Posted by Nice Chef on December 29, 1998 at 02:47:32:
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?
Why not just use roux?