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Richard in Cincy

Agreed.

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4732 posts
Joined: Dec 12, 2005

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Posted to Thread #29380 at 3:08 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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