Re: Soup stocks question for topper

[Guest guest]

Hi Topper,

How do you reheat your “chunks”?

I had one baggie from the last batch that isn’t stuck to the freezer rack so I put it in pot to heat up and it about all turned to steam....

sue

[Guest guest]

Remember, mine were molded using muffin tins... so they are just like ice cubes... I drop the chunk of concentrated jelly into a pot of water, more cubes and more water if I'm making a big batch of something... and as the water heats up the jelly chunk defrosts and then melts and mixes with the water... viola... broth.. stock... the beginnings of soup.

Topper ()Yahoo IM: toppertwowww.thyrophoenix.comwww.toppers-place.com

On Sat, 09 Dec 2006 14:06:29 -0600 JustYourTypeDTP writes:

Hi Topper,How do you reheat your “chunks”?I had one baggie from the last batch that isn’t stuck to the freezer rack so I put it in pot to heat up and it about all turned to steam....sue

[Guest guest]

Ok, so the chunks can be diluted further? How about for the part you don’t freeZe? Do you use it straight up and heat it or add water?

Thanks,

sue

Remember, mine were molded using muffin tins... so they are just like ice cubes... I drop the chunk of concentrated jelly into a pot of water, more cubes and more water if I'm making a big batch of something... and as the water heats up the jelly chunk defrosts and then melts and mixes with the water... viola... broth.. stock... the beginnings of soup.

Topper ()

Yahoo IM: toppertwo

www.thyrophoenix.com <http://www.thyrophoenix.com>

www.toppers-place.com <http://www.toppers-place.com>

On Sat, 09 Dec 2006 14:06:29 -0600 JustYourTypeDTP writes:

[Guest guest]

I reduce mine, concentrate it, before freezing.. so that I can store more in less space.. then add water to make the strength that I want.

If I'm making to use right way I dont' let it simmer down to remove the water... and make the soup as it is....

Picture, as an example, an 8 quart pot... it's filled with loosely dumped in bones.. or a poultry carcass. I add water to about an inch over the top of the bones... and allow to come up to a simmer with a lid on the pot... I let it simmer for the first four hours or so like that... then cock the lid a bit to one side so that it's not a tight seal.. now water will start coming out as steam, with the lid like that and the steam coming out you have to increase the heat of the stove a bit to compensate. I let it continue like that for another 3 or 4 hours at which point the liquid in the pot is down to about half of what it was.. then I use a slotted spoon to scoop out all the bones, at this time all the cartilage has broken down and the bones are pretty much all disconnected and single... after all that is scooped out I leave the lid off and let it cool to room temp, or nearly.... to be comfortable to handle... more of water has evaporated by then and it's even more concentrated.. The I ladle it through a sieve to get out all the fine bones and whatever pieces of cartilage are left, and the pieces of seasoning (bay leaf, allspice, peppercorn) now the warm liquid is thicker than water and an amber to tannish color (depending on what type of bones you used) That is put into the muffin tins for freezing.. as it cools it turns into something very much like a jello... and then freezes to a hard chunk...

If the bones have any meat on them, they are cool enough at this point to pick the meat off... the bones... or out of the pile of bones.... or not... some folks will just toss the meat.

The bones then get thrown in the trash.

Those are the chunks that I later reconstitute.... for a soup it's about six parts water to a chunk... for a gravy... oh... maybe 3 parts water to a chunk... it all depends on how much flavor I want in whatever I'm making.... for a pot of rice, that's two cups long grain rice and four cups of water, I'll use a small (1/3 cup, regular muffin sized) chunk as part of the four cups of water... so I put a chunk in the measuring cup and then add water to make four cups.... that's all heated to boiling together.. than add water.

Does that make more sense? Mine is more concentrated me thinks.

If these are taken out of the freezer and put on a plate.. they defrost and end up looking like a warm piece of jello that is losing it's 'jiggle'.

