![]() If you know why this happens, though, it's easy to find some ways to work around it. If this stuff gets into your gelatin mix, it will cut up those strands of collagen until they're too short to link together, so your dessert will come out looking like a soup. These are substances that digest proteins, basically, chopping them into tiny pieces. It's because fresh kiwi, pineapple, and some other fruits contain high concentrations of proteases, or proteolytic enzymes. Then as the solution cools, those fibers start to bind to one another and gradually form a mesh, but if you add certain fruits as you're making your gelatin, the last process will never happen. When you dissolve the powder in hot liquid, the collagen separates into individual fibers. Manufacturers boil things like hides or bones until the proteins come out, and then they turn them into a powder you can buy at the store for like, a dollar. Collagen is a long, fibrous protein found in things like skin and bones and yes, the collagen in gelatin does traditionally come from animals. Once it sets, gelatin is basically a mesh of interconnected collagen mollecules. To understand why these fruits ruin gelatin, you need to know what the stuff is made of. ![]() The reason why is pretty straightforward, but if you understand it, it can help you learn how to make better desserts and how to up your cooking game in general. ![]() Add these foods to your gelatin and it won't set. If you've ever made gelatin for a picnic or party, maybe you've been warned not to add certain fresh fruits like kiwi or pineapple, and for good reason. Looking for SciShow elsewhere on the internet? Ashmore, charles george, Kevin Bealer, Chris Peters Noe, Piya Shedden, KatieMarie Magnone, Scott Satovsky Jr, Charles Southerland, Patrick D. Huge thanks go to the following Patreon supporters for helping us keep SciShow free for everyone forever:Īvi Yashchin, Adam Brainard, Greg, Alex Hackman, Sam Lutfi, D.A. Support SciShow by becoming a patron on Patreon: SciShow has a spinoff podcast! It's called SciShow Tangents. But understanding why this happens can help you learn how to make better desserts, and level up your cooking game in general. Adding the wrong fruits to your gelatin can turn it into a big, goopy mess.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |