Gelatin 15 grams. How many grams of gelatin in a tablespoon

31.10.2019 Desserts and cakes

I have long wanted to make material for you on working with gelatin, so as not to describe the same thing in every recipe. Now I will give a link here in recipes, and those who are still new to working with gelatin will find something useful and new.

It is important to remember that all gelling agents differ in the texture result as well as the technique used. Therefore, gelatin can never be replaced with agar-agar or pectin, for example. You won't get the same texture, the same mass behavior, and the same result.

Types of gelatin

Gelatin is a proteinaceous gelling agent. It is used in many areas. If we talk about cooking, then this is the production of jelly, confit, mousse, soufflé, marshmallows, ice cream and so on. Let's start with the simplest. Most often, gelatin is leafy and powder.

Sheet gelatin.

It is much easier to work with sheet gelatin, each sheet has an exact weight (usually 2.5 or 5 grams). Therefore, you can easily skip the scales by using scissors to cut (visually) the desired mass of gelatin. The second plus, sheet gelatin can be soaked in any amount of water, and he will take as much as he needs, again we do without weights and unnecessary manipulations. It is usually quicker to go than powdered gelatin.

Disadvantages of sheet gelatin - most often it is more expensive than its powdered counterpart, it is made from pork or beef.

Powdered gelatin.

It is cheaper, and also fishy (halal), which expands the audience of consumers of products made from such gelatin. Powdered gelatin must be soaked in water in a 1: 6 ratio (sometimes a 1: 5 formula is used). This means that if you need 10 grams of gelatin in a recipe, you will soak it in 60 grams of water.

In all other respects, powdered and sheet gelatins are absolutely identical if they have the same gelling strength.

The power of gelatin

Several classifications of gelatin are accepted in the world. Generally, the strength of gelatin is measured in blooms (bloom, in honor of the creator Oscar Bloom). The most common gelatin is 125-265 bloom. The greater the strength of gelatin, the more mass it can stabilize.

The second classification is silver, gold, bronze and platinum (America, Australia and other countries use this system). Moreover, in these countries, gelatin sheets are weighed differently, so that each sheet stabilizes the same amount of liquid. For example, a Bronze strength sheet weighs 3.3 grams, while a Platinum strength sheet weighs just 1.7 grams. In doing so, both stabilize the same mass. This simplifies the work with recipes, they indicate the number of sheets, and the consumer decides what force to take.

Bronze
125-135

Silver
160-170

Gold
190-220

Platinum
235-265

Every time you read a recipe, your task is to find out what strength the gelatin was used by the author. After all, it is obvious that if your gelatin is weaker or stronger, you will not get the intended texture of the dessert, or you may even lose the product altogether if the fillings (components) float.

At the same time, remember that sheet and powder gelatins of the same strength are completely identical in terms of the final result. You can safely replace one type of gelatin with another, if it is more convenient for you to work with them.

On the other hand, there are no rules that would dictate what density the mass should be in the end - a barely stable gel or a hard jelly, similar to marmalade. You decide all this yourself, keeping in mind the use of the product, its shape and type (you can make the filling softer in tarts, and denser in a mousse cake).

Preparing gelatin

The gelatin must first be soaked in cold water. Moreover, the colder it is, the less likely it is that the breakdown of the protein in gelatin will begin, and you will lose some of its strength. It is safest to use ice water or water with ice cubes.

Leaf gelatin is soaked in any amount of water. He will take the right amount himself. A tall glass or a flat, wide container is suitable for this. I recommend soaking the sheet gelatin whole sheets, if you cut the sheet into pieces, some of them may be lost (you just won't see that the pieces remain at the bottom of the glass).

The gelatin sheet will cook very quickly and soften. It can be used.

Powdered gelatin should take all the water (swell). In doing so, you will see that a loose mass remains in the cup with no visible signs of free water. You add this gruel to the mass.

If it turns out that the gelatin is already ready to work, and you are not yet, put it in the refrigerator. Thus, we will stop heating the water and the gelatin will not lose its strength.

Running gelatin

In order to start gelatin, it must be introduced into the mass with a temperature of 50-60 degrees. At this temperature, it will begin to combine with moisture in the composition of the mass. This is called dissolving the gelatin. The masses into which gelatin is introduced cannot be boiled, this will destroy the stabilizing properties of gelatin (the exception is thermostable gelatin).

To be sure to do everything right, bring the mass to the first signs of a boil (small bubbles, foam). Remove the saucepan from the stove. Squeeze the sheet gelatin (or collect the swollen powder) and add to the mass. The temperature of such a mass will already drop to 70-75. This is safe for the gelatin and will help it disperse well. Stir with a spatula. If you are working with more than 500 grams of mass, you can punch the mass with a blender to be sure.

