The Forktionary Angle
"The invisible architect of texture, transforming liquids into delicate quivers or firm structures in both sweet and savory applications."
Definition
A translucent, tasteless gelling agent derived from animal collagen, used to thicken, stabilize, and create aspics, mousses, and desserts.
Flavor Profile
The primary flavor notes for Unflavored Gelatin are:
Chef’s Secret
For crystal-clear aspics or jellies, clarify your liquid first by simmering with egg whites, then strain before adding bloomed gelatin.
Best Substitutes
Agar-Agar
Pectin
Cornstarch
Buying Guide
Available in powdered or sheet form. Ensure it's unflavored and uncolored.