Re: Autoclaving gum and gelatin

From: Judy Seigel <jseigel@panix.com>
Subject: Re: Autoclaving gum and gelatin
Date: Sun, 06 Feb 2005 22:24:49 -0500 (EST)

> I am only "throwing" the probability of the gelatin being scalded or
> overheated into "the mix" when characteristic speckling of a particular
> type appeared in those circumstances and NO OTHER that I saw. I was trying
> to be helpful to Mr. Autoclave -- I'm not trying for a Nobel prize. In my
> teaching experience, any time this characteristic speckling appeared there
> was either scalding or overcooking OF THE GELATIN in the operation.

Really? And you gained this knowledge through your 14 years of
teaching experience?

> I suppose I should be flattered that the Gotcha Gang comes after me on
> this point. Rather than tell the would-be autoclaver that that might not
> be a good idea, they're stretching, inventing, doubting, cavilling,
> nitpicking, qualifying, supposing, stonewalling, as I say above,
> pettifogging, and generally remixing the nature of gelatin in hopes of
> proving me wrong.

Pettifogging? That's my line. I would like you to explain what you
said recently:

Date: Thu, 11 Nov 2004 20:54:14 -0500 (EST)
From: Judy Seigel <jseigel@panix.com>
Subject: Re: Help with what I believe is a hardening issue
In-reply-to: <001901c4c786$924420e0$535825d8@00hb8>
Message-id: <Pine.NEB.4.61.0411112030150.8855@panix1.panix.com>

| On Wed, 10 Nov 2004, ericawd wrote:
|
| > The first question: Is it possible to get the gelatin too hot when sizing?
| > I heat it in a microwave to the point that I am unable to put my finger in
| > for more than a second. There is usually steam coming off the surface.
| > Could this be related to my speckling problem and related to developing
| > prints in scalding water?
|
| I agree with Kate, odds are that's the problem. The books say do
| not let it get above 140 degrees F or "the gelatin will break down"
| -- though why that never happened before, who can say (maybe because
| it wasn't so serious before?). Certainly every recipe for gelatin
| chiffon pie, or a bombe, warns against getting the gelatin too
| hot. Test it once with a photo thermometer to get the feel of
| it. But the microwave may be too hard to measure & control in any
| event -- Once the gelatin is soaked and the remaining water added, I
| heat it in a pot on the stove, stirring and testing (by the finger
| method) frequently. I'd even guess that without the stirring in the
| microwavve parts of the solution get even hotter (MW doesn't heat
| evenly).

--
Ryuji Suzuki
"Well, believing is all right, just don't let the wrong people know
what it's all about." (Bob Dylan, Need a Woman, 1982)