Remember that gelatin begins to stabilize when the temperature drops to 15 degrees. And it takes 6 to 24 hours for the mass to stabilize completely. That is why products with gelatin are recommended to be prepared in advance.

Gelatin is reversible, which means that if the thickened mass is heated to 50 degrees, it will again become liquid.

Friends and enemies of gelatin

In stabilizing the masses, some ingredients can help and interfere with gelatin. This means that you need to be careful with these ingredients or consider their ability to help / interfere with the gelatin.

Friends of gelatin

Sugar, alcohol (up to 40%), milk

Enemies of Gelatin

Tropical acids (kiwi, pineapple, papaya - their enzymes destroy gelatin), strong acids (Ph above 4, for example, wine), salt

Gelatinous mass

Many modern confectioneries use another type of gelatin - gelatinous mass.

Gelatinous mass is pre-stabilized gelatin with water. The idea is that you are soaking powdered gelatin in ice water (1: 6). And we are waiting for the mass to swell. Then we heat the mass in the microwave. Small impulses for 10-15 seconds, until the moment when the mass becomes uniformly liquid. We put the workpiece in the refrigerator for a day. The next day we get a gelatinous mass - elastic and transparent.

Next, you just cut off the amount of gelatinous mass you need and dissolve it in a hot mass (or reheat it in a microwave oven to a liquid state and add it to a cold mass, for example, whipped cream).

The advantage of the gelatinous mass is that we get the ready-made stabilizer faster - there is no need to soak the gelatin and wait for it to swell. The only subtlety is the recalculation of the masses according to the recipe. For example, if a recipe requires 10 grams of gelatin, you need to take 70 grams of gelatinous mass (10 g gelatin + 6 parts water). You can store the gelatinous mass for up to a week in the refrigerator.

P.S.

Good news. My store is open again. Now it is a separate site to make it easier for you to use it - dvemorkovki.ru. I plan that it will become the most convenient store for those who love to cook. An up-to-date showcase, a variety of shipping and payment methods (worldwide), products that I select myself and the ingredients that I use myself. Come on in!

To dilute gelatin, it is usually enough to dissolve it in cooled boiled water, let it swell, and then dissolve over low heat. But at the same time, one should not forget about some subtleties. To prevent the jelly from becoming "rubbery", the correct proportions should be strictly observed when preparing it. "Quivering jelly" will be obtained if the proportions of gelatin and water are 20 g per 1 liter. If you take 40-60 g of gelatin and dilute them in one liter of water, you get a "dense jelly", easily cut with a knife. Do not forget that gelatin cannot be boiled, otherwise it simply will not thicken. Harmful to gelatin and sharp cooling. To prevent the resulting mixture from crystallizing, you should not place it in the freezer. When buying gelatin, special attention should be paid to the shelf life of the product, since expired gelatin can ruin the dish.

A sweet treat is best prepared according to the following recipe: in a 1: 5 ratio, soak gelatin in cold liquid for about half an hour. After that, the swollen gelatin must be carefully dissolved in a water bath, stirring it until it is completely dissolved. You cannot bring the mixture to a boil.

Gelatin dissolved in juice, coffee or wine will add a special flavor to the dessert. But do not forget that the liquid taken as a basis should only harmoniously complement the taste of the delicacy. Lumps and streaks will not appear in the finished product if gelatin is added to the bulk of the dessert while it is still warm. To prevent the gelatin in jelly desserts from slipping off the berries and fruits, it is better to chop the fruit finely.

Cooking jellied and jellied meat requires a slightly different approach. For such dishes, there are several ways to dilute gelatin. The best proportion for instant gelatin is 1: 5 to water. In cold boiled water, such gelatin will dissolve after 10 minutes, after which it will be ready to be added to the hot broth.

Regular gelatin should be diluted in water in the proportion recommended by the manufacturer on the package, then left to swell for 30 minutes. After this time, dissolve the gelatin in a water bath, pour into the prepared broth, and bring everything to a boil.

The third method involves dissolving gelatin in a glass of water until it swells. When the gelatin swells well, you need to add some of the hot broth to it and bring the resulting mixture to a boil. Then the resulting mass is poured into the broth. This should be done 10 minutes before readiness. You should not boil the jellied meat for too long, otherwise you will feel the taste of gelatin in the finished dish.

Gelatin is a very healthy product, so it makes sense to use it for preparing a wide variety of dishes.

Gelatin is popular with housewives who love to pamper their family and guests with delicious and beautiful jellied, jellied meat, desserts and original pastries.

