How to pronounce “gelatin”(noun) in English

It is like gelatin.

He got the hot gelatin and put it in the hot oil.

But it's very gelatinous, and it's incredible when there is no fat, because you feel the gelatin everywhere.

I saw Ferran get a piece of gelatin in my station-- I had the fryer-- almond gelatin.

and which was quite like thick like gelatin.

Some of the proteins turn into a gelatin, which also absorb water.

This type of research was done with gelatin, it was done with candies, it was done with fruity beverages.

And I was frying-- I had the almond gelatin for one dish and I was frying artichoke chips.

And I could see that he was looking at the gelatin and looking at the hot oil.

I cook it and I mix it with the gelatin with the beef, and some sum Parmigiano-Reggiano.

So it's the perfect umami with the gelatin inside.

So the trotter is really good for adding gelatin to tureens, and adding just good umami and soul power to braises and things like pata beans.

We set it with a little bit of gelatin and we make into a panna cotta.

Nonetheless, many years later, that gelatin of almond looks like milk gelatin.

with some raspberry gelee, which could be the raspberry sauce in the book with a little gelatin in it.

And the usual explanation is that what's happening is the collagen in the meat is being converted into gelatin and that process is what makes tough meat tender.

concept; you know, you could use gelatin in any meal.

butt, for example, well, that collagen turns into gelatin, melts, and that will hold onto liquid, so that does work over a long period of time.

We cover gelatin, but we also cover lots of brand new kinds of gels because chefs have found ways to use

You need the gelatin in stocks.

This guy, Frank Woodward, had bought a recipe for powdered gelatin, it was called Jell-O. Now, gelatin

Before this time, gelatin was something you made yourself.

And you did that to extract the gelatin. However, they'd figured out how to do is to take gelatin and to create a sheet

But the standard American home in those days didn't use gelatin either as a dessert or a salad topping, and so it was unfamiliar