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.
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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
This creates a layer of well-hydrated, gelatinized starches that give the finished loaf a shiny appearance and a crust that is crackly and crisp as opposed to crunchy and dry.
From New York Times ● May 3, 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
The story begins with the democratization of gelatinized desserts in the early 1900s.
From Slate ● Aug. 17, 2012
The gelatinized paper when dry should be prepared a second time and dried by hanging it up in the opposite direction in order to obtain an even coating.
From Photographic Reproduction Processes by Peter C. Duchochois
If the juice ferments, or the cooking of the jelly is continued too long, the pectin undergoes a change and loses its power of gelatinizing.
From Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 by Maria Parloa
After once the gelatinizing solvent has been added, all the mechanical operations can be conducted, practically, with perfect safety.
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 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
No fumbling in the base; no gelatinizing in the treble.
From Love Me Little, Love Me Long by Charles Reade
