Shadowxsx
Assistant Cook
Hello (if you do not want to read the whole explanation just see the end)
I would like to try Terrine as it is something I have never had and I am the type to make "test dishes" using cheaper methods and making it as good as possible, without spending a lot on something I may find disgusting.
Here is a list of the veggies I am putting in... Roasted cabbage, sun dried tomatoes, roasted carrots and roasted red bell pepper.
I would prefer to make a true stock that has enough collagen in it to gel, but as I may well be turned off by the texture. I do not wish to spend the money to buy what I need to make it and end up wasting money.
So what I am going to try is using unflavored gelatin, store bought chicken stock and amping it up with a mire-pox.
I have googled using stock/chicken stock in gelatin with no help from google. I just keep getting "my stock turned to gel, is it safe to use" results.
So pretty much I need some help in making the gelatin using chicken stock. I have never used plain gelatin and only made pre-flavored jello, so I am unsure if substituting stock will even work. I have found recipes that use fruit flavorings in unflavored gelatin, but as this will be chicken stock will it even work? I do not think it would be an issue, but I would hate to waste ingredients.
I would like to try Terrine as it is something I have never had and I am the type to make "test dishes" using cheaper methods and making it as good as possible, without spending a lot on something I may find disgusting.
Here is a list of the veggies I am putting in... Roasted cabbage, sun dried tomatoes, roasted carrots and roasted red bell pepper.
I would prefer to make a true stock that has enough collagen in it to gel, but as I may well be turned off by the texture. I do not wish to spend the money to buy what I need to make it and end up wasting money.
So what I am going to try is using unflavored gelatin, store bought chicken stock and amping it up with a mire-pox.
I have googled using stock/chicken stock in gelatin with no help from google. I just keep getting "my stock turned to gel, is it safe to use" results.
So pretty much I need some help in making the gelatin using chicken stock. I have never used plain gelatin and only made pre-flavored jello, so I am unsure if substituting stock will even work. I have found recipes that use fruit flavorings in unflavored gelatin, but as this will be chicken stock will it even work? I do not think it would be an issue, but I would hate to waste ingredients.