the beginning.
How to cook jellied meat with gelatin
Cut the carrots and onions into cubes, add to the meat, add water and put on the fire again. Cook for 2 hours until the meat and vegetables are cooked through. If the jellied meat does not take a long time to harden, you should use instant. To dissolve the gelatin, use half of the strained broth. After the gelatin has completely dissolved, mix it with the remaining broth. In order for the jellied meat with gelatin to turn out transparent, you should not allow the broth to boil. It is necessary to cook the aromatic liquid mixture for about 6 hours, then the result will please you.
Before cooking jellied meat with gelatin, you need to soak the pork knuckle in water so that its skin softens. Place whole peeled onions and carrots into the broth. Strain the broth and pour it into a clean saucepan. Place the chopped meat in it and bring to a boil.
Step-by-step recipe for making Pork jellied meat with gelatin with photo
So, let's start cooking:
First, cut the pork leg into two halves.
Then place the leg halves into a container and fill with cold water.
Place the container with the contents on the fire, boil, and remove the noise that appears.
Then add one onion here, salt and pepper the broth.
Turn the heat to low, cover the saucepan with a lid, and cook the jellied meat for 2 hours.
While the broth is cooking, take a clean small container, pour gelatin into it, pour in warm water, stir and set aside, let it swell.
When the broth is ready, strain it and cool the meat.
Place the container with gelatin over low heat and dissolve it; it should become liquid.
Pour the dissolved gelatin mass into the broth, which you have strained and stir.
Set the future jellied meat aside.
Peel the garlic and cut into thin slices.
Tear the cooled meat into small pieces. Take out the bowls, place pieces of meat, bay leaves and slices of garlic into them.
Now pour the broth over everything, sprinkle with chopped parsley and place the mixture in the refrigerator overnight. That's all, in the morning your household will taste delicious pork jellied meat with gelatin!
Jellied meat made from stewed meat and gelatin
The fastest preparation is jellied meat made from stewed meat with gelatin; the recipe allows you not to cook the broth, but to use ready-made beef stew (canned food). With beef stew, the jellied meat is tasty, low-fat, just like with chicken, and with pork - the taste is not for everyone.
Therefore, it should be left in cold water to swell, and then it can be heated over low heat to the desired temperature.
The pieces of meat in it are tender and pink, the jelly is transparent, and there is exactly the same amount of it as meat. Restaurant chefs prepare a separate gelling broth and cook the meat separately. It turns out very tasty! Place the hooves in the pan, add the cheeks, meat knuckle and drumstick. This will give the broth a golden color and a pleasant taste. When the offal is cooked, remove it and separate the meat from the bones. Strain the broth, then mix the two broths in a 2:1 ratio. (two parts of the first broth, with offal for one part of the second).
This is how jellied fish is prepared without gelatin. But to prepare jellied fish with gelatin, it is enough to buy trimmings of sea and river fish, a whole carcass or steaks, even fillets, to cook a delicious jelly, sometimes tastier than meat. 10 minutes before the end of cooking the broth with fish, add salt and pepper.
Edible gelatin is used in various cases when it is necessary to fix unfrozen jellied meat or when there is little time for long-term preparation of a rich broth for jelly. Jelly is usually called jellied meat in the Urals; jellied meat, according to culinary rules, is prepared from clarified broth with gelatin; jellied meat is often cooked from pig. But very often in culinary recipes for cooking with gelatin, jelly is found from pork, chicken, and beef.
Chicken jellied meat with gelatin in a slow cooker
Cooking time:
6 hours.
We need:
a sieve, a slow cooker, plates for jellied meat.
Ingredients
Step-by-step preparation
- Wash 2.3 kilograms of chicken under running water, cut into small pieces, put in a bowl, fill with cold water and leave for 60 minutes.
- After an hour, transfer the chicken meat to the slow cooker, add 4.2 liters of water and select the “Stew” function (5 hours).
- After 4 hours, put 75 grams of onion into the slow cooker and add 5 grams of salt.
- After the program is completed, remove the meat from the broth, cool and remove the bones.
- Pour gelatin into 205 milliliters of broth, mix thoroughly and leave for 7-10 minutes.
- Add 8 cloves of chopped garlic, prepared gelatin to the total mass of the broth and stir thoroughly.
- We separate the chicken meat into fibers and place it on plates for jellied meat. Fill it with strained broth.
- Place the jellied meat in the cold until it is completely frozen. Then you can serve it to the table.
Video recipe for making jellied meat with gelatin in a slow cooker
To clearly see how to prepare gelatin for jellied meat in a slow cooker, we recommend watching the following video.
There are many different options for jellied meat. For example, it turns out moderately fatty and very tasty, although its preparation takes quite a lot of time. Jellied meat from pork feet and chicken is prepared a little faster. You can add carrots to it, which will give the dish a special aroma.
If you want to surprise with an original dish, be sure to do it. Eyes, coins and ears can be made from vegetables. Those who love gourmet dishes will like it served with horseradish or mustard.
Now you know how to properly dilute gelatin for jellied meat in broth (proportions)
, and you can prepare jellied meat yourself according to one of the recipes described above. Be sure to share your impressions in the comments later. Bon appetit!
Delicious jelly, appetizing jellied meat, tender soufflé - all these delicacies are difficult to prepare if you don’t know how to dilute gelatin correctly.
It is very difficult to imagine modern cooking without gelatin. Cakes, candies, marshmallows, mousses, jellies and jellies are unlikely to be prepared without this additive. Although the first time edible gelatin in its pure form appeared not so long ago - in the 19th century.
However, many housewives, especially after the first unsuccessful experience, are afraid to deal with gelatin - it will not dissolve completely, or it will not harden. Indeed, in order for the result to turn out as desired, it is important to know how to work with it correctly. And there are a lot of nuances here - what to dissolve in, at what temperature, what proportions, how to make it so that it turns out without lumps, etc. At first, I also didn’t understand well what gelatin was and how to make friends with it. But, believe me, nothing is complicated!
