jell

Jell refers to a culinary term describing a state of semi-solid consistency, often achieved through the setting of gelatin or other gelling agents. This texture is characterized by its wobbly, translucent, and somewhat elastic nature. Foods that achieve this jell state are typically cooled liquids containing dissolved gelling substances, which then solidify as the temperature drops.

The most common example of a jell-based food is gelatin dessert, often referred to colloquially as "jello." These are prepared by dissolving gelatin powder in hot water, adding flavoring and sweetener, and then allowing the mixture to cool and set. Other foods that exhibit a jell-like consistency include certain types of fruit preserves like jelly, which is made from fruit juice and sugar and sets into a firm, clear gel. Aspics, savory dishes made with meat broth or other savory liquids, also form a jell when chilled. The process relies on the ability of specific proteins and polysaccharides to form a three-dimensional network that traps liquid, giving the food its characteristic texture.