Recipes
Jelly based on fish broth
Ingredients
→ EGG WHITE
→ FISH BROTH
→ GELATIN
→ 9% VINEGAR
To make jelly, you can use the broth obtained by cooking fish (see "Fish broth", "Fish broth").
The amount of gelatin added depends on the strength of the broth. For 1 cup of broth from under the walleye, cooked with the head and skin, 1-2 g of gelatin is enough. Gelatin is soaked in cold boiled water, taken in five times the amount relative to the weight of the gelatin. The broth should be boiled over low heat for 3-5 minutes, and then put the pre-soaked gelatin and stir the broth until it boils and completely dissolves the gelatin (you can not boil the gelatin – from this its gelling properties deteriorate). After that, the broth should be filtered.
If you want the jelly to be more transparent, you need to add 1 raw egg white to every 4-5 cups of broth before adding gelatin to it. Beat the protein in a bowl with a whisk or fork, pour in a glass of chilled broth, add 1 tablespoon of 9% vinegar or lemon juice, mix and pour into the boiling broth. Cover the pot with the broth and put it on a low heat. As soon as the broth boils, remove the pan from the heat, let the broth stand for 15-20 minutes, and then carefully, without shaking, strain.
The amount of gelatin added depends on the strength of the broth. For 1 cup of broth from under the walleye, cooked with the head and skin, 1-2 g of gelatin is enough. Gelatin is soaked in cold boiled water, taken in five times the amount relative to the weight of the gelatin. The broth should be boiled over low heat for 3-5 minutes, and then put the pre-soaked gelatin and stir the broth until it boils and completely dissolves the gelatin (you can not boil the gelatin – from this its gelling properties deteriorate). After that, the broth should be filtered.
If you want the jelly to be more transparent, you need to add 1 raw egg white to every 4-5 cups of broth before adding gelatin to it. Beat the protein in a bowl with a whisk or fork, pour in a glass of chilled broth, add 1 tablespoon of 9% vinegar or lemon juice, mix and pour into the boiling broth. Cover the pot with the broth and put it on a low heat. As soon as the broth boils, remove the pan from the heat, let the broth stand for 15-20 minutes, and then carefully, without shaking, strain.
