Homemade jellied meat, aspic or jelly are traditional Russian dishes that are often prepared on holidays, for example, on New Year's Eve, or served on weekdays. Various types of meat are used for cooking: pork, beef, chicken. Some housewives make jellied fish. A distinctive feature of the dishes is a jelly-like structure with the addition of pieces of meat, vegetables and spices.

What is gelatin?

To obtain a jelly-like mass of jellied meat, cartilages, bones, and skin are used. For this, shanks, pork heads, hooves and other bony parts of animals are taken. They contain sticky substances that have an important property. They help the broth, when cooled, turn into a dense, elastic jelly. If there are few or no such parts, then jelly can be cooked from gelatin and meat pulp.

Gelatin is made from different parts of animals by collagen denaturation. The technological method was discovered by Peter Cooper in the 18th century. In the production, those parts are taken that are used by the cook, preparing natural jelly. These are bones, cartilage, tendons of cattle and fish. A protein extract from them is called gelatin. Note to vegetarians: desserts on this basis are not for you, take herbal analogues, such as agar agar or pectin.

Dishes based on this substance of animal origin must be included in the diet for those who have tendon and cartilage diseases. It is used not only in cooking. Gelatin is used by pharmacological companies in the manufacture of drugs, where capsules and bases for drugs are made from it. In cosmetology, it is actively used as a component of masks, creams, lotions. Collagen plays the role of a rejuvenating substance.

Edible gelatin is sold in two forms:

1. Granulated. Outwardly, it is small balls up to 1-2 mm in diameter from light yellow to brownish in color.
2. Plates. Sold in the form of thin yellowish-brown plates.

When to add jelly gelatin

Instant gelatin in the manufacture of jellied meat is added at the end. First you need to cook the meat, it takes an hour and a half. During this time, you need to add vegetables: onions, carrots, herbs. After the expiration of time, the meat is removed from the broth and divided into small parts. The broth needs to be filtered - fragments from bones can remain. Gelatin powder is added to the strained yushka. With the resulting base, you need to pour the meat, decomposed in portions, and only then remove it in the cold for solidification.

Breeding methods

There are several ways to dilute the powder:

1. In cold water. Take 1 cup of water, soak the granules. When the mass swells, put it in the microwave at minimum power. It should turn into a uniform, colorless liquid. Check that there are no grains. Once everything has dissolved, pour the liquid into the broth and mix thoroughly. Instead of a microwave, you can use a water bath.
2. In the broth. Here gelatin is bred in the broth itself. Take a glass of liquid, cool, pour out the powder and wait an hour until completely dissolved. Pour the mixture in a thin stream into the remaining broth and mix.

How to cook jellied meat with gelatin

The gelatin recipe on gelatin is simple. You will need:

• meat (beef, pork, chicken) - 1.5 kg;
• onion - 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).

Cooking:

• Pour meat with 3.5 liters of water in an enamel pan.
• When the water boils, drain it and fill in a new one.
• Salt, add spices.
• After an hour, add the onion, cut in half and the carrots, chopped at random.
• Leave to simmer one hour. Do not forget to descale with a slotted spoon.
• Put the meat, strain the broth through cheesecloth.
• Brew gelatin in one glass of hot water. Wait for the moment to swell. Mix with the rest of the broth.
• Cut the meat. Lay out on the forms. For containers, you can take plastic or metal trays, pans, bowls, silicone molds. Add boiled carrots, if desired, put a little greens.
• Pour the contents of the forms into the broth.
• Put in the refrigerator, wait until it freezes.

Correct proportions

If you want to know how much gelatin to add to the jelly, then remember the correct proportions:

• "Shivering" jelly. If you want to make a “weak” jelly 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 the classic version of the dish, then you will need more gelatin. Put 40 grams of dry matter per liter of broth.
• Hard jellied meat. Such jelly is poured into molds, and after hardening it is taken out and laid upside down on a flat plate. A dish can be beautifully cut with a knife, like a cake. If you pour jellied meat into silicone molds or use cupcake tins for this, you can get a portioned dish. The amount of gelatin per liter of broth will be 60 grams.

Gelatin is popular among housewives who like to pamper their family and guests with delicious and beautiful aspic, jellied meat, desserts and original confectionery.

It is enough to use gelatin in cooking two or three times to understand what its optimal ratio with liquid should be in order to achieve the degree of solidification that is needed for a particular dish. For novice housewives, it is preferable to deal with gelatin in the form of a coarse crystalline powder. The gelatin in the plates requires more skill and additional action, while the powder is extremely easy to use.
Before you dilute gelatin, carefully read the instructions. Plates and powders require different soaking times. In order to save time, you can always use instant granules.

