SC - Re: Illusion Foods

[Meliora & Drake]

Having made Milk jellies from both gelatine and islinglass, the taste and
process are quite different.  

Gelatine basically sets the whole milk without adding any flavour to the
process.

Islinglass separates the curds and the whey of milk and adds a strong tang
to the flavour.  

I experimented with both a while ago (and forgot to post my final redaction
notes to Anne-Marie, ooops!) and the consensus of the 2 doz taste-testers
was the that the set whey had the best texture/flavour combo.

It also stank of fish while cooking, although this did not transfer through
to the finished product.

I'll post all of my notes tonight if anyone is interested.

Meliora.

At 12:12 AM 14/10/97 -0400, you wrote:
>
>In a message dated 10/14/97 1:27:19 AM, you wrote:
>
>>> Other recipes (such as the jellied milk) call for isinglass from fish.
>>> Rather than boiling one's own bones or processing isinglass from a
>>> fish's bladder, an acceptable modern substitution would be unflavored
>>> gelatine.
>
>You can get isinglass from any beer/wine making supply shop.
>
>Peyton
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