Conjunto de dos vintage Tupperware moldes budinera tupperware

Conjunto de dos vintage Tupperware moldes budinera tupperware. 

Hermoso conjunto de dos moldes de pudín vintage de Tupperware.

Un Tupperware vintage de los años 60 y 70 "Jel-N-Serve"

juego de servir pudding. Este conjunto consiste en un molde de budín redondo con costillas y una bandeja de servir en plástico blanco, junto con cuatro tapas diferentes, incluyendo una tapa en forma de abeto, estrella, tulipán y corazón. Completo con una tapa bien cerrada para cuando deja que la jalea se eleve en el refrigerador.

Este conjunto es extremadamente adecuado para hacer pudines de gelatina.

Seis partes; molde de budín, 4 tapas, bandeja y tapa. ¡Aptas para el lavavajillas!

Molde de pudín

• Altura: 8.5 cm.
• Diámetro: 20.7 cm.

Bandeja​

• Altura: 2 cm.
• Diámetro: 25 cm. (27 cm con mango)

Tupperware molde 2.

Tupperware Turban forma 'gastronome' para sabroso pudín casero, helado, bavarois, etc. También se puede usar para dar forma a platos de arroz, puré de papas o ensalada. En resumen, muchas opciones.

Tres partes; forma exterior, forma interna y tapa. Fácil de desmontar ¡Aptas para el lavavajillas!

• Altura: 8.5 cm.
• Diámetro: 24 cm.

Gelatin is a gel colloid (ie, a semi-solid mixture at room temperature), colorless, translucent, brittle and insipid, which is obtained from collagen from the connective tissue of animals boiled with water.

Gelatin is a complex protein, that is, a polymer composed of amino acids. As with polysaccharides, the degree of polymerization, the nature of the monomers and the sequence in the protein chain determine their general properties. A remarkable property of the solutions of this molecule is its behavior against different temperatures: they are liquid in hot water (colloid type sol) and solidify in cold water (colloid type gel).

When having a large amount of protein, that is its main nutritive property: protein (98-99%), mineral salts (1-2%) and water depending on how its precursor is hydrated. Gelatine is used in the manufacture of foods for protein enrichment, for the reduction of carbohydrates and as a substance that carries vitamins.

The gelatin curdles at room temperature, at 18 ° C or less, but always above the freezing point. If it is heated to 27 ° C, it will gradually become an aqueous mixture; if it cools it will re-clot. This behavior is determined by gelatin, which is heat-reversible.

Agar-agar is a carrageenan, not a gelatin, and comes from algae.