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| − | An odorless, tasteless and colorless thickening agent, which when dissolved in hot water and then cooled, forms a jelly. It's useful for many purposes such as jelling molded desserts and salads, thickening cold soups and glazing Chaud-Froid preparations. Gelatin is pure protein derived from beef and veal bones, cartilage, tendons and other tissue. Much of the commercial gelatin today is a by-product of pigskin. Granulated gelatin is the most common form of unsweetened commercial gelatin on the market. It's packaged in boxes of 1/4-ounce envelopes and is also available in bulk. Generally, 1 envelope of gelatin will jell 2 cups of liquid. It's important to soak gelatin in cold liquid (whatever the recipe directs) for 3 to 5 minutes before dissolving it. This softens and swells the gelatin granules so they will dissolve smoothly when heated. Not as readily available as granulated gelatin is leaf (or sheet) gelatin, which comes in packages of paper-thin sheets. Four sheets of leaf gelatin equal one package of powdered gelatin. Leaf gelatin must be soaked longer than granulated gelatin and is therefore not as popular. This product is often called for in jelled European dessert recipes. Sweetened gelatin dessert mix is also available in various artificial fruit flavors. [[Category:Glossary]] |
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| + | <p style="font-variant: small-caps; text-align: center; margin-bottom:.2em; font-size: 105%;">'''[[:Category:Gelatin Recipes|Browse All Gelatin Recipes]]''' </p></div> |
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| + | == Name Variations == |
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| + | * animal jelly |
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| + | * gelatine |
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| + | * unflavored gelatin |
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| + | * unflavored gelatine |
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| + | == About Gelatin == |
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| + | Wikipedia Article [http://en.wikipedia.org/wiki/Gelatin About Gelatin on Wikipedia] |
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| + | Gelatin (also gelatine) is a translucent brittle solid substance, colorless or slightly yellow, nearly tasteless and odorless, which is created by prolonged boiling of animal skin, connective tissue or bones. It has many uses in food, medicine, and manufacturing. Substances that contain or resemble gelatin are called gelatinous. Gelatin is also known as E number E441. |
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| + | A thickening agent and food item produced as a tasteless, odorless, protein powder made from pigskin or from beef bones, cartilage, and tendons. It is widely used as a thickener for broths, soups, candy, desserts, syrups, sauces, jellies, gravies, meat dishes, and beverages. It can be added to become a binding agent for canned meats, cheeses, dairy foods, candy, and meat rolls. Used as a clarifier, gelatin is added to beer, juice, wine, and vinegar. It is also considered to be a whipping agent when added to chiffons, marshmallows, mousses, nougats, souffles and whipped cream to improve the resulting textures. Gelatin works well as an ingredient in foods that are formed into a shape that needs to be retained for appearance and presentation, such as icings and chiffons. |
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| + | == [[:Category:Gelatin Recipes|Gelatin Recipes]] == |
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| + | [[Category:Gelatins]] |
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Latest revision as of 16:22, 22 February 2011
Name Variations
- animal jelly
- gelatine
- unflavored gelatin
- unflavored gelatine
About Gelatin
Wikipedia Article About Gelatin on Wikipedia
Gelatin (also gelatine) is a translucent brittle solid substance, colorless or slightly yellow, nearly tasteless and odorless, which is created by prolonged boiling of animal skin, connective tissue or bones. It has many uses in food, medicine, and manufacturing. Substances that contain or resemble gelatin are called gelatinous. Gelatin is also known as E number E441.
A thickening agent and food item produced as a tasteless, odorless, protein powder made from pigskin or from beef bones, cartilage, and tendons. It is widely used as a thickener for broths, soups, candy, desserts, syrups, sauces, jellies, gravies, meat dishes, and beverages. It can be added to become a binding agent for canned meats, cheeses, dairy foods, candy, and meat rolls. Used as a clarifier, gelatin is added to beer, juice, wine, and vinegar. It is also considered to be a whipping agent when added to chiffons, marshmallows, mousses, nougats, souffles and whipped cream to improve the resulting textures. Gelatin works well as an ingredient in foods that are formed into a shape that needs to be retained for appearance and presentation, such as icings and chiffons.