Evilsports
Well-Known Member
- Joined
- Jan 6, 2017
- Messages
- 88
- Reaction score
- 0
Hi guys,
I have a 24 quart pot on my stove at home right now and it's simmering 10lbs of beef bones and oxtail, as well as some coarse carrots, onions, and celery. My recipe called for veal bones, on account of the higher collagen content of them, but I was unable to procure any so I used what I could find.
Question is, when I reduce it could I add a bit of gelatin to replace any potentially missing collagen from the veal bones?
I want it to turn to jelly once cooled so I can slice it into cubes to freeze.
Any potential downside to augmenting the natural gelatin?
Thanks,
Kevin.
I have a 24 quart pot on my stove at home right now and it's simmering 10lbs of beef bones and oxtail, as well as some coarse carrots, onions, and celery. My recipe called for veal bones, on account of the higher collagen content of them, but I was unable to procure any so I used what I could find.
Question is, when I reduce it could I add a bit of gelatin to replace any potentially missing collagen from the veal bones?
I want it to turn to jelly once cooled so I can slice it into cubes to freeze.
Any potential downside to augmenting the natural gelatin?
Thanks,
Kevin.