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Early gelatin-based precursors to the jello salad included fruit and wine jellies and decorative aspic dishes, which were made with commercial or homemade gelatin.Gelatin was time-consuming to cook, and commercial gelatin was produced in shreds or strips until the late 19th century and needed to be soaked for a long time before use. [2]
Aspic (/ ˈ æ s p ɪ k /) [1] or meat jelly is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly. In its simplest form, aspic is essentially a gelatinous version of ...
In Japanese cuisine, traditional sweets are known as wagashi, and are made using ingredients such as red bean paste and mochi. Though many desserts and sweets date back to the Edo period (1603–1867) and Meiji period (1868–1911), many modern-day sweets and desserts originating from Japan also exist.
Gelatin is used as a binder in match heads [39] and sandpaper. [40] Cosmetics may contain a non-gelling variant of gelatin under the name hydrolyzed collagen (hydrolysate). Gelatin was first used as an external surface sizing for paper in 1337 and continued as a dominant sizing agent of all European papers through the mid-nineteenth century. [41]
Rice. Short or medium grain white rice. Regular (non-sticky) rice is called uruchi-mai. Mochi rice (glutinous rice)-sticky rice, sweet rice; Genmai (brown rice) Rice bran (nuka) – not usually eaten itself, but used for pickling, and also added to boiling water to parboil tart vegetables; Arare – toasted brown rice grains in genmai cha and ...
It's a classic tale: You have last-minute guests coming over for dinner or a bake sale fundraiser you didn't find out about until the night before—and now you need to concoct some tasty treats ...
Jellied desserts are made with a sweetened liquid thickened with gelatin or another gelling agent. They are traditional in many cultures. Yōkan is a Japanese jellied dessert. In English-speaking countries, many dessert recipes are based on gelatin with fruit or whipped cream added. The vegetarian substitute for gelatin is agar agar.
Flour is often used for thickening gravies, gumbos, and stews. The most basic type of thickening agent, flour blended with water to make a paste, is called whitewash. [3] It must be cooked in thoroughly to avoid the taste of uncooked flour. Roux, a mixture of flour and fat (usually butter) cooked into a paste, is used for gravies, sauces and