3/17/2024 0 Comments Beef gelatin powder recipes![]() ![]() ![]() It comes in either powdered or sheet form, but in either case, it’s a magical little ingredient that gives pan sauces, soups, stews and braises a lip-smacking finish. But the real substitute star is an ingredient that you probably have lurking in a dark corner of your pantry, if you have it at all: Gelatin. The obvious step is to bolster store-bought beef and chicken stocks with whatever fresh meat you can find (simmering the packaged stuff with a few browned chicken wings or short ribs, for starters can do wonders on the flavor front). But staying sane in quarantine is all about the little projects, and I wondered: Is there a real workaround here? Surely, there are much bigger problems in the world than whether my sauce has enough body. And beyond the flavor, the essence lies in the viscosity of the elixir itself great stocks made from scratch are packed with collagen, which lends any soup or sauce a naturally rich, round feel on the taste buds. But in weeks of searching, I’ve yet to come across the bone-in whole chicken and beef joints that I use to make all kinds of stocks and soups.Ī clear broth extracted from bones is the foundation of so many things I love, whether it’s Julia Child’s boeuf bourguignon, Vietnamese pho or the Texas chili I know from my youth. ![]() I’m lucky to report that for me, quarantine has been a fairly peaceful time to experiment in the kitchen, whether it’s making some simple noodles or getting hammered and cooking three meals in a row. It’s been reassuring to know that even despite the weird shortages we’re seeing in a lot of supermarkets, there’s plenty of food to spare - just not exactly what we want, when we want it. ![]()
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