gelatin recipes suggestions & pig gelatin vs beef gelatin

[erla]

so uhhhh first of all what's your gelatin of choice? i was reading that pig gelatin has a slightly higher glycine concentration but i see people almost exclusively get beef gelatin, any reason why?

also how do you guys add gelatin in your meals? im going w horrendous gelatin blob but doesnt seem the most optimal nor the most tasty way to integrate gelatin in diet

[Atlas]

@erla I buy beef gelatine for the same reason I eat more beef than I do pork- it's harder to mess with cattle feed than pig feed.

As for uses, obviously you can make jelly/jello, but mixing it into hot drinks such as tea or warm orange juice is easy. I also like to add it to any ragus, stews, or soups I make to mimic collagen-rich and fatty cuts of meat despite using leaner ones.

[erla]

@Atlas ty

[CO3]

@erla https://twitter.com/thesquattingman/status/1737526599023526043

https://recipeats.org/master-broth/

Use this broth as a base for soups, sauces etc. Just make it once a week. If you have a hamburger or steak, you can use it as a base for the accompanying sauce, if i have fries or tortilla chips i make a cheese sauce with it. Use it as a base for zucchini soup and you have a very protein and magnesium rich soup.

[boats]

@erla you can make a gravy: pan fry onions/mushrooms/garlic/etc, add bloomed gelatin, sugar, salt, worcestershire sauce, soy sauce, hot sauce, ketchup is good sometimes, like if you're doing a poutine. boil off excess water on low-med heat. if you make a lot of this, you can put it in a jar in the fridge, and scoop out what you want to use.

[voldtzeig]

I use beef gelatin cause it's cheaper and easier to source from decent places. I put about 20g gelatin in 350g choccy milk in the evening and 20g in 500g of coffee in the morning. Usually just saturate it first 20g gelatin - 60-80g of water then dump it in whatever hot liquid I feel like. Started added it to dishes recently, same thing, just saturate a bunch and drop it in. Usually dishes that can be made with more gelatinous meats traditionally. Lasagna etc etc.