Are there techniques to give a broth a richer mouthfeel (like adding a bit of gelatin from a packet if your broth turned out thin) without turning it into a full gel?

Question

Is your broth a little thin? Learn some simple techniques you can use to give it a richer, more satisfying mouthfeel without making it a full-on gel.

Answer 1

Yes, you can enrich broth without gelling it by using small amounts of gelatin, emulsifying fats, or adding starchy vegetables. These techniques add body and a richer mouthfeel without creating a solid gel.

Detailed Explanation:

A thin broth can lack the satisfying richness that comes from collagen and fats. Here's how to improve it without making it a jelly:

1. Gelatin: Gelatin is derived from collagen and adds body. Start with a very small amount, like 1/4 teaspoon of powdered gelatin per quart of broth. Bloom the gelatin in cold water for 5 minutes, then stir it into the warm broth until dissolved. Taste and add more, if needed, in small increments. The goal is to add viscosity, not set the broth.
2. Emulsified Fats: Adding a small amount of fat and emulsifying it into the broth can create a creamy mouthfeel. Options include a pat of butter, a drizzle of olive oil, or even a spoonful of coconut milk. Use an immersion blender to thoroughly emulsify the fat into the broth.
3. Starchy Vegetables: Pureed cooked starchy vegetables like potatoes, sweet potatoes, or parsnips can thicken broth and add a subtle sweetness. Add a small amount of the puree to the broth and stir well.
4. Cornstarch Slurry: A cornstarch slurry (equal parts cornstarch and cold water) can be whisked into simmering broth to thicken it. Use sparingly, as too much can make the broth cloudy.
5. Egg Yolk Liaison: Whisk egg yolks with a bit of cream or broth, then temper the mixture by slowly whisking in some of the hot broth. Return the tempered egg yolk mixture to the pot and gently heat, stirring constantly, until the broth thickens slightly. Be careful not to boil, or the eggs will scramble.

Pro Tip:

Always add thickening agents gradually and taste frequently. It's easier to add more than to remove it. Over-thickening can result in a gloppy or unpleasant texture.