Although most commercial gelatin sold is made from animals, there are forms of gelatin to fit all types of diet restrictions, including vegetarian and kosher. Read on for tips and recipes . In Italian, it's gelatina. Gelatin , an odorless, colorless, tasteless thickening agent, is the nutritious glutinous protein material obtained from animal tissues by boiling. Most comes from beef bones, cartilage and tendons and pig skin.
Aspic is the clarified savory jelly made from meat, fish or vegetable stock.
Gelatin granules swell up to approximately ten times their original size when moistened, trapping water molecules in the process. Master Featured Recipe List Drop me an email with your comments or suggest a link for Net Links . Sign up for my newsletter . Don't forget to bookmark this page. Sponsored Links Laura's Lean Beef Laura's Lean Beef raises cattle without growth hormones or antibiotics and feeds cattle only grains grasses and corn.