"Mary" > wrote in message
...
>
> "Sheldon" > wrote in message
> oups.com...
>>
>>
>> Mary wrote:
>> > Since canned chicken broth does not gel is it safe
>> > to assume that it is made without bones?
>>
>> No, it's safe to assume the gelatin has been separated (precipitated
>> out) from the stock, to be used as, well gelatin. Canned stock is
>> really nothing more than reconstituted bouillon cubes, folks think it
>> tastes better only because it contains fat... most foods taste better
>> with fat.
>>
>
> Oh. Well I guess there will be no shortcuts taken to my usual
> chicken soup made from my own stock.
>
> How do they "precipitate out" the gelatin? What do you mean
> by that?
>
>

You go a lot of inaccurate information n the first reply. Gelatin comes
almost entirely from bones and skin, not meat, so non-setting stock probably
was made from all or mostly meat. Commercial gelatin is made from pigskin
mostly and also bones - it is not extracted from stock. And canned stock is
certainly not made from bullion cubes. Many canned stocks are awful but I
find the Swansons to be quite good. Not homemade but certainly usable in a
pinch.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm