Gelatin

An odorless, tasteless and colorless thickening agent, which when dissolved in hot water and then cooled, forms a jelly. It's useful for many purposes such as jelling molded desserts and salads, thickening cold soups and glazing Chaud-Froid preparations. Gelatin is pure protein derived from beef and veal bones, cartilage, tendons and other tissue. Much of the commercial gelatin today is a by-product of pigskin. Granulated gelatin is the most common form of unsweetened commercial gelatin on the market. It's packaged in boxes of 1/4-ounce envelopes and is also available in bulk. Generally, 1 envelope of gelatin will jell 2 cups of liquid.

It's important to soak gelatin in cold liquid (whatever the recipe directs) for 3 to 5 minutes before dissolving it. This softens and swells the gelatin granules so they will dissolve smoothly when heated. Not as readily available as granulated gelatin is leaf (or sheet) gelatin, which comes in packages of paper-thin sheets. Four sheets of leaf gelatin equal one package of powdered gelatin. Leaf gelatin must be soaked longer than granulated gelatin and is therefore not as popular. This product is often called for in jelled European dessert recipes. Sweetened gelatin dessert mix is also available in various artificial fruit flavors.

MANY PEOPLE DON’T KNOW THAT THERE’S MORE TO THEIR FOOD THAN ASSUMED. TAKE S’MORES: THE MARSHMALLOWS ARE MADE WITH GELATIN—AND THAT’S DERIVED FROM THE HIDES OF SWINE AND THE HIDES AND BONES OF CATTLE. GELATIN ALSO LURKS IN GUMMY TREATS AND OTHER CANDIES AS WELL AS SOME VARIETIES OF YOGURT AND SOUR CREAM. EVEN GELATIN THAT IS LABELED KOSHER ISN’T NECESSARILY FREE OF ANIMAL PARTS.