What is Gelatin?

Gelatin comes from collagen, found in the bones, connective tissue, and skin of pigs, cattle, and other animals. Collagen can also be obtained from fish bones. Boiling the bones extracts the protein, which "sets" or partially solidifies upon cooling. The gelatin sold for culinary purposes is purified before being dried and packaged.

Gelatin is available in sheets or powder. Professional chefs prefer the thin, flat sheets because they dissolve slowly and lead to a clearer final product with a cleaner taste.

Gelatin thickens puddings, yogurt, gummy candies, fruit desserts, ice cream, panna cotta, marshmallows, and more. It can be mixed with any liquids or semi-solid substances to create structure and form.

The packets of gelatin sold in most grocery stores typically contain one tablespoon of gelatin powder. This amount is enough to thicken approximately two cups of liquid, although you can use more to achieve a firmer final product. You need four gelatin sheets for the same amount of liquid.

Gelatin sets when cooled. The concentration and grade of the gelatin determine the exact temperatures at which it sets and melts. Most gelatin has a melting point close to body temperature, which gives foods prepared with gelatin a smooth, creamy taste similar to chocolate.

Gelatin takes on the flavor of whatever you prepare it with. The reason for its use is to create a gel-like consistency.