How much gelatin is needed for pork jellied meat? Dosing gelatin for jellied meat

Preheat oven to 220°C. Cut the meat into large pieces. Cut the peeled onion and root vegetables in half (use 2 carrots). Remove the outer layer of skin from the head of garlic. Cut the head in half lengthwise.

Line a baking tray or large baking tray with foil and place the meat and vegetables in one layer. Drizzle with vegetable oil and bake for 12-15 minutes, until the vegetables are fragrant and browned on the surface.

While the meat and vegetables are roasting, boil 3.5 liters of water in a tall saucepan.

Transfer the meat and vegetables to the pan, drain the juice that has collected at the bottom of the pan. Bring to a boil again over moderate heat, reduce heat to low and simmer uncovered, skimming foam from the surface of the broth if necessary, for 2-2.5 hours. An hour after the start of cooking, add two whole carrots and sprigs of dill and parsley to the broth (set aside 1 sprig for decoration).

Strain the finished broth through a colander lined with a wet napkin and cool.

Remove meat from bones and finely chop or shred. Season with salt and pepper until the meat appears over-seasoned.

Measure the volume of broth. Soak leaf gelatin in cold water at the rate of 7 g gelatin per 500 ml of broth (granulated gelatin can be soaked in part of the broth). Heat the broth, add squeezed leaf gelatin (or swollen granulated). Heat the broth until the gelatin is completely dissolved.

Line a large mold or 200-250 ml portion molds with cling film. Pour a thin layer of broth onto the bottom and place in the refrigerator to set, 1-2 hours.

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

The benefits of this dish

In addition to being tasty and nutritious, jellied meat is also healthy. It is high in collagen, which includes pectins and amino acids. They nourish and support joints, ligamentous and cartilage 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 to add gelatin to jellied meat

Each housewife has her own traditions in preparing jellied meat. Some people are sure that well-cooked meat with bones and skin will itself guarantee that the broth will solidify. But for this, the percentage of release of the gelling agent during cooking must be very high. To do this, bones, cartilage and skin must be added to the pan in sufficient quantities. They should cook for a long time - from 6 to 8 hours. If you are not sure that the jellied meat will harden on its own, then it 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 independently. The broth made from them, which does not contain bone and cartilage fat, will only weakly gel on its own. Therefore, you can’t do without edible gelatin.

How, when to add gelatin to jellied meat and how much? Let's discuss this.

When should you add gelatin and how much?

So when do you add gelatin to jellied meat? 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 below.

The proportions of added gelatin should be calculated based on the recommendations indicated on the bag with this product. Traditionally, when soaking, it 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 be taken sparingly, so that it does not dilute the rich taste of the future dish, but also so that when soaking the gelatin solution is not too thick.

You should remember the rule that the boiled components of the future jellied meat will better release their collagen into the broth and cook faster if salt is added only at the end of cooking.

Jellied meat should under no circumstances be over-salted, not only because this will spoil its taste, but also because this will reduce the guarantee of hardening, both on its own and with the addition of gelatin. Therefore, lovers of saltier foods should increase the amount of gelatin added.

When to add gelatin to chicken jellied meat

An interesting fact is that if it is not a chicken, but a rooster that gets into the jellied pot, then gelatin does not need to be added to the finished broth. When boiled for a long time, the bones and skin of the poultry will give up all the collagen, and the jellied meat will harden on its own. But to do this, you need to be sure that this is a rooster, especially one raised at home.

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

When to add gelatin to an hour before the broth boils, you should soak the food gelatin, based on the proportions indicated on the bag.

The chicken should be well boiled with the addition of spices. Remove fat from the surface with a spoon. After this, the meat should be cut and placed on plates or forms. If desired, the meat is decorated with herbs, eggs, and carrot slices. My favorite ingredient in jellied meat is garlic.

Only after this is the pre-soaked and swollen gelatin poured into the hot (but not boiling!) broth. You can strain the broth before doing this. The main thing is not to allow a new boil, but simply to achieve complete dissolution. Some recipes call for adding gelatin at the end of cooking, which is understood as continuing to boil. But then the hardening force may decrease.

The plates filled with meat components are filled with broth with gelatin and placed in the cold.

