I was told gelatin from a cows foot is stronger and better then gelatin from pig neck bones, trotters etc. Is this true?
Anyone familiar with doing this? How many pounds of cow foot would i need for 3 cups of gelatin?
I assume i just cover with water as i would a stock? some aromatics as well.
I was planning on pressure cooking it for an hour- will this be enough time?
Once i am done with the bones can i reuse it? How much gelatin can i get from these guys?
any other uses for the bones?
thank you !