Food gelatin is an indispensable component in the preparation of various dishes. Jellied, desserts, creams and even some drinks are simply hard to imagine without this substance, which has gelling properties. However, there are cases when gelatin is added, but the jelly does not work. This happens often because the process is disrupted right at the beginning, and gelatin was incorrectly diluted with water.
How to dilute gelatin correctly
It should be borne in mind that in this matter a very important role is played not only by the sequence of the procedure, but also by the water temperature, which should be no more than +20 degrees. If you use hot water that gelatin simply “cooked” and will not dissolve. Meanwhile, at first it should swell properly in cold water, and only after that the mixture can gradually begin to be heated over low heat.
In order to dilute 1 tablespoon of gelatin, you will need 1 cup of any cold liquid. This can be water, broth, milk, syrup, etc., depending on what kind of dish you are going to cook. If we are talking about different dishes using fish or chicken broth, then in this case it is enough to soak the gelatin for 30-40 minutes, and then, carefully mixing everything, heat the resulting mass on the stove until all the amber lumps are completely dissolved. When jelly is prepared for dessert from gelatin, in such a situation, it is first necessary to pour 200 ml of cold water and leave for swelling for about an hour. Then, 300-350 ml of juice, compote, or fruit syrup are added to the mixture (depending on which filler you choose), after which the mixture must be put on the stove and cook, stirring constantly, until the gelatin is dissolved. It should be borne in mind that boiling jelly is not recommended, as it will turn out to be quite tough and tasteless. In general, the more you add a filler, the softer and more tender the dessert will turn out.
There are many recipes for creams that use gelatin. In this case, it must immediately be filled with milk or cream, leaving it to swell for about 2 hours. Cook such creams, usually on a steam bath, so that dairy products are not burnt, waiting for the complete dissolution of gelatin, but not bringing the resulting mass to a boil.