Store-bought broths and stocks are certainly convenient, but they lack the silky texture and mouth feel that you get from simmering bones for hours on end, extracting all of that wonderful collagen. To make the box stuff taste and feel more homemade, just add a little gelatin.
It may not be the most glamorous ingredient, but gelatin can vastly improve the texture of a variety of foods, from silky pan sauces to juicy meatballs but perhaps the most useful shortcut is for jazzing up a pot of boring broth:
So, when you’re not up for brewing a whole potful of gelatin-rich broth, you can simply bloom some powdered gelatin in boxed or canned stock—about one and a half teaspoons per cup of stock will do the trick. A quick simmer and a pat of butter later, you’ll have a mouth-coating white wine and fines herbes or creamy morel mushroom pan sauce with a restaurant-quality texture.
Just like that, watery sub-par broth becomes a warm, rich soup or sauce, adding a decadent element to a chilly weeknight meal.
- 1 cup stock
- 1 teaspoon butter
- 1 1/2 teaspoons powdered gelatin
- Sprinkle the granules of gelatin over the surface or 1/4 cup cold surface of cold stock Do not dump them in a pile, as the granules in the middle won’t dissolve.
- Let stand for 5 to 10 minutes.
- Add the stock to gelatin mixture
- Bring to a boil, then reduce to a simmer stirring until dissolved. To verify the granules are melted, lift the stirring utensil and make certain that there are no undissolved granules clinging to it.
- Stir in butter and cook at a hard boil until emulsified, about 30 seconds. Remove from heat and set aside.