How long does jelly freeze in the refrigerator at room temperature, how much better?
1 Question : which gelling agent can be used to make jellies ?1 Gelatin1.2 agar-agar1.3 Pectin2 Question : how to dilute gelatin, pectin and agar-agar and make jelly2.1 Proportions for powdered gelatin2.2 Working with leaf gelatin2.3 Proportions of agar-agar2.4 How to dilute pectin2.5 Prepared jelly in packets3 Question : How to
To prepare jellies you must first choose a base or a thickener. Three variations of this ingredient are now common:
Each of these bases has its own characteristics. So, gelatin is a substance that is derived from the tendons, bones, cartilage and skins of animals and is rarely on the menu of vegetarians. But, this ingredient doesn’t just help make jelly solidify. it can also be used to make many other dishes:
Gelatin is one of the most common thickeners, so it is on sale in all supermarkets and grocery stores.
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Warning! Often when using gelatin to make jelly, the final dessert at room temperature rather quickly loses elasticity and becomes more liquid.
Agar-agar is the option which is more suitable for those who choose vegetarianism. This thickener is obtained by processing certain algae. This base is more expensive than gelatin, although it has several advantages over it:
Pectin. the rarest and most expensive jelly thickener. It is entirely of plant origin, just like agar-agar, but it is not obtained from algae, but from certain fruits and vegetables:
As with agar-agar, desserts and other dishes made with it, have no off flavors and are not afraid of the heat.
Depending on the chosen thickening base, the estimated setting time differs. On average, the product in the refrigerator freezes in a couple of hours. if you follow the recipe exactly, regardless of whether the dessert is homemade or from the bag.
The process of cooking jellies, blancmange and other similar desserts and dishes involves their cooling and freezing. In general, the exact time of thickening depends on the amount of base used. agar-agar, gelatin or pectin. Sometimes 40 minutes to an hour or two is enough for the dessert to stop being liquid and gain a jelly-like consistency.
Tip! The best option is to leave the dessert to harden in the refrigerator overnight. This time, respecting the proportions and the recipe, is exactly enough to thicken the jelly.
How to dilute gelatin
The most standard ratio is 1:5 or 1:6. If the gelatin crystals are large, then 1:6; if the gelatin is like sand, then 1:5 is sufficient, i.e.е. 5 g of gelatin in a pouring ratio of 30 and, respectively, 25 g of water.
For the experiment I took 5 samples of 5 grams, filled each with 25 ml of water and let them swell and diluted each in 100 ml of water, which is how much liquid is needed to get a strong solution.
- I diluted the first sample “according to the rules” in water of 58 ° C,
- The second “melted” in the microwave, brought to a boil, and dissolved in cold water,
- I poured boiling water over the third,
- I dissolved the fourth one in water, brought it to the boil and boiled for 2 minutes,
- The fifth frozen, defrosted and diluted in water.
When all the samples have frozen, I examined them, palpated them and came to the conclusion that all the samples froze in almost the same way.
Let’s follow the technology
Dilute dry pectin in water, juice or other liquid in the ratio of 1:4, bring to the boil.
Dip the molds for the future dessert in hot water. Otherwise, because of the temperature difference the upper part of the jelly might get crumpled.
Add pectin to jelly while it is still hot, otherwise formation of lumps is unavoidable.
Place first in the refrigerator for 5-6 hours, then transfer to the freezer.
See. Videos on how to make a proper freezing jelly
Different Jelly Bases
To prepare the jelly, first of all we need to find the base or thickener. By far the most common three options: gelatin, agar-agar and pectin. Let’s talk about the peculiarities of each of them.
Gelatin is obtained from the bones, sinews, hides and cartilage of animals, so it is not usually part of a vegetarian menu. But it is suitable not only for jellies, but also for jellies, puddings, and some sauces. It is the most common thickener. you can buy it at any grocery store. But the jelly made from it will melt quite quickly when the ambient temperature rises.
