When to add gelatin to the jelly and how much?

The jelly, or jelly (as it is also called) is a popular and favorite dish, which is appropriate for a solemn table, and for daily meals. When to add gelatin to the jelly? This will be discussed in the article.

The benefits of this dish

In addition to the fact that the jellyfish is tasty and nutritious, it is also useful. It contains a high content of collagen, which includes pectins and amino acids. They nourish and support the joints, ligaments and cartilage tissues of the body, even intervertebral discs. Collagen not only nourishes, but also maintains the elasticity of the constituent components of the human musculoskeletal system.

When added gelatin to the cold

Each mistress has her own traditions in cooking a cold. Someone is sure that a well-cooked meat with bones and skin will itself guarantee the freezing of the broth. But for this, the percentage of recoil of the desired substance during cooking must be very high. For this, bones, cartilage and skin should be added to the pan in sufficient quantity. They should cook for a long time - from 6 to 8 hours. If there is no certainty that the cold will freeze on its own, then food gelatin will come to the rescue .

It is irreplaceable in the preparation of the water. This is stipulated in any recipe of this dish. Infused meat, tongue, fish are cooked independently. The broth from them, which does not contain bone and cartilage cook, independently only weakly zashelatiruetsya. Therefore, you can not do without food gelatin.

How, when to add gelatin to the jelly and how much? Let's discuss this.

When should I add gelatin and how much

So when to add gelatin to the jelly? This must be done in the final stages of cooking. It is soaked in advance and added to the hot broth, which will be discussed in more detail below.

The proportions of added gelatin should be calculated based on the recommendations indicated on the sachet with this product. Traditionally, when soaking it is a tablespoon of a glass of chilled boiled water. If the broth is brewed in a large volume, then the amount of soaked spoons of gelatin should be increased. But the water for swelling should already be taken moderately, so that it does not dilute the rich taste of the future dish, but so that when soaked, the gelatin solution is not too thick.

It should be remembered the rule that the digestible components of the future gland will better give their collagen to the broth and prepare faster if salt is added only at the end of cooking.

The jelly must not be over-salted, not only because it will spoil its taste qualities, but also because it will reduce the guarantee of hardening both independent and with the addition of gelatin. Therefore, lovers of more salty foods should increase the amount of added gelatin.

When to add gelatin to chicken jelly

An interesting fact is that if a chicken enters the saucepan for a chill, then the cocktail can not be added to the finished broth. Bones and poultry skin with prolonged cooking will give up all the collagen, and the chill will freeze itself. But for this you need to be sure that it is the cock, especially grown on a home farmstead.

A city resident who bought a chicken from a store counter, you should know that in a jelly it is necessary to add gelatin. This also applies to a cold brewed from chicken legs or throats.

When to add gelatin to chicken? An hour before the end of the boil of the broth, you should soak the food gelatin, based on the proportions indicated on the sachet.

The chicken should be well cooked with the addition of spices. Fat from the surface is removed with a spoon. After that, the meat should be cut and laid out on plates or forms. If desired, the meat is decorated with greens, eggs, mugs. The favorite ingredient in the cold is garlic.

Only after this, in the hot (but not boiling!) Broth poured previously soaked and swollen gelatin. You can drain the broth before this. The main thing is not to allow a new boil, but simply to achieve complete dissolution. Some recipes talk about the addition of gelatin at the end of cooking, which is understood as a continuation of the boil. But then the pour point can decrease.

Stuffed with meat components, the plates are poured with broth with gelatin and put on the cold.

When to add gelatin in a cold from turkey

For a cold from a turkey, usually the shins and wings are chosen. This bird gives a stronger cook than chicken, due to larger and stronger bones, cartilage and thick skin. It is also cooked longer than chickens. To grasp the broth, cutting meat on plates, many housewives finely and finely chop and peel the birds. However, to ensure the congealing into the turkey broth, add gelatin.

So when to add gelatin to the jelly? This component also needs to be poured in the end of the cooking using the same technology as in the chicken dish.

Add gelatin to the pork chill

Pork in a cold is traditional in Slavic cuisine. When preparing, the legs (hooves, shins, knuckles) are used. Taking as a basis the listed components, the meat pulp is added to the pan to ensure the saturation of the finished cavity. Cook should be long, up to seven hours. Pork gives a lot of fat, so it should be removed from the surface throughout the boil. Otherwise, your jelly will freeze when frozen, not only with a thick film, but even with a white crust.

If the owners are taken at the time of cutting to finely cut the skin from the legs and mix with meat, then the guarantee of congealing in the plates will be higher. If the skins after digestion are removed along with the bones, then it is recommended to add gelatin.

When to add gelatin to a pork chill? This is also done in the final stage of preparation. Pre-soaked gelatinous substance poured into hot strained broth.

Pork meat requires more spices during cooking, more garlic when cutting and decorating in a container and a plate.

Add gelatin to the beef jelly

Beef shanks require the most prolonged cooking compared to all other types of meat. But the recoil of the desired substance during their preparation is high. Beef flesh also boils for a long time. The chill turns out strong and most often does not require the addition of gelatin. But it should be noted that beef, both meat and tongue, is often used for pouring and boiled without bones. In this case, food gelatin is added necessarily, according to the same recipe, as mentioned above: before the end of cooking. For the broth the broth is filtered very carefully, since the dish requires absolute transparency. Meat is not cut into fibers, but cut by batch pieces.

Now you know how and when to add gelatin to the jelly.

Recipe for making a cold

Now your attention will be presented to one of the recipes for cooking this dish. Adding gelatin or not is at your discretion.

The preparation of a cold from one type of meat was described above. But most often used compound broth for this dish. Here is one recipe:

• For a couple of pork hooves and one roll, take one kilogram of beef pulp, one turkey drumstick and five chicken drumsticks. Pork and beef components after a thorough rinsing, lowered into cold water and cook for three hours, then put the turkey in the pan, cook for another hour. After that, add the same chicken drumsticks and cook all together for another couple of hours. Together with chicken meat, pepper, laurel leaves, onions, carrots should be added.

All meat is stripped in a traditional way, it is crushed with garlic and decorated. Guarantee of self-congealing of such broth is high. But for certainty, you can add gelatin.