surinenglish

HEMEROTECA

Búsqueda por término:

* Contenidos disponibles desde enero de 2006

Búsqueda por día:

2019
Noviembre
L
M
M
J
V
S
D
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30

Filtrar resultados

  • Sección

  • Autor

  • Desde

  • Hasta

Filtros aplicados:

3 resultados para 'gelatine'

NOTICIAS 3 noticias encontradas

« volver
17:31

LifeStyle

The long (and wobbly) story of gelatine

ANA VEGA PÉREZ DE ARLUCEA

...with a gel texture and aroma of trifle, that would be different. That is totally normal because although the main ingredient is the same and the three options all use a gelling agent to give them texture, these days the word gelatine sounds more ... simple gelatine - the former queen of the dinner table - is heading downhill fast with no brakes, relegated to hospital food or an insubstantial dessert for children. Ironically, the defenestration of poor gelatine is a consequence of its own ... the - final! - democratisation of gelatine. The food industry had managed to make one of the most difficult and expensive creations in the history of gastronomy available to all, and Spain went crazy for it, adored it, praised it, spent money on it

13:34

LifeStyle

From simple fruit salad to tutti frutti

ANA VEGA PÉREZ DE ARLUCEA

...nineteenth century, would gradually change into various fruit salads, magnificent compositions with cream, ice cream, alcohol or set in whimsical moulds with gelatine. María Mestayer Jacquet, alias the Marquesa de Parabere, in her 'History of Gastronomy'