How to prepare gelatin for aspic

Of course, the exact amount of the component depends on how dense the jelly you want to get. However, there is a universal option for diluting gelatin for chicken aspic. Typically, for every 1 liter of water, take 20 grams of the ingredient. If you want to make the finished mass stronger and more stable, you can increase this amount to 30-60 grams.

Let's understand all the intricacies of the process so that the aspic is guaranteed to be tasty and tender.

When gelatin is added to aspic

Unlike jellied meat, which contains those parts of the carcass that can themselves make the consistency of the finished dish jelly-like, tongue, regular chicken meat or fish are added to the jellied meat. Therefore, in order to achieve the desired consistency, gelatin must be added to the broth.

This should be done before pouring the liquid into the molds. That is, first the broth is prepared, then the meat is removed and laid out in portions, and then other components are prepared. During this time, the liquid has time to cool sufficiently and gelatin can be added to it.

How to properly dilute gelatin

The texture of the finished dish depends on the proportions in which gelatin is diluted.Here you should focus solely on personal preferences. Let's look at all the options to make it easier to choose the right one.

Methods for diluting gelatin

There is a standard method of diluting gelatin into aspic and adding it to the prepared dish, which is almost always relevant. Let's look at it step by step:

1. As soon as the meat is cooked, measure out the required amount of the substance, pour into a glass or bowl and dilute with cool water.
2. Set the container aside and let the mixture sit for an hour. This time is enough for the granules to swell.
3. At this time, you can start preparing the broth. Remove the chicken pieces and strain through cheesecloth to keep the liquid clear.
4. After infusing for an hour, stir the gelatin mixture and pour into a container suitable for heat treatment - for example, a small saucepan or ladle.
5. Warm the mixture over low heat to completely dissolve the granules.
6. Once the texture is completely smooth, you can turn off the heat and combine the mixture with the broth.

Some housewives also prefer to heat gelatin in the microwave. This method is a little more complicated, because it is impossible to control the state of the mixture and stir it during the process, which makes it more difficult to dilute the composition correctly. Therefore, you have to heat the liquid for 10-20 seconds, opening the door in between to stir the composition.

Note! Under no circumstances should the mixture be allowed to boil during heating. In this case, the gelatin will lose its properties and the dish will not harden.

The best option is to use a water bath for heating. This way the substance will heat up evenly and not too quickly, and the likelihood of boiling will be minimal.

Proportions

The proportion should be selected based on taste preferences. Let's look at the existing options:

• 20 grams per liter. In this case, the dish turns out to be especially tender and soft, literally melting in your mouth. However, the consistency may not be very stable; it may be difficult to place the finished chicken or fish aspic on a plate.
• 40 grams per liter. A medium option that gives the dish stability. This aspic will not spread across the plate, but it will turn out a little less soft.
• 60 grams per liter. When using this dosage, you can get a very dense and elastic jelly. The best option if you want to give the aspic an unusual shape.

By and large, depending on how much gelatin is used, the finished dish can turn out very different. There is a fan for each option, so you need to build solely on your vision of the ideal texture.

Questions and answers

Is it possible to pour swollen gelatin into broth without heating?

This cooking method actually exists. You can add the cool mixture directly to the broth and heat it all together in the pan. The main thing is not to bring the liquid to a boil; it is better to maintain the temperature at about 60 degrees.

How to work with sheet gelatin correctly?

Leaf gelatin may look unusual, but it is even easier to prepare than granulated gelatin. The thing is that swelling will take much less time. Here is the exact procedure:

1. Place the required number of sheets in a suitable container and fill with cool water.
2. Wait 5 minutes.
3. Remove the sheet from the liquid and squeeze with your hand to remove excess moisture.
4. Warm the gelatin in a water bath.

Once the texture becomes homogeneous, you can pour the resulting thickener into the broth.

Why do lumps remain in the finished thickener?

Housewives often encounter a problem that spoils the appearance and texture of the aspic. Lumps in the mixture appear due to non-compliance with one of the rules:

• Do not allow the mixture to boil under any circumstances.
• Do not let the thickener freeze - for example, do not put the liquid in the freezer to save until next time.
• Strictly follow the chosen proportions.

The reason may also be the use of a low-quality product. You should choose food gelatin only from trusted manufacturers and be sure to pay attention to the expiration date. Often the problem lies precisely in the fact that the thickener is expired.