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This recipe and technique uses powdered gelatin as the secret ingredient for perfect restaurant-quality pan-seared chicken and pan sauce flavored with white wine, shallots, and fresh herbs.| Serious Eats
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If you've ever made a batch of gummy marshmallows or rubbery panna cotta, then you know that gelatin is a fickle thing. Fortunately, most problems can be avoided if you know what conditions cause it to misbehave.| Serious Eats
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A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.| Serious Eats
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Panna cotta is one of my favorite desserts, equally delicious as a delicate dish all on its own or as a creamy canvas for seasonal fruits.| Serious Eats