{"id":1117,"date":"2015-02-11T14:53:10","date_gmt":"2015-02-11T14:53:10","guid":{"rendered":"http:\/\/lecoq.phpnet.org\/Cuisine\/?p=1117"},"modified":"2015-11-20T10:13:56","modified_gmt":"2015-11-20T10:13:56","slug":"gelatine","status":"publish","type":"post","link":"https:\/\/lecoq.phpnet.org\/Cuisine\/?p=1117","title":{"rendered":"G\u00e9latine"},"content":{"rendered":"<div class=\"card-part card-part--content cf\">\n<div class=\"rich-text\">\n<p style=\"text-align: justify;\">On obtient la g\u00e9latine par l\u2019\u00e9bullition de tissus, d\u2019os et de cartilages de diff\u00e9rents animaux (souvent du porc, du b\u0153uf ou du poisson). La g\u00e9latine est une substance utilis\u00e9e dans la confection de plats \u00ab\u00a0en gel\u00e9e\u00a0\u00bb, de confiseries, de g\u00e2teaux et d\u2019entremets. Elle est incolore (translucide, parfois tr\u00e8s l\u00e9g\u00e8rement jaune), sans go\u00fbt et inodore\u00a0: seule son action g\u00e9lifiante pr\u00e9sente un int\u00e9r\u00eat culinaire. En France et plus g\u00e9n\u00e9ralement en Europe, c\u2019est un ingr\u00e9dient, et non un additif. Les v\u00e9g\u00e9tariens lui pr\u00e9f\u00e9reront des g\u00e9lifiants dits \u00ab\u00a0naturels\u00a0\u00bb, comme le konjac, l\u2019agar-agar ou la pectine.<\/p>\n<\/div>\n<\/div>\n<section class=\"card-part cf card-part--decorated\">\n<h3 class=\"card-part__title card-part__title--decorated\"><label class=\"card-part__title-label card-part__title-label--decorated\" for=\"part-4518\"> Achat <\/label><\/h3>\n<div class=\"card-part__body card-part__body--decorated\">\n<div class=\"rich-text\">\n<p style=\"text-align: justify;\">La g\u00e9latine s\u2019ach\u00e8te en grande surface. On en trouve en feuilles, \u00e0 faire tremper, mais \u00e9galement en poudre (g\u00e9latine de maltodextrine) qui a moins tendance \u00e0 s\u2019agglutiner.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"card-part cf card-part--decorated\">\n<h3 class=\"card-part__title card-part__title--decorated\"><label class=\"card-part__title-label card-part__title-label--decorated\" for=\"part-4521\"> Pr\u00e9paration <\/label><\/h3>\n<div class=\"card-part__body card-part__body--decorated\">\n<div class=\"rich-text\">\n<p style=\"text-align: justify;\">Laisser d\u2019abord tremper les feuilles quelques minutes dans l\u2019eau froide (8 feuilles de 2 grammes par demi-litre de liquide), puis les essore avant de les faire fondre dans du liquide chaud non port\u00e9 \u00e0 \u00e9bullition. M\u00e9langer au fouet avant que la pr\u00e9paration ne se fige.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"card-part cf card-part--decorated\">\n<h3 class=\"card-part__title card-part__title--decorated\"><label class=\"card-part__title-label card-part__title-label--decorated\" for=\"part-4523\"> Utilisation <\/label><\/h3>\n<div class=\"card-part__body card-part__body--decorated\">\n<div class=\"rich-text\">\n<p style=\"text-align: justify;\">En cuisine, on utilise la g\u00e9latine pour g\u00e9lifier ou faire tenir certaines pr\u00e9parations. C\u2019est elle, par exemple, qui permet de pr\u00e9parer des mousses de fruits, des bavarois, des charlottes, de la panna cotta et des pr\u00e9parations sal\u00e9es comme des gel\u00e9es ou des terrines.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"card-part cf card-part--decorated\">\n<h3 class=\"card-part__title card-part__title--decorated\"><label class=\"card-part__title-label card-part__title-label--decorated\" for=\"part-4522\"> Conservation <\/label><\/h3>\n<div class=\"card-part__body card-part__body--decorated\">\n<div class=\"rich-text\">\n<p style=\"text-align: justify;\">Les feuilles de g\u00e9latine ont tendance \u00e0 absorber l\u2019humidit\u00e9\u00a0: une fois un sachet ouvert, les conserver dans une bo\u00eete herm\u00e9tique, au sec.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"card-part cf card-part--decorated\">\n<h3 class=\"card-part__title card-part__title--decorated\"><label class=\"card-part__title-label card-part__title-label--decorated\" for=\"part-4520\"> Valeur nutritionnelle <\/label><\/h3>\n<div class=\"card-part__body card-part__body--decorated\">\n<div class=\"rich-text\">\n<p style=\"text-align: justify;\">La g\u00e9latine est une substance tr\u00e8s calorique. Cependant, son utilisation \u00e9tant limit\u00e9e \u00e0 quelques feuilles, son apport est restreint. Elle n\u2019a pas un grand int\u00e9r\u00eat nutritionnel\u00a0: elle ne contient ni vitamines, ni nutriments.<\/p>\n<h3 style=\"text-align: justify;\">Recettes<\/h3>\n<h4 style=\"text-align: justify;\">Charcuterie<\/h4>\n<p><a href=\"http:\/\/lecoq.phpnet.org\/Cuisine\/?p=1116%20\">Langue de porc en gel\u00e9e<\/a><\/p>\n<p><a href=\"http:\/\/lecoq.phpnet.org\/Cuisine\/?p=1177\">Terrine de poulet au citron en gel\u00e9e<\/a><\/p>\n<h4>Friandises<\/h4>\n<p><a href=\"http:\/\/lecoq.phpnet.org\/Cuisine\/?p=3504\">Guimauves (Shamallows)<\/a> (Plaques)<\/p>\n<\/div>\n<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"<p>On obtient la g\u00e9latine par l\u2019\u00e9bullition de tissus, d\u2019os et de cartilages de diff\u00e9rents animaux (souvent du porc, du b\u0153uf ou du poisson). La g\u00e9latine est une substance utilis\u00e9e dans la confection de plats \u00ab\u00a0en gel\u00e9e\u00a0\u00bb, de confiseries, de g\u00e2teaux <a class=\"more-link\" href=\"https:\/\/lecoq.phpnet.org\/Cuisine\/?p=1117\">Lire plus<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[],"_links":{"self":[{"href":"https:\/\/lecoq.phpnet.org\/Cuisine\/index.php?rest_route=\/wp\/v2\/posts\/1117"}],"collection":[{"href":"https:\/\/lecoq.phpnet.org\/Cuisine\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lecoq.phpnet.org\/Cuisine\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lecoq.phpnet.org\/Cuisine\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lecoq.phpnet.org\/Cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1117"}],"version-history":[{"count":4,"href":"https:\/\/lecoq.phpnet.org\/Cuisine\/index.php?rest_route=\/wp\/v2\/posts\/1117\/revisions"}],"predecessor-version":[{"id":3517,"href":"https:\/\/lecoq.phpnet.org\/Cuisine\/index.php?rest_route=\/wp\/v2\/posts\/1117\/revisions\/3517"}],"wp:attachment":[{"href":"https:\/\/lecoq.phpnet.org\/Cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1117"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lecoq.phpnet.org\/Cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1117"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lecoq.phpnet.org\/Cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1117"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}