Re: Jello Stock?? Please Help!

[Guest guest]

In a message dated 3/28/04 7:05:42 PM, sterlingclass@... writes:

>

> I've been lurking for some time and really enjoy all the information

> posted by everyone, but now I need help please.

>

> I've made stock before and everything has worked out fine, but this

> time it turn to jello when I put it in the frig?

>

> The difference this time was that I had received a bunch of chicken

> feet that made up the bulk with some celery, onions, vinegar, and

> parsley as usual.  I had some of the regular bones, but tons of

> chicken feet.

>

> I put the liquid frig so I could seperate the fat, and when I

> checked to my surprise no liquid all jello.

>

> Do I have too much gelatin from all the feet to seperate the fat?

>

> I really need to seperate the fat, but maybe I don't have any fat to

> speak of and it's all gelatin?  I need the stock for everything else

> but the fat.

>

>

Congratulations! You've made fabulous stock. Now the fat sould be at the very

top of this gelatin mixture and you can use a spoon to scrape it off (that's

what I do).

Elainie

[Guest guest]

All the stock you made before that didn’t jell was not good stock

Jello stock = awesome stock. More gelatin the better

And you don’t HAVE to scrape the fat off. Its for austhetic reasons

_____

From: zumicat@... [mailto:zumicat@...]

Sent: Monday, 29 March 2004 10:19 AM

Subject: Re: Jello Stock?? Please Help!

In a message dated 3/28/04 7:05:42 PM, sterlingclass@... writes:

>

> I've been lurking for some time and really enjoy all the information

> posted by everyone, but now I need help please.

>

> I've made stock before and everything has worked out fine, but this

> time it turn to jello when I put it in the frig?

>

> The difference this time was that I had received a bunch of chicken

> feet that made up the bulk with some celery, onions, vinegar, and

> parsley as usual. I had some of the regular bones, but tons of

> chicken feet.

>

> I put the liquid frig so I could seperate the fat, and when I

> checked to my surprise no liquid all jello.

>

> Do I have too much gelatin from all the feet to seperate the fat?

>

> I really need to seperate the fat, but maybe I don't have any fat to

> speak of and it's all gelatin? I need the stock for everything else

> but the fat.

>

>

Congratulations! You've made fabulous stock. Now the fat sould be at the

very

top of this gelatin mixture and you can use a spoon to scrape it off (that's

what I do).

Elainie

[Guest guest]

Elainie,

Thank you very much for the quick response and putting my mind at

ease that I blew it.

>

> In a message dated 3/28/04 7:05:42 PM, sterlingclass@y... writes:

>

>

> >

> > I've been lurking for some time and really enjoy all the

information

> > posted by everyone, but now I need help please.

> >

> > I've made stock before and everything has worked out fine, but

this

> > time it turn to jello when I put it in the frig?

> >

> > The difference this time was that I had received a bunch of

chicken

> > feet that made up the bulk with some celery, onions, vinegar, and

> > parsley as usual.  I had some of the regular bones, but tons of

> > chicken feet.

> >

> > I put the liquid frig so I could seperate the fat, and when I

> > checked to my surprise no liquid all jello.

> >

> > Do I have too much gelatin from all the feet to seperate the fat?

> >

> > I really need to seperate the fat, but maybe I don't have any

fat to

> > speak of and it's all gelatin?  I need the stock for everything

else

> > but the fat.

> >

> >

>

> Congratulations! You've made fabulous stock. Now the fat sould be

at the very

> top of this gelatin mixture and you can use a spoon to scrape it

off (that's

> what I do).

>

> Elainie

>

>

>

>

>

[Guest guest]

,

Also thanks for the quick response.

> All the stock you made before that didn't jell was not good stock

>

>

>

> Jello stock = awesome stock. More gelatin the better

>

>

>

> And you don't HAVE to scrape the fat off. Its for austhetic reasons

>

>

>

> _____

>

> From: zumicat@a... [mailto:zumicat@a...]

> Sent: Monday, 29 March 2004 10:19 AM

>

> Subject: Re: Jello Stock?? Please Help!

>

>

>

>

> In a message dated 3/28/04 7:05:42 PM, sterlingclass@y... writes:

>

>

> >

> > I've been lurking for some time and really enjoy all the

information

> > posted by everyone, but now I need help please.

> >

> > I've made stock before and everything has worked out fine, but

this

> > time it turn to jello when I put it in the frig?

> >

> > The difference this time was that I had received a bunch of

chicken

> > feet that made up the bulk with some celery, onions, vinegar, and

> > parsley as usual. I had some of the regular bones, but tons of

> > chicken feet.

> >

> > I put the liquid frig so I could seperate the fat, and when I

> > checked to my surprise no liquid all jello.

> >

> > Do I have too much gelatin from all the feet to seperate the fat?

> >

> > I really need to seperate the fat, but maybe I don't have any

fat to

> > speak of and it's all gelatin? I need the stock for everything

else

> > but the fat.

> >

> >

>

> Congratulations! You've made fabulous stock. Now the fat sould be

at the

> very

> top of this gelatin mixture and you can use a spoon to scrape it

off (that's

>

> what I do).

>

> Elainie

>

>

>

>

>