Hey guys, I made a beef stock in my pressure cooker and refrigerated it overnight, but when I went to check on it this morning before work, it wasn't gellotine like. I had put a couple pigs feet in there originally, but I guess it wasnt enough for the amount. I was going to buy a couple pounds of pigs feet and let that shimmer over night, but I remembered I have gelatin packets at home. How much powdered gelatin do I need to fix about a gallon of stock? Or would buying pigs feet and reboiling it be better? Or should I just try reducing it futher?
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