Gelatin has been around longer than just about any other Molecular Gastronomy ingredient. We all know raspberry red jelly made with flavoured Gelatin, but Gelatin can be used in many other modernist creations including savory ones.
Molecule-R Gelatin – 10g Pack
€10.00 (incl. tax)
Of all our food additives Gelatin is probably one that you are sure to know, it is the best known of our range. Gelatin has been used as a food additive for hundreds of years and its discovery actually dates back to the Egyptians who used it to make a kind of glue. Since then both its uses and our ability to make glue have diversified and improved.
Gelatin is found in meat, bones and skin and traditionally it is what gives stocks, stews and some sauces their thick and sticky characteristics. Often you will notice that when these foods are cooled after cooking they will solidify into a jelly. Gelatin as a food additive or marketed product was only introduced towards the end of the 19th century, but with the popularization of molecular gastronomy it has become a staple of the modern chef/cook’s kitchen.
We know that Gelatin is activated through heat and solidifies when cooled, but the temperatures when this occurs are what is important to note. Other gelling agents like Agar Agar will only melt at high temperatures, nearing 100°C. However, Gelatin melts at temperatures closer 35-40°C and therefor has a melt in the mouth texture to it.
These small sachets are the perfect portion size and are designed to accompany many of the recipes found in the Molecule-R Cookbook. If you require larger quantities, please check out our commercial bulk packs.
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