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Old 08-27-2006, 05:15 AM   #11
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It's free flavour!!!!!
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Old 08-27-2006, 08:07 AM   #12
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Gelatin is basically the collagen found in bones.

It is protein and is the basic ingredient in Jello (along with sugar and flavorings).

That is why when one makes stock (and it is getting to be stock making time here) and simmers the bones one finds, after cooling, a gelatinous blob.

Gelatin itself, which one can buy in any supermarket, has essentially no flavor.

But it gives body to a sauce.

If you just have a bit would probably toss it.
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Old 08-27-2006, 11:56 AM   #13
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It's from the marrow in the bones. Way way back when, it was how aspic was made, before the days of unflavoured gelatin. The flavour of this gelatin is magnificent, especially if you seasoned the bird generously. Do Not Discard It!!!! Use it for soups, stocks, gravies but don't waste it!
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Old 08-27-2006, 01:07 PM   #14
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How do you take it from gelatin to stock?
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Old 08-27-2006, 01:11 PM   #15
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The gelatin is a component for stock, not a concentrate.

You make stock by starting with bones, skin and meat from chicken carcasses. They go into a pot with a mire poix and water to cover. the whole thing is simmered for several hours. During that time, the gelatin is extracted from the bones and connective tissue along with FLAVOR!

If you save the gelatin in the pan, add it the next time you make stock. I hope you saved the bones along with the gelatin.
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Old 08-27-2006, 01:15 PM   #16
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Ok... and whats 'mire poix'?
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Old 08-27-2006, 01:22 PM   #17
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One part carrots, one part celery and two parts onion. This trio of aromatic veggies provides a flavor base for many dishes.
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Old 08-27-2006, 01:44 PM   #18
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the fat will be yellow or white, the gelatin is disolved colagen from tissues. That's where the great taste and texture are .
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Old 08-27-2006, 02:20 PM   #19
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Quote:
Originally Posted by Andy M.

If your stock isn't like this, you did something wrong.
That is exactly what my husband's aunt said to me when she gave me my first Jewish cookery lesson! The lesson lasted three days
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Old 08-27-2006, 02:55 PM   #20
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I can assure you I am no one's aunt. Jewish or otherwise.
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