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The Wordsmith's Forge
The Writing & Other Projects of Elizabeth Barrette
How to Make Stock
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From: browngirl Date: March 26th, 2009 01:48 am (UTC) (Link)
Oh, and people: if the stock turns gelatinous in the fridge, you did it right. Don't discard it.

If I had a dollar for every time in the last 15 years I've seen someone on an online cooking forum lament how they tried to make stock but in the fridge it turned all nasty and gelatinous so they tossed it, I would be able to take a train trip to visit you, Y. It breaks my heart. (The waste of stock, not the prospective trip.)
ysabetwordsmith From: ysabetwordsmith Date: March 26th, 2009 01:55 am (UTC) (Link)

Thank you...

... for that reminder. I'll add it to the main post.

When I made turkey stock, it turned out gelatinous, and I didn't need to skim fat off it -- there was almost none. When I made chicken stock, it was thinner, though not as thin as broth, and I did need to spoon fat off the surface of some containers.
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