Kitchen Jazz
  • Home
  • Contact
    • General Enquiry
    • Subscribe
    • Cooking Class Quote
    • Tour Enquiry
  • Classes
  • TOURS
    • Tours Summary
    • Crete
    • Latvia Tour >
      • Latvian Food
      • Latvia Facts
    • Morocco Tour
    • New Zealand Tour
    • Piemonte Tour
    • Provence Tour
    • Adelaide
    • Sydney Day Tours
  • BLOG & RECIPES
  • Gift Vouchers
  • Gallery

BLOG & RECIPES

Where does Gelatine come from?

5/8/2016

0 Comments

 
Gelatine is derived from the collagen (connective tissue) within skin, hooves and bones of mainly pigs but also cattle. It is common to use pork trotters in a stock as a natural setting agent when the stock is cool. (An alternative for strict vegetarians would be to use agar agar which is derived from seaweed.) Gelatine is low in protein, has no fat, no colour, no taste, no smell, low cholesterol, no vitamins and no carbohydrates or fibre. So there is no nutritional value. However, because it is low in fat, it is guilt free to use as a setting agent for desserts such as jellies and desserts.

Gelatine leaves are much easier to cook with than gelatine powder. Soak them in cold water for a couple of minutes until pliable. Squeeze out the excess water and stir into heated liquid.

One leaf of gold class gelatine is equal to half a teaspoon of powder.

For vegans, substitute gelatin powder with an equal amount of agar agar.  This is a ground seaweed which sets at room temperature.
0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Archives

    April 2023
    April 2021
    March 2021
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    December 2019
    August 2019
    March 2019
    February 2019
    December 2018
    June 2018
    March 2018
    February 2018
    November 2017
    May 2017
    March 2017
    January 2017
    December 2016
    November 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    February 2016
    February 2015
    September 2014

    Categories

    All

Good Food ~ Good Times                      
​
Ph +61 (0) 405 101 229

Join  Mailing List

  • Home
  • Contact
    • General Enquiry
    • Subscribe
    • Cooking Class Quote
    • Tour Enquiry
  • Classes
  • TOURS
    • Tours Summary
    • Crete
    • Latvia Tour >
      • Latvian Food
      • Latvia Facts
    • Morocco Tour
    • New Zealand Tour
    • Piemonte Tour
    • Provence Tour
    • Adelaide
    • Sydney Day Tours
  • BLOG & RECIPES
  • Gift Vouchers
  • Gallery