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Gelatin

Gelatin. French; gelatine: edible jelly, gelatin. Italian; gelare: to freeze American(current): gelatinous material obtained from the boiling of skin, white connective tissue & bones of animals. (Aspic Centerpiece). U.S. Pharmacopia. Type A –Derived from an acid precursor.

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Gelatin

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  1. Gelatin • French; gelatine: edible jelly, gelatin. • Italian; gelare: to freeze • American(current): gelatinous material obtained from the boiling of skin, white connective tissue & bones of animals. (Aspic Centerpiece)

  2. U.S. Pharmacopia • Type A –Derived from an acid precursor. • Type B – Derived from an alkali precursor.

  3. Process For Gelatin: • Bones • Acid/or Alkali Baths • Heating • Filtering • Chemically Clarifying • Dehydrating • Pulverizing

  4. Kitchen Process • Stock: bones, snouts, skin, hooves, feet, knuckles, tendons. • Minimum 12 hours. • Gelee. • Clarify a. aspic gelee

  5. Forms Of Gelatin • Gelatin Powder • Gelatin Sheets • Savory Gelatin Mix & sweet dessert mixes.

  6. Other Forms • Agar Agar – seaweed (vegetarian). • Isinglass - comes from the air bladders of sturgeon and other fish. It's sometimes used to clarify wine & beer. • Vegetable Pectin

  7. Aspic Concentrations • 2 oz / delicate gel / slicing not required • 4 oz / coating gel / edible chaud froid • 8 oz / sliceable gel/ molding food in loaf • 12 oz / hard gel /non-eating purpose (i.e. chaud froid platter)

  8. Cardinal Rules • Don’t boil – will weaken. • Don’t over stir – incorporates excess air bubbles. • Always wear gloves – oils in your skin cause it to break down. • Acid/Enzymes – most likely found in fruits like kiwi fruit, papayas, pineapple, peaches, most citrus fruits, mangos, guavas, and figs.  • Freezing

  9. Chaud Froid • French term for “Hot-Cold “ • Historically: meat/poultry covered with: béchamel, or veloute, demi-glace. • Most often served on a cold buffet platters as a presentation for a wide variety of items.

  10. Marshal Of Luxembourg, 1759 • One evening the Marshall had a dinner party in his chateau (chateau Montmorency) where they dinned on sautéed fricassee of chicken in white sauce. • Before the first course was to be served, a messenger arrived to summon the marshal to the king’s council. • The Marshal wanted his guests to continue dinner in is absence. • When he returned home late, he was served the cold chicken fricassee which had congealed in the white sauce. • He found this dish very succulent & a few days later expressed a desire to have it served cold again. • The marshal gave it the name “chaud –Froid” because he did not like the name “refroidi” (cooled).

  11. Alternative • Collee: mayonnaise/sour cream combined with cold aspic jelly • Typically used on fish.

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