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How does lemon juice effect the solidity of a gelatin if meat tenderizer is added to the gelatin?
Wiki User
∙ 8y ago
This would increase the acidity still more. With a definiteconcentration ofgelatin a less firm jelly is obtained as the amount of lemon juice is increased. A longer time is also required for the Gelatin to set with the increased lemon juice or acidity.
Read more:[http://chestofbooks.com/food/science/Experimental-Cookery/Gelation-And-Stiffening-Power-Of-Gelatin-Continued.html#.UXQj-KIQavc#ixzz2R7XrqgIp http://chestofbooks.com/food/science/Experimental-Cookery/Gelation-And-Stiffening-Power-Of-Gelatin-Continued.html#.UXQj-KIQavc#ixzz2R7XrqgIp]
Wiki User
∙ 11y ago
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Does the meat tenderizers effect on the gelatin depend on how much tenderizer is added?
This question actually varies. When the meat tenderizer is added to Gelatin the proteins and enzymes in the meat tenderizer break down the Gelatin. I hope this answered your question, sorta. Well anyways, Follow me on Twitter: _AmericanRebel Instagram: _ayepreeettyyy Facebook: Kennedy Carrington Like all my statuses, Retweet all my tweets, and like all my pictures for a chance to win a $10,000 Shopping Spree. Sponsored by: Ke$ha, Nicki Minaj, and Tyga. Also by Cash Money Records. All rights reserved.
Wha happen to boiling point when gelatin is added to water?
The boiling point of water will increase if gelatin will be added to the water. The reason for this is because gelatin adds to the concentration of the liquid resulting to higher boiling point.
Is unflavored gelatin another word for SUGAR?
No, gelatin is a protein, not a sugar. Sugar is added to gelatin as a sweetener...flavoring would be something like orange, or cherry or strawberry, etc.
What is the role of enzyme in the DNA extraction lab?
When the soap is added, the enzymes in the detergent will break down the lipids in the cell membrane like soap would do to a greasy pan. Also, in the meat tenderizer portion of the lab, the enzymes in the tenderizer will break down the proteins.
Can be added in place of cold water to make gelatin mixture congeal more rapidly?
ice
Gelatin is added during polarographic measurements to?
reduce streaming motion of falling mercury drop
Gelatin is added during polographic measurements?
reduce straming motion of falling mercury drop
What is powdered meat?
Meat tenderizer powder is an enzyme that helps break down meat fibers, rendering tougher cuts of meat more palatable. They are commonly derived from papaya and pineapple plants. Meat tenderizer powder is typically available alongside other spices and seasonings in grocery stores. It's called exactly that: meat tenderizer. It may also be available in seasoned varieties. To use it, sprinkle it liberally on the selected cut of meat, and then use a fork or meat tenderizer tool to help the powder penetrate deeper into it. The powders may also be added to marinades.
How do you cook Pork roast in crock pot with tenderizer and sourkraut?
For one, there is no need to use a tenderizer, the slow cooking in the Crock Pot will do the trick. Though it will take a few hours or more to achieve this. Second, sauerkraut can be added with the cooking liquid, like stock/broth or wine or beer. Google some recipes and have at it!!!
What is the difference between plain gelatin and instant gelatin?
Plain gelatin is just that, only gelatin. Sugar or some other sweetener must be added along with juice, fruit or other flavors. Plain gelatin can also be combined with broth and savory ingredients for a salad or vegetable mold. Instant gelatin is more finely powdered than regular gelatin so that it dissolves quicker in water. Instant gelatin does not set up quicker than plain gelatin. But it is commonly confused with commercially sweetened and artificial flavored gelatin mixes. The mixes are quicker to prepare because they do not need to anything other than water, but they do not dissolve or gel any quicker than plain gelatin.
Is gelatin is a collid?
Yes! Gelatin is a form of collagen which is completely natural and entirely protein - 100% fat free. It provides all 8 of the essential amino acids required by your body to repair itself and grow. It belongs to the family of hydrocolloids, such as guar gum and xanthan gum which are plant or sugar-derived. When added to food, gelatin and other hydrocolloids make it thicker. Depending on how much is added, a jelly/jello can be formed too. There are several ways of getting gelatin, the most common is from treating pig skin with acid, but you can also get gelatin from pig bones. For kosher and halal gelatin, cow hide and bones can be treated with alkali, or fish and chicken skin and bones can undergo the same processes.
What is gelatin composed of?
Gelatins are a form of collagen which is completely natural and entirely protein - 100% fat free. It provides all 8 of the essential amino acids required by your body to repair itself and grow. It also contains the other 14 non-essential amino acids. It belongs to the family of hydrocolloids, such as guar gum and xanthan gum which are plant or sugar-derived. When added to food, gelatin and other hydrocolloids make it thicker. Depending on how much is added, a jelly/jello can be formed too. There are several ways of getting gelatin, the most common is from treating pig skin with acid, but you can also get gelatin from pig bones. For kosher and halal gelatin, cow hide and bones can be treated with alkali, or fish and chicken skin and bones can undergo the same processes.
