Can I approximate stock using gelatin, MSG and water?
From looking at different sources about stocks and broths, I understood that the main goal of simmering the bones for a long time is to extract as much gelatin and glutamate as we can from them. So I was wondering if it would be possible to approximate stock by just boiling water with appropriate amounts of gelatin and MSG. Would this work? Maybe I could boil the aromatics like mirepoix in the water along with the aforementioned ingredients. If there is any research into this subject I'd be glad if anyone could share it with me.
Best Answer
Yes, you can do it and it will work.
In fact, there is a huge market for products doing exactly that. You may know them as "bouillon cubes" but they exist in versions other than cubes, such as powder or liquid. They are a combination of MSG and aromatics, usually also salt. They rarely use gelatin, since the gelatin is actually a side effect of making stock and not necessary for the taste, but there are a few products which include thickeners, if you prefer those.
So, if you want to experiment, go ahead, if not, you might find it more convenient to use an existing product that has been formulated so it "just works".
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Quick Answer about "Can I approximate stock using gelatin, MSG and water?"
Yes, you can do it and it will work. In fact, there is a huge market for products doing exactly that. You may know them as "bouillon cubes" but they exist in versions other than cubes, such as powder or liquid. They are a combination of MSG and aromatics, usually also salt.What does gelatin in a stock mean?
Reducing the stock until it is gelatinous simply means that you've gotten rid of most of the water, concentrating the stock so it takes less space, which is generally desirable. Gelatine and other thickeners increase a liquid's viscosity, making it coat things better, which is good for mouth feel.Does stock contain MSG?
Chicken stock is made of actual chicken, vegetables and some other ingredients and spices. Chicken stock in form of powder, stock cube and broth (liquid base) are widely available in most supermarket and sundry shops. Most of the chicken stocks contain additional MSG (Monosodium Glutamine).Does chicken stock have gelatin?
Stock is technically made with the bones, therefore leading to the gelatin that you don't want. Broth on the other hand is usually made with just the meat, which will have very little gelatin at all.(Almost) instant demi-glace | store-bought stock and gelatin
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