Topper ()Yahoo IM: toppertwo

On Sat, 09 Dec 2006 18:16:15 -0600 JustYourTypeDTP writes:

Ok, so the chunks can be diluted further? How about for the part you don’t freeZe? Do you use it straight up and heat it or add water?Thanks,sue

[Guest guest]

Have been following the discussion of the jellied soup with interest as I do most of the mail. It reminds me of a soup my mother made, it was called pajard or something like that. It had the jellied broth with the marrow. It was quite good. My father of blessed memory really like it. Best, Bubbe Gittel

[Guest guest]

Thanks, yes that makes sense. I also roast my soup bones pre-simmering so I get a really dark stock.

When I froze my first batch of baggies and one did let go of the freezer rack I just heated it straight up and there was almost nothing in the pan.

I will mix those frozen chunks with water then when I do reheat, that will give me something to sip on....

I made about 8 quarts last night using a 12 quart stock pot I just had to go out and get so I am set now... Thing is I like to have the broth every day.

Somebody told me this gelatin bloats you up and I have found I have gotten VERY bloated from having the broth every day... Do you find this as well?

I think it makes you retain water? I don’t want to give up my daily broth, it’s like tea to me now...

sue

I reduce mine, concentrate it, before freezing.. so that I can store more in less space.. then add water to make the strength that I want.

[Guest guest]

Sue,

Is it the gelatin that bloats you or the salt?? You know us hypos with salt... we end up looking like whales with hotdog fingers regardless of our weight. AMAZING! LOL.

Re: Soup stocks question for topper

Thanks, yes that makes sense. I also roast my soup bones pre-simmering so I get a really dark stock.When I froze my first batch of baggies and one did let go of the freezer rack I just heated it straight up and there was almost nothing in the pan.I will mix those frozen chunks with water then when I do reheat, that will give me something to sip on.... I made about 8 quarts last night using a 12 quart stock pot I just had to go out and get so I am set now... Thing is I like to have the broth every day.Somebody told me this gelatin bloats you up and I have found I have gotten VERY bloated from having the broth every day... Do you find this as well?I think it makes you retain water? I don’t want to give up my daily broth, it’s like tea to me now...sueOn 12/9/06 6:55 PM, "topper2 (AT) juno (DOT) com" <topper2 (AT) juno (DOT) com> wrote:

I reduce mine, concentrate it, before freezing.. so that I can store more in less space.. then add water to make the strength that I want.

[Guest guest]

Well, I use very little salt, sea salt — I put in so much onion, garlic, celery and non-salt spices that it’s pretty bland and salt-free which I actually like

A friend of mine told me gelatin bloats you up like the michelin man...

sue

Sue,

Is it the gelatin that bloats you or the salt?? You know us hypos with salt... we end up looking like whales with hotdog fingers regardless of our weight. AMAZING! LOL.

Re: Soup stocks question for topper

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[Guest guest]

I've never heard of it being bloating... unless it's too salty and causing some water retention.... broth is a very nutritious food... that's why it's given to folks as an introduction to eating again after a long illness... at least it was until someone invented the 'liquid meals in a can' stuff that is so popular now...

I wonder if you are sipping it straight, as a tea replacement kinda thing that it might now be a good idea to dilute it a bit.... I don't know how much you are ingesting a day... how strong/reduced yours is... but, like anything else.. you can have too much of a good thing.

Most of the bones I used are left over from roasted or braised meats.. the only exception is when I fillet chicken and save those raw bones to jelly when I have enough.... or sometimes I'll use them to make a quick soup.

We go through a lot of chicken hind quarters around here since Ruth found out that I can fillet them... it makes for great little boneless skinless quick-to-fix chicken means that way...

