Okay, based on Korion's alternative to bone broth question, I am debating trying to add gelatin to my diet. I have some aversion to bone broth. I don't know what it is. This seems like a viable option to me. I just have absolutely no idea what to do with it! If you don't make a Jello mold out of it or cover it in cool whip. How do you eat it?
I'd love some links to good brands of gelatin too.
Have you ever heard of aspic? Before "fruit" flavored jello was the standard gelatin-based food, aspics (basically meat jello) was the norm.
Historically, meat jellies were made before fruit and vegetable jellies. By the Middle Ages at the latest, cooks had discovered that a thickened meat broth could be made into a jelly. A detailed recipe for aspic is found in Le Viandier, written in or around 1375. In the 18th century, Marie-Antoine Carême created chaud froid in France. Chaud froid means "hot cold" in French, referring to foods that were prepared hot and served cold. Aspic was used as an chaud froid sauce in many cold fish and poultry meals. The sauce added moisture and flavor to the food. Carême invented various types of aspic and ways of preparing it.
Aspic, when used to hold meats, prevents them from becoming spoiled. The gelatin keeps out air and bacteria, keeping the cooked meat fresh. Aspic came into prominence in America in the early 20th century.:514 By the 1950s, meat aspic was a popular dinner staple throughout the United States as were other gelatin-based dishes such as tomato aspic.:292 Cooks used to show off aesthetic skills by creating inventive aspics.
I make green/herbal tea jello. Five bags of good green tea and five bags of hibiscus tea brewed in 2 liters of water. I add a few trace mineral drops, some vitamin C powder, and some stevia or fruit juice to the liquid base. It's really pretty tasty. Four heaping tablespoons of gelatin powder.
I use http://www.amazon.com/Now-Foods-Gelatin-Natural-Powder/dp/B000MGOYPO. And yes, it comes in that awesome plastic bag.
I like to mix it with pumpkin to make a pumpkin pie-esque dessert.
I use about a cup and a half of mashed pumpkin, pinch of cloves, dash of cinnamon, vanilla and stevia (or honey) and mix it with two or three sachets of gelatin. Then I add in 1/2 cup of heated liquid (water, almond milk, coconut milk, cream, whatever) and stir until smooth. It sets in about two hours and while it isn't exactly pumpkin pie, it tastes like it, darn it, and that's good enough for me. :D
two options for us:
Just add some to stews of soups. If you eat it warm, you won't even notice it. If the stew or soup is refrigerated, the liquid will become jelly. But you can reheat it again, and it will dissapear. Magic!
Mix some fruits, heat them gently, put in some gelatin, let it cool: dessert! Works wonderfully with all berries, bananas, apricots. Even add some coconut milk. Of course, the more gelatin, the more jelly like it will be. We like it not too jelly-like.
I usually stir it in to hot tea when taking it as a supplement.
You can make a "gravy" by introducing a lot of gelatin into pan sauce.
You can make panna cotta, which is heavy cream and gelatin (sweetened, but you can figure out how best to work with that for your own diet).
You can melt it into soup or stew, as people have mentioned elsewhere in this thread.
you can mash fruit (blueberries, raspberries, etc.) into it and mix the resulting mash with home-whipped heavy cream, or yogurt, or creme fraiche, or clotted cream, or coconut oil.
I don't (yet), but you could try putting some into a soup or stew as some extra joint-healthy protein.
Just make sure you use unflavored gelatin and not the sugar- and chemical-delivery vehicle that is gelatin dessert.
A lot of people I know take this kind. Makes my belly hurt and I love the bone broth so I don't do this myself. But I have heard that these folks dissolve it in their drinks almost treating it like a protein powder.
Puddings and shakes! I love gelatin!
I use sheet gelatin. Oh man.. there are so many things that you can do with gelatin - the more liquid added means less firmness so you won't get too creeped out by the "jelly" factor. 3c liquid to one sheet is a very soft set.. 1c liquid to 1 sheet and you can bounce a quarter off it. For reals, you can gel whatever you want. Booze, green juice, throw into stock, it's used in pate, mousse - savory and sweet, aspic, terrines. You could make a blancmange with dairy or almond milk.
The easiest, I think, would be make a really good gelatinized stock. Reheat and it will melt and you can just sip the nutritious deliciousness easy peasy :)
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