Comment on Given gelatin's source, it makes more sense as a savory dish than a dessert
brown567@sh.itjust.works 2 days agoIt’s flavorless once you’ve extracted it, but how easy is it to get it pure enough that it doesn’t retain meaty flavors? (I genuinely don’t know, I’ve never done it myself)
CountVon@sh.itjust.works 1 day ago
I don’t think you can’t get gelatin from animal sources without losing the meat flavour. Gelatin from animal sources is made by a process involving hydrolyzation, which breaks down proteins into pepides. The proteins in meat are the main reason for it’s identifiable flavour. The broken down peptides in gelatin don’t taste like anything.
Even if it was possible to do some kind of half-assed gelatin extraction process that preserved some of the animal flavour, there’s no market for that. People who buy gelatin expect it to be flavourless, so they can use it in their recipes without the gelatin affecting the taste. Gelatin is used to provide a thick and, well, gelatinous texture. If someone’s making a recipe involving gelatin that’s supposed to taste meaty, they’re gonna use their own animal products (i.e. meat and/or meat-based stock).
mental_block@lemmy.wtf 1 day ago
To OPs point, it’s easier to have an inefficient reaction than an efficient one. Just surprised why some shrewd person hasn’t marketed it better.
Make your nasty market. Hmmm imagine gravy jelly and how annoying it would be. Though it makes more sense to use those popping pearls you find in boba shops. Yummy? Would you like to be customer number 2?
Hold on. What’s the most thick one can make gravy jelly? Gravy jelly babies!