Posted by Mark S on December 30, 1998 at 21:40:42:
In Reply to: Gelatine-enhanced stocks/sauces posted by Brian on December 28, 1998 at 20:48:53:
I once tried making consomme by clarifying base and water.
I was'nt satisfied with the clarity so I got the Idea to
add gelatin to it and reclarify it with just egg whites,
I figured instead of meat the gelatin would add the extra
protein for the impurities to stick to. It came clear!!
If you have a small kitchen, Haaco has some wonderfull products
otherwise get a case of pigs feet,keep it in the freezer and
chop some up and add it to your "Electric Stock" to give it
that added viscosity and flavor.
Let me know how your experiment went. Mark S
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?