Some cosmetic changes in preparation for larger site changes in the works.


Funny you mentioned this. I just tried the gelatin 'trick' for a pan sauce for chicken

Veteran Member
5004 posts
Joined: Dec 10, 2005


Posted to Thread #29380 at 5:53 pm on Jan 24, 2017

and I thought is was nothing special (I usually thicken with one of these three: cornstarch, potato starch, or flour).

I thought it was going to come out ultra luscious/smooth but it wasn't different than any of the other sauces I usually make.

Other messages in this thread: