gelatinize
Example Sentences
Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.
See Examples For:
It is full of starches that gelatinize and lend a thick, creamy texture.
From Washington Post ● Jun. 20, 2022
Turkey galantine — a stuffed, boiled, and gelatinized cold confection — was a particular favorite for the upper classes in Victorian England.
From Salon ● Dec. 18, 2021
The kits come with reheating instructions, but the real key is that every protein includes a generous amount of drippings from the smoker, plus a small portion of gelatinized fat.
From Washington Post ● May 19, 2020
Maybe more importantly though, boiling brings some of the potatoes’ starches—or I should say: “a dehydrated layer of gelatinized starch”—to the surface, so they get even crispier in the oven.
From Slate ● Feb. 6, 2019
We thought it might be something that had once been turkey but gelatinized into something an astronaut might take to the moon.
From New York Times ● Nov. 14, 2017
The different parts of the engines and the screws were made of gelatinized fiber, which combined in sufficient degree flexibility with resistance.
From Robur the Conqueror by Jules Verne
They are generally prepared by adding to a warm glue solution some reagent which destroys the property of gelatinizing.
From Encyclopaedia Britannica, 11th Edition, Volume 12, Slice 2 "Gloss" to "Gordon, Charles George" by Various
On contact with the guncotton a jelly is formed which stiffens as the evaporation of the gelatinizing agent proceeds, and finally hardens when the evaporation is complete.
From Encyclopaedia Britannica, 11th Edition, Volume 10, Slice 1 "Evangelical Church Conference" to "Fairbairn, Sir William" by Various
Stilbite is characterized by its form, difficult gelatinizing, and intumescence before the blowpipe; from natrolite as mentioned under that species.
From Scientific American Supplement, No. 344, August 5, 1882 by Various
It intumesces and readily fuses before the blowpipe, and dissolves in acid without gelatinizing.
From Scientific American Supplement, No. 344, August 5, 1882 by Various
It is important that the jelly maker should understand when this gelatinizing agent is at its best.
From Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 by Maria Parloa
