Posted by Chef Garry on December 30, 1998 at 19:31:23:
In Reply to: Re: Gelatine-enhanced stocks/sauces posted by Nice Chef on December 29, 1998 at 02:47:32:
: Why not just use roux?
Using a roux would be unacceptable in a clear stock. If anything,
the stock should be thickened with a cornstarch or arrowroot
slurry, but reducing the stock would be the preferred method.
PS With todays health concerns, try making your roux with canola
oil instead of butter, and adjust seasonings in the final product.