what to do with gelatin?

[mielimato]

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?

Thanks!

[paulj]

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.

[chowser]

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

[JungMann]

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.

[mielimato]

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

[JungMann]

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.

[chowser]

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.