Gelatina Artistica - Guia Practica para Gelatinas de Maria del Carmen Suarez

Author(s): Maria del Carmen Suarez Cortez

The Artistic Gelatin Cookbook Practical Guide is the Food of the New Millennium.

Artistic Gelatin - Practical Guide for Gelatins by Maria del Carmen Suárez Cortez

This book is a practical course where you will learn about different gelatins, as well as different soaking processes. You will learn the basics for making gelatins, water, milk, fruit, wine, and liquor gelatins.

With more than 100 recipes that will give you the experience and confidence to create your own formulations, you will also learn the following decorative methods: Concentrated, Glued, Painted, Encapsulated, Foliage, Piped, Injected, and Assembled.

With these foundations, extensively explained by Mela Suárez, originally from Querétaro, Mexico, you will be able to make any gelatin, economically, with excellent flavor, and highly nutritious.

Artistic Gelatin is undoubtedly a true culinary art, which offers us the opportunity to savor beauty.

Artistic Gelatin is the art of combining the techniques described here to create a true work of art, which, in addition to being beautiful, is tasty and nutritious.

The origins of the art of making gelatins date back many decades; in Mexican kitchens, it was customary as a dessert for special occasions, parties, and traditional ceremonies, poured into plaster molds covered with shellac.

Discover your artistic skills by following the simple, step-by-step instructions of Maria del Carmen Suárez for the different techniques shown in the book; in addition to the satisfaction of creating something beautiful, you will receive the admiration of those who taste your works of art.

Maria del Carmen Suárez is recognized for her culinary art in Artistic Gelatin and other Mexican gastronomic specialties. Also known as Mela Suárez, she has studied in Los Angeles, San Francisco, and Chicago and has been teaching courses on the art of making gelatins for more than 20 years.

The Gelatins

Gelatin is the main raw material for making gelatins. Gelatin is an animal product primarily from pigskins, as they are of the best quality.

Types of Gelatin

According to the quality of the gelatin (number of blooms), the firmness of a gelatin will increase with quality. This means that if a low bloom gelatin is used, a soft and trembling gelatin is obtained that will hold its molded shape correctly. It is recommended to use 275 Bloom gelatin. Mr. Bloom discovered the best use of gelatins and this measurement index is attributed to him. The Bloom is the force required to penetrate 4 mm with a 12.5 mm diameter plunger into a gelatin prepared with standard portions of water and gelatin at 10 degrees Celsius.