Tue, May-04-04, 08:09
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Senior Member
Posts: 858
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Plan: Atkins
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BF:
Progress: 63%
Location: Morristown, NJ, USA
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Quote:
Originally Posted by barefoot51
Scott,
Would adding body to the reduced stock, using the gelatin, allow you to use it as a sauce - say over the meat and side vegetables?
You can probably tell I am a novice cook here!
Barefoot
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Barefoot,
The body providing constituent of stock is naturally occuring gelatin, so you don't have to add any gelatin to make a sauce. Just reduce your stock until it thickens. This is called a demi-glace.
A good stock/demi-glace hinges on the proportions of texture providing naturally occuring gelatin verses the flavor providing maillard reaction compounds. Texture vs. flavor. If I have a stock with too much flavor, and I add water, I will lose the silky texture/mouthfeel. To compensate, I can add gelatin.
You bring up an interesting point, though. Can an unreduced stock be combined with powdered or sheet gelatin to make a sauce? If your stock has enough flavor in it, perhaps. I plan on doing some experimenting with it. Perhaps gelatin can be used as a thickener in addition to the more expensive xantham and guar gums.
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