the gelatin chains. The best way to assess gel
strength is to cool a spoonful of the liquid in a
bowl resting in ice water, see if the liquid sets,
and how firm the gel is. A liquid lacking in
firmness can be reduced further to concentrate
the gelatin, or it can be supplemented with a
small amount of pure gelatin.
How gelatin turns a liquid into a solid. When
the gelatin solution is hot (left), the water and
protein molecules are in constant, forceful
movement. As the solution cools and the
molecules move more gently, the proteins
naturally begin to form little regions of
collagen-like helical association (right).
These “junctions” gradually form a
continuous meshwork of gelatin molecules
that traps the liquid in its interstices,