Re: Is stock supposed to be gelatinous?

November 25, 2005

Its not big loss. There is still some gelatin in it, especially if

you put in all kind of vertebrae and hooves. Maybe next time use a

clean wrench or nutcracker to crack the long bones if you didn't.

Its still extremely nutritious whatever the case. You could try

boiling it down to 1/2 the amount if you are short on freezer space.

Out of 4 batches of stock only one of mine really 'gelled',where it

was like jello in the fridge. That was made out of lambbones and

concentrated.

-

>

> Because mine is NOT! We simmered it for 72hrs, had meat, knuckle,

longbones, vertebrae, tail, hooves, and antlers in it. Then got the

big bone chunks out with the colander, and hubby strained it through a

cheesecloth while I nursed baby.

>

> Chilled in the fridge, skimmed off the fat, got ready to freeze

it.... and he says--- isn't it supposed to be sort of gelatinous?

>

> Is it? did we do something wrong, or does it have to do with the

fact we're using a deer here?

>

> I feel like such an idiot for not knowing any of this!

>

> " Only a few prefer liberty- the majority seek nothing more than kind

masters. " -- Sallust, " Histories "

>

November 25, 2005

I was having very erratic results with my stock gelling. Then I

realized that I was vey hapazard about *when* I put in the

vinegar...often it was midway through the cooking process. Now that

I always let the bones sit in cold water for at least an hour,

sometimes more, before starting to cook I always get a very firm gel.

Ellen

P. S.-- an intro

Hi, I am a WAPF chapter leader in Hume Virginia where we raise our own

poultry. I was on this list briefly a while ago but since I am also

on the GFCF list I found it difficult to keep up, but I am back, at

least as a lurker....you all just have too much good information and

are funny too!

November 25, 2005

Do you think the amount of gelatin you get from making broth is a result of

what the animal ate?

I have had mixed experience with my broths some very gelatinous and some

not...and my method for making broth is very consistent.

vsp

On 11/25/05, ellenussery <ellenjill@...> wrote:

>

> I was having very erratic results with my stock gelling. Then I

> realized that I was vey hapazard about *when* I put in the

> vinegar...often it was midway through the cooking process. Now that

> I always let the bones sit in cold water for at least an hour,

> sometimes more, before starting to cook I always get a very firm gel.

>

> Ellen

>

> P. S.-- an intro

>

> Hi, I am a WAPF chapter leader in Hume Virginia where we raise our own

> poultry. I was on this list briefly a while ago but since I am also

> on the GFCF list I found it difficult to keep up, but I am back, at

> least as a lurker....you all just have too much good information and

> are funny too!

>

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November 25, 2005

>

> Do you think the amount of gelatin you get from making broth is a

result of

> what the animal ate?

> I have had mixed experience with my broths some very gelatinous and

some

> not...and my method for making broth is very consistent.

> vsp

I do know that it depends on the age of the animal - those with more

calcified bones have less cartilage.

Connie H.

November 25, 2005

Here in Melbourne, Australia all parts I buy (organic) turn to

gelatine. Even if I just boil/steam a chicken wing in a tiny amount of

water, the left over water will gell the next day. Is that a measure

of quality? Maybe all the animals are very young. Isn't it best to use

old chickens to make soup? I forgot why...

I have another question - I don't trust bying powdered gelatine here

in Melbourne, so do you think I could use real gelatine from

bones/skin to make deserts such as raw cheesecake and perhaps even for

fruit jelly and add some cordial? The smell of gelatine sometimes

makes me gag, so I wonder if I can mask the flavour with the other

ingredients....

Sometimes if I put too much in soup even, I can taste it and have to

throw the whole thing out!

Thanks

Mandy

>

> I do know that it depends on the age of the animal - those with more

> calcified bones have less cartilage.

>

> Connie H.

>

November 25, 2005

Oops not too clear. I should have said that what I now do is let the

bones site in cold water *and vinegar* for at least an hour.

Ellen

>

> I was having very erratic results with my stock gelling. Then I

> realized that I was vey hapazard about *when* I put in the

> vinegar...often it was midway through the cooking process. Now that

> I always let the bones sit in cold water for at least an hour,

> sometimes more, before starting to cook I always get a very firm gel.

>

> Ellen

>

> P. S.-- an intro

>

> Hi, I am a WAPF chapter leader in Hume Virginia where we raise our own

> poultry. I was on this list briefly a while ago but since I am also

> on the GFCF list I found it difficult to keep up, but I am back, at

> least as a lurker....you all just have too much good information and

> are funny too!

>

November 25, 2005

>

> Do you think the amount of gelatin you get from making broth is a

result of

> what the animal ate?

> I have had mixed experience with my broths some very gelatinous and some

> not...and my method for making broth is very consistent.

> vsp

>

It may be. All my poultry comes from our back yard and they eat very

well to say the least. that's why I was so confused when it didn't

always gel.

Ellen

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