1

votes

Name that translucent gelatinous substance!

Answered on August 19, 2014
Created May 10, 2012 at 9:32 PM

You know when you refrigerate cooked chicken overnight and the next day you get this clear/brown gelatinous stuff? What is it? And are there benefits to eating it? Is it similar to bone broth? What's the nutritional composition?

C56baa1b4f39839c018180bf63226f7d

(3499)

on June 08, 2012
at 06:56 PM

Solidified fat is opaque, for one thing, while pure gelatin is clear. The fact that this stuff is only semi-transparent owes to the fact that the other dissolved proteins and substances from the meat are far more water soluble than they are fat soluble.

E7adfe31507efb7c935f618a829f56d6

(1507)

on May 23, 2012
at 02:42 PM

Okay, if anyone is still paying attention to this question...how do you know it's not just solidified fat from the cooled grease/oil?

E7adfe31507efb7c935f618a829f56d6

(1507)

on May 11, 2012
at 01:59 PM

nice, love a bit of history.

A7768b6c6be7f5d6acc76e5efa66464c

on May 11, 2012
at 02:58 AM

Good indeed--thanks for sharing that.

A7768b6c6be7f5d6acc76e5efa66464c

on May 11, 2012
at 02:57 AM

It's true. While I ate many Jell-O "salads" in my youth, I do not recall ever being served, or even *seeing* one of these aspic dishes in my 41 years. They must have been the rage at some point. It seems like such a healthy and possibly yummy dish, it's a shame it's so revolting-looking.

C56baa1b4f39839c018180bf63226f7d

(3499)

on May 11, 2012
at 02:30 AM

If you read Julie & Julia (book, the movie didn't cover it), it mentions near the end that aspics are shockingly (to the average American) prevalent in Mastering the Art of French Cuisine.

E7adfe31507efb7c935f618a829f56d6

(1507)

on May 10, 2012
at 10:02 PM

mmmmmm meat jello. thanks!

  • E7adfe31507efb7c935f618a829f56d6

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4 Answers

best answer

6
E7e7e1c856d4494d4a1b700b6869df90

(982)

on May 10, 2012
at 09:46 PM

That gelantinous material is gelatin :) The orginal non vegetarian animal form. It is primarily protein from collagen and bone materials.

Many cultures have dishes which incorporate it. My Ukranian mom loved it -she cooked pigs feet and tomato (and other ) aspics from scratch.

E7adfe31507efb7c935f618a829f56d6

(1507)

on May 10, 2012
at 10:02 PM

mmmmmm meat jello. thanks!

A7768b6c6be7f5d6acc76e5efa66464c

on May 11, 2012
at 02:57 AM

It's true. While I ate many Jell-O "salads" in my youth, I do not recall ever being served, or even *seeing* one of these aspic dishes in my 41 years. They must have been the rage at some point. It seems like such a healthy and possibly yummy dish, it's a shame it's so revolting-looking.

C56baa1b4f39839c018180bf63226f7d

(3499)

on May 11, 2012
at 02:30 AM

If you read Julie & Julia (book, the movie didn't cover it), it mentions near the end that aspics are shockingly (to the average American) prevalent in Mastering the Art of French Cuisine.

E7adfe31507efb7c935f618a829f56d6

(1507)

on May 23, 2012
at 02:42 PM

Okay, if anyone is still paying attention to this question...how do you know it's not just solidified fat from the cooled grease/oil?

C56baa1b4f39839c018180bf63226f7d

(3499)

on June 08, 2012
at 06:56 PM

Solidified fat is opaque, for one thing, while pure gelatin is clear. The fact that this stuff is only semi-transparent owes to the fact that the other dissolved proteins and substances from the meat are far more water soluble than they are fat soluble.

6
92d67b02a709cad2250f10848f9178e6

on May 11, 2012
at 02:27 AM

http://www.westonaprice.org/food-features/broth-is-beautiful

"When broth is cooled, it congeals due to the presence of gelatin. The use of gelatin as a therapeutic agent goes back to the ancient Chinese. Gelatin was probably the first functional food, dating from the invention of the "digestor" by the Frenchman Papin in 1682. Papin's digestor consisted of an apparatus for cooking bones or meat with steam to extract the gelatin. Just as vitamins occupy the center of the stage in nutritional investigations today, so two hundred years ago gelatin held a position in the forefront of food research. Gelatin was universally acclaimed as a most nutritious foodstuff particularly by the French, who were seeking ways to feed their armies and vast numbers of homeless in Paris and other cities. Although gelatin is not a complete protein, containing only the amino acids arginine and glycine in large amounts, it acts as a protein sparer, helping the poor stretch a few morsels of meat into a complete meal. During the siege of Paris, when vegetables and meat were scarce, a doctor named Guerard put his patients on gelatin bouillon with some added fat and they survived in good health."

Good stuff.

E7adfe31507efb7c935f618a829f56d6

(1507)

on May 11, 2012
at 01:59 PM

nice, love a bit of history.

A7768b6c6be7f5d6acc76e5efa66464c

on May 11, 2012
at 02:58 AM

Good indeed--thanks for sharing that.

3
C2450eb7fa11b37473599caf93b461ef

on May 10, 2012
at 09:42 PM

I always assumed it was actual gelatin much like would set up in a good bone broth that's cooled. If that's the case, it's incredibly good for you. Excellent for cartilage.

0
1edb06ded9ccf098a4517ca4a7a34ebc

on May 10, 2012
at 09:47 PM

Good thing I read the question, or else I would have said something PG13

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