When to add gelatin to turkey jellied meat

For usually choose drumsticks and wings. This bird produces a stronger broth than chicken due to larger and stronger bones, cartilage and thick skin. It also takes longer to cook the chicken. To set the broth, when cutting the meat into plates, many housewives also finely chop the skin of the bird. However, to ensure solidification, it is worth adding gelatin to the turkey broth.

So when do you add gelatin to jellied meat? This component also needs to be poured at the end of cooking using the same technology as in the chicken dish.

Add gelatin to pork jellied meat

Pork in aspic is traditional in Slavic cuisine. When cooking, the legs are used (hooves, drumsticks, shanks). Taking the listed components as a basis, meat pulp is added to the pan to ensure the richness of the finished jellied meat. Cook for a long time, up to seven hours. Pork produces a lot of fat, so it must be skimmed from the surface throughout the boil. Otherwise, when your jellied meat freezes, it will become covered not only with a greasy film, but even with a white crust.

If it is customary for the owners, when butchering, to finely cut the skin from the legs and mix with the meat, then the guarantee of solidification in plates will 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 jellied meat? This is also done in the last stage of preparation. The pre-soaked gelatinous substance is poured into the hot, strained broth.

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

Add gelatin to beef jellied meat

They require the longest cooking time compared to all other types of meat. But the release of the gelling agent during their preparation is high. Beef pulp also takes a long time to cook. The jellied meat turns out strong and most often does not require the addition of gelatin. But it should be noted that beef, both the meat itself and the tongue, is often used for aspic and cooked without bones. In this case, food gelatin must be added according to the same recipe as indicated above: before the end of cooking. For aspic, the broth 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 jellied meat.

Jellied meat recipe

Now you will be presented with one of the recipes for preparing this dish. Whether or not to add gelatin is at your discretion.

The preparation of jellied meat from one type of meat was described above. But most often compound broths are used for this dish. Here is one of the recipes:

• For a couple of pork hooves and one shank, take one kilogram of beef pulp, one turkey drumstick and five chicken drumsticks. After thoroughly washing the pork and beef ingredients, place them in cold water and cook for three hours, then place the turkey drumstick in the pan and cook for another hour. After that, add it there and cook everything together for another couple of hours. Along with the chicken meat, you should add pepper, bay leaf, onion, and carrots.

All meat is cut in the traditional way, flavored with garlic, and decorated. The guarantee that such a broth will harden on its own is high. But to be sure, you can add gelatin.

Food and drink

Kholodets is a traditional cold appetizer of Russian cuisine. The dish is prepared infrequently. It is mainly served at the festive table.

In the seventeenth century, jellied meat was a dish that was prepared in wealthy Russian families on the second day after a big feast. To do this, the remains of meat products from the first day of the holiday were collected together, crushed and, poured with broth, cooled in a glacier. The appearance of such food did not evoke much appetite, so they fed it to the servants.

Aspic

At a time of great popularity of the French way of life in Russia, many foreign specialists were invited to the country, including chefs. In French cuisine there was a similar dish called galantine. It was based on a thick, rich broth from several types of meat and game, to which prepared meat products, minced into minced meat, were added. Adjusted to taste with spices and raw eggs. The resulting mixture was covered with a press and kept in the cold.

Based on the principle of preparing galantine, French chefs partially changed the technology for preparing jellied meat, resulting in the appearance of jelly. Thanks to the clarification of the broth and the introduction of lemon zest and saffron into it, the ordinary jellied meat began to look unusually beautiful and appetizing. The new dish was considered exquisite and was served in rich houses. Jelly began to be made not only from meat, but also from fish products: sturgeon, sterlet, pike.

Traditional jellied meat remains on the menu of ordinary people. They cooked it in winter during the period between large fasts. In order for the jellied meat to freeze well, meat legs (shanks), heads, ears and lips must be placed in the broth. These products contain a large amount of gelling substances, which makes the jellied meat very strong.

Modern Russian cuisine has diversified ancient dishes with unusual ingredients. Today, no one can be surprised by jellied rooster, lamb, or river fish. Dishes made from seafood, vegetables and fruits look a little exotic. Since they do not contain substances that promote hardening, a special additive - gelatin - must be added to dishes.

This is a viscous protein obtained by prolonged digestion of animal collagen (connective tissue). The product is healthy and contains phosphorus, calcium, and nitrogen. The presence of glycine, a natural source of energy, in gelatin improves the functioning of the body.

