How to prepare the gelatin
Gelatin for health
Gelatin is a key component of many recipes is a gelling agent, stabilizer, emulsifier, binder and a source of protein that did not taste like it smells.
In pharmaceutical is used for a great amount of medicinal products that are housed within the facts of gelatine casings.
Many scientific studies demonstrate the integration validity of gelatin animal for a variety of health problems.
Gelatine can also be used to prepare breakfast or dessert for people who follow LowCarb or high-protein diets.
The gelatine is extracted from collagen and is rich in amino acids that can be helpful for memory, joints, to reduce weight, for the beauty of your hair and skin.
You can buy the powder or can be prepared at home using beef, pork, lamb, chicken, fish and seaweed (algae)
The agar agar obtained from algae is a mixture of two polysaccharides and does not contain amino acids.
1 kg (35,2 oz) of animal bones and connective tissue or fish bones or seaweed
15 grams of salt (optional)
Put the bones in a pot.
Pour enough water to just cover the content.
Bring to a boil and then reduce heat slowly.
Boil over a slow fire for a maximum of 48 hours. The longer you cook, the more you get jelly
Strain the liquid and let it cool to make it solidify.
Once solidified, remove the fat that has formed on the surface.
It will keep for a week in the fridge, a year in the freezer.
If you do not have the time to do it at home, you can buy the granules or powder.
The gelatin being tasteless and odorless, you can mix with hot foods or liquids, such as stews, sauces or broths or fruit juices, smoothies and yogurt.
For instance, adding the gelatin, grape must or grape juice, you get the juice of grapes without flour, which can also be taken by people intolerant and allergic to gluten.
With the fish and seaweed you have the gelatin for vegetarian and vegan people.
@DrTraverso titolare del Copyright 2017