Gelatin Leaves Vs. Envelopes

Uses

• Gelatin is a thickening agent used by cooks in desserts such as puddings, mousses and jelly molds. Gelatin sometimes serves in broths, soups and other savory liquids when a congealed texture is desired. And many food products sold in grocery stores contain gelatin, including some yogurts, marshmallows, gummy candies and some brands of ice cream.

Origins and Alternatives

• Gelatin is made of collagen, a protein that exists naturally in the bones, skin and connective tissue of animals. Modern-day gelatin is usually made from pig skin. Prior to the 19th century when gelatin became commercially produced, the substance was made by boiling calves' feet and knuckles. Alternatives included isinglass, made from fish, or carrageen, made from seaweed.

Packaging: Leaves, Envelopes or Bulk

• Gelatin is sold in the form of thin sheets particularly in Europe. Sheets are also available in U.S. specialty stores. In the United States, boxes of quarter-ounce envelopes of gelatin are the common consumer form. The substance is also available in bulk. Four sheets of gelatin are equivalent to 1 tbsp. of bulk gelatin or a single quarter-ounce envelope. This amount of gelatin jells 2 cups of liquid.

Leaves or Envelopes: Key Differences

• You must soak all forms of gelatin in cold water before adding them to recipes. Powdered gelatin from either bulk purchase or an envelope requires soaking for about three minutes. Soak sheets longer, about three to five minutes, then squeeze them out and add them to the preparation. Because leaves take longer to use, they are more popular in professional kitchens than in everyday consumer cooking in the United States.