What to do with turkey gelatin?
I cooked down a turkey carcass and put the liquid in a container. Usually after being cooled in the refrigerator I would skim off the fat and then freeze the broth. This time I open the container and its all gelatin. I add some hot water, mixed it, cooled again. Still gelatin.
So I googled a bit and apparently what I got is good stuff. Now what? I was planning this for a soup base. How is this stuff different than just broth?
Also why did I get gelatin this time? When I cook down chicken all I get is broth with maybe just a touch of gel.
On another note, my biscuits are still not rising. If you feel bad for my family having to eat flat biscuits the rest of their lives, please check into my flat biscuit thread. : )