Njengoko uyazi, igama elithi "jelly" lomthombo waseFransi. Iingcali zokupheka zibizwa ngokuba yi-frozen food, eyayilungiselelwe ukusuka kwi-gelatin, iswekile okanye ijusi yesithelo. Kwakhona leli gama lalibizwa ngokuba yi-gelatinous mass, efunyenwe ngenxa yokupheka ixesha elide lamathambo kunye neelinen. Abantu abaninzi bakhetha ukuthenga i-jelly ekulungele ukuthenga kwiivenkile, kodwa abanye bapheka i-jelly ekhaya. Sifunda ukupheka i-jelly, ekhaya.
Ukwakhiwa
Ukwangoku, kukho ezininzi iindlela zokupheka i-jelly kwimveliso eyahlukileyo. Njengomthetho, i-jelly iyilungiselelo usebenzisa i-gelatin. Kungekudala, ezininzi iingcali zecilinary zisebenzisa i-agar-agar ne-pectin. Ezi zinto zithandekayo zokupheka i-jelly.
I-Gelatin yimveliso yemvelaphi yezilwanyana, efunyenwe ngokugaya, ukugaya, ukumisa i-decoction yamathambo, i-tendon kunye nezinye iinxalenye zomzimba kwizilwanyana. I-Gelatin yinto enhle ekulungiseleleni ubanda, kodwa ukuba ingadluliselwa kwisiphumo se-jelly, i-taste ithoxisa kakhulu iya kubakhomba izitya.
Unokupheka i-pectin kunye nawe ngokwamajikijolo kunye neziqhamo ezininzi.
I-Agar-agar yenye yezinto eziphambili zokugaya ezixhomekeke kwi-algae ebomvu nebomvu, iqukethe i-polysaccharides. Ezi zinto ziyakwazi ukubonelela amandla emzimbeni wethu.
Izinzuzo
Uninzi lweengcali zondlo lwendalo luyabona ukuba luncedo lwamarmalades kunye ne-jelly kuba ezi mveliso zinomphumo onobuncedo kwinkqubo yomntu, zigcine kwi-arthritis, kunye nezinye izifo ezidibeneyo. I-Gelatin inceda gqitha izipikili, amathambo kunye neenwele. Ikunceda ngokupheleleyo ukubuyisela izicubu zomzimba. I-Pectin isusa isinyithi esinzima emzimbeni. I-agar-agar iyakwazi ukwandisa xa ivuba, izalisa amathumbu kwaye ivuselela i-peristalsis, inako ukususa i-toxins kunye ne-toxins emzimbeni.
Ukulungiselela i-jelly
Ukuze kuphuculwe i-jelly, ngexesha lokulungiselela, kufuneka udibanise ijisi lemon okanye iwayini encinci.
Akukhuthazwa ukuba ulungise i-jelly kwi-cookware cookware, kuba i-aluminium ye-jelly iya kuba mnyama kwaye ayiyi kufumana intle. Ukuqinisekisa ukuba i-jelly ayifaki izibonda, i-bottom of the dishes imele ifudumele.
Enye yeendlela ezilula ukuyenza i-jelly: kwisithelo esiphumileyo esicayo kunye ne-berry broth ufanele ufake ukungena kwe-gelatin, uze uyizise kwimilenze, ngelixa uqhubeka uvuselela. Emva koko udibanise umhluzi kunye nejusi yeziqhamo kunye nefriji.
Ukufunda ukupheka
Ngaphambi kokuba unike iingcebiso malunga nokulungiselela i-jelly, khumbula ukuba esi sawo sinokulungiselela ukusetyenziswa kwangomso. Ehlobo nasekwindla, abaninzi abendlukazi balungiselela i-jelly kwi-currants, ama-raspberries, i-gooseberries, ii-apula kunye nezinye iibroji nezithelo. Umgaqo wokwenza i-jelly ilula kakhulu: okokuqala yenza i juice kwizinto ezibonakalayo, uze udibanise noshukela, uthele utshise kwiitena kunye ne-roll.
Ukwenza i-jelly kwi-gooseberry mix mix 1 ilitha yerisi kunye no-1000 amagremu eswekile, bese upheka imizuzu eyi-10. I-jelly kwi-raspberries, udinga i-2 kg ye-raspberries, okufuneka uchithele ii-2.5 ilitha zamanzi afudumeleyo, uze ubilise imizuzu eyi-15-20, uze udibanise. I-1 litre yejusi efunyenweyo, yongeza i-1 kg yeshukela egciniweyo, yonke ibilise kude kubekho amaconsi anqamle emaphethelweni endonga. I-jelly evela kwi-buckthorn yolwandle kufuneka ithathe ama-gramu angama-600 weeshukela e-granulated nge-1 litre yejusi, ubilise ngokukhawuleza kwaye uthele yonke into kwiimbiza.
I-jelly yenziwe ngama-oranges kunye nemihla, ngenxa yolu mfuneko kufuneka uthathe ijusi (1 iglasi), i-agar-agar (2 tsp). Kubalulekile ukuzalisa imihla ngamanzi abandayo, kwaye emva kwemizuzu engama-30 bayibetha kwi-blender. Ukushisa i-juice ye-orange kwisitya (mhlawumbi kungeyena-metallic), faka iintsuku ezitshatiweyo kwiitya. Ukwahlula ngokuhlukileyo i-agar-agar emanzini. Emva kokuba ijusi liye lavutha kwi-degrees 65-85, galela kwisisombululo se-agar-agar, uvuselele ngobumnene. Zonke zithulule kwiibumba.