Q. What exactly is gelatin?
A. Gelatin is a colorless, flavorless thickening agent that is used to give body to molded salads and desserts. A by-product of meat processing, most gelatin is granulated, although it is available in sheets-known as "sheet" or "leaf" gelatin-in some gourmet shops. The granulated type is sold in regular supermarkets and comes in unflavored and in flavored, sweetened varieties.
Q. How do you measure gelatin?
A. A 1/4-ounce envelope of unflavored gelatin contains 1 tablespoon, which is enough to gel about 2 cups of most clear liquids. Keep in mind that certain foods-figs, ginger root, guava, kiwifruit, papaya, and pineapple-contain an enzyme that prevents gelatin from thickening. Cooking and canning destroys this enzyme so that the gelatin will gel.
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Q. How do you use gelatin?
Unflavored gelatin must be softened before using. To soften, place 1/4 cup of the cold liquid used in the recipe in a small bowl or saucepan and evenly sprinkle the liquid with 1 tablespoon gelatin. Let stand for 5 minutes. To dissolve the gelatin, place the bowl in a larger container of hot water. Let stand until all of the gelatin crystals have dissolved. You can also add softened gelatin to a hot mixture, or heat it in a saucepan over very low heat until dissolved. Do not bring the gelatin mixture to a boil; boiling will destroy its thickening powers.
Gelatin salads and desserts are particularly enjoyable in the summertime. They require little if any stove time and offer a cooling refreshment to the palate.
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