Topper ()Yahoo IM: toppertwo

On Sun, 10 Dec 2006 12:28:04 -0600 JustYourTypeDTP writes:

Thanks, yes that makes sense. I also roast my soup bones pre-simmering so I get a really dark stock.When I froze my first batch of baggies and one did let go of the freezer rack I just heated it straight up and there was almost nothing in the pan.I will mix those frozen chunks with water then when I do reheat, that will give me something to sip on.... I made about 8 quarts last night using a 12 quart stock pot I just had to go out and get so I am set now... Thing is I like to have the broth every day.Somebody told me this gelatin bloats you up and I have found I have gotten VERY bloated from having the broth every day... Do you find this as well?I think it makes you retain water? I don’t want to give up my daily broth, it’s like tea to me now...sue

[Guest guest]

I love a lot of the old, simple, slow cooked foods... I wonder if perhaps there were so good because of the slow (low temp) cooking.. that maybe more nutrients are available when cooking that way???

I think increasing our understanding of better nutrition.... and easier ways of doing things, like make-ahead meal is of benefit to us all.. many of the tips that I've learned were passed on to me by others over the years.... I can't even begin to count how much time and effort some of this stuff has saved me... and when it's a day when you feel like crawling under a rock... being able to pull a home made ready to eat meal out of the freezer can be a real life saver.

.... considering how important consistent meal schedules our to both our energy levels and ability to convert thyroid hormones....

... that may just be me though....

Topper ()Yahoo IM: toppertwo

On Sun, 10 Dec 2006 15:25:54 EST bhurstbrd@... writes:

Have been following the discussion of the jellied soup with interest as I do most of the mail. It reminds me of a soup my mother made, it was called pajard or something like that. It had the jellied broth with the marrow. It was quite good. My father of blessed memory really like it. Best, Bubbe Gittel

[Guest guest]

Hey... I wonder.. is she thinking of the gelatin capsules and powders that folks drink to help their fingernails and hair? That's not quite the same stuff as what we are making from simmered bones.. the other stuff is... well... it's .... um... made with leftover parts.... it's mostly connective tissues.. not even that much in the way of joints... not much in the way of the bone marrow or the calcium from the bones....

Our simmered jelly is basically a concentrated soup.. without the solids... and soup isn't fattening, depending on what's all added to it... or bloating... is it?

Topper ()Yahoo IM: toppertwo

On Sun, 10 Dec 2006 16:16:20 -0600 JustYourTypeDTP writes:

Well, I use very little salt, sea salt — I put in so much onion, garlic, celery and non-salt spices that it’s pretty bland and salt-free which I actually likeA friend of mine told me gelatin bloats you up like the michelin man...sue

[Guest guest]

's psychologist has said that she sees parallels with people having personality problems (mood swings, psychological episodes, problems, etc.) She believes in it so much that she wants to hire a nutritionist so that she can get her patients on the right track. She also believes a lot of allergens can cause these problems, which is why she wants to help solve them. Her brother has a lot of allergies and so she keeps up on them. She is pretty cool and has lots of natural light in her office, plants (you know my thing... if no fish than there must at least be plants lol) and shops at the natural stores. Something also interesting... she only eats food grown within 100 miles of the area here, so that she always knows they are fresh and can monitor the toxins that are in them (less obviously with organic and natural foods). Cool, huh?? I wish more docs could be like her... hell, I just wish she could run blood tests LOL.

Re: Soup stocks question for topper

I love a lot of the old, simple, slow cooked foods... I wonder if perhaps there were so good because of the slow (low temp) cooking.. that maybe more nutrients are available when cooking that way???

I think increasing our understanding of better nutrition.... and easier ways of doing things, like make-ahead meal is of benefit to us all.. many of the tips that I've learned were passed on to me by others over the years.... I can't even begin to count how much time and effort some of this stuff has saved me... and when it's a day when you feel like crawling under a rock... being able to pull a home made ready to eat meal out of the freezer can be a real life saver.

.... considering how important consistent meal schedules our to both our energy levels and ability to convert thyroid hormones....

... that may just be me though....

