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How much gelatin per day...
Ever made your own stock, stored it in your fridge overnight and ended up with a jelly instead of liquid?
How to use gelatin sheetsEver made a wobbly sweet, soft panna cotta that only just sets in the fridge?
Or made a shiny, thin mirror glaze to cover your cake?
You might not realize it, but despite the fact that they taste and look so different, that stock jelly and panna cotta have one big similarity: gelatin.
Gelatin is what transforms these two liquids into a gel, making it a ‘gelling agent’. But it can be a finicky one if you don’t use it right.
Where gelatin comes from
Gelatin is starts out as collagen which is one of the most common proteins in animals and fish (including humans).
Beef, pork and fish are the most common materials used to make gelatin from their collagen. Skins and hides are particularly rich in collagen.
Collagen is made up of very large proteins, it doesn’t dissolve well in water and is very tough.
How to use gelatin powder in cheesecake
Collagen is the so called ‘connective tissue’ in meats. Meats with a lot of collagen are tough. The only way to make them delicate and fall
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