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mistral, http://ucanr.edu/blogs/SBMFP/

Gelatin adds good texture ("mouthfeel") without adding additional fat. . .

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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!


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