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Home Cooking

gelatin

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Home Cooking 5

gelatin

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.

Umamihound.

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