SMF Premier Member
★ Lifetime Premier ★
- Joined May 12, 2011
I'm thinking your Auto correct took the above highlighted word in a different direction then you intended.The final fridge product is all jello, so there is a huge amount of cellulose in there...
I'm confident you already know this, but for those folks that may not...
Cellulose is the Indigestable Carbohydrate in Plant Cell Walls we call Fiber.
COLLAGEN, is the Protein is Skin, Cartilage and the Connective Tissue that holds Muscle Cells together and surrounds the individual Muscles. The more active the muscle the more Collagen and the tougher the meat will be.
When Collagen is heated, it denatured into Gelatin. This conversion is accelerated in the presence of moisture.
Gelatin gives that Luxurious, Silky Mouth Feel associated with Low and Slow Cooked Meat, Stocks, Broth, Soup, Stews and Braised dishes...JJ