Guest guest Posted July 7, 2005 Report Share Posted July 7, 2005 Hi, I understand that gelatin is a really good thing. When I'm preparing beef broth or chicken broth I'll refrigerate the broth after letting the cooked meat or chicken cool off and I get gelatin. Great. I'm wondering, is the gelatin most useful in the cold gelatenous form or is it also good when it's heated and no longer gel-like? Inquiring minds want to know. Thanks, Sol Quote Link to comment Share on other sites More sharing options...
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