We took our left-over turkey carcass and parts and simmered them for a few hours with water in a pot with some herbs and veggies. After removing the solids, and separating the fat, we placed it in ...
I've made several mold (shaped) desserts with both gelatin and gelatin substitutes, and the substitutes have always failed to hold the shape of fully domed chocolate molds and the like. Are there any ...
My wife made some chicken soup last night, but we didn't have any stock to start it with, so we used water. Flavor-wise, the soup was fine - it was just lacking the mouth-feel associated with good ...
I was watching S13E16 of Good Eats and to cook his chicken for "chicken and dumplings", he places an old hen (instead of a rooster) in the pressure cooker at the maximum temperature & pressure. ...
I understand that vegetarians are against meat, and gelatin is derived from meat and bones. So the obvious answer is "no." But I'm not entirely sure. What constitutes an ingredient as "vegetarian" or ...
I recently was making some orange jelly which was going to be dipped in chocolate. I couldn't use gelatine to set the jelly as it returned to a liquid below the temperature of the melted chocolate. ...
I'm planning to make a sort of diorama, and the 3D nature of it is going to require suspending things in clear gelatin. Are there flavorings that would work that wouldn't significantly affect the ...
Can china grass (agar-agar) be substituted in place of gelatin when making pudding? Or is there any other ingredient i could use as a substitute that could give me better results?