Properties of a Gelatin Gel - Part 3 of 3

[@joemechanic2751]

I have just discovered your channel! This gelatin series is very informative. Armed with this knowledge, I can now have a go at stabilizing the Swiss Meringue for my chocolate squares cake.

[@jd5787]

Very interesting series! I hope you can keep them coming :) thanks for sharing

[@justinbrantley4252]

Thanks man, needed to know this. I too appreciate your time and effort in your inspiring,comprehensive videos. Can you do one on expediting?

[@jneiworth]

Great instruction in this series. Thank you VERY much for the information.

[@JacobBurton]

Thank you. Glad you enjoyed the series. I was afraid it would be a little too geeky for a lot of people, but if you really want to understand gelatin, there's no way around it.

[@emperorspock3506]

Jacob Burton Please, crank up the geekiness!

[@rachelletotsonii4930]

I love your whole gelatin series! I'm so thankful you mentioned the kosher factor. Being native American, i once prepared a dish with pork and a friend of one of my guest happened to be muslim, which I wasn't aware of at the time. After he took a bite, his friend was wise enough to ask me the ingredients. Luckly, he didn't swallow. But nonetheless, I felt horrible. Not because he spit it out the food but because I should have been more considerate of my guests beliefs. One would never think of that when serving dessert. Good catch! You have a new subbie! Keep up the great work!

[@mcvu4270]

Food & science!!! Awesome video series!!! Thank you for sharing your knowledge with us! 👍

[@chefalbino]

thanks for making this video! i beleve it's for many people easyer to learn from a video than read about it :D

[@5RRP045]

Perfect explanation! Thank you so much for teaching us. Exactly what I need. Love science!

[@mikechristinson1936]

Thank you very much for your videos. Very helpful and just what I was looking for.

[@luxatm]

amazing series

[@JacobBurton]

Thanks for watching. Glad you enjoyed the series.

[@walshamite]

Regarding the proteolytic enzymes ... a way round this is to use canned fruit or fruit juices that are in a carton. These will have been pasteurised at a temperature which destroys the proteolytic enzymes. That's why your typical children's party with jelly and trifle holds together. Even though it's got pieces of fruit like pineapple in it, your mother would likely have used tinned fruit.

[@bombamboo]

Can I put it in the blast chiller to quick set?

[@08bwarner]

Curious if you know of a good gummy candy recipe that includes ph levels and brix readings and does not use jello? I have had problems with my gummy candy releasing liquids when coated in sugar.

[@MrB1923]

Sorry about this, but it's 'properties' not 'propertise'. Otherwise it a great series of videos. Exactly what I was looking for, thanks.

[@chachaman4980]

0.6 to 1.7% …is that by weight? or volume? Is this percentage for sheet or powder?

[@psoriasis9096]

Weight, it's for the powder, it was mentioned in more detail in part 2.

[@darrenchew4135]

Hi Jacob quick question, I'm trying to make a Tiramisu and I would like the layers to be more defined. There's liquor in the lady fingers but not in cream would gelatin still be able to work as it should since there's alcohol in the lady fingers

[@hacbe1894]

Quick question after 5 years xD And as he said not above 40% should work in a way so I'd think yes

[@Chilcutte]

Someone asked me if i have used the gelatin sheets Me - Yes. And wasnt drawn on a baited test question *its a trap* THE rest of the kitchen line cooks laughed at the failed attempt to Invoke a Term and out me as a Newbie ignorant of the Commercial kitchen. *Go fish* If he had Quized me on the Types classes Draw backs and Vegan alternatives I'd have passed. If he wants to play that game i can play I am the master of Obscure and Alternatives ;) I am because I do things like take Chemistry of Cooking classes from the annex for fun.

[@rowdeo8968]

Properties not propertise sorry was a proof reader