![]() We may well be aware of its use in producing jelly-like confections from Jell-O to Gummy Bears. However, the usefulness of gelatin goes beyond that. With the commercialization of food processing, this versatile ingredient has shown its usefulness in a variety of foods. High bloom refers to a higher molecular weight of the gelatin, which provides a stiffer consistency. Different applications will require different bloom levels. This refers to a measuring device developed by a man named Oscar T. Bloom. Gelatin stiffness is measured in units called Bloom. The word gelatin comes from the Latin word gelatus, meaning stiff or frozen. The most common form in which collagen is marketed is partially hydrolyzed state known commonly as gelatin. This gives you the wobbly jelly in p’tcha or in the gefilte fish that comes in a can. Why is it that when you cook your own gefilte fish, you do not get that solid jelly from your broth? Did you ever wonder why theirs is so thick and yours is not?ĬOLLAGEN may be the answer to this thickening question.Ĭollagen is a fibrous, insoluble protein that makes up a major portion of bone, skin and connective tissue. By cooking animal bones or adding fish bones to the broth of your gefilte fish, you will extract some of the collagen from the bones. Look at the stiff jell that comes as its broth. Have you ever had a slice of p’tcha galarita – that spicy, globby stuff Bubby used to cook up? How did she manage to make it so thick?īetter yet, open a can of gefilte fish.
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