Sounds brilliant to me.

I'll try it.

Jim

why? It has no flavor....and when hot it's not thick at all....and the amount of protein in it is miniscule.
I can see no reason to do that.
Linda c

The same can be said for my homemade stock. When it's hot, it's liquid, when it cools down it's almost solid! I barely season my homemade stock. When I make up my soups I add all the onions and root vegetables to it fresh. My stock gives a body to the soup, not flavor. I think the Knox could do the same. I guess I could just try it. I wonder if anyone of you have tried it.

Linda,

Flavor is important in a stock but so is body. A well flavored stock is missing something important if it has no collagen. The protein doesn't make the warm stock very thick, but it gives it a nice mouth feel and contributes to its nutritional value. These are the attributes which make chicken soup good for the ill person as well as for the well person.

Jim

If your stock is flavorful from long cooking of the bones, it will have flavor as well as mouth feel, and if your stock is only giving body to your soup, you are missing something.
I suspect that you are thinking fo that quality and flavor that the Japanese call "umami"...that unnamed delishiousness factor which comes from dissolved high protein foods, but Knox gelatin won't give you that....you have to do it the old fashioned way.
If the addition of Knox gelatin to broth would substitute for the long cooking of bones and vegetables and aromatics, Campbell's and Knorr would have been all over that years ago!!
Linda C

I have to agree with Linda. I don't understand why anyone would want to add gelatin to homemade stock. It really wouldn't contribute anything.

Ann

The January/February issue of Cook's Illustrated featured a braised short ribs recipe that included a bit of unflavored gelatin. They used boneless short ribs but wanted the body & suppleness supplied by bones and connective tissue. They ended up using some unflavored gelatin, sprinkled into the sauce a few minutes before serving, to provide body.

The recipe called for 3-1/2 lbs. boneless short ribs, 2 cups wine, & 1 cup beef broth. Once the ribs were tender, the cooking liquid was reduced to one cup. A mixture of 1/4 cup water and 1/2 tsp. powdered, unflavored gelatin that had been left to stand for at least five minutes was added to the reduced sauce right before serving.

Perhaps the link below will add some information....

-Grainlady

Here is a link that might be useful: Broth Is Beautiful

Grainlady, thanks so much for that link! Somehow I always knew that the world would be a better place if everyone would make homemade soups.

That site led me to other fascinating sites. (This is why I get so little done.)

That sounds disgusting. If the bones don't have enough protein to make your stock gel up, they probably don't add any flavor either.

I love all the "Grandmother knew best" pieces. I'm in my 50s, and my grandmother could ruin tea. She was a wonderful woman who could sew anything without a printed pattern, but she was the worst cook in the world. My grandfather, a WWI vet, used to fondly recall the food he ate in France.

Not to be equally obnoxious but I agree that body from long boiling of bones is better. You get the flavor with the thickness. I suppose you could cut corners using the Knox but I don't think you will achieve the flavor. If you swear buy it though I will try your method.

I've never tried it myself. It just occurred to me and I thought I would ask all of you, to benefit from the experience of others. But that site said that there was something in commercial gelatin that is not good for you. If that's the case, who needs it. I'll try to find out more about that.