Experienced housewives know that the maximum effect can be achieved by diluting gelatin in cold boiled water. It is in water that its granules and plates dissolve completely, which does not happen when it is dissolved in broths, milk and juices. However, this is not critical, and you can very well follow the recipes on gelatin packages, which are often recommended to soak it directly in the liquid to be gelled.

Before you dilute gelatin, you need to decide what its relationship with the liquid will be. It must be remembered that 20 grams of gelatin per liter of liquid will give the effect of “trembling jelly”, which is suitable for dairy desserts and some jellies. 40-50 grams per liter will make the product more dense. It can be cut with a knife. This is the optimal ratio for fruit and berry jellies, jellied of fish, tongue and tender chicken jelly. Dissolving 50-60 grams in a liter of water, you will get a fairly dense, elastic jelly, which is ideal for pork, beef jellied meat, as well as for decorating cakes, pastries, fruit and berry pies.

How to dissolve gelatin?
The optimal ratio of gelatin to water will be proportions of 1:10, that is, 10 tablespoons of liquid should be taken on a tablespoon of gelatin. This is enough to completely dissolve the granules. Soak gelatin for 40-50 minutes. If you are dealing with instant gelatin, 20-25 minutes will be enough. After the expiration, stir the liquid, make sure that the gelatin has completely dissolved. If there are undissolved particles, you can let it stand for another 5-10 minutes, but it is better to strain the liquid and continue cooking.

Now you have to enter the dissolved gelatin in the broth or juice for jelly. At this time, they should stand on the stove, be as hot as possible, ready to boil just about. Constantly stirring, with a thin stream, pour the swollen gelatin into the dishes and, stirring, wait until it boils. As soon as the liquid boils, you need to remove it from the fire. If you do not remove the pan from the stove in time and continue boiling, it is likely that gelling will not occur.

Before pouring the liquid into molds, it must be cooled to room temperature. To make jellies or jellies beautiful, do not forget to put decorations on the bottom of the dishes. These can be figures carved from carrots and decorated with leaflets of greens, on top of which you should put fish, tongue or meat and pour in the broth. Before serving, the contents of the mold are laid out on a plate or dish and your culinary masterpiece can become a real table decoration. Milk, fruit and berry jellies are usually decorated immediately before serving, putting pieces of fruit, slices of citrus, sprigs of mint on a plate next to the dish; or garnish with lemon peel, coconut flakes or fresh berries on top.

Learning to cook dishes that require gelation is a snap. They will bring a bright variety to the familiar menu.

Every self-respecting mistress at least once in her life used gelatin to prepare a dish. It would seem that there is nothing complicated in gelatin dilution, because often this process is described in detail in recipes. And yet there are some features and important points that need to be considered.

What is gelatin?

What is gelatin? This substance, in essence, is a natural biopolymer. Natural dye-free gelatin is odorless and tasteless. But this food supplement (it is designated as E441) is used quite often to give the dishes a jelly-like consistency.

The main component of gelatin is collagen in almost pure form. Collagen is treated with alkaline or acid solutions, and the result is gelatin. By the way, natural raw materials are used for manufacturing: fish scales and bones, as well as tendons, bones and ligaments of cattle.

Where is it used?

Gelatin is used not only in the food industry, but also in pharmaceuticals, cosmetology and industry. For example, it is part of medicinal capsules, candles, glue, newspapers, photo paper and even banknotes.

Composition

The composition of gelatin is rich and unique, which makes this supplement very, very useful. So, it contains proteins, carbohydrates, starch, ash, calcium, magnesium, potassium, iron, sodium, phosphorus, vitamin PP and some others, as well as as many as 18 irreplaceable amino acids.

What happens?

We list the main types of edible gelatin, in total there are two of them:

• Gelatin A is obtained by treating with acid formulations of pork skins.
• Gelatin B is made by alkaline treatment of cattle bones.

In fact, these two species are not much different from each other. The second type has a higher viscosity, but the gelling characteristics are exactly the same.

This supplement is usually available in three forms:

• Granules. This form is the most common and convenient.
• Powder is essentially crushed granules.
• Sheets. They are thin and transparent.

How to breed?

