Galaretka

That sweet semi-finished product, which domestic hostesses are used to calling a simple word jelly, is called galaretka in Polish cuisine. Translated from Polish, galaretka means jellied, jelly or poured. In fact, this product is a packaged semi-finished product that is used to prepare jelly.

A distinctive feature of galaretka is that it is very simple to cook - similar to other types of packaged types of factory-made jelly. To do this, the contents of the bag are diluted with boiled chilled water, and then brought almost to a boil so that the crystals dissolve, and removed from the fire. After that, the cooled galaret is poured into molds and placed in a cool place for solidification.

It is worth noting that galaretka is remarkably suitable not only for use in its pure form, that is, in the form of jelly, but can also act as one of the components in the preparation of complex desserts. For example, a pebble washes to become a variant of a layer for a cake or its coating. Fresh and canned fruit and berry crops are perfectly gelled in the galaretka. In addition, the frozen galaret can be cut into pieces, which can then be applied to dessert dishes or their decoration.

Currently, industrial galaretka does not differ in the complex composition of the ingredients used. Thus, the main components of galaretka, which are always present on the packaging of the product, are sugar, gelatin, citric acid (used as an acidity regulator). In addition, the necessary taste of galaretka is due to the use of food additives - in particular, flavor and aroma enhancers, which are most often identical to natural ones.

By the way, in addition to gelatin, other natural gelling substances, including agar-agar or pectin, can be used in the galaretka composition. The benefits of galaretka for human health are concluded, first of all, in the composition of a semi-finished product. For example, if gelatin is used, in which amino acids are very important for the human body, the use of galaretka helps to restore damaged bones and cartilage. In addition, the amino acid glycine is considered an excellent prophylactic agent against arthritis.

Another component that is sometimes added to the galaretka instead of gelatin is agar-agar, which is a natural gelling substance obtained from red and brown algae. With it, the beneficial properties of galaretka are relevant for vegetarian adherents, although for meat-eaters agar-agar favorably affects the intestines, improving its peristalsis.

One cannot but say about pectin galaretka, which is also in demand among lovers of gelled products. Pectin, as you know, is able to bind and then remove harmful substances from the body, in particular, salts of heavy metals along with radionuclides.