There is definitely nothing complicated about diluting gelatin.
All you need to do is dissolve it in cold water, add the required amount of liquid and heat it up.
However, sometimes even when all the above steps are performed perfectly, the result in the form of a failed dish is not at all pleasing.
The whole point is that in the process of diluting gelatin, proportions are of great importance.
For example, if you want to get "trembling jelly", you will need 20 g of gelatin per liter of water. For jelly that can be cut with a knife, you will need 40-60 g for the same volume of water.
In addition, you need to follow a number of rules. For example, you can't bring gelatin to a boil, otherwise you will deprive it of all its gelling properties.
Often, housewives, in order to speed up the process, put the gelatin mixture in the freezer, which is also not worth doing: it will simply crystallize.
And the simplest, but perhaps the most important rule – do not ignore expiration dates. Despite the fact that gelatin will swell and dissolve in any case, the dish may be spoiled by an unpleasant aftertaste.