Agar-agar is more suitable for vegetarians, because the basis for its manufacture is algae. It is more expensive than gelatin, but the dishes cooked with it can withstand heat without harming themselves and without melting. Tasteless and odorless, which makes it a good choice not only for jellies but also for jellies.
The rarest and most expensive product. pectin. It is also of vegetable origin. But they extract it not from algae, but from some varieties of apples, pears, beets, citrus fruits. Meals cooked with it are not afraid of heat. That is why pectin is often used not only in cookery, but also in pharmacology: it is often used to make shells for medicines in capsules.
Storage in the refrigerator
Keeping jellied fish in the refrigerator is the traditional way to keep it fresh. How long it can be kept refrigerated depends on several basic factors.
- The type of meat used to make the jelly. The longest freshness of the product is preserved if the casserole is made of beef, veal or tongue. A less long shelf life will have pork or chicken jelly. The shortest shelf life is in fish casserole.
- The presence or absence of gelling agents and natural preservatives such as citric acid in the final product. If gelatin or agar-agar is used as a gelling component, the shelf life of the finished dish in chilled form increases to 2-3 days. The presence of citric acid in the composition will prolong the freshness of the product for another 1-2 days.
- The presence or absence in the composition, in addition to meat, other components such as greens, carrots or eggs. Boiled vegetables, chicken or quail eggs, as well as herbs, which are used as decorations for the finished dish, reduce the shelf life of the delicacy in the refrigerated form, as they spoil faster than meat products.
- Placing the finished product for storage on different shelves of the refrigerator. Keeping the product fresh for a longer time is possible by placing the container on the top and middle shelves of the refrigerator, where the temperature is lower.
If you place the finished chłodecks on the bottom shelf or in the door of the refrigerator, the product can be stored for no more than one day.
Only freshly cooked and cooled to room temperature ready-made delicatessen can be stored in the refrigerator. Before placing the dish inside the refrigerator, you must remove any food that has a pungent odor, so as not to spoil the taste of the meat chłodnik.
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To properly put away the meat delicacy for storage, you need to adhere to several rules.
- Dispense the product into portioned containers or storage containers.
- Add a small amount of vegetable oil to each container. The oil forms a thin film on the surface of the casserole, which protects the top layer from getting too heavy.
- Tightly close the lids of containers, and in their absence. tighten the top of the container with food film.
- Place containers on the top and middle shelves. If all the containers are not stowed directly on the shelves, the product is placed in several rows. Large containers are placed on the bottom and smaller ones are placed on top of them.
- Take out as many containers as needed for further consumption. Re-cooling is not allowed.
Homemade pour is a perishable product. The meat products included in such a delicacy, if spoiled, can cause serious poisoning. Therefore, when storing the product in chilled form it is necessary to strictly adhere to the storage period:
- For cold cuts of marbled beef, veal, beef tongue shelf life does not exceed 7 days;
- For pork, chicken, or turkey jellies, the deadline will be no more than 5 days;
- for delicatessen made of all kinds of fish and meat with the addition of boiled vegetables or herbs, this period should be no more than 3 days.
How to replace gelatin?⇑
Cheese curd with gelatin and fruit Sometimes it is not possible to use gelatin for various reasons. You may not have it at home, or you may want to make jelly with an ingredient that prevents gelatin from working. In this case, you can try using another gelling agent.
Gelatin. a product of animal origin, and all of the following substitutes are plant-based and suitable for vegetarians.
Agar-agar. gelling agent obtained by extraction from red algae. The best known and most common gelatin substitute. The gelling properties of agar-agar are higher than gelatin, and you should add about ¼ of the amount of gelatin in the recipe when substituting. Unlike gelatin, agar hardens at room temperature. Another difference between the two is that this plant-based gelling agent requires boiling, and as a consequence, is not suitable for some liquids. Read more about agar-agar in this article.
Pectin. An adhesive found in apples, citrus peels, apricots, plums, and many other fruits. Most often used in the preparation of jam or jam. Like gelatin, pectin works after it has cooled completely. It is recommended for jellies of low density. In terms of properties, pectin is slightly weaker than gelatin, and you will therefore have to add a little more. As in the case of agar-agar, pectin is introduced into the boiling liquid. Read more about pectin in this article.
