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The Wordsmith's Forge
The Writing & Other Projects of Elizabeth Barrette
How to Make Stock
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ysabetwordsmith From: ysabetwordsmith Date: July 10th, 2009 09:18 pm (UTC) (Link)

Re: Hmm...

Bear in mind that the more bones you use, the stronger your product will be. Stock is very thick and gels when it cools. Broth is very thin and does not gel. When I made the turkey stock, it gelled. The first batch of chicken didn't gel (but it was still quite tasty). The most recent batch of chicken, I used more bones, and it thickened somewhat. I am okay with that randomness; some people might be more particular. Experimentation and observation are fine, if you pay attention so you can repeat things you like.

I definitely prefer stackable containers for freezing liquids. I use Ziploc disposable tubs when I can get them. Glad tubs are okay. Cheap ones are not -- I bought one batch of cheap tubs for spaghetti sauce and the lids wouldn't stay on. Those I threw away instead of reusing. Ziploc ones open and close easily, are secure, reasonably priced, and reusable for a while.

I use freezer baggies, usually Ziploc or Glad, for freezing fruit and sometimes other things. The last batch has a white patch on it so you can write the name of the item, very nice. I use sticky labels on the tubs so they can be reused.
7 comments or Leave a comment