Use Gelatin to Improve Pan Sauces, Store-Bought Stocks, and Beyond

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We promise your sauce won't jiggle when you eat it.

If you've only ever used gelatin to whip up a batch of Jell-O or boxed pudding, you're missing out. Considering it's sold as a completely flavorless product,is one of the culinary world's greatest unsung heroes. It makes its way into countless sweet and savory preparations, from creamyBut first things first: What exactlyit? Packaged gelatin—the stuff you most often find in packets of powder or thin, translucent sheets—is a relatively recent innovation.

* The vegetarians and vegans out there needn't despair: Gelatin substitutes, like pectin, kosher gelatin, agar, and carrageenan, can often be used instead—just follow package instructions to calculate the proper usage and amount. Once it's hydrated, or"bloomed," in a cold water-based liquid and heated up on the stovetop or in the microwave, the possibilities are nearly endless. Use a high concentration of gelatin and you'll get a firm, stiff texture, akin to that of Jell-O; reduce that amount and you can simply use it to enhance the viscosity of, well, whatever you want. Here's a look at gelatin's many delicious, wobbly faces.Morel mushroom pan sauce for chicken. [Photograph: J.

While naturally extracting gelatin from animal bones through a long simmer in water is the most common way to make a rich, full-bodied

 

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I never thought of adding gelatin to my store bought stock. Great tip!!! Thanks!

I've learned so much from you all, I appreciate it and thank you. But don't (and I'd bet many others) couldn't care less about the entire history and chemical makeup of each ingredient. GetToThePoint

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