Topper ()Yahoo IM: toppertwo

On Sun, 10 Dec 2006 15:25:54 EST bhurstbrd (AT) aol (DOT) com writes:

Have been following the discussion of the jellied soup with interest as I do most of the mail. It reminds me of a soup my mother made, it was called pajard or something like that. It had the jellied broth with the marrow. It was quite good. My father of blessed memory really like it. Best, Bubbe Gittel

[Guest guest]

Salt has never been a problem for me except for the period before my GBP when as I later learned I was in chronic constestive heart failure and even then really was a very small part. I think it is because all of our meat and fowl is soaked and salted for kosher reasons and we grew up on lox, whitefish and really good deli. I know this is not scientific but hey it makes me happy. Best, bubbe gittel

[Guest guest]

No way do I bloat from salt, I rather bloat if I'm on LOW salt, my body trying to save every single precious bit of it, as it goes through me and out right away. My understanding is that when this happens, it's a low adrenal thing. If I want my fingers to shrivel up and all my body water to go away, all I have to do is consume plenty of salt, and that is a fact. We are not all in one category here, just because the medical field is on a fad thing for the last 20 yrs on this sbjct. It simply isn't true for all people and maybe not nearly as many as is thought.

Re: Soup stocks question for topper

I've never heard of it being bloating... unless it's too salty and causing some water retention.... broth is a very nutritious food... that's why it's given to folks as an introduction to eating again after a long illness... at least it was until someone invented the 'liquid meals in a can' stuff that is so popular now...

I wonder if you are sipping it straight, as a tea replacement kinda thing that it might now be a good idea to dilute it a bit.... I don't know how much you are ingesting a day... how strong/reduced yours is... but, like anything else.. you can have too much of a good thing.

Most of the bones I used are left over from roasted or braised meats.. the only exception is when I fillet chicken and save those raw bones to jelly when I have enough.... or sometimes I'll use them to make a quick soup.

We go through a lot of chicken hind quarters around here since Ruth found out that I can fillet them... it makes for great little boneless skinless quick-to-fix chicken means that way...

Topper ()Yahoo IM: toppertwo

[Guest guest]

I only used two pinches of sea salt for an entire 10 qt pot...i probably need to dilute it then, it is really hearty.

I am sipping on about 16 oz a day.... Can gelatin bloat you?

sue

I've never heard of it being bloating... unless it's too salty and causing some water retention.... broth is a very nutritious food... that's why it's given to folks as an introduction to eating again after a long illness... at least it was until someone invented the 'liquid meals in a can' stuff that is so popular now...

I wonder if you are sipping it straight, as a tea replacement kinda thing that it might now be a good idea to dilute it a bit.... I don't know how much you are ingesting a day... how strong/reduced yours is... but, like anything else.. you can have too much of a good thing.

Most of the bones I used are left over from roasted or braised meats.. the only exception is when I fillet chicken and save those raw bones to jelly when I have enough.... or sometimes I'll use them to make a quick soup.

We go through a lot of chicken hind quarters around here since Ruth found out that I can fillet them... it makes for great little boneless skinless quick-to-fix chicken means that way...

Topper ()

Yahoo IM: toppertwo

On Sun, 10 Dec 2006 12:28:04 -0600 JustYourTypeDTP writes:

Thanks, yes that makes sense. I also roast my soup bones pre-simmering so I get a really dark stock.

When I froze my first batch of baggies and one did let go of the freezer rack I just heated it straight up and there was almost nothing in the pan.

I will mix those frozen chunks with water then when I do reheat, that will give me something to sip on....

I made about 8 quarts last night using a 12 quart stock pot I just had to go out and get so I am set now... Thing is I like to have the broth every day.

Somebody told me this gelatin bloats you up and I have found I have gotten VERY bloated from having the broth every day... Do you find this as well?

