GELLING AGENTS
Gelatin powder or leaf? Gold, silver or bronze? Agar-agar , gelatin or starch ? What are the proportions ? Should we favor one over the other? And first of all, what's the difference ? These are full of questions that we are all brought to ask when we start pastry. That's why I wanted to create this article. GELATIN WHAT'S THIS ? gelatin nf - Protein obtained by denaturation of skin and bone collagens following prolonged heating in an aqueous medium by autoclaving. [Larousse] Gelatin is therefore obtained by the prolonged boiling of skins and / or bones of animals, mainly pigs or cattle . There is also another alternative today with fish gelatin . In all cases, gelatin is therefore a product of animal origin , which does not add taste or odor to your preparation...