Comment on Given gelatin's source, it makes more sense as a savory dish than a dessert
Nomecks@lemmy.ca 3 weeks ago
Gelatin used to take days to make before it was mass produced. It was a dish reserved for the rich, and it would make sense that a fine chef would use such a rare ingredient in a main course.
I_Fart_Glitter@lemmy.world 3 weeks ago
I make chicken jello (from chicken skin and bones) for my cat all the time, it only takes an hour.
CountVon@sh.itjust.works 3 weeks ago
That’s not pure gelatin though. It’s a mix of gelatin from the breakdown of proteins, and juices from the chicken. Great for your cat without a doubt, and absolutely worth putting in home made soups or stews, but not something you’d want to use to make a wobbly dessert! Getting pure gelatin (i.e. all broken down peptides and virtually no remaining muscle protein) takes either days of careful boiling and straining, or a controlled industrial-chemical process. Gelatin was a fancy-chef ingredient when it took days in the kitchen to produce it with relative purity, but now you can buy Jell-O powder with pocket change because we make gelatin at scale using an industrial process.