Ricetta gelatina!!!
Inviato: lun ago 07, 2006 10:51 am
Dato che nel post aperto da Andrea (http://www.tartaclubitalia.it/forum/top ... IC_ID=3485) si parlava di aliementare le tarta con un mix di alimenti in gelatina, l idea era veramente interessante e quindi mi sono informato e ho trovato questa ricetta (su www.chelodinia.com)
...unico problema
...è in inglese e personalmente, non essendo una cima nel parlare l inglese, non so tradurla
...qui di seguito ho postato la ricetta...se ci fosse qualcuno in grado di tradurla sarebbe molto utile per molti utenti, me compreso
, dato che vorrei farla...grzie anticipatamente a chi mi possa dare una mano a tradurre questa ricetta che penso sia molto interessante!
Recipe for Turtle Pudding (Turtle Gelatine)
Ingredients for app. 10 liters( 18 pints):
540g (1,2 lb) high quality gelatin.
(for example Dr. Oetker gelatin powder: 20 trible packs with 9g each)
1.5 kg (3.3 lb) trout, complete with intesdines and head
0.7 kg (1.5 lb) shrimps
0.5 kg (1.1 lb) mussels
1.5 kg (3.3 lb) beef heart
6 eggs
9 small jars of baby food (200g or 0.44 lb each); You can use carrots, spinach, garden vegetables etc.
300g (0.66 lb) Chicken or Rabbit Liver
2 tablespoons of vitamins for reptiles (Korvimin ZVT, etc.)
2 packages of red food coloring (strawberry red)
2.5 liter (4.4 pints) water
Aluminum trays, preferably 0.5 liter or 1 liter (0,9 or 1,8 pint size) as sold for Lasagne
Recipe:
Before you get started, you will need two large pots and a meat grinder. The pots should be sized in order to take 12 liter (or 21 pint) each. One pot is needed for the gelatine, the other for the ground meat and other incrediants.
Open all packages of the gelatin and combine with 2.2 liter (3.9 pints) of cold water, strring continiously. Let the gelatine soak for a minimum of 20 minutes. The meat, fish, shrimps and liver has to be forced through a meat grinder. All other ingredients are added to the meat mix and need to be stirred well. Dissolve the food coloring with 0.3 liter (0.5 pint) of warm water and add to the mixture
Both pots need to get heated carefully to approx. 40 degrees Celsius (102 deg. F) and stirred continiously. A second person comes in handy at that time. Having reached the temperature, the food mix is added to the gelatin under continuous stirring. Afterwards the food mix is poured into the aluminum trays.
Allow everything to cool before transferring the trays into the freezer. If smaller amounts of food are needed, the pudding may be scored with a knife into smaller sections once it has cooled down. This helps to brake the pudding into smaller pieces once it is frozen.
...unico problema...è in inglese e personalmente, non essendo una cima nel parlare l inglese, non so tradurla...qui di seguito ho postato la ricetta...se ci fosse qualcuno in grado di tradurla sarebbe molto utile per molti utenti, me compreso, dato che vorrei farla...grzie anticipatamente a chi mi possa dare una mano a tradurre questa ricetta che penso sia molto interessante!
Recipe for Turtle Pudding (Turtle Gelatine)
Ingredients for app. 10 liters( 18 pints):
540g (1,2 lb) high quality gelatin.
(for example Dr. Oetker gelatin powder: 20 trible packs with 9g each)
1.5 kg (3.3 lb) trout, complete with intesdines and head
0.7 kg (1.5 lb) shrimps
0.5 kg (1.1 lb) mussels
1.5 kg (3.3 lb) beef heart
6 eggs
9 small jars of baby food (200g or 0.44 lb each); You can use carrots, spinach, garden vegetables etc.
300g (0.66 lb) Chicken or Rabbit Liver
2 tablespoons of vitamins for reptiles (Korvimin ZVT, etc.)
2 packages of red food coloring (strawberry red)
2.5 liter (4.4 pints) water
Aluminum trays, preferably 0.5 liter or 1 liter (0,9 or 1,8 pint size) as sold for Lasagne
Recipe:
Before you get started, you will need two large pots and a meat grinder. The pots should be sized in order to take 12 liter (or 21 pint) each. One pot is needed for the gelatine, the other for the ground meat and other incrediants.
Open all packages of the gelatin and combine with 2.2 liter (3.9 pints) of cold water, strring continiously. Let the gelatine soak for a minimum of 20 minutes. The meat, fish, shrimps and liver has to be forced through a meat grinder. All other ingredients are added to the meat mix and need to be stirred well. Dissolve the food coloring with 0.3 liter (0.5 pint) of warm water and add to the mixture
Both pots need to get heated carefully to approx. 40 degrees Celsius (102 deg. F) and stirred continiously. A second person comes in handy at that time. Having reached the temperature, the food mix is added to the gelatin under continuous stirring. Afterwards the food mix is poured into the aluminum trays.
Allow everything to cool before transferring the trays into the freezer. If smaller amounts of food are needed, the pudding may be scored with a knife into smaller sections once it has cooled down. This helps to brake the pudding into smaller pieces once it is frozen.
...ma ci riprovo!