Posted by Frederick N. Ferrara, CEC, CCE, CHE on January 06, 1999 at 02:05:55:
In Reply to: Gelatine-enhanced stocks/sauces posted by Brian on December 28, 1998 at 20:48:53:
: I was wondering if anyone has ever experimented with
: adding commercial unflavored gelatin to a stock that
: has been made with a base and water to try to give the
: stock some body.How much would you have to add and would the
: gelatin give the stock and the final end product(sauce,soup)
: a strange taste, especially if you tried it with a chicken
: stock or a game stock? I know it sounds bizzare, but I
: think I will experiment with it anyway. Any thoughts?
This is a very interesting and livly debate, which could well continue into another year? But we have a situation where bothsides are right. Everyone should know how to make a proper stock and do so when possible, but as George has stated, it is not always possible. We do not all have the financial resources to own a restaurant and if the owner says use bases, and you are the cook, you follow the person who signs your paycheck. I teach my students the proper way to make a stock ( recounting experiences with some of my old chefs "everything goes in " stock pots. But I also teach them the difference between a good base, such as Custom and Minors and a poor one which is nothing more then expensive salt. And to those nay sayers out there, like it or not the manufactures of these bases, are very important to our industry. They sposoor and support many compotitions and scholarships, which help to promote the growth of the industry. One last comment on the references to the "Good Old Days" and to the first American "Celeberty Chef" Charles Rendhoffer. Different times, Chef Randhoffeer probably spent in a week what we spend in a day for labor. Quality must still be number one, but we can do that with quality products. Are you still cooking on a wood or coal burning stove? Are you using an electric food processor or a mortor and pestel?