Has anyone ever tried adding gelatin to stocks to mimic veal stock's mouthfeel/ thickening-through-redcution greatness?
I was thrown a curveball today when I couldn't find turkey wings for stock (which will eventually be gravy), so I bought a few pounds of necks. Not that I'm at a huge loss, but I've never made a stock 100% with necks, and I'm worried that they don't have the gracious amounts of collagen found in wings.
Just if anyone was wondering, I'd like the final product to be nappant, but not heavy and clingy like so many turkey gravys are. I'd like to do so completley by reduction, but I'm open to different gums (except xantham). I'd like to steer clear of starch as much as possible. I small knob of beurre manie will be fine, if worse comes to worst.
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