Re: Help with what I believe is a hardening issue but wasn't

> Ryuji Suzuki wrote on Friday, November 12, 2004 1:43 AM:
>
> Another trouble of gelatin and heat is that, gelatin solution bubbles
> so badly well below 100C, and when it bubbles, it's very difficult to
> remove them. (Gelatin is a good emulsifying agent, and is often used
> in mass produced hollandaise sauce, for example...) Also, if you add
> dry gelatin flakes into hot water, the gelatin tends to aggregate and
> it's very difficult to mix without leaving gritty texture. I think
> these are bigger reasons why too much heating is warned when gelatin
> is used in recipes.

I don't know about bubbles in "too much heating" but one drop of Kremer
antifoam in a liter of gelatin prevents bubbles in normal sizing.

J.
Received on Mon Nov 15 13:42:01 2004