Adding gelatin was Re: stock: to gel or not to gel

[Guest guest]

--- Balbach <stephen@...> wrote: >

> Adding chicken feet, or just powdered gelatin, is

> another good solution to

> reach the gel threshold.

Which reminds me of a question... I've been using a

few NT recipes that say to add 2T gelatin (optional).

Is this just ordinary store bought gelatin? the kind

that comes in sachets? I assume nutrtionally this is

inferior to the gelatin in home made stock, but can

boost nutritional benefits of that stock if used in

addition?

Thanks

Jo

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