I recently simmered a pot of chicken feet (including skin) for the first time and made an astonishingly gelatinous gelatin. It's clearly suffused with chicken fat, but I have no idea how much -- I ...
After my second attempt at making a ginger mousse with gelatin and finding that it fails, I've discovered that fresh ginger contains a protease. I knew that pineapple does, and that it complicates ...
Are they physically different? If so, what is the difference, between a gel and gelatine, or it's proccesses gelation and gelling (gelatinization. gelatinisation)?