Thought I’d share an interesting factoid about gelatin. It’s a common food question, according to my local paper’s food section. Gelatin originates from animal skin. It is made from collagen which is a protein. When mixed into very hot or boiling liquid (usually water), gelatin crystals will dissolve and become part of the liquid solution. When the gelatin mixture cools, the gelatin crystals begin to form clumps that trap the liquid. The gelatin will begin to thicken as the mixture cools, but won’t gel until the temperature gets around 55 degrees Fahrenheit.

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