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ChefTalk.com › Cooking Terms › Gelatin

Gelatin

A water soluble protein that when mixed with a liquid and chilled becomes firm (or sets up). Good examples are aspic and the ubiquitous Jell-O. It is also essential in sauce making where it helps give body to sauces that are thickened solely by reduction or high heat (i.e. brown sauces).

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ChefTalk.com › Cooking Terms › Gelatin