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what to do with gelatin?

mielimato Dec 9, 2008 04:04 AM

We made pigs feet the other day so now we have a pot full of the liquid that the pigs feet were cooked in. It is basically a huge gelatinous blob.

What can I do with it? Can I treat it like normal stock and use it for things like risotto? Will everthing turn out sticky if I do that?


  1. paulj Dec 9, 2008 08:13 AM

    It can be added to all kinds of soups, rice, gravies, etc. to add body. In most case I don't use it straight. Since the strength of such a stock is not standardized, I can't give specific guidelines as to proportions. And yes, if used straight it can leave a sticky feeling on your lips; diluted it doesn't.

    I'd suggest warming a small portion, season it as you would for soup, and sample it. Then judge from that whether you can use it straight, or diluted.

    1. chowser Dec 9, 2008 04:15 AM

      It is stock so would be great in risotto. When you heat it, it'll become liquid.

      4 Replies
      1. re: chowser
        JungMann Dec 9, 2008 06:04 AM

        Have you made risoto with pigs' feet stock before? I find pigs feet create a somewhat funky tasting stock. I normally use it for strongly flavored, spicy dishes.

        1. re: JungMann
          mielimato Dec 9, 2008 06:54 AM

          What kind of spicy dishes would you use the stock for? Thanks!

          1. re: mielimato
            JungMann Dec 9, 2008 07:29 AM

            Typically I only use pigs feet for callos a la Madrilena which I make with tripe, pigs feet, chorizo and beef stew meat. The broth renders the garlicky and spicy stew almost unctuous. Its flavors literally coat your mouth.

            I think you could get away with making the stew only with beef and chorizo, but still season your broth with sauteed onions and garlic, combined with crushed tomatoes, bay leaf, thyme, parsley, paprika and a good dose of garlic-chili sambal.

          2. re: JungMann
            chowser Dec 9, 2008 07:05 AM

            No, sorry I've made risotto with gelatinous blobs before, ever pigs feet. But, I've eaten cold sliced gelled pigs feet and never found it strong tasting. Maybe the stock is different.

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