So, how to dilute gelatin? There is nothing complicated about it. If it is powder or granular, then your actions will be as follows:

1. To get started, prepare the required amount of gelatin.
2. Pour the powder with a small amount of cold water (not ice, but cool). There should not be too much water. So, for one teaspoon of gelatin, half or even a third of a glass of water is quite enough.
3. Now you need to wait about 40-60 minutes. Gelatin should swell, and the resulting composition should resemble clear jelly.
4. Now you need to heat the resulting mass after swelling to such a state that the gelatin is completely dissolved (it will seem like ordinary water in front of you). But you need to heat slowly and accurately. It is best to use for this purpose not a gas stove burner, but a water bath. Take a pan, pour water into it, bring this water to a boil, then reduce the heat to a minimum. Submerge the gelatin container in the water so that the liquid does not reach the edges a little, but completely covers the container. Stir gelatin constantly, and as soon as it dissolves completely, remove it from the bath.
5. Next, combine the gelatin solution with the rest of the products (according to the recipe).
6. Chill the dish and enjoy.

It is necessary to breed sheet gelatin about the same, but it is better to use a flat and wide container. In addition, it is advisable to soak the sheets one at a time, and they swell much faster, namely in 5-15 minutes. After swelling, the sheets should be wrung out and all the same as with powdered gelatin, that is, heated until dissolved.

We comply with the proportions

To dilute gelatin correctly, it is important to keep the proportions and use the right amount. If you have a recipe, follow the directions in it. If you in the kitchen prefer to improvise and create masterpieces, then find out the basic rules. In general, the exact amount of gelatin will depend on the desired consistency of the finished dish. There are several options:

• If you want to get a trembling gentle jelly, then for 1 liter of liquid, use 20 grams of gelatin.
• For jelly, which will keep its shape well, about 40 grams of gelatin will be required per liter of the liquid component of the dish.
• Want to cut jelly with a knife? Then do not spare gelatin and take 60 grams per 1 liter.

How to measure the right amount?

Kitchen dimensions are a separate issue. Of course, improvisation is great, but not in the case of loose components, the amount of which in the total mass should be scanty. The ideal option is to use high-precision kitchen scales. But if you do not have such a device, then remember the following:

• In one teaspoon (without a slide) fits just 6 grams of gelatin powder.
• In one dining room bed about 15 grams.
• A dessert spoon holds about 10-11 grams of gelatin.
• A faceted glass contains approximately 200 grams of powder.
• In a tea glass about 250 grams.
• If you decide to use sheet gelatin, then remember that the mass of one sheet is approximately 2 grams of granular gelatin. It turns out that a tablespoon of powder is the same as 6 sheets.

What can be replaced?

Can gelatin be replaced with something else? Quite. Agar-agar, which is also actively used in cooking, can be an excellent substitute. But it is worth remembering that the gelling properties of agar-agar are superior to those of gelatin, so this supplement will require less. So, 5 grams of agar-agar is about 7.5 grams of gelatin (about 4 sheets). This means that about 2 teaspoons, that is, about 10-12 grams, will be required per liter of liquid.

Finally, useful tips for real housewives:

• In no case should you boil the gelatin solution! In this case, it simply loses its properties and does not give the dish the desired consistency.
• Expired gelatin is not recommended. Perhaps it will swell and even thicken, but the dish can ruin it, giving it an incomprehensible and unpleasant aftertaste.
• If you are preparing a jelly-like dish with cut components, then cut them as small as possible, since when hardening, the gelatin mass can slide into large pieces, and as a result, the consistency will differ from the desired one.
• You need to cool the dishes gradually, preferably in the refrigerator. Do not try to speed up the process, do not put the container in the freezer. In this case, the gelatin will simply crystallize and you will not succeed.
• Do not exceed the recommended dosages, you just ruin the dish.

Plant gelatin correctly, and let your dishes be tasty and beautiful!

Quite often included in the recipe of many foods. It is added to different main dishes, aspic, cream for cake. Not every novice cook knows all the intricacies of working with this product. And not every experienced mistress knows how to breed gelatin correctly. This process is quite simple and easy.

Before use, gelatin must be dissolved in cold water or any other liquid. Then, when it swells, you need to add water and warm the mixture. In principle, on each package with this product there is an instruction and a detailed description of in what proportions to dilute gelatin. If done correctly, your culinary masterpiece will delight home and guests. Reading the packaging is a very useful thing, because you may come across instant gelatin, and it is much easier to prepare. Also pay attention to the shelf life of the product, as an old product can spoil the whole dish.

