6 recipes with vegetable gelatin to make at home

Although the gelatin possibilities they are immense, in this article we show you 6 especially striking gelatin recipes. Before, you should know some tricks that facilitate their preparation and improve the flavor and presentation of the recipes:

The liquids employees must have a accused taste because when it cools the preparation loses a little flavor. To curdle salty aspics It can be used vegetable brothalthough it should be clear and clean so that it is very fine. If you want to curdle the gelatin very quickly can pre-cool the moldfill it and put it in the freezer for a few minutes, without letting it freeze. To unmold without problems You can wet the mold, grease it with oil or cover it with plastic wrap. Then it is enough to separate the edges with a knife and, if it is difficult, heat the base of the mold for a few seconds by immersing it in hot water. If a jelly is too thick it can be chopped and returned to the fire with a little more liquid. It will cost to undo it again but it is only a matter of time and temperature. To make decorations or garnishes with a gelatinous texture you can use water with dark sherry or soy sauce. It is curdled in a thin layer and then cut with various shaped or dice cutters. These cubes can also be used to accompany a soup.