Give Store-Bought Drains a Silky Mouthfeel With Gelatin
Store-bought broths and broths are certainly convenient, but they lack the silky texture and mouthfeel you get from boiling your bones for hours on end while extracting all that wonderful collagen. To make the packaging tastier and homemade, just add a little gelatin.
It may not be the most appealing ingredient, but gelatin can dramatically improve the texture of foods, from silky sauces to juicy meatballs. Serious Eats has amassed many delicious use cases (links below), but perhaps the most useful shortcut is to whip up a boring broth:
So, when you’re not ready to boil a whole pot of gelatin-rich broth, you can simply add some gelatin to the powder in boxes or canned broth – about a teaspoon and a half per cup of broth will help. After a quick boil and a little butter, you’ll have white wine covering your mouth and small herbs or a restaurant-quality textured morel creamy mushroom sauce.
This is how a medium-quality watery broth turns into a warm, rich soup or sauce, adding a decadent element to a chilly weekday meal.
Use Gelatin to Improve Skillet Sauces, Store-bought Products and More | Serious food