Translated from Latin, gelatin (gelatus) means “frozen” or “frozen.” When dried, the product looks like a transparent, granular, yellowish powder without taste or odor. The food industry also produces gelatin plates.

The scope of application of gelatin is quite wide. In the food industry, it is used in the production of confectionery products: marmalade, marshmallows, jelly. In public catering, gelatin is used to speed up the hardening process of jellied meat, jellies, and jellied dishes.

It is worth considering separately how to prepare jellied meat with gelatin. For modern people, a dish like jelly is still a festive food. But not at all because of the high cost of the products, but because of the long preparation process. In today's fast-paced life, there is simply not enough time for long and slow boiling of the broth with its subsequent leisurely solidification. To speed up the process of preparing a delicious dish, gelatin comes to the rescue.

How to dilute gelatin for jellied meat?

There are usually instructions on the packaging for the correct use of the instant powder. It should be diluted with chilled boiled water in a ratio of one to five, and then left to swell for ten minutes. Then add to the hot broth and mix thoroughly.

How to dilute gelatin for jellied meat correctly? It is important to always remember that the prepared gelatin solution should be introduced into the boiling broth in a thin continuous stream. The liquid must be stirred vigorously to prevent the formation of lumps. The broth should be poured to set only after it has cooled to room temperature. To make the dish appetizing and tasty, you need to know how to dilute gelatin for jellied meat correctly.

Video on the topic

Not a bad option

There is another useful method worth considering. So, how to add gelatin to jellied meat? Dissolve the gelatin sheet in cold water for half an hour. Then place in a water bath and heat until completely dissolved.

Pour the resulting solution into the prepared meat broth. Stirring continuously, bring the liquid to a boil. Care must be taken to ensure that the gelatin does not stick to the bottom of the dish. Pour the strained broth over the boiled meat and leave to cool.

To prepare a tasty and transparent chicken jelly, you need to know how to dilute gelatin for jellied meat. Infuse the dry powder in cold broth for an hour. Then garlic, spices, and salt are added to the solution, after which they are diluted with a liter of broth and heated without bringing to a boil.

Important Note

To understand how much gelatin you need to add to the jellied meat for normal hardening, you should always try the resulting solution. One spoon of melted gelatin should be mixed with a small amount of broth and dip your fingers in it. If they stick together and separate with little effort, then there is enough of everything in the jelly. An excess of gelling agent can spoil the jellied meat, turning it into a rubbery mass.

Jellied meat (jelly, aspic) is a very popular snack, especially for the New Year. There are many recipes for this simple, but tasty and satisfying dish. Jellied meat is cooked from meat, poultry, fish with various additives: slices of boiled carrots, mugs or quarters of boiled eggs. They not only make the dish even tastier, but also decorate it. Properly cooked jellied meat hardens on its own, without gelatin. However, some cooks, not wanting to take risks, still add gelatin during cooking. How to dose this supplement correctly?

Dosing gelatin for jellied meat

What is gelatin and how should it be diluted?

Gelatin is an organic substance, a product of thermal or chemical processing of collagen (one of the main components of connective tissue). It is a transparent viscous mass, colorless or yellowish. Edible gelatin is obtained from the skins, hooves, bones and tendons of animals, as well as from the bones and scales of fish. It is commercially available in the form of thin plates or dry granules.

Gelatin is diluted according to the standard scheme. First, it is poured with a small amount of water or broth, allowed to swell, then heated until completely dissolved and mixed with additional liquid, bringing it to the final volume. After this, pour the resulting gelatin solution over the components of the dish.

Do not bring gelatin to a boil, otherwise the liquid will not thicken.

In what proportions should gelatin be diluted for jellied meat?

You will need:

• 1 liter of water or broth
• 20–40 grams of gelatin
• gauze or fine sieve
• capacity
• meat for jellied meat
• boiled carrots or boiled eggs (optional)

When preparing jellied meat, you need to dose gelatin based on which jelly you like best. For example, if you prefer your jellied meat to be quite soft, quivering, like jelly, you need to take about 20 grams of gelatin per 1 liter of liquid. If you want the aspic to be solid, use at least 40 grams per liter of liquid. And if you like very hard jellied meat, which you have to cut with a knife, then you need to take about 60 grams of gelatin per liter of water or broth.

