desserts, and “shooters” fortified with vodka and other spirits More refined preparations, often named by the French gelée, take advantage of the fact that other ingredients can be added at the last minute when the mix is barely warm and about to set, so fresh and delicate flavors can be preserved in the jelly: such things as champagne or the “water” from a seeded tomato Gelatin Production Most manufactured gelatin in the United States and Europe comes from pigskin, though some is also made from cattle skins and from bones Industrial extraction is far more efficient and gentler on the gelatin chains than kitchen extractions The pigskins are soaked in dilute acid for 18– 24 hours to break the collagen’s cross-linking bonds, and then are extracted in several changes in water, beginning at just 130ºF/55ºC, and ending around 195ºF/90ºC The low-temperature extracts contain the most intact gelatin molecules, produce the strongest gels, and are the lightest in color; higher temperatures damage more gelatin chains and cause a yellow discoloration The extracts are then filtered, purified, their pH adjusted to 5.5, evaporated, sterilized, and dried into sheets or granules that are 85–90% gelatin, 8–15% water, 1–2% salts, and 1% glucose Gelatin quality is sometimes indicated by a “Bloom” number (named for Oscar Bloom, inventor of the measuring device), with high numbers (250) indicating high gelling power Types of Gelatin Gelatin is sold in several different forms Granulated gelatin and sheet gelatin are given an initial soaking in cold water so that the solid gelatin network can absorb moisture and dissolve readily when warm liquid is added If added to the warm liquid directly, the outer layers of the solid granules can become gluey and stick ... molecules, produce the strongest gels, and are the lightest in color; higher temperatures damage more gelatin chains and cause a yellow discoloration The extracts are then filtered, purified, their pH... that the solid gelatin network can absorb moisture and dissolve readily when warm liquid is added If added to the warm liquid directly, the outer layers of the solid granules can become gluey and. .. Bloom, inventor of the measuring device), with high numbers (2 50) indicating high gelling power Types of Gelatin Gelatin is sold in several different forms Granulated gelatin and sheet gelatin