Tip 1: How to breed gelatin

gelatin is often added to recipes for jellied meat, second dishes, fruit jelly, cream or cake decorations.Breeding gelatin is not difficult, the main thing to know a few basic rules.
Guide
1
First dissolve the gelatin in cold water, then warm up a bit.In principle, divorce gelatin indicated on the packaging.And be sure to pay attention to the shelf life of gelatine, as expired products can spoil your culinary work.
2
to dissolve gelatin for cooking chicken aspic take 1 tablespoon of gelatin, pour into a deep bowl and pour 1 cup of cold chicken broth.Leave for 30-40 minutes for swelling.Then pour in the gelatin has 2.5 cups of broth and put on fire.Constantly stir the granules of gelatin is completely dissolved.Do not bring to a boil.
3
to dissolve gelatin for making jelly, soak 15 grams of gelatine in half a glass of cold water and leave for 1 hour.Then add to it the juice of 1.5 cups of any pre-heating it to 60 degrees.Put on low heat and stirring constantly, heat for 15-20 minut
es.Pour the jelly on the cups and refrigerate for 4 hours.

jelly is one of the favorite treats children.Gelatin can increase blood clotting, but is contraindicated in cardiovascular diseases.In addition, it can cause allergic reactions, so enter it in the children's diet must be extremely cautious.
4
to dissolve gelatin for the preparation of the cream cake, soak 15 grams of gelatin in 1 cup of the cream and leave to swell for 2 hours.Then the mass heated in a water bath, stirring continuously for 10-15 minutes until complete dissolution of the gelatin pellets.Allow to cool.Separately, beat 2 cups of cream into a thick foam.Add to them 3 tablespoons powdered sugar, a little vanilla and cooled gelatin.Once again, thoroughly whisk.Gelatin cream is ready.

Tip 2: Brewing gelatin

Gelatin for products of animal origin.It is produced by gradual digestion, drying and then grinding broth from tendons, bones, ligaments and other tissues of an animal, whose composition includes collagen.In appearance and consistency - is a natural, viscous, transparent substance that has many hundreds of years, used in cosmetics, medicine and cooking.
Brewing gelatin
Guide
1
To facilitate sewing viscose and chiffon fabric should be soaked in gelatin brewed on the basis of the calculation: 1st.spoon on 1 liter of water.Then the fabric to dry, ironed and can be cut.Use gelatin convenient than starch, since it does not adhere to the iron during ironing is not knocked out of the tissue and easily will wash the whole in the wash.
2
readily soluble gelatin with a high degree of purification is not necessary to soak.It is necessary to pour the gelatin in a small amount of warm broth and mix thoroughly.Withstand to swell 5 minutes and pour into the gelatin solution in a thin stream of warm broth mixture, stirring constantly.Warm, but not on an open fire, while in a water bath until dissolved, without boiling.
3
For gentle enough to use jelly 20 grams of gelatin in 1 liter of fluid, and for more dense - you must fill per liter from 30 to 50 grams.For jelly and mousse have to soak the gelatin in 1 liter of cold water, and when it swells in an hour, you should drain the excess water and put in boiling syrup swollen gelatine stirring continuously.Bringing it to a complete dissolution, it is necessary to remove from the heat.
4
Gelatin rich in protein, which is necessary for the "construction" of hair and nails.It will quickly grow incredible volume and shine of hair. Gelatin 1 tbsp.spoon dissolve 3 tbsp.spoons of warm water and stir well to avoid lumps left.Let it stand until the swelling and mix with 1 teaspoon of shampoo.Apply on the hair.Covering polyethylene, soak for 20-30 minutes.
5
Folk medicine advises treat some diseases of the joints, weakness, hair and nails using gelatin.Half a glass of cold boiled water to fill in for the night 1 teaspoon gelatin.In the morning, the swollen gelatin per night have to put 1 teaspoon of honey and add to a glass full of hot boiled water.Mix well, to drink on an empty stomach the resulting mixture until it is warm.
Note
Edible gelatine is derived from the French gelatine, from the Latin gelatus - frozen.It is produced by denaturation of collagen, which is found in animal.Its composition is: 50% carbon, 25.1% oxygen, 18.3% nitrogen, 6.6% hydrogen, there are traces of sulfur, phosphorus, calcium and other substances.Appearance granules or grains usually, less powder or plate.Transparent Color varies from light yellow to yellow.No odor.Gelatin is heavier than water, it swells in cold water, dissolved with heating.But if it is boiled, then it will lose the ability to make jelly.
Helpful Hint
Gelatin is used to treat diseases of the joints.Also it is used in advertising soups, as a substrate, so that all the ingredients are not drowned, as thickeners for sauces, mashed potatoes and cereals, so that you can make beautiful curls.In cooking, it is used in the preparation of jellied, jelly, cakes, candied fruits, various sweets.Do not do without him, and yogurt, chewing gum, jams, marmalades, souffle.Gelatin is used for manufacturing food and adhesive photographic purified animal or fish glue, etc.
Note
Before diluted gelatin, note that it is not the instant, since this time, soak the gelatin will be considerably less.
Sources:
  • gelatin food

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