When to add gelatin to aspic and how much?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Jelly, or jelly (as it is also called), is a popular and favorite dish that is appropriate for both the festive table and everyday food. When to add gelatin to jellied meat? This will be discussed in the article.

Benefits of this dish

Besides being delicious and nutritious, jelly is also he althy. It is high in collagen, which includes pectins and amino acids. They nourish and support joints, ligamentous and cartilaginous 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 gelatin is added to jelly

Each housewife has her own traditions in cooking jelly. Someone is sure that well-cooked meat with bones and skin will itself guarantee the solidification of the broth. But for this, the percentage of return of the gelling agent during preparation must be very high. For this, bones, cartilage and skin must be added to the pan in sufficientquantity. They should cook for a long time - from 6 to 8 hours. If there is no certainty that the jelly will harden on its own, then edible gelatin will come to the rescue.

It is also indispensable in the preparation of aspic. This is stipulated in any recipe for this dish. Poured meat, tongue, fish are cooked on their own. The broth from them, which does not contain bone and cartilage fat, will only slightly gel on its own. Therefore, edible gelatin is indispensable here.

How, when to add gelatin to jelly and how much? Let's talk about it.

When and how much gelatin should be added

So when to add gelatin to jelly? This should be done in the last stages of cooking. It is soaked in advance and added to the hot ready-made broth, which will be discussed in more detail later.

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

It should be remembered the rule that the boiled components of the future jelly will better give their collagen to the broth and cook faster if s alt is added only at the end of cooking.

Justy should never beovers alted, not only because it will ruin its taste, but also because it will reduce the guarantee of setting both on its own and with the addition of gelatin. Therefore, lovers of more s alty foods should increase the amount of added gelatin.

When to add gelatin to chicken aspic

An interesting fact is that if not a chicken, but a rooster gets into the jellied pan, then you can not add gelatin to the finished broth. During prolonged cooking, the bones and skin of the bird will give up all the collagen, and the jelly will harden itself. But for this you need to be sure that this is a rooster, especially grown in a backyard.

A city dweller who bought a chicken from a store counter should know that gelatin must be added to the jelly from it. This also applies to jelly cooked from chicken legs or necks.

When to add gelatin to jellied chicken? One hour before the end of the boiling of the broth, soak the food gelatin, based on the proportions indicated on the bag.

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

Only after that, pre-soaked and swollen gelatin is poured into the hot (but not boiling!) broth. You can strain the broth before this. The main thing is not to allow a new boil, but simply to achieve fulldissolution. Some recipes talk about adding gelatin at the end of the boil, which is understood as a continuation of the boil. But then the curing strength may decrease.

Dish filled with meat ingredients are poured with broth with gelatin and put in the cold.

When to add gelatin to turkey jelly

For turkey jelly, drumsticks and wings are usually chosen. This bird gives a stronger fat than chicken, due to larger and stronger bones, cartilage and thick skin. It also cooks longer than chicken. To set the broth, cutting the meat into plates, many housewives finely chop the skin of the bird. However, for guaranteed solidification, gelatin should be added to the turkey broth.

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

Add gelatin to pork jelly

Pork in jelly is traditional in Slavic cuisine. When cooking, the legs (hooves, shins, shank) are used. Based on the listed components, meat pulp is also added to the pan to ensure the saturation of the finished jelly. Cook for a long time, up to seven hours. Pork gives a lot of fat, so it must be removed from the surface throughout the boil. Otherwise, your jelly, when solidified, will be covered not only with a greasy film, but even with a white crust.

If it is customary for the owners to finely cut the skin from the legs and mix with meat when cutting, then the guarantee of solidification in plateswill be higher. If the skins are removed along with the bones after boiling, it is recommended to add gelatin.

When to add gelatin to pork jelly? This is also done in the last stage of preparation. The pre-soaked gelatin substance is poured into the hot strained broth.

Pork meat requires more spices when cooking, more garlic when cutting and serving in containers and plates.

Add gelatin to beef jelly

Beef shank requires the longest cooking time of any other meat. But the return of the gelling agent during their preparation is high. Beef pulp also boils for a long time. Aspic turns out strong and most often does not require the addition of gelatin. But it should be noted that beef, both directly meat and tongue, is often used for aspic and cooked without bones. In this case, food gelatin is added necessarily, according to the same recipe as mentioned above: before the end of cooking. For jellied broth, it is filtered very carefully, since the dish requires absolute transparency. The meat is not cut into fibers, but cut into portions.

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

Jelly recipe

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

Described abovecooking jellied meat from one type of meat. But most often compound broths are used for this dish. Here is one of the recipes:

For a pair of pork hooves and one knuckle, take one kilogram of beef pulp, one turkey drumstick and five chicken drumsticks. Pork and beef components, after thorough washing, lower into cold water and cook for three hours, then lower the turkey drumstick into the pan, cook for another hour. After that, add the chicken drumsticks there and cook everything together for another couple of hours. Pepper, bay leaf, onion, carrot should be added along with chicken meat

All meat is cut in the traditional way, flavored with garlic, decorated. The guarantee of self-hardening of such a broth is high. But to be sure, you can add gelatin.