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re: Food Hacks
One more. There are some premium-quality bouillons out there. Lee Kum Kee chicken bouillon is one. It's difficult to distinguish broth made with it from something like Swanson's.
What broths lack is mouth feel. Gelatin is the solution. I use gelatin sheets, but plain old Knox will do the job just fine.
It replaces the collagen that's rendered from the bone when making real stock. It's not as good as the real thing, but we're talking hacks here.....
What broths lack is mouth feel. Gelatin is the solution. I use gelatin sheets, but plain old Knox will do the job just fine.
It replaces the collagen that's rendered from the bone when making real stock. It's not as good as the real thing, but we're talking hacks here.....
Half of what we read or hear about finishing is right. We just don’t know which half! — Bob Flexner
