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Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added almost 2 years ago

Here's another croquette recipe that calls for gelatin from Chef Jose Garces: http://lakeislepress.com...

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added almost 2 years ago

This is great, lindsay. Thx so much!!

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The Modernist Cuisine Team

The Modernist Cuisine Team is devoted to the art and science of cooking. Their most recent book, Modernist Cuisine at Home aims to bring the art and science of cooking into home kitchens.

added almost 2 years ago

Gelatin will help anything hold its shape while cold, including croquettes. Once the gelatin gets hot, it will melt out.

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Sam1148

Sam is a trusted home cook.

added almost 2 years ago

Hi..The Gelatin thing I use for meatloaf is taken from America's test kitchen. It's intended to replace some 'mouth feel' lacking in lean meatloaf that does not have as much fat.
In the application I use 1/2 cup of stock is mixed with 1-2 tsp of unflavored gelatin and used to moisten crackers and other bits for a meat loaf mix.

As for modernist stuff...heat stable gels can be used like Agar Agar, and the carrageans..It would be lab test to use those...as they can be way more powerful than you think in their gelling ability. Like really tiny gram weight stuff can do powerful things with those.