Cut in two between the "toes" and right on up through so that each foot is now in 2 pieces.
#Crystal clear gelatin with sheets skin#
Stir the skin away from the hoof through the top portion of the hoof, which you'll discover is soft. Put the feet in a pan of hot water and boil 15 minutes. If you cook the leg bones, too, you'll have even more gelatin, but you'll need a big kettle or you'll have to saw them in chunks with a meat saw. Use a sharp knife and a lot of elbow grease (depends on how good you are at finding joints). Cut the foot off each one at the first joint above the hoof. Start with 4 calf or cow legs (or 3 or 5, if your cow is odd that way). Flavor to suit yourself ( recipes later).Ĭalf's Foot (or Cow's Heel) Gelatin. Clarify (complete directions given later).ĥ. Remove fat from top and sediment from bottom of gelatin.Ĥ. (For specific directions for each kind of animal, see the following paragraphs.)ģ. Cover them with water and simmer until reduced by at least one-half (4 hours or more) to get concentrated stock.
(If you're the independent type, that means "butcher.")Ģ. I'll forewarn you - you don't get an awful lot for your work. Start your jelly at least the day before you plan to use it. Here, for you, is everything I learned about making homemade gelatin.Ĭooking the Makins: After butchering, you can keep feet (skin and all) and other bones for jelly making in big paper bags in your freezer until you have time to work with them. I started out with an antique recipe and had to experiment for a long time to figure out what was meant.
#Crystal clear gelatin with sheets how to#
Learning how to make gelatin was a real research job for me. My chicken jelly is a bit too chickeny, although adding extra flavoring helps disguise the chicken. Its taste is very mild with a hint of meat flavor. Homemade gelatin hasn't been bleached, preserved, or sugared. By the time you've boiled the feet 4 to 7 hours to make gelatin, I'm sure no germs can survive.)Īfter trying my first homemade gelatin, I really noticed the contrast between it and the acid bite and heavy sweetness of the presweetened, preflavored commercial gelatin powder.
Our local custom butcher is compelled by law, in the name of "health," to put all cow's feet from the knee down into a barrel and pour creosote over them, so he can't sell them to me to make gelatin or even give the bones to a neighbor lady's dog for gnawing. We butcher here at home fairly often, and friends who butcher often let me have the feet. I make homemade gelatin as often as I can get the " Calf's foot jelly" is a traditional old-time dish, but you can actually make homemade gelatin from cow's heels (the same as feet, only grown up) beef soup bones sheep or goat legs pig's feet or backbone chicken necks, heads, backs, feet or any other bony pieces you've got.
If you don't have "4 calf's feet" for a recipe, substitute 2 lb. Feet are the boniest, ligamentiest part of the animal and not good for anything else in the kitchen. Commercial gelatin is made from skins, bones, and sinews. Gelatin is made from bones and ligaments. To firm it, just chill again and it will set up again. Homemade gelatin is strained, clarified meat stock flavored any way you like. Now we call pectin-jellied preserves "jelly" and animal jellies "gelatin." To Great-Grandmother they were both "jelly" "Stock" means soup broth. By "jelly," the old-time recipe writers meant gelatin.
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