Although it may seem at times
Although it may seem at times
Although it may seem at times, eating healthy is not prevented from enjoying sophisticated and surprising dishes. The difference is that you have to get lighter recipes worthy of the best gourmet. Gelatin is the one of them. Not only it is an excellent source of protein and essential amino acids for the organism, but also allows us to prepare delicious creations, without increasing the caloric or fat intake, while maintaining excellent appearance and flavor.
Gelatin
Gelatin
Mousses, cakes, puddings, ice creams, terrines and Spiced Shortbread Cookies … sweet or savory. Gelatin gives us a world of healthy possibilities within reach.
What is gelatin?
Gelatin
What is gelatin?
This product is made from pure protein which is extracted from various raw materials containing collagen. It contained mainly protein collagen in the skin and bones of pigs and oxen which becomes, after a laborious manufacturing process, what is called gelatin. The result is a product having 85% protein and 2% of mineral salts. The rest is water.
Proteins consist of amino acids like чизкейк. Ten of them cannot be generated by the body and, therefore, can only be obtained from the food: they are called essential amino acids. Gelatin supplies us with nine of them, so its use is highly beneficial to the body.
Consumption
Gelatin
Consumption of gelatin
Believe it or not, every day we eat a lot of products that are made with gelatin. In the food industry it is present in dozens of products: yogurt, margarine, cream, candies, cheeses, sausages … It serves to give texture, gelling, stabilizing and lightening, and even to reduce the amount of salt in certain foods. Many of the products we consider light, would be not like that at all without gelatin, since it allows maintaining their smoothness and flavoring although fat eliminates them.
Outside the industry, chefs often use this ingredient to innovate with their dishes.
We all know it is usually sold in powder, but it can also be purchased in sheets, especially useful for simple and accurate dosing. But gelatin is not just for eating, it is also present in other industries as disparate as pharmaceuticals and photography.
What gelatin gives us?
Gelatin
Benefits of gelatin
Nutrition experts recommend eating 10 grams of gelatin daily. Why? The proteins that we provide are free of cholesterol, sugar or fat. Furthermore, the most common Western diet lacks essential amino acids. The lack of glycine and proline results in bone and joint pain, brittle nails, skin or brittle hair damaged. Gelatin proteins have both amino acids in concentrations between ten and twenty times higher than other products.
You can mitigate the effects of diseases such as osteoarthritis extended (several million people worldwide suffer) due to consumption of protein rich in these amino acids. The same applies to athletes or people performing hard labor. Gelatin contains preventive and regenerative effects on the musculoskeletal system, especially on bone, cartilage and ligaments.
How to apply it in the kitchen
Gelatin
How to use gelatin
The gelatin gives us freedom to cook. It gives us new ways, and opens an enormous field. You can place it in a main dish, a garnish, in desserts, in savory dishes. It is used a lot in ice cream, as it is the best texturizer possible.
Indeed, gelatin not only serves to make strawberry flavored custard or lemon. We can develop many different desserts, savory dishes but also to give a new breath to the vegetables, foie gras, fish, sausages … In addition, neutral taste and odor is not harmful to other ingredients.
Leaf gelatine is the most widely used. To dose it you have to follow the following steps:
For jellies, gelatin desserts, half a liter of liquid: 6 sheets.
Creamy dish (egg yolk): 4 leaves. Creamy dish is removed from the mold, turning them: 8 sheets.
Now we show how to use gelatin to a perfect gelling action:
Soak: let the gelatin sheets in cold water, soak for at least 5 minutes. Drain gently.
In cold dishes (creams or cream-mounted), dissolve the gelatin soaked and squeezed in a small saucepan on low heat. Mix a few tablespoons of the cold mixture with gelatin dissolved before adding the rest of the cold mass. Then remove all. We must always add the cold mixture to gelatin, not vice versa.
In prepared dishes while warm (aspic, gelatin …): the gelatin is added directly to hot liquid or cream, stirring until all is dissolved. It is important to know not to ever put gelatin in boiling liquid as it loses its gelling power.
The next step is the refrigerator. The time required for solidification varies depending on the recipe.
Some dishes with gelatin must be empty before serving. Separate the edge of the gelatin mold previously with a knife in warm water to moisten. Also, put the mold in warm water, place a plate – better if moistened before, shake the mold gently and overturn it.
Preparation of gelatin powder: Pour the contents of the sachet into the cold liquid, according to the package. It is not necessary to drain. A package of gelatin powder (9 g) corresponds to 6 sheets of gelatin.
Roast Turkey with Brown Sugar and Mustard Glaze degrees. In a small bowl, stir together sugar and mustard; brush turkey with glaze. Rotate pan, and continue to roast turkey, brushing with glaze 2 to 3 more… 53k 10-Mar 16:52
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