For most of us the first thing that comes to mind when we think of gelatin is Jell-O the brightly colored gooey dessert with super artificial fruit flavors. Some of us haven’t had Jell-O since we were kids so we might think our gelatin days are over. But gelatin and Jell-O are not the same thing. Jell-O is just one food that uses gelatin and gelatin is actually a very versatile ingredient that can be found in many sweet and savory dishes. From marshmallows to bone broth you’ve probably eaten more of it than you realize. And if you haven’t had some lately chances are you’ve used it on your face or hair in the form of a cream or conditioner.
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Always the supporting ingredient and never the star gelatin hiding in plain sight. Its colorless flavorless presence has almost nothing to do with taste and everything to do with texture and sometimes nutrients. But what exactly is it and why is it worth keeping some in your pantry or cupboard?
Gelatin is a water-soluble hydrocolloid derived from the cartilage of the skin or bones of animals. It comes from the collagen in these animals contains protein and is a natural byproduct of cooking meat. Commercially produced gelatin is a clear or powdery substance used as a stabilizing thickening and gelling agent in many foods. Gelatin also appears as an ingredient in some pharmaceutical and cosmetic products.
Adding gelatin to all sorts of sweet and savory dishes used to be all the rage. Many vintage recipes including those from the 1950s feature foods suspended in gelatin. You may have heard of aspic which is different from Jell-O and been haunted by visions of whole salmon and hard-boiled eggs floating in clear jelly. These recipes such as tomato aspic and Jell-O salad have largely fallen out of fashion but gelatin is still very much present in our food today. In addition some dishes from the 1950s may be making a comeback. Gelatin can occur naturally such as when you roast meat—the collagen breaks down and turns into a liquid gelatin that becomes jelly when cooled; other times it is added to a dish.
