How much gelatin is needed in jellied meat?
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If you are not sure that the jellied meat will harden on its own, then you can add gelatin. It is calculated very simply, for each situation there is a different answer.
1. If the broth is lean and did not cook for very long, then for each liter of broth, 2-2.5 grams are taken (usually 5 grams in a bag).
2. If the broth was cooked over all rules, but there was a lot of broth, or there were not enough fat bones (shanks, legs, etc.), then 1-1.5 grams is enough for each liter of broth - artificial gelatin will work in tandem with natural and everything will solidify as it should.
3. If you need to thicken the water or a very weak broth, for each liter you need to take 5 grams of gelatin.
Last update Author / Editor - Lydia Ivanova
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