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

Richard in Cincy


Veteran Member
4940 posts
Joined: Dec 12, 2005


Posted to Thread #29380 at 8:08 pm on Jan 24, 2017

I use gelatin all the time: sauces (supplement the natural gelatin in your stock/meat), punches (velvety texture/mouthfeel), aspics, etc. I keep boxes of it in my pantry.

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