Gelatinizes

JOYCE: As for the starchy foods, like our turnip, cooking gelatinizes the tough starch granules and makes them easier to digest as well. ❋ Unknown (2010)

The stock gelatinizes because the collagen proteins from the connective tissues in the chicken are cooked out of the chicken and into the stock. ❋ Unknown (2008)

The fact that the stock gelatinizes when chilled makes skimming the schmaltz much easier, especially when it was a really fat chicken. ❋ Unknown (2008)

The chicken fat rises to the top and is skimmed off after the stock has been reduced, chills in the fridge, and then gelatinizes. ❋ Unknown (2008)

But this batter is quickly cooked, the flour absorbs the water, the starch gelatinizes, and the mixture becomes stiff, more doughlike. ❋ Michael Ruhlman (2009)

Actually, the bones contain much more of the connective tissue which, when subjected to a long slow moist cook at lower temps as in a braise, convert to collagen, which gelatinizes in the liquid, giving a much richer mouth feel. ❋ Unknown (2009)

Parboiling not only gelatinizes the starch in the grains, it also does the following: ❋ Unknown (1996)

The hot water partially gelatinizes the starch so that the dough sticks together and can be rolled into sheets or squeezed into noodles. ❋ Unknown (1996)

It gelatinizes on boiling with acid, and a fragment may be readily fused in the blowpipe flame, yielding a transparent globule. ❋ Various (N/A)

After a long boiling with nitric acid it gelatinizes, but it foams up and fuses to a transparent glass before the blowpipe. ❋ Various (N/A)

It gelatinizes by boiling with acid, and after intumescing before the blowpipe, fuses to a frothy mass. ❋ Various (N/A)

As for starchy foods like turnips, cooking gelatinizes the tough starch granules and makes them easier to digest too. ❋ Unknown (2010)

In this the hot, cooked pineapple, coming in contact with the egg whites, gelatinizes the whites sufficiently to keep the filling firm. ❋ Unknown (2009)