from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A colorless or slightly yellow, transparent, brittle protein formed by boiling the specially prepared skin, bones, and connective tissue of animals and used in foods, drugs, and photographic film.
- n. Any of various similar substances.
- n. A jelly made with gelatin, used as a dessert or salad base.
- n. A thin sheet made of colored gelatin used in theatrical lighting. Also called gel.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. a protein derived through partial hydrolysis of the collagen extracted from animal skin, bones, cartilage, ligaments, etc.
- n. an edible jelly made from this material
- n. a thin, translucent membrane used as a filter for photography or for theatrical lighting effects
from the GNU version of the Collaborative International Dictionary of English
- n. Animal jelly; glutinous material obtained from animal tissues by prolonged boiling. Specifically (Physiol. Chem.), a nitrogeneous colloid, not existing as such in the animal body, but formed by the hydrating action of boiling water on the collagen of various kinds of connective tissue (as tendons, bones, ligaments, etc.). Its distinguishing character is that of dissolving in hot water, and forming a jelly on cooling. 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.
from The Century Dictionary and Cyclopedia
- n. A concrete animal substance, transparent, hard, and tasteless, which swells without solution in cold water, dissolves in warm water and in acetic acid, and is insoluble in alcohol or ether.
- n. Also called gum-dynamite.
- Like gelatin; gelatinous.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a thin translucent membrane used over stage lights for color effects
- n. a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin
- n. an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods
The unwound, separate chains are what we call gelatin.
The reason that marshmallows usually use gelatin is to give them some firmness, allowing them to be sliced and packaged in pieces.
I do a cast of my face and recreate it in gelatin and it is boring and ho-hum.
At cafeterias, you complain that the gelatin is too tough.
However, gelatin is made from materials that do not contain prions (skin and connective tissue).
Add gelatin mixture and stir until gelatin is thoroughly dissolved.
Heat in the microwave for about 30 seconds, until gelatin is dissolved.
Combine Marsala and gelatin in small bowl and stir until gelatin is softened.
Glad you posted that recipe for rompope jello made with plain gelatin, I was trying to imagine what flavor of jello you'd use.
Although much debate continues to swirl about what makes a wine kosher, most insist on rabbis or their assistants supervising the wine's production and prohibit the use of animal byproducts such as gelatin, which is used to clarify wine.