In response to Thomas and Rob’s recommendation to buy powdered gelatin, I just received a dual pack of GL porcine gelatin (it was cheaper than the bovine), and I added some to a soup I made last night. It really enhanced the flavor–almost as much as real bone stock would have. I can definitely see this product becoming a part of my cooking repertoire, not only for soup but also for gravy, other sauces, and desserts. It’s always nice when a “health food” ends up being so tasty. I can’t say I’d want to eat it plain, though…
