gelatin

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                    [ArticleID] => 710255
                    [Title] => Chef's Corner
                    [Summary] => 
A meal isn’t over till dessert is served.
                    [DatePublished] => 2011-07-28 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
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                    [SectionName] => Food and Leisure
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                    [ArticleID] => 565022
                    [Title] => Gelatin treats
                    [Summary] => 
Gelatin is the centerpiece tonight at 6:45 on Q-11’s True Confections.
                    [DatePublished] => 2010-04-11 00:00:00
                    [ColumnID] => 133272
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                    [AuthorName] => 
                    [SectionName] => Entertainment
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                    [ArticleID] => 418476
                    [Title] => Appetizing desserts for Christmas
                    [Summary] => 
Who says you can’t serve everything for the holidays? Sunnex, a trusted cookware brand, and chef Tristan Encarnacion share a combination of hors d’oeuvres that will surely whet the appetite of your guests.
                    [DatePublished] => 2008-11-27 00:00:00
                    [ColumnID] => 133272
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                    [SectionName] => Food and Leisure
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                    [ArticleID] => 374960
                    [Title] => The food with a wiggle to it
                    [Summary] => 



For the French, it is gelatine meaning edible jelly; gelato or gelatina in Italy meaning to freeze. In Pinoyspeak, it’s Ferna gelatin to me. It is a wonder ingredient, which enhances our creativity in the kitchen for its versatility and usefulness. 


Gelatin is an odorless, colorless, tasteless thickening agent, which comes from the nutritious glutinous protein material obtained from animal tissues. Sounds boring, yet there are probably a thousand and one reasons why we love it.


                    [DatePublished] => 2006-12-14 00:00:00
                    [ColumnID] => 133357
                    [Focus] => 0
                    [AuthorID] => 1351341
                    [AuthorName] => Heny Sison
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
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                    [ArticleID] => 264974
                    [Title] => Gelatin, gulaman, ‘JellyAce,’ atbp.
                    [Summary] => In fiestas and parties, the common gel dessert is always served. Some of these gels are soft and wriggle when shaken, while some are hard and brittle. Some gels need refrigeration or cooling to prevent them from melting. Others can withstand the heat. These dessert gels are served with or without fruit.


                    [DatePublished] => 2004-09-16 00:00:00
                    [ColumnID] => 135735
                    [Focus] => 0
                    [AuthorID] => 1754963
                    [AuthorName] => STAR SCIENCE By Marco Nemesio E. Montaño, Ph.D.
                    [SectionName] => Science and Environment
                    [SectionUrl] => science-and-environment
                    [URL] => 
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Chef's Corner

July 28, 2011 - 12:00am

A meal isn’t over till dessert is served.

Food and Leisure

Gelatin treats

April 11, 2010 - 12:00am

Gelatin is the centerpiece tonight at 6:45 on Q-11’s True Confections.

Entertainment

Appetizing desserts for Christmas

November 27, 2008 - 12:00am

Who says you can’t serve everything for the holidays? Sunnex, a trusted cookware brand, and chef Tristan Encarnacion share a combination of hors d’oeuvres that will surely whet the appetite of your ...

Food and Leisure

The food with a wiggle to it

By Heny Sison | December 14, 2006 - 12:00am

For the French, it is gelatine meaning edible jelly; gelato or gelatina in Italy meaning to freeze. In Pinoyspeak, it’s Ferna gelatin to me. It is a wonder ingredient, which enhances our creativity in...

Food and Leisure

Gelatin, gulaman, ‘JellyAce,’ atbp.

By STAR SCIENCE By Marco Nemesio E. Montaño, Ph.D. | September 16, 2004 - 12:00am

In fiestas and parties, the common gel dessert is always served. Some of these gels are soft and wriggle when shaken, while some are hard and brittle. Some gels need refrigeration or cooling to prevent them from...

Science and Environment