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Why add gelatin?

Veteran Member
354 posts
Joined: Feb 15, 2006


Posted to Thread #29380 at 5:11 pm on Jan 24, 2017

Reading through a recipe recently for chicken marsala. It sounded really good, but I was stumped about adding gelatin to the sauce. I've never done that. The note was that it made the sauce thicken (lots of other ways to do that) and glossy. Why do I want glossy sauce? Enlighten me.

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