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Ham "Language" (page 3)

Zhivchik
Quote: Suslya

You know, that's just the point, instant mom takes 1 tsp .. I showed a photo on the 4th page of the sales.

Tanyush, so 1 teaspoon of gelatin can be taken "under the knife", or with a hill.
I also noticed that my mother cut them in large pieces. If you look at the photo, then the pieces are torn. And I was cutting into cubes. So, even with 2. tsp of gelatin (without a slide), they managed to crumble.

Correct as I wrote above. It will not be worse.
Albina
I bought a beef tongue, I want to do it. But I have a question: I don't have instant gelatin, then should I take 2 times more gelatin or cook 2 times longer?
Scarlett
Quote: Albina

I bought a beef tongue, I want to do it. But I have a question: I don't have instant gelatin, then should I take 2 times more gelatin or cook 2 times longer?
Albin, you don't need to change any proportions - the difference in gelatin is only that the instant one dissolves faster. But personally, I was very disappointed in him, and now I only take the usual Etkerian one, although it is more expensive - but the result is always predictable!
Zhivchik
Quote: Albina

I bought a beef tongue, I want to do it. But I have a question: I don't have instant gelatin, then should I take 2 times more gelatin or cook 2 times longer?

Take 1 tsp of regular gelatin. Cook as directed in the recipe.

Quote: Scarlett

the only difference in gelatin is that the instant one dissolves faster.

No, not only that dissolves faster. It is 1.5 times weaker than usual.
Scarlett
Quote: Zhivchik
No, not only that dissolves faster. It is 1.5 times weaker than usual.
And then, a dunce, I thought, well, why doesn't he freeze as expected?
Suslya
I can't fix the recipe myself, I asked through the "button", I'll wait now
Albina
It turned out 2 sausages. And how it tastes, tomorrow I'll find out
amateur goth
TELL AT THE HAMMER CAN THIS MAKE THE FORM WILL BE TASTY AND PROBABLY? WHAT DO YOU THINK?
Suslya
of course you can, do it and tell us
Albina
Something I probably did wrong: it disintegrates when cutting
Ylyashenk @
Suslya, thank you so much for the recipe! I have long wanted to try making homemade ham and now I decided! Everything worked out. Amazingly delicious! Made from beef tongue, added 2 tsp. gelatin. The ham didn’t freeze right away, but after 3 hours in the refrigerator - I was even scared at first that nothing happened. Hooray, this is my first homemade ham !!!!
Rusalca
I am reporting! Tanya, it's very tasty! Thank you!
Lingual ham
MariV
stole such a gorgeous recipe to your bookmarks.

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