Gelatin is widely used in cooking. It is an irreplaceable helper in the preparation of some of the most loved pastries and desserts, jellies, creams and even beer appetizers.
Generally speaking, gelatin is a simple protein that results from the hydrolysis of collagen from animal bones and cartilage when boiled in water. It is available in stores in the form of fine granules, sheets or powder.
It is quite easy to use and does not require any culinary skills. Gelatin powder dissolves in very little cold water and when the granules swell up, it is liquefied in a water bath. You can also liquefy gelatin in the microwave, but be careful not to overheat it, because it loses its properties, once heated to 140°F (60°C).
You can then add it to the mixture, juice or jam you want to gel. With the help of gelatin you can pleasantly surprise your loved ones with quince jelly with gelatin or with an appetizing apricot cake with gelatin.
Cooking is not the only area in which gelatin is used. It is widely recommended by orthopedists for people who complain of joint pain.
Doctors recommend that these patients undergo a one-month course of treatment with gelatin. Every night patients should soak 2 tsp. gelatin in 1/4 cup of cold water to drink in the morning on an empty stomach.
Gelatin is used in medicine for the manufacture of pharmaceutical capsules. It is used in cosmetics, photography and even technology. In the wine industry, fruit wines are clarified with gelatin.