Xanthan. gelling agent obtained during the fermentation of carbon hydroxide. Gum is twice as strong as gelatin, requires no additional refrigeration or boiling. Too much xanthan is added and the taste of the final product weakens. This gum is often used in gluten-free baking recipes.
Guar gum. Gelling agent in guar beans. Gum has about 6 times the strength of gelatin. Guar is similar to xanthan, requires no heating or cooling, and is used in gluten-free baked goods. It tends to lump together, so you should add guar gum while stirring constantly.
Of course, by replacing gelatin with another gelling agent the final result becomes unpredictable, but sometimes it can even benefit the finished dish. Experiment! Treat each new recipe as a field for creativity, try it out in small portions and modify any recipe to suit you.
How to store
Shelf life of different kinds of jellies depends on the composition, technology of preparation and storage conditions. It is forbidden to use metal containers for cooking and storing because they lead to oxidation and rapid deterioration of the ingredients. Pasteurized dessert is stored for up to 12 months, unpasteurized for up to six months. These terms are valid when using hermetically sealed packaging made of food thermoplastic.
Natural jelly made from fruits and berries from home is suitable for consumption for only 12 hours. Similar terms are valid for cream and dairy desserts.
Thickening agent obtained from the factory dry mixture should be in the refrigerator. It stays fresh for 3-4 days in these conditions. Shelf life and storage conditions of factory desserts can vary significantly depending on the manufacturer. These data are always indicated on the can with the product.
Jelly desserts should be kept in the refrigerator. If possible, you should use a separate shelf in order to prevent saturation with extraneous flavors. Do not use metal containers, they risk oxidation. It is best to use a sterile glass jar or a food plastic container. The container should be tightly closed.
According to GOST 55462-2013, storage temperature may vary from 0°С-25°С. Humidity should not be higher than 75%. However, it is recommended to keep the product in a cooler place, at 0°C-14°C.
Avoid prolonged exposure to direct sunlight. This leads not only to a deterioration of the structure, but also to a loss of the consumer properties.
In the freezer
Food technologists do not recommend freezing jelly products. But, after making the dessert, you can put it in the freezer for about 30 minutes to freeze it faster. Freezing leads to loss of the jellied structure, which is caused by the formation of coarse ice crystals.
Only pectin-based product can be frozen for a long time. This thickening agent practically does not change its properties during thawing and freezing. Do not freeze jellies with gelatin and agar-agar. The maximum storage time of pectin jelly in the freezer is 2 months. The dessert should be defrosted in the refrigerator. Thawing with heaters and even at room temperature causes the structure to deteriorate.
Outside the refrigerator
The dessert prepared on the basis of agar-agar does not spoil longest without refrigeration. The thickener is the most resistant to high temperature. Gelatin dessert in room conditions begins to melt quite quickly. How fast it melts depends on the concentration of gelatin. The more gelatin, the longer the structure remains.
Unpasteurized dessert can be kept at room temperature for no longer than 3 days. It is recommended to leave it in the coolest place in the room, away from heat sources. The product should always be covered to protect it from contact with the air.
How long does the jelly keep?
It is not recommended to keep the sweet cold dish in the freezer for more than 1 month. Once thawed, the jelly is edible for only 36 hours. Shelf life depends on the recipe and ingredients of the dessert:
- Homemade fruit, cream and dairy is edible for 12 hours.
- Store-bought from a bag, once water has been added and completely hardened, will keep for 96 hours.
- Jelly jars in jars bought ready-made are good for 14 days when sealed (the exact dates are written on the package by the manufacturer).
Homemade jelly. the most delicious, but it requires attention, to make it right needs some experience. In this case, you can use not gelatin, but rather agar-agar or pectin, which have no taste or smell, and also do not “thaw” at room temperature. With the store (from bags) is much easier. you only need to enter the correct amount of water and leave it in the fridge to harden for a couple of hours.