Gelatinizing: meaning, definitions and examples
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gelatinizing
[ ˌdʒɛl.ə.tɪˈnaɪ.zɪŋ ]
cooking process
Gelatinizing refers to the process of converting starches or proteins into a gel-like substance through the application of heat and moisture. This process is commonly utilized in cooking and food preparation, especially in sauces, desserts, and jellies. It helps improve texture and consistency in various dishes.
Synonyms
gelling, solidifying, thickening.
Examples of usage
- The chef is gelatinizing the sauce to create a thicker consistency.
- Gelatinizing the mixture will make it ideal for a dessert.
- The recipe requires gelatinizing the starch before adding other ingredients.
Translations
Translations of the word "gelatinizing" in other languages:
🇵🇹 gelatinização
🇮🇳 जेलीकरण
🇩🇪 Gelatinierung
🇮🇩 gelatinisasi
🇺🇦 желатинізація
🇵🇱 żelatynizacja
🇯🇵 ゼラチン化
🇫🇷 gélatinisation
🇪🇸 gelatinización
🇹🇷 jelatinleşme
🇰🇷 젤라틴화
🇸🇦 تحويل إلى جيلاتين
🇨🇿 gelatinizace
🇸🇰 želatinizácia
🇨🇳 明胶化
🇸🇮 želatinizacija
🇮🇸 gellun
🇰🇿 желатиндеу
🇬🇪 ჯელატინის პროცესირება
🇦🇿 jelatinləşmə
🇲🇽 gelatinización
Etymology
The term 'gelatinize' derives from the word 'gelatin,' which hails from the Latin word 'gelare' meaning 'to freeze.' The process of gelatinization has been used in cooking since ancient times, particularly in recipes involving starchy foods. The understanding of the science behind gelatinization evolved significantly in the 19th century when food chemistry began to emerge as a discipline. As food scientists studied the properties of various substances, they found that heat alters the structure of starch granules, causing them to absorb water and swell, which forms a gel-like consistency. This discovery has been fundamental in the culinary arts, leading to a wide array of uses in modern gastronomy.