Gelatin is a versatile ingredient in cooking: due to the lack of taste and smell, it can be used to prepare a variety of dishes.
1. Gelatin was known in the 15th century – a substance similar to white glue was made by digesting air bubbles of sturgeon. In 1845, engineer Peter Cooper received a patent for the industrial production of powdered gelatin, but this product was only widely known in 1885 thanks to the inventor Perpu Wate, who began to add flavors and dyes to the jelly, making him fabulously rich.
2. Gelatin is a readily collagen protein, which is obtained from the skins, bones and cartilage of animals, most often cows or pigs. 100 grams of gelatin contains: 86 grams of protein (this is several times more than in chicken fillet, eggs and soy), 0.7 grams of carbohydrates (may be included in the diet of people suffering from diabetes) and 0.4 grams of fat. Gelatin has a very low calorie, and do not get fat from it. But this is a non-sacred product!
3. Gelatin is rich in organic acids (glutamic, aspartic), protein amino acids, minerals (sulfur, iron, phosphorus, calcium, magnesium), PP vitamins (nicotinic acid). Consumption of gelatin can help restore cartilage, strengthen and improve the elasticity of muscle tissue. Therefore, it is often used in the treatment of joints and osteochondrosis, as well as for preventive purposes.
4. Natural gelatin is universal, because it has neither taste, nor smell, nor color. It is used for making jelly, jellied meat, marmalade, the thickening of ready meals and convenience foods (consommé, mayonnaise), the clarification of wines and fruit juices. A new direction of use is the introduction to fruit or vegetable puree for siphoning light foam (espuma).
5. Before use, gelatin is soaked in a small amount of water for swelling, then diluted with hot water or dissolved in a water bath, while it can not be boiled! It is always better to use gelatin in plates, and not in powder.