I think sometime ago (as in a at least few years ago) someone also stated that he/she adding gelatin from gelatin package. I know, I know. Collagen is not the same as gelatin.
To be honest, I don’t. Even in the rare case, I need to, I add chicken feet.
Hey, Gelatine. Were you the person who told us about Gelatine packages?
I don’t understand; someone was substituting one for the other?
I don’t think I’ve talked about the gelatine packages, but if someone asks, I am a fan!
When you use chicken feet, do you do it the same day your preparing your sauce?
I read wrong. I thought Kaleo was adding collagen. No, he was adding gelatin. When I add chicken feet, I add them on the same day I make the stock/broth. I would buy a small bag of chicken feet and use 1-2 pieces. To be honest, it is a bit of a trade off for me. The chicken feet will add a bit more mouth feeling, but the soup and stock tend to be a bit more cloudy. Just a little.
Ahh! I see. The thread title is about soups and stocks, and I’m talking about a pan sauce.
BTW, I do use the sheets as well, but I need more practice, especially with the different types.
I think gelatin gives a different mouth feel than starch or flour thickening. Cornstarch, rice starch, flour… can all thicken the liquid. However, gelatin adds a certain stickiness which is different.
Heard!
I don’t aspire to making “demi”, eating bread nor fries. But husband likes a weeknight "gravy " from a chicken breast.
That is a regular request here, too! Yum.
When I make chicken stock it gets plenty gelatinous from the bones; I’ve never seen a need to augment it with gelatin from a packet. Then again, I never plan on stock being super quick (no, I don’t own an IP).
Belittle? Hardly.
Do or don’t add gelatin to your stocks, I don’t care. I posted my OP after trying the technique for the first time, which worked well for me. Turns out that it’s one pro chefs use.
Peace.
Gelatin is the result of animal collagen breaking down in cooking. That’s what’s in the packages, and what’s also in well-made stocks that have included collagen-rich tissues.
The questions are obviously how much gelatin is desirable, and how do you go about getting it into your stocks or soups. If you want a lot, you need to use a lot of those tissues, which may not be readily available or affordable. Or, you can quickly add some/more from a package. Gelatin, whether made by the cook or a factory, also helps clarify stocks.
Sadly, I have none of those within 30 miles. If I was making a big batch of stock for something special or for preservation, I might travel for something like chicken feet or veal bones. But for, e.g., a quick cheater’s version of double stock (starting with boxed “stock”) or a leftover soup, gelatine sounds like a winner to me.
