Gelatine, more tasty than it sounds!


Gelatine, a culinary secret weapon often overlooked in savory dishes, is the key to transforming sauces and stews from ordinary to silky mouthfeels.

Ever wondered how chefs create those heavenly, rich sauces that elevate even the simplest dishes? The secret often lies in an unexpected ingredient: gelatine. This blog post, enriched with insights from J. Kenji López-Alt's blog post, will guide you through the wonders of using gelatine in savory cooking, especially in making pan sauces that boast a restaurant-quality sheen and richness.

Understanding Gelatine and Its Role in Savory Cooking

Gelatine, a derivative of animal collagen, is a neutral thickening agent. It's available in powdered or sheet form and requires 'blooming' in cold water before use. López-Alt emphasizes the role of gelatine in emulating the rich, glossy texture typically achieved with homemade stocks, which are naturally high in collagen.

Collagen: The Unsung Hero

A key differentiator between homemade and store-bought stocks is collagen. Homemade stock, made by simmering bones, is naturally rich in collagen, which transforms into gelatine upon cooling, giving the stock a gel-like consistency. This natural gelatine is what imparts homemade stocks with their signature body and richness – a quality often missing in commercial stocks.

Gelatine vs. Cornstarch?

If you are a cornstach fan like me, perhaps you will love giving gelatine a try. While cornstarch is a common thickener, gelatine offers several advantages:

  • Silky Texture: It lends a luxurious, mouth-coating feel to sauces.
  • Emulsification: Gelatine aids in integrating fats, creating a smooth, non-greasy consistency.
  • Clarity: It maintains the sauce's transparency, unlike cornstarch, which can cloud it.

Gelatine in Action: Crafting a Pan Sauce

  1. Blooming Gelatine: Start by blooming about one and a half teaspoons of powdered gelatine per cup of liquid in cold water.
  2. Creating an Emulsion: Emphasizing López-Alt's technique, create a butter-and-water emulsion. The gelatine helps stabilize this emulsion, enhancing the sauce's body and creaminess.
  3. Deglazing: After searing meat, use the fond to develop deep flavors. Deglaze with wine or stock, then add the bloomed gelatine.
  4. Soy Sauce and butter addition or additction: As López-Alt suggests, add a touch of soy sauce and butter for an umami boost and rounding up flavor.

Creative Tips

  • Stews: Add gelatine to stews for a richer texture.
  • Vegetable Glazes: Use gelatine to create glazes for roasted vegetables.
  • Asian Cuisine: Enhance dumpling fillings with gelatine for a juicy texture.


Adjust the amount of gelatine based on the desired thickness, around a tea spoon and a half per cup. Gelatine’s effects are more pronounced as the sauce cools.

Final Thoughts

Gelatine isn't not just about thickening; it's about imparting a rich, glossy texture to your dishes, as illustrated by J. Kenji López-Alt's techniques. Experiment with gelatine in your kitchen to elevate your sauces and stews, bringing a touch of restaurant-quality sophistication to your home-cooked meals.

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