It is enough to use gelatin in cooking two or three times in order 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. Gelatin in plates requires more skill and additional actions, while powder is extremely easy to use.
Read the instructions carefully before diluting the gelatin. 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 may well follow the recipes on the packages of gelatin, which often recommend soaking it directly in the liquid to be gelled.

Before you dilute the gelatin, you need to decide how it will relate to the liquid. It should 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 aspic. 40-50 grams per liter will make the product thicker. It can be cut with a knife. This is the optimal ratio for fruit and berry jellies, aspic from fish, tongue and tender chicken jellied meat. Dissolving 50-60 grams in a liter of water, you get a rather dense, elastic jelly, which is ideal for pork, beef jellies, as well as decorating cakes, pastries, fruit and berry pies.

How to dissolve gelatin?
The optimal ratio of gelatin and water will be 1:10, that is, 10 tablespoons of liquid should be taken for a tablespoon of gelatin. This is enough to completely dissolve the granules. Soak the gelatin for 40-50 minutes. If you are dealing with instant gelatin, 20-25 minutes will suffice. After the expiration date, stir the liquid, make sure that the gelatin is completely dissolved. If there are undissolved particles left, 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 add the dissolved gelatin to the broth or jelly juice. At this time, they should stand on the stove, be as hot as possible, ready to boil just about. Stirring constantly, pour the swollen gelatin into the bowl in a thin stream and, stirring, wait until it boils. As soon as the liquid has boiled, you need to remove it from the heat. If you do not remove the pan from the stove in time and continue boiling, there is a high probability that gelling will not occur.

Before pouring the liquid into molds, it must be cooled to room temperature. To make aspic or jellied meat beautiful, do not forget to put decorations on the bottom of the dishes. These can be figures carved from carrots and decorated with leaves of greenery, on top of which you should put fish, tongue or meat and pour 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 just before serving, putting pieces of fruit, citrus slices, mint sprigs on a plate next to the dish; or garnished with lemon zest, coconut or fresh berries on top.

Learning how to cook foods that require gelation is a snap. They will bring a bright variety to the usual menu.

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

Gelatin is an irreplaceable 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 be easily purchased at any grocery store. Below we will consider the approximate mass of dry gelatin in different spoons (calculated under 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 - 6 grams of dry gelatin (usually considered 5 grams for convenience).

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

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

What is gelatin

To obtain a jelly-like mass of jellied meat, cartilage, bones, 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 turn into a dense, elastic jelly when it cools. If there are few or no such parts, then the jellied meat 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 chefs, 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 on this basis are not for you, take herbal counterparts such as agar-agar or pectin.

Dishes based on this substance of animal origin should be included in the diet for those who have tendon and cartilage diseases. It is used not only in cooking. Gelatin is used by pharmaceutical 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 agent.

Food gelatin is sold in two forms:

Granulated... Outwardly, it is small balls up to 1-2 mm in diameter from light yellow to brownish.
Plate... It is sold in the form of thin yellowish-brownish plates.

When to add gelatin for jellied meat

When making jellied meat, instant gelatin 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 pieces. The broth must be filtered - fragments of bones may remain. Gelatin powder is added to the strained soup. With the resulting base, you need to pour the meat, decomposed in portions, and only then put it in the cold to solidify.

Breeding methods

There are several ways to dilute the powder:

In cold water. Take 1 glass of water, soak the granules. When the mass is swollen, put it in the microwave on 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 mix 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 it is 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 over the meat in an enamel saucepan.
When the water comes to a boil, drain it and refill it.
Salt, add spices.
After an hour, add the onion, halved and the carrots, chopped at random.
Leave to simmer for one hour. Remember to descale with a slotted spoon.
Lay out the meat, strain the broth through cheesecloth.
Brew gelatin in one glass of hot water. Wait for the moment to swell. Mix in the rest of the broth.
Cut the meat. Arrange in shapes. For containers, you can take plastic or metal trays, dishes, bowls, silicone molds. Add boiled carrots, add some greens if desired.
Pour the broth into the contents of the molds.
Put in the refrigerator, wait until it hardens.

Correct proportions

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

"Shivering" jelly. If you want to make a "weak" jellied meat that will shake on a spoon, then the amount of culinary powder per liter of liquid will be 20 grams.
Medium firmness. If your goal is the classic version of the dish, then you will need more gelatin. Put 40 grams of dry matter in one liter of broth.
Hard aspic. Such jelly is poured into molds, and after hardening, they are taken out and laid upside down on a flat plate. The dish can be cut beautifully 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.