I think it makes you retain water? I don’t want to give up my daily broth, it’s like tea to me now...

sue

[Guest guest]

I dunno...but that powered gealatin is made from cow bones from what I can see...

sue

Hey... I wonder.. is she thinking of the gelatin capsules and powders that folks drink to help their fingernails and hair? That's not quite the same stuff as what we are making from simmered bones.. the other stuff is... well... it's .... um... made with leftover parts.... it's mostly connective tissues.. not even that much in the way of joints... not much in the way of the bone marrow or the calcium from the bones....

Our simmered jelly is basically a concentrated soup.. without the solids... and soup isn't fattening, depending on what's all added to it... or bloating... is it?

Topper ()

Yahoo IM: toppertwo

On Sun, 10 Dec 2006 16:16:20 -0600 JustYourTypeDTP writes:

Well, I use very little salt, sea salt — I put in so much onion, garlic, celery and non-salt spices that it’s pretty bland and salt-free which I actually like

A friend of mine told me gelatin bloats you up like the michelin man...

sue

[Guest guest]

Now that I think about it, I do that to!! Interesting.... I never thought of my bloating before that way, I just thought it had to do with me getting too much salt (sometimes that is the case) but more often than not, I get puffy when I get dehydrated. Usually when I get dehydrated, I start craving salt...

andrea

Re: Soup stocks question for topper

I've never heard of it being bloating... unless it's too salty and causing some water retention.... broth is a very nutritious food... that's why it's given to folks as an introduction to eating again after a long illness... at least it was until someone invented the 'liquid meals in a can' stuff that is so popular now...

I wonder if you are sipping it straight, as a tea replacement kinda thing that it might now be a good idea to dilute it a bit.... I don't know how much you are ingesting a day... how strong/reduced yours is... but, like anything else.. you can have too much of a good thing.

Most of the bones I used are left over from roasted or braised meats.. the only exception is when I fillet chicken and save those raw bones to jelly when I have enough.... or sometimes I'll use them to make a quick soup.

We go through a lot of chicken hind quarters around here since Ruth found out that I can fillet them... it makes for great little boneless skinless quick-to-fix chicken means that way...

Topper ()Yahoo IM: toppertwo

[Guest guest]

I've not been diagnosed for it, but from what I read, that quirk in the kidney that causes hyponatremia has the same thing going on. We've had patients in our nursing home who were automatically put on a lower salt diet when they come in, but it was a grave mistake. Instead of losing fluid, they would gain more fluid because their kidney was flushing out all the salt and not sending any of it back into the intracellular areas. Thus, they would start drinking tons of water, and this would be one of the first clues that they need to eat all the salt they can eat every single day. Give them a ton of salt, the thirst goes away, the intracellular fluid goes away. Doctors just don't seem to consider this in the office, only when a person has actually gone into crisis over it. They want to generalize too much and put everyone on a low salt diet, making these big blanket statements, as though we're all a herd of cattle. It's such a subtle situation and total "opposites" with this. I think that this problem originates when there is damage to the Loop of Henhle in the kidney. Salt is not saved. The person eats no salt, so the body hangs onto every bit of fluid intake because if the fluid goes, then the salt goes (what little bit there is). Also, I think that the other part of the adrenal gland has to do with that, aldosterone and some such?

Re: Soup stocks question for topper

Now that I think about it, I do that to!! Interesting.... I never thought of my bloating before that way, I just thought it had to do with me getting too much salt (sometimes that is the case) but more often than not, I get puffy when I get dehydrated. Usually when I get dehydrated, I start craving salt...

andrea

[Guest guest]

Interesting. I drink A LOT of water and use little salt...

sue

I've not been diagnosed for it, but from what I read, that quirk in the kidney that causes hyponatremia has the same thing going on. We've had patients in our nursing home who were automatically put on a lower salt diet when they come in, but it was a grave mistake. Instead of losing fluid, they would gain more fluid because their kidney was flushing out all the salt and not sending any of it back into the intracellular areas. Thus, they would start drinking tons of water, and this would be one of the first clues that they need to eat all the salt they can eat every single day. Give them a ton of salt, the thirst goes away, the intracellular fluid goes away. Doctors just don't seem to consider this in the office, only when a person has actually gone into crisis over it. They want to generalize too much and put everyone on a low salt diet, making these big blanket statements, as though we're all a herd of cattle. It's such a subtle situation and total " opposites " with this. I think that this problem originates when there is damage to the Loop of Henhle in the kidney. Salt is not saved. The person eats no salt, so the body hangs onto every bit of fluid intake because if the fluid goes, then the salt goes (what little bit there is). Also, I think that the other part of the adrenal gland has to do with that, aldosterone and some such?

