Instructions: A Nothing so gross. Just cows and pigs skins, bones, tendons, ears, snouts and neat stuff like that. When these goodies are boiled in acid or alkali, a tough protein called collagen breaks down into the soft, water-soluble protein called gelatin. After purification, the dried gelatin is odorless, transparent and colorless. In hot water, gelatin absorbs between 5 and 10 times its own weight. When cooled it turns into a jiggly gel. Gelatin helps bulk up the texture of baked goods, ice creams and marshmallows.

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