| gelatin |
A nearly transparent substance, obtained by boiling animal tissue in water, used as (1) the medium for suspending light-sensitive silver halide crystals on photographic film, and (2) in the manufacture of gelatin filters.
출처: photographytips.com/page.cfm/2019
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| gelatinize |
To bring the starch into a jelly-like consistency during mashing.
출처: www.siebelinstitute.com/brewterms/G.html
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| gelatin |
Used for setting jellies. Sold in granulated or in sheet form. Packet jellies consist of gelatin, flavoring, coloring and sweetening. They should be prepared according to the directions on the packet.
출처: www.chinesefood-recipes.com/glossary_of_cooking_te...
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| gelatin |
Used in the preparation of sweet and savory jellies and creams. It is obtained from animal tissue, bones, ligaments and other parts by prolonged boiling. It can be bought in granulated form or in sheets called leaves. Also called Isinglass.
출처: www.tedcancook.com/terms1.htm
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| gelatine |
A setting agent, derived from animals, available as a powder or a sheet. Used to make jellies, mousses, etc.
출처: thefoody.com/glossary/glossaryg.html
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