[Guest guest]

I used to do exactly that, but the more I drank, the thirstier I got and when I started on the Armour, I bloated up and my feet and legs were swollen. I cut back on the water and started using sea salt in water and on my foods and I'm more hydrated then I was then. Funny isn't it. As a further note, one of the reasons that I added the sea salt was that I had cut out all packaged foods and soups etc. and I wasn't sure where my necessary sodium was coming from. If you use a lot of packaged foods, you'll get the sodium there anyway.

Interesting. I drink A LOT of water and use little salt...sue

Everyone is raving about the all-new Yahoo! Mail beta.

[Guest guest]

Ya know, this IS since the Armour too.... Hmmmmmmm. Gonna go surfing....

sue

I used to do exactly that, but the more I drank, the thirstier I got and when I started on the Armour, I bloated up and my feet and legs were swollen. I cut back on the water and started using sea salt in water and on my foods and I'm more hydrated then I was then. Funny isn't it. As a further note, one of the reasons that I added the sea salt was that I had cut out all packaged foods and soups etc. and I wasn't sure where my necessary sodium was coming from. If you use a lot of packaged foods, you'll get the sodium there anyway.

Interesting. I drink A LOT of water and use little salt...

sue

[Guest guest]

Now you can buy gelatin that is made from fruits/veggies. My organic gummy bears are made with it .

Re: Soup stocks question for topper

I dunno...but that powered gealatin is made from cow bones from what I can see...sueOn 12/10/06 6:52 PM, "topper2 (AT) juno (DOT) com" <topper2 (AT) juno (DOT) com> wrote:

Hey... I wonder.. is she thinking of the gelatin capsules and powders that folks drink to help their fingernails and hair? That's not quite the same stuff as what we are making from simmered bones.. the other stuff is... well... it's .... um... made with leftover parts.... it's mostly connective tissues.. not even that much in the way of joints... not much in the way of the bone marrow or the calcium from the bones.... Our simmered jelly is basically a concentrated soup.. without the solids... and soup isn't fattening, depending on what's all added to it... or bloating... is it? Topper ()Yahoo IM: toppertwoOn Sun, 10 Dec 2006 16:16:20 -0600 JustYourTypeDTP <justyourtypedtp (AT) earthlink (DOT) net> writes:

Well, I use very little salt, sea salt — I put in so much onion, garlic, celery and non-salt spices that it’s pretty bland and salt-free which I actually likeA friend of mine told me gelatin bloats you up like the michelin man...sue

[Guest guest]

Is that better for us? Or just an alternative?

Gummy bears are fun. Lol.

Now you can buy gelatin that is made from fruits/veggies. My organic gummy bears are made with it .

..

[Guest guest]

the fruit gelatin I'm not sure if it's better for us but I know it's made for people that are Vegan (says so on the box) lol. Surprisingly they taste really good, although the ones that I have are a little more hard than traditional gummies. Gummy bears are my sweet of choice, since I can't have milk chocolate anymore. Oooh, those and sweet tarts... gotta love the tartness.

andrea

Re: Soup stocks question for topper

Is that better for us? Or just an alternative?Gummy bears are fun. Lol.On 12/11/06 6:51 PM, " Teague" <medstudent2be (AT) highstream (DOT) net> wrote:

Now you can buy gelatin that is made from fruits/veggies. My organic gummy bears are made with it .

.