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Gelatin or gelatine (from Latin gelatus 'stiff, frozen') ... Eggs in aspic Congealed into jelly gelatin of boiled fish with soy sauce and kept around at 8 °C.
To all of those who are curious, making gelatin is seemingly a simple process: just boil some animal bones for a prolonged amount of time (we're talking like 6-8 hours, people).
Starch gelatinization is a process of breaking down of intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water.
Bring ½ cup of heavy cream to a boil. 11. Whisk the softened gelatin into the boiling cream and whisk until dissolved. 12. Pour the boiling cream over 1 cup white chocolate chips.
It is usually made with pig's trotter (but turkey or chicken meat can also be used), carrots and other vegetables, boiled to make a soup with high gelatin content. The broth containing gelatin is poured over the boiled meat and mashed garlic in bowls, the mixture being then cooled to become a jelly. Piftie is traditionally served for Epiphany.
To some, these facts may be pretty fascinating, but for most of us, that's just plain gross.
Basic stocks are usually named for the primary meat type. A distinction is usually made between fond blanc, or white stock, made by using raw bones and mirepoix, and fond brun, or brown stock, which gets its color by roasting the bones and mirepoix before boiling; the bones may also be coated in tomato paste before roasting.
Bring liquid to a boil over high heat. Reduce the heat to maintain a simmer, skimming the fat and any foam from the top occasionally, until the stock is reduced by about half, about three hours.