How and when to add gelatin to the jelly?

Chilled or jelly is considered a favorite dish of many people. It is ideal for a festive table and a daily meal. Can I add gelatin to the cold? You need to do this, only you should know how this is done and when.

Useful properties of the dish

Besides the fine taste, the jellyfish is a nutritious and healthy dish. It contains collagen, consisting of pectin and amino acids. These components support the health of joints, ligamentous and cartilaginous tissues, intervertebral discs.

Collagen has a nutritional function. It supports the elasticity of all elements of the musculoskeletal system. Therefore, the dishes are recommended for those who have bone diseases.

When is gelatin added?

Each housewife has her own recipe for making a cold. There is an opinion that carefully cooked meat with bones and skin will make the broth frozen. But then the return of the gelling agent during cooking must be high. To do this, you need to add enough bones, cartilage and skin. The dish is cooked within 6 - 8 hours.

If there is no confidence that there will be an independent congestion of the chill, then you can use food gelatin. This product is bred very easily. It is used for the preparation of a jellied. Many people are interested in when to add gelatin to the jelly? This procedure has some subtleties.

amount

When to add gelatin to the jelly? This should be done at the final stage of preparation. Soak the product beforehand, after which it is added to the broth. How much gelatin is added to the jelly? Proportions should be calculated on the basis of the advice indicated on the product package.

Usually 1 cup of water is added 1 tbsp. Spoon gelatin. If the dish is cooked in a large volume, then the number of spoons of the product should be increased. Water for swelling should be taken moderately, so as not to spoil the taste of the cold. The solution should not be very thick.

It should be borne in mind that all the digestible parts of the cold will give collagen to the broth if salt is added at the end. It can not be re-salted, because it not only spoils the taste, but also makes it difficult to solidify, even if you add gelatin. If you like a more salty jelly, then the gelling agent should be added more.

Chicken cold

When to add gelatin in a jelly, if a dish is prepared from chicken meat? If a cock is used for cooking, then it is not necessary to add gelling agent to the prepared broth. Due to prolonged cooking, the skin and bones secrete collagen, so the dish will harden on its own.

If the chicken is used for this, then the dish should be added with gelatin. This also applies to cases when chicken legs and neck are used. Gelatin must be soaked for an hour before boiling, given the proportions. The chicken should be thoroughly cooked with spices. Fat should be removed with a spoon.

Then the meat is divided and laid out on plates. If desired, greens, eggs, carrots are added. It's better to add garlic. How to properly add gelatin to the jelly? The prepared solution should be carefully poured into the broth, which must first be filtered. It is important not to allow a new boil. When the dishes are filled with broth, it should cool down in the room conditions. Then it is cleaned in the refrigerator.

Cold from turkey

To prepare a delicious dish, shins and wings are used. From turkey, you get a strong fat as compared to a chicken. This is due to the presence of large bones, cartilage, thick skin. Cook meat for a longer time.

To get a quality dish, the hostess, when cutting meat, finely chop the flesh and peel. When to add gelatin to the jelly? This solution is poured in at the end of cooking, as is the case with chicken.

Pork cold

This dish is considered a traditional Slavic. It will require legs of pork - hooves, shins, shanks. Using these parts as a basis, put the flesh in the pan so that the cold becomes rich. Cooking takes place during 7 hours. Pork produces a lot of fat. Therefore, periodically it must be removed. Otherwise, the dish will be covered with a white crust.

If you cut the skin into small pieces, and mix it with meat, then the hardening will be better. Should I add gelatin to the jelly? This is done in the case when the skins after digestion are removed from the bones. It is added at the very end. Pork needs more spices, garlic.

Beef jelly

For the beef shank, longer cooking is required in comparison with other types of meat. The heat transfer of the gelling component will be high. Meat does not boil for a long time. Typically, the dish does not require the addition of gelatin, since the thickening occurs naturally. It is enough to cook meat for a long time, and also observe other rules of procedure.

What to do if the jellyfish is not frozen. How to add gelatin? The dish will not thicken when there are no bones in it, and meat and tongue are cooked. In this case, slowly prepare the prepared solution before the end of cooking. Broth should be filtered carefully, because the dish should be transparent. The meat must be cut into pieces.

To get a delicious dish, it must be cooked according to the rules. The first water must be drained, replaced with a new one. It is necessary to add not only meat, but also skin. Beforehand, you can soak the meat to eliminate odors. Cooking is better in a stainless steel saucepan. When the soup boils, it must be cooked at t 90 degrees. It is important that he languished. For this, you need to take cold water, but not chlorinated water. Periodically, fat should be removed. If you follow these simple rules, you will be able to prepare a delicious dish, which is ideal for a holiday and everyday life.

Preparation of a cold

There are a large number of recipes that produce delicious dishes. If desired, you can use gelatin or not. For preparation is used as one kind of meat, and several. From the mixture you get a more delicious cold.

You can use one of these recipes. Requires pork hooves (2 pcs.), Shank, beef (1 kg), turkey (shin), chicken (5 tibia). All must be thoroughly washed, and then cook for 3 hours with pork and beef parts. Then you need to add chicken drumsticks, and you can cook it all for 2 hours. Also added pepper, bay leaf, carrots.

It is necessary to perform meat cutting by the classical method, mixed with garlic. The dish can freeze without gelatin, but if desired, add it. This completes the preparation of the bachelor. This delicious and hearty dish is perfect for a festive and casual table.