Seasoning Gelatin

Gelatin is widely used in cooking for preparing meat or fish aspic, jellied meat, as well as for preparing fruit jelly and other dishes.


Directions for use: 1 tbsp. l. pour 1 tbsp. (200 ml) cold boiled water. Leave for 40-60 minutes to swell, then heat without boiling, with continuous stirring until the gelatin dissolves and strain. For 1 tbsp. (200 ml) gelatin solution add 2-3 tbsp. (400-600 ml) broth or syrup and refrigerate.