Blooming gelatine Have you wondered what “Blooming gelatine” means when it is referred to in recipes containing Gelatine, or how to use gelatine correctly? If you have, then the following will help you: Bloom strength Gelatine is sold by its strength. This is known as “Bloom”, starting at about 90 Bloom (the weakest) to about 300 […]
READ MOREA history of gelatine
A history of gelatine Gelatine is used as a therapeutic and food agent dates back to both the Ancient Chinese and Ancient Egyptians. Gelatine and Collagen like mixtures were used as glue, as long ago as 8 thousand years. There are records of a savory jelly being made in the royal courts of England in […]
READ MOREBone Broth
Bone Broth What is it? Bone broth is basically a savoury liquid made by simmering the bones of meat or fish in water. To this liquid spices, herbs, salt and pepper may also be added. The end product can be a delicious and potentially healthy drink. Broth can also be used for the basis of […]
READ MOREMaking Marshmallows
Are you thinking of making your own marshmallows – maybe just for fun, or maybe as a business? If so, then you probably have some questions, such as: Should I use powder or leaf gelatine? What strength of gelatine should I use? Does it matter if I use Beef or Pork gelatine? How do I use the […]
READ MOREGelatine or gelatin?
Gelatine or gelatin? Which is it? Gelatine or gelatin – they are the same thing, simply different spellings, and it just depends on where you come from, Gelatin is the American spelling, but here in the UK we put an “e” on the end so it becomes Gelatine, So what exactly is Gelatine or Gelatin? […]
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