Home Cooking



Home Cooking 5


umamihound | May 29, 2010 04:46 AM

Gelatin in home cooking is great --- in aspics, soup, sauces, etc. --- and Sally Fallon and others recommend it on both aesthetic and health grounds.

However making it at home (from bones etc.) is a lot of work.

My question is whether there's anything wrong with using commercial animal or vegetable gelatin (e.g. Knox, or agar/kanten).

Any thoughts/tips appreciated.


Want to stay up to date with this post?

Recommended From Chowhound