Mission Imposible?

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Joined Jul 13, 2012
I need some advice. I have a nice duck & pheasant stock that I want to turn into a clear glaze, or gravy. Roux, starch, agar agar are out so my question is this: is there a ratio of gelatin to liquid that will not turn the stock into Jello?
 
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Depending on how gelatinous it is already, I would follow the package directions and use half. I don't think it will matter much if you are serving it hot.
 
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Joined Jul 13, 2012
I was thinking the same thing, but wondered about a reheat the next day. Thank you I've never worked with gelatin before.
 
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You do want the stock to turn into a jello; that's what makes it good. Reheating won't be a problem at all. The thing will melt faster than ice when heated.
 
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Are you planning to serve it hot? If so, all the gelatin in the world won't thicken it: the stuff melts. And if it's full of gelatin you'll have an unpleasant mouthfeel.
 
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I ended up using corn starch and it was a good looking and great tasting gravy. The goose was perfect and everyone enjoyed it.
 
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