Pineapple enzyme keeps gelatin from setting

WHAT'S COOKING?

March 08, 1995|By Rita Calvert | Rita Calvert,Special to The Sun

Q: I made a gelatin salad using fresh pineapple and it didn't set. What happened?

A: Pineapple contains an enzyme that prevents gelatin from setting. It can also turn many proteins mushy, such as chicken that's mixed in a salad with fresh pineapple. Canned pineapple is a good substitute because the enzyme is destroyed in the canning process.

Q: What is a pot-au-feu?

A: This is a French term for a dish which usually consists of a beef broth, boiled meat (typically beef) and vegetables, almost a meal in itself.

Q: What difference does it make if I use bleached or unbleached flour?

A: The two flours are similar in baking except that white breads and delicate white cakes made with unbleached flour may be slightly off-white in color. Cookies made with unbleached flour may spread a bit more. All-purpose flour is whitened in a bleaching/maturing process and many baking purists as well as nutritionists recommend using products that are as natural as possible and free from bleaching agents.

We'd like to hear from you. Send your questions to: What's Cooking, c/o Food & Home, The Sun, 501 N. Calvert St., Baltimore 21278.

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