The easiest way to prepare a gelling solution for jellied meat is to follow the following scheme. When the meat for jellied meat has already been cooked, measure out the required amount of gelatin (based on the above calculations), pour in 1 glass of cold water and leave to swell for 50–60 minutes. During this time, remove the meat from the broth, cut it into small pieces or split it into fibers with a fork and place it in a bowl for future jellied meat. Strain the broth through cheesecloth or a fine sieve.

Gelatin is often used to prepare main courses and desserts. However, some housewives avoid this product because they simply do not know how to use it correctly. And in vain, because you can make such a tasty dish as jellied meat. In fact, everything is not as difficult as it might seem. The article will tell you when to add gelatin to jellied meat, in what proportions and how to prepare it.

Gelatin - what is it?

First, you should find out what gelatin is. It is an animal protein that looks like a sticky substance. It is obtained from the ligaments, tendons and skin of animals, as well as from the bones and scales of fish. Due to its gelling properties, this product is used in cooking as a thickener and is widely used in the food industry.

Dry gelatin is sold in the form of plates or free-flowing granules of a transparent yellowish color. As a rule, it is packaged in bags of 10, 15 and 25 grams. But in stores you can also find larger packages.

To prepare a delicious dish, it is important to know when to add gelatin to jellied meat, in what quantity and with what volume of liquid to dilute. If you don’t break these rules, then everything will work out.

To get the taste of real jellied meat, chefs recommend taking several types of meat and some parts of fish (tails, fins and heads). Moreover, instant gelatin must not be boiled after dilution. Otherwise, the broth simply will not thicken.

How to dilute gelatin for jellied meat in broth?

Before preparing any dish with gelatin, it must first be diluted in liquid. What proportions of water and dry powder to use depends on the desired hardness of the future dish. To dissolve the granules, you need to prepare an enamel pan, water, broth, a glass, a clean container, gauze (or a fine-mesh strainer). You will also need a stove and, of course, the granules themselves.

So, how to properly dilute gelatin for jellied meat? Pour the dry powder into a glass and fill it with boiled cold water. Stir well and leave to soak. After about an hour, the gelatin will swell and increase in size.

Pour the resulting mixture into a saucepan, place on the stove and turn on low heat. While cooking, stir the gelatin constantly until it is completely dissolved. When the mixture starts to bubble, turn off the heat immediately. Remember that you absolutely cannot boil it!

After this, the solution should be filtered. To do this, place gauze or a strainer on a dry and clean container. Gradually pour in all the gelatin. Now, after filtering, you can mix it with the broth that you cooked specifically for making jellied meat.

Infusion of gelled solution

Many housewives are interested in when to add gelatin to jellied meat. This should be done only after straining. It is also important to remove the meat from the hot broth, otherwise it will be awkward to mix. Pour in the gelatin in an extremely thin stream. Do not forget to actively stir the hot broth at the same time. When you have poured all the gelled solution, you can return the meat to the dish.

Hardening of gelatin in jellied meat

Jellied meat with the addition of gelatin hardens very quickly, provided that it is placed in the refrigerator on the middle shelf. In this case, the dish will harden within an hour. If you want to get a rich taste, then prepare the jellied meat in advance. It needs to brew, ideally for about half a day.

It happens that the prepared dish does not harden at all. This means that you have not carefully studied how to properly dilute gelatin for jellied meat. The situation can still be improved. Dissolve the granules again in the proportions indicated on the package. Add the solution to the broth and bring it to a boil. After cooling, send the jellied meat to re-harden.

To avoid a similar incident with you, prepare the dish correctly. Cook only over low heat so that the liquid evaporates slowly. Do not add water under any circumstances, this will disrupt the entire process. At the end of cooking, there should be half as much broth left as there was at the beginning. This indicates that you are preparing jellied meat correctly.

How much gelatin should I add to jellied meat?

It is recommended to add twenty grams of gelatin per liter of jellied meat. In this case, the dish will turn out to be unstable, with a characteristic “shaking”. It will be so soft that you can eat it with a spoon. If you want to prepare a hard jellied meat so that it can be cut into dense pieces with a knife, then increase the proportions. For a liter of food, take forty grams of dry granules, but no more. The fact is that excess gelling solution will harden the jellied meat very much. Therefore, instead of a tasty snack, you may end up with a spoiled meal.

As an example, it is worth considering the situation of how much gelatin is needed for 3 liters of jellied meat. Let's say you want to get something between a solid and quivering mass. Then take ninety grams of dry granules. You can easily cut the jellied meat and eat it with a spoon.

To make the entire cooking process more understandable, you should consider several recipes for preparing the dish.

Chicken jellied meat

The lightest version of jellied meat, which will resemble a clear aspic, can be prepared from chicken breast. Usually this dish is decorated with a boiled egg, carrots and green peas. Of course, the easiest way to cook jellied meat with gelatin is in a slow cooker, which you can do if you have such equipment.

The recipe makes about eight appetizer servings. If you need more, simply increase the quantity of products. So, what will it take? About half a kilo of chicken breast, three hundred grams of chicken legs, thighs or drumsticks, twenty grams of gelatin, a medium carrot, an onion, five cloves of garlic, bay leaf and salt to taste.

Rinse the bird and peel the vegetables (onions, carrots and garlic). Place the prepared products into a multicooker bowl (or pan). Fill with a liter of water. Cook for about one and a half hours.

Meanwhile, dissolve gelatin in a glass of water. Let it disperse and swell. Use the above rules on how to dilute gelatin for jellied meat in broth. Remove the vegetables and meat, separate the fillet from the bones and cut everything into pieces. Chop the garlic.

Place all the vegetables and meat on the bottom of the molds. Pour gelatin into the prepared broth. Heat on the stove and pour the mixture into molds. After cooling, place the dish in the refrigerator until completely frozen.

Pork jellied meat

This recipe will certainly appeal to those who love cartilage and a lot of meat. To prepare, take half a kilo of pork and shank, twenty grams of gelatin, a carrot, an onion, three cloves of garlic, two bay leaves, black pepper and salt to taste.

Before cooking jellied meat with gelatin, you need to soak the pork knuckle in water so that its skin softens. This is usually done before bed so that you can start cooking in the morning. Wash the knuckle to remove any blood, remove all dirt, not forgetting to scrape in hard-to-reach places.

Place the prepared meat and shank in a saucepan and cover with water. Usually for this amount of food they take one and a half liters. Bring to a boil, skim off the foam. Now simmer over low heat for about four hours. At this time, fat will appear on the surface; some housewives recommend removing it.

About an hour before the meat is ready, dilute the granulated powder. In general, you can decide for yourself how much gelatin to add to the jellied meat. It could be thirty or forty grams. Place whole peeled onions and carrots into the broth. Also add peppercorns, bay leaves and salt to taste. Cook for about another hour.

Remove the pork parts, remove them from the bones and cut them into pieces. Strain the broth and pour it into a clean saucepan. Place the chopped meat in it and bring to a boil. Add chopped garlic and pour in the dissolved gelatin.

All that remains is to pour the dish into the molds and put it in the refrigerator until it hardens. Pork jellied meat goes well with mustard, horseradish and potatoes.

Jellied fish

Jelly with fish gelatin will also be very tasty, sometimes even better than meat. Chefs recommend using any carcasses with which soups are prepared. An excellent aspic will be made with pike, silver carp, carp and pink salmon. But mackerel and herring have a strong smell, so they are not suitable for broth.

So, you will need half a kilo of fish, as well as trimmings from another carcass, heads, fins, tails, bones, etc. They act as gelling parts, so the broth will be tastier with them. Also take a carrot, an onion, three teaspoons of gelatin, parsley root, bay leaf, black pepper and sea salt to taste.

Start preparing jellied meat with gelatin by washing the fish parts. Remove the gills from the heads to remove any bitterness. Place in a saucepan and add a liter of cold water. Bring to a boil, skim off the foam, reduce heat to low and simmer for about an hour.

Meanwhile, work on the whole fish. It needs to be washed, peeled and gutted. Remove the bones and other tripe from the pan. Strain the broth, add fish, peeled onions and carrots, bay leaf, parsley root, pepper, and salt.

Soak gelatin in water. Separate the cooked fish from the bones and disassemble into small pieces. Transfer them to the strained broth. It's time to add gelatin to the jellied meat. When you pour it in, don't forget to stir.

Cool the dish, put it into molds and put it in the refrigerator. When serving, garnish with lemon slices, olives and herbs.

As you can see, preparing jellied meat is not at all difficult. Even a novice cook can handle this.