what is gelatin

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vegan-network, EBbrewpunx@c... wrote:

> In a message dated 11/22/01 6:23:54 AM Pacific Standard Time,

> joshuajtm writes:

>

>

> > It

> > is an important ingredient of calf's-foot jelly, isinglass, glue,

> > etc. It is used as food, but its nutritious qualities are of a

low

> > order.

>

> ummm..isinglas is fish bladder.......

>

 

That is correct, isinglas is gelatin prepared usually from sturgeon,

Here is perhaps a better explantion of gelatin in general from " the

food lovers companion, 2nd ed. "

 

Gelatin: JEHL-uh-tihn An odorless, tasteless and colorless

thickening agent, which when dissolved in hot water and then cooled,

forms a jelly. It's useful for many purposes such as jelling molded

desserts and salads, thickening cold soups and glazing CHAUD-FROID

preparations. Gelatin is pure protein derived from beef and veal

bones, cartilage, tendons and other tissue. Much of the commercial

gelatin today is a by-product of pig skin. Until the advent of

commercial gelatin in the late 19th century, jelled dishes were not

very popular because housewives had to make their own jelling agent

by laboriously boiling calves' feet or knuckles. Their only

alternative was to use either the hard-to-obtain ISINGLASS (gelatin

from fish air bladders) or carrageen (see CARRAGEEN; CARRAGHEEN ). (a

dried seaweed product). Granulated gelatin is the most common form of

unsweetened commercial gelatin on the market. It's packaged in boxes

of 1/4-ounce envelopes and is also available in bulk. Generally, 1

envelope of gelatin will jell 2 cups of liquid. It's important to

soak gelatin in cold liquid (whatever the recipe directs) for 3 to 5

minutes before dissolving it. This softens and swells the gelatin

granules so they will dissolve smoothly when heated. Not as readily

available as granulated gelatin is leaf (or sheet) gelatin, which

comes in packages of paper-thin sheets. Four sheets of leaf gelatin

equal one package of powdered gelatin. Leaf gelatin must be soaked

longer than granulated gelatin and is therefore not as popular. This

product is often called for in jelled European dessert reci-pes. It

can be found in some gourmet and bakery supply shops. Sweetened

gelatin dessert mix is also available in various artificial fruit

flavors.