Gelatin

Gelatin is a natural animal protein obtained by boiling bones, cartilage, and skin. In the kitchen, it serves as a gelling, thickening, and stabilizing agent. It is most commonly sold in powder or sheet form. It is used in the preparation of cakes, mousses, aspic, puddings, fruit jellies, and cold meat dishes. Before use, it must first be soaked in cold water and then dissolved in a warm liquid. A vegetarian alternative is agar-agar. Correct dosage is crucial, too much results in a very firm gel, while too little leads to insufficient setting.