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Gelatin adds good texture ("mouthfeel") without adding additional fat. . .
Joined: Dec 31, 2005
Posted to Thread #29380 at 12:57 pm on Jan 24, 2017
and glossy is pretty; ya eat with your eyes, no? Even if you thicken a sauce with some type of starch, many recipes will have you finish the sauce by stirring in a bit of butter.
Gelatin with a meat sauce is used, from what I have read, to provide supplement the gelatin in the meat. I have seen recipes that call for veal stock, reduced veal stock; this supplies flavor and that gelatin.
A Proud "Master Food Preserver San Bernardino County" since 1996!
Other messages in this thread:
- 29380. Why add gelatin? - Pam - 12:11pm on 01/24/17 (8)
- Funny you mentioned this. I just tried the gelatin 'trick' for a pan sauce for chicken - deb-in-MI - 12:53pm on 01/24/17
- Gelatin adds good texture ("mouthfeel") without adding additional fat. . . - mistral - 12:57pm on 01/24/17
- Agreed. - Richard in Cincy - 3:08pm on 01/24/17
- I never thought of it in punches--what a good idea! (nt) [NT] - mistral - 2:03pm on 01/25/17
- Is it a Cook's Illustrated recipe? I've seen several recipes from the magazine that use gelatin. - Curious1 - 2:11pm on 01/24/17