2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Everyone has an unsuccessful experience with a jelly dish - whether it will not harden, or it will become very hard and will not be able to chew…. officially they are not only delicious but also very impressive in appearance.
Everything is gelled - from various meats, fish, vegetables, fruits, to creams and pastries.
There are two main mistakes that I have already made, which I have already hinted at, namely - either too much gelatin in the dish, which then becomes so hard and tough that it cannot be eaten, or at the other extreme - not enough gelatin to tighten the dish.
In general, when it comes to this cooking technique, the explanations are much more complicated than the execution itself. All it takes is a little rehearsal and then everything seems simple. One rule to remember - the amount of gelatin depends on both its quality and the liquid you will gel.
Aspic with chicken or fish is made with less gelatin than aspic with vegetables. If you prepare a gelling mixture with cream, gelatin is also in smaller quantities. Therefore, regardless of the general provisions, which will now be discussed, always read carefully the instructions on the packaging of gelatin, as well as the corresponding recipe.
Aspic of meat and poultry
For 500 g of jelly you need 20 g of gelatin for medium-density jelly and 50 g - for thick jelly, 450 ml of chicken or beef broth and 50 mil of white wine, but you can do without it, of course.
Soak the gelatin in 150 ml of cold broth to swell. Heat the remaining broth without boiling, remove from the heat, add the swollen gelatin and stir until dissolved, add the wine and salt. From here, follow the recipe you use.
Aspic of fish
For 500 g of jelly you need 20 g of gelatin for medium density jelly and 50 g for thick jelly, 450 ml of fish broth and 50 ml of white wine, but you can also do without it, 1/2 bunch of dill and 1/2 bunch of devesil.
Soak the gelatin in 150 ml of cold broth to swell. The remaining broth is heated, the swollen gelatin is added, the wine and salts are added until the gelatin dissolves. The pot of liquid jelly is placed over a bowl of cold water. Stir until it starts to set. Then add the finely chopped spices. From here, follow the instructions in the recipe you are using.
Aspic of fruit
For 500 g of fruit you need 20 g of gelatin. Fruit jellies are prepared with different amounts of sugar depending on the sweetness of the fruit you use.
Mix the fruit juice, sugar, water, lemon juice, lemon or orange peel and heat. The pre-swollen gelatin is then added. Leave the mixture on low heat and stir until the gelatin dissolves. The cooked aspic is filtered and left to cool.
It can be used to gel pre-cooked fruits, it can also be used to decorate desserts.
Gelling is not that complicated - follow the rules and everything will be fine.
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