Have you heard about using gelatin to stabilize croquettes (to be deep fried)? I read about this tech. recently, purportedly French (and taught by Michel Richard). I think it also enables croquettes to not fall apart after freezing and before frying. A well respected Boston chef, Gordon Hammersley, used it in a recipe for deep fried mac and cheese, which appeared in the Boston Globe. I LOVE beschamel based croquettes and have had trouble w/ one of my recipes so this really intrigues me. I did (thank you 52 Search) see a neat post from Sam about gelatin in certain lean meatloafs and burgers.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)