Ukufunda ukupheka i-jelly

Njengoba uyazi, igama elithi "jelly" lomthombo wesiFulentshi. Ochwepheshe bokupheka babiza ukudla okubandayo, okwakulungiswa kusuka ku-gelatin, ushukela noma ijusi lesithelo. Futhi leli gama lalibizwa ngokuthi i-gelatinous mass, eyatholakala ngenxa yokupheka isikhathi eside samathambo nesilwane. Abantu abaningi bakhetha ukuthenga i-jelly esilungele ezitolo, kodwa abanye bapheka i-jelly ekhaya. Sifunda ukupheka i-jelly wena, ekhaya.

Ukwakhiwa

Kuze kube manje, kunezindlela zokupheka eziningi zokwenza i-jelly emikhiqizweni ehlukene. Njengomthetho, i-jelly ilungele ukusebenzisa i-gelatin. Muva nje, ochwepheshe abaningi beCulinary basebenzisa i-agar-agar ne-pectin. Lezi izithako ezithakazelisayo kakhulu zokupheka i-jelly.

I-Gelatin yikhiqiza yemvelaphi yezilwane, etholakala ngokugaya, ukugaya, ukumisa i-decoction yamathambo, ama-tendon nezinye izingxenye zomzimba ezilwaneni. I-Gelatin inhle kakhulu ekulungiseleleni umkhuhlane, kodwa uma isengozini idluliselwa ku-jelly izithelo, kuzovela ukunambitheka okungajabulisi okuzoyiphanga izitsha.

Ungakwazi ukupheka i-pectin nawe ngokwakho kusuka kumajikijolo nezithelo eziningi.

I-Agar-agar ingenye yemikhiqizo yokugaya esemqoka esekelwe ama-algae anesibhakabhaka nokubomvu, iqukethe ikakhulu i-polysaccharides. Lezi zinto zikwazi ukunikeza amandla emzimbeni wethu.

Izinzuzo

Ochwepheshe abaningi bokudla okunomsoco baqaphela ukubaluleka kwama-marmalades kanye ne-jelly ngoba le mikhiqizo inomphumela omuhle ohlelweni lwesifo somuntu, isisindise ku-arthritis, nezinye izifo eziningi ezihlangene. I-Gelatin iyasiza kakhulu ngezipikili, amathambo nezinwele. Kuyasiza ngokuphelele ukubuyisela izicubu zomzimba. I-Pectin isusa izinsimbi ezinzima emzimbeni. I-Agar-agar iyakwazi ukwandisa uma ivuvukala, igcwalisa amathumbu futhi ivuselela i-peristalsis, iyakwazi ukususa ubuthi nokudonshelwa emzimbeni.

Ukulungiselela i-jelly

Ukuze uthuthukise ukunambitheka kwe-jelly, ngesikhathi sokulungiselela, udinga ukwengeza ijusi lemon noma iwayini elincane.

Akunconywa ukulungisa i-jelly ku-aluminum i-cookware, ngoba i-aluminium ye-jelly izoba mnyama futhi ngeke ithole ukunambitheka okumnandi kakhulu. Ukuze uqiniseke ukuthi i-jelly ayifuni izibhamu, phansi izitsha kufanele kube nemfudumalo.

Enye yezindlela ezilula zokwenza i-jelly: ku-sweet sweet fruit and berry broth udinga ukufaka i-gelatin, bese uyiletha emathumba, ngenkathi uvuselela njalo. Bese uhlanganisa umhluzi nesiphuzo sesithelo nesifriji.

Ukufunda ukupheka

Ngaphambi kokunikeza iseluleko ekulungiseleleni i-jelly, khumbula ukuthi lesi sidlo singalungiselelwa ukusetshenziswa esikhathini esizayo. Ehlobo nasekwindla, abaningi besifazane balungiselela i-jelly kusuka ku-currants, ama-raspberries, i-gooseberries, ama-apula kanye namanye amajikijolo nezithelo. Isimiso sokwenza i-jelly silula: okokuqala yenza ijusi kusuka ezintweni eziwusizo, bese uxuba noshukela, uthele ushisayo emathini.

Ukuze wenze i-jelly kusuka ku-ugqumugqha mix 1 litre lejusi nama-1000 amagremu ushukela, bese upheka imizuzu engu-10. I-jelly kusuka kuma-raspberries, udinga u-2 kg wama-raspberries, okudingeka uwathulule ama-2.5 amalitha amanzi afudumele, bese ubilisa imizuzu engu-15-20 bese ucindezela. Ukuze uthole ilitha elilodwa lejusi elitholakalayo, engeza u-1 kg we-sugar granulated, wonke ubilise kuze kube khona amaconsi agxilile emaphethelweni epuleti. Ngokuba i-jelly kusuka e-sea-buckthorn kufanele ithathe ama-gramu angu-600 we-sugar granulated ngehora elilodwa lejusi, ubilise kancane futhi uthele konke ngaphakathi kwezimbiza.

I-jelly yenziwe ngama-oranges nezinsuku, ngoba lokhu udinga ukuthatha ijusi elisha (1 ingilazi), izinsuku ezihlutshiwe (izingcezu ezingu-5), i-agar-agar (2 tsp). Kudingeka ukugcwalisa izinsuku ngamanzi abandayo, futhi emva kwemizuzu engu-30 uwashaya ku-blender. Sishisa ijusi le-orange esitsheni (okungenjalo okungewona okwensimbi), engeza izinsuku ezihlaselwe ezitsheni. Hlukanisa ngokwehlukana i-agar-agar emanzini. Uma ijusi selithukuthele ku-65-85 degrees, uthele isisombululo se-agar-agar, uvuse ngobumnene. Konke uthele isikhunta.