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I think it’s one of his old recipes that taught me to cook a thin sheet of gelatin, dice it up, and add it to the meatballs so it melts into the balls as they cook. That’s the shiz.
Yeah, he uses powdered gelatin in the video, but he talks about using veal in the recipe if you have it because of the gelatin in veal.
He uses powdered gelatin, but in the video I’m thinking of, gelatin and chicken broth are cooked into a thin layer of savory jello first, then cooled, finely diced, and added to the meat mix.
Oh yes, I was just referring to the video in this post.