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Collagen is the connective tissue protein that gives strength to muscles and tendons and resiliency to an animal’s skin and bones. Most gelatin is produced from pig skin, which contains about 30% collagen by weight. Unlike starch- and flour-thickened sauces that are opaque and creamy, sauces thickened with gelatin are crystal clear and syrupy. It’s also why the juices set into a solid gel as they cool. That viscosity allows you to boil those juices into a luscious sauce without the addition of any other thickener. The drippings in the bottom of the roasting pan owe their slightly sticky consistency to gelatin.
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You can see its effect every time you roast meat. Gelatin is a mild-tasting protein derived from the collagen in animal tissue, and it’s the only protein with the power to thicken liquids.
BEST GELATIN POWDER HOW TO
Here, we’ll explain where this magical ingredient comes from, the science behind how it works, and how to successfully use it in your cooking. But as soon as that solid hits the warmth of your mouth, it becomes fluid again.
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Mix gelatin with liquid and heat it up, and it dissolves into a thin, clear, flawless sauce let it cool and the liquid firms up into a jewel-like solid. Easy to use, easy to find, and able to assume the flavor and color of whatever liquid it’s dissolved in, gelatin is a versatile thickener for both sweet and savory cooking-it’s the secret to the shimmering glaze of a perfectly reduced pan sauce and the silky mouth-feel of an ethereal panna cotta.