On Food and Cooking

each other, they form delicate gels that melt far below mouth temperature, at 70ºF/20ºC and lower. Wi ...

produce a finer flavor than a fast boil. The tannins in red wine can be a problem, especially wh ...

cooking liquid of poached or steamed fish, since even brief cooking will extract flavor and gelatin into the liq ...

proteins in animals and plants behave in exactly the opposite way: heat causes them to unfold from their ...

thicken the sauce. If heated excessively, the chains aggregate and coagulate in compact clumps (right) ...

together into dense particles, and the sauce becomes grainy and thins out again. Most animal proteins coagulate ...

while making it somewhat harder for the thickener proteins to bond to each other and coagulate. The incl ...

rich, creamy fluid. They’re mainly used to thicken light-colored white sauces, blanquettes, and fricas ...

The plasma makes up about two thirds of cattle and pig blood and contains dispersed proteins, a ...

temperatures approaching the boil can cause curdling. Yogurt is a more effective thickener if it ...

solid, or gel. This behavior can be undesirable, for example when it causes some sauce to congeal on the ...

the water molecules they surround can no longer flow freely: so the liquid turns into a solid. A 1% gel ...

above 140ºF/60ºC or below 40ºF/5ºC to prevent the growth of bacteria that can cause food poisoning. ...

from the toxic effects of HCAs. Jelly Consistency The firmness or strength of a gelatin gel, and therefore ...

the gelatin chains. The best way to assess gel strength is to cool a spoonful of the liquid in a bowl re ...

preventing any noticeable flow. The solution has become a solid gel. Additional Ingredients Other common ingredients ...

gelatin concentration. Both strongly acid ingredients and the tannins in tea or red wine can cloud a jelly, th ...

immobilized in place and bond to each other quickly and randomly, so the bonds and the structure o ...

provide enough gelatin — or from a double fish stock. The stocks are clarified with egg whites and chopped m ...

Gel and jelly, words for a fragile solid that is largely water, and gelatin, the name of the protein that ...