How to breed gelatin? It all depends on what exactly you are cooking. If the goal of your efforts is to cook, then 1 tablespoon of ordinary gelatin is placed in a deep bowl and pour a glass of cold broth. Leave the contents for forty minutes to swell. After that, add another two and a half glasses of broth to the mixture and put on a small fire. Stir continuously until the gelatin granules are completely dissolved, do not boil. Then we pour the dish into plates and let it tighten.

How to breed gelatin to make jelly that kids love so much? Many parents try not to give their kids such desserts, but this is in vain. Gelatin contains many useful substances, amino acids, vitamins, it improves blood coagulation. However, it can cause allergies, is contraindicated in large quantities in the presence of cardiovascular diseases. So, we take a bag of gelatin of grams, we fill in with half a glass of liquid (water, compote, syrup, juice) and leave for an hour. Then add another half cup of warm liquid and

put in a water bath or slow fire. You need to cook for ten to fifteen minutes, stirring constantly. After that, you can pour the jelly into molds and let cool for 3-4 hours. To take out dessert on a plate, you need to dip the mold into hot water (but so that it does not get on the jelly) for a minute.

How to breed gelatin for cream, which is perfect for biscuit cakes? A bag of gelatin (15 g) is poured into a glass of cream and left for two hours. After this, the contents are heated in a water bath, stirring constantly until the granules are completely dissolved. While the mixture is chilling, beat two more glasses of cream with three tablespoons of powdered sugar and vanilla. Pour the cooled, but not hardened gelatin there, stir the cakes and put them in the refrigerator. The cake will be ready in three hours.

Many housewives are interested in how to breed instant gelatin. Here the situation is much simpler. Pour liquid until the granules are completely dissolved, leave for fifteen minutes. Then we warm up a little and pour into the total mass. Bon appetit to all!

Gelatin is used in the kitchen of almost every housewife, so when using it you need to know how it can easily be measured in grams of a tablespoon or teaspoon, because it is easy, fast and convenient.

Gelatin is an indispensable assistant in the preparation of aspic, jellied meat, as well as desserts (jelly, marmalade, cakes, sweets, etc.). For all these purposes, edible dry gelatin (granular) is used, which can easily be bought at any grocery store. Below we consider the approximate mass of dry gelatin in different spoons (calculated in standard conditions in the kitchen) and we hope this information will be useful to you.

How many grams of gelatin in a tablespoon

In 1 tablespoon 15 g of edible dry gelatin.

How many grams of gelatin in a teaspoon

In 1 teaspoon 5 to 6 grams of dry gelatin (usually consider 5 grams for convenience).

In other words, one tablespoon of gelatin is equal in weight to three teaspoons with gelatin (this proportion is useful for calculating the required mass of edible gelatin in the preparation of various recipes).

Important: in most recipes, if it is written that you need to add a spoon (tea or table) of something, this means that the spoon should be full (with a slide), in our case gelatin.

Popular questions related to determining the mass of gelatin in a spoon

• 5 grams of gelatin - how many spoons?5 g of gelatin \u003d 1 teaspoon.
• 10 grams of gelatin - how many spoons?   10 g of gelatin \u003d 2 teaspoons.
• 15 grams of gelatin - how many spoons?   15 g of gelatin \u003d 3 teaspoons \u003d 1 tablespoon.
• 20 grams of gelatin - how many spoons?   20 g of gelatin \u003d 4 teaspoons \u003d 1 tablespoon of gelatin + 1 teaspoon of gelatin.
• 25 grams of gelatin - how many spoons?   25 g dry gelatin \u003d 5 teaspoons \u003d 1 tablespoon + 2 teaspoons.
• 30 grams of gelatin - how many spoons?30 g of gelatin \u003d 6 teaspoons \u003d 2 tablespoons of dry gelatin in granules.
• 40 grams of gelatin - how many spoons?40 g of gelatin \u003d 8 teaspoons \u003d 2 tablespoons of dry gelatin + 2 teaspoons.
• 50 grams of gelatin - how many spoons?   50 g of gelatin \u003d 10 teaspoons \u003d 3 tablespoons of gelatin + 1 teaspoon of gelatin.

In conclusion, it can be noted that after reading this article, you will know and apply in the kitchen, when cooking your favorite dishes, the knowledge of what is the mass of a spoonful of gelatin in grams, how much a teaspoon and a tablespoon of edible dry gelatin weigh. If this article was useful to you, then leave your feedback in the comments and share it on social networks.