Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 gailz059 wrote: > Hello, > > I made beef stock using bones, vegetables and other stuff and when I > was done I kept the fat around for a while. After seeing the post > discussing fat I thought of another question. My stock looks okay but > I noticed that the stock which I had been buying at Whole Foods was a > lot more gelatin like. I think it has some starch in it; is that why > mine looks more like liquid and theirs looks more solid? When I use > my stock can I use arrowroot to thicken it? Also, how long can you > keep the stock in the fridge? > > Thanks, > > Gail > > > > > But it's the gelatin you are after . ..the stuff from the bones themselves that makes it gel. not starch. That is unless you want to thicken a stew or something. My stocks all gel pretty well but there is still some variation between very solid and a gelatinous liquid. But when I bought stock from a farmer it was always super solid. Something about the large batches the more industrial style of cooking in big vats and maybe for longer than we do at home just brings out more gelatin. that's my guess. Does the Whole Foods stock say it has starch? Ellen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 It might be the cartilege that gives the gel. Knuckle bones/joints have more ligaments/gristle attached.... Connie > > > Hello, > > > > I made beef stock using bones, vegetables and other stuff and when I > > was done I kept the fat around for a while. After seeing the post > > discussing fat I thought of another question. My stock looks okay but > > I noticed that the stock which I had been buying at Whole Foods was a > > lot more gelatin like. I think it has some starch in it; is that why > > mine looks more like liquid and theirs looks more solid? When I use > > my stock can I use arrowroot to thicken it? Also, how long can you > > keep the stock in the fridge? > > > > Thanks, > > > > Gail > > > > > > > > > > > But it's the gelatin you are after . ..the stuff from the bones > themselves that makes it gel. not starch. That is unless you want to > thicken a stew or something. > > My stocks all gel pretty well but there is still some variation > between very solid and a gelatinous liquid. But when I bought stock > from a farmer it was always super solid. Something about the large > batches the more industrial style of cooking in big vats and maybe for > longer than we do at home just brings out more gelatin. that's my > guess. Does the Whole Foods stock say it has starch? > > Ellen > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 > > It might be the cartilege that gives the gel. Knuckle bones/joints > have more ligaments/gristle attached.... > > Connie I always put beef feet in my stock, both beef and chicken stock, and it gels up really well. Fred Meyer on the West Coast sells beef feet, not organic or grassfed, but the rest of the bones I use are, so I figure it's the best I can do. When my friend the farmer who I own a cow share with butchers his steers in the spring he has promised me the feet, and they ARE grassfed and organic! Ann Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 Ann- >When my friend the farmer who I own a >cow share with butchers his steers in the spring he has promised me >the feet, and they ARE grassfed and organic! I'm jealous. I ask farmers whether they have hooves or feet, and unless I'm talking chicken, they look at me like I'm Hannibal Lecter. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 Gail- >I think it has some starch in it; is that why >mine looks more like liquid and theirs looks more solid? When I use >my stock can I use arrowroot to thicken it? Also, how long can you >keep the stock in the fridge? Commercial stocks often have starches and other nasties added. You could use starch to thicken your stock, but that wouldn't add the nutritional value that gelling serves as something of an indicator of with homemade stocks. The key is to get the best ingredients you can and give the bones a vinegar pre-soak. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 Hello, Thanks to everyone who has answered my questions about stock. I had been using " More Than Gourmet " which is no longer availble at Whole Foods. I use the beef stock whose label has been tossed, but I do have one container of the lamb stock which lists modified food starch, natural flavors and gelatin among other things. I used the product for a long time because I did not have the time to nurse stock for days, and " More Than Gormet " did taste pretty good in soups and stews. As it is I spend the bulk of my waking hours foraging for clean quality food, preparing it and cleaning up afterwards. It is worth the effort, but sometimes I can see why people buy prepared food in a disposable box! I used bones and shank pieces to prepare my own stock. I did not soak the bones in vinegar until after a day of cooking when I noticed that the bones were not breaking up and that the marrow was trapped inside. After soaking the bones they finallly broke apart. I cooked the stuff for at least four days and in the evening I stopped the cooking and put the pot in the fridge. The stock tastes fine but it has the texture of water. There is no gelatinous appearance at all. It looks like I am missing the most nutritios part of the stock. Thanks again for all the information. Gail stock > > > Hello, > > > > I made beef stock using bones, vegetables and other stuff and when I > > was done I kept the fat around for a while. After seeing the post > > discussing fat I thought of another question. My stock looks okay but > > I noticed that the stock which I had been buying at Whole Foods was a > > lot more gelatin like. I think it has some starch in it; is that why > > mine looks more like liquid and theirs looks more solid? When I use > > my stock can I use arrowroot to thicken it? Also, how long can you > > keep the stock in the fridge? > > > > Thanks, > > > > Gail > > > > > > > > > > > But it's the gelatin you are after . ..the stuff from the bones > themselves that makes it gel. not starch. That is unless you want to > thicken a stew or something. > > My stocks all gel pretty well but there is still some variation > between very solid and a gelatinous liquid. But when I bought stock > from a farmer it was always super solid. Something about the large > batches the more industrial style of cooking in big vats and maybe for > longer than we do at home just brings out more gelatin. that's my > guess. Does the Whole Foods stock say it has starch? > > Ellen > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2006 Report Share Posted January 26, 2006 I must have missed the presoak thing. When I make broth I just pour in raw apple cider vinegar. Probably doesn't matter what vinegar but now I wonder if I'm supposed to let the bones sit in vinegar/water for a while before turning the slow cooker on(which takes forever to get up to speed) and for how long? On Jan 25, 2006, at 6:00 AM, Idol wrote: >> I think it has some starch in it; is that why >> mine looks more like liquid and theirs looks more solid? When I use >> my stock can I use arrowroot to thicken it? Also, how long can you >> keep the stock in the fridge? > > Commercial stocks often have starches and other nasties added. You > could use starch to thicken your stock, but that wouldn't add the > nutritional value that gelling serves as something of an indicator of > with homemade stocks. The key is to get the best ingredients you can > and give the bones a vinegar pre-soak. Parashis artpages@... zine: artpagesonline.com portfolio: http://www.artpagesonline.com/EPportfolio/000portfolio.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2006 Report Share Posted January 26, 2006 I let it sit for an hour. On 1/26/06, Parashis <artpages@...> wrote: > > I must have missed the presoak thing. When I make broth I just pour in > raw apple cider vinegar. Probably doesn't matter what vinegar but now I > wonder if I'm supposed to let the bones sit in vinegar/water for a > while before turning the slow cooker on(which takes forever to get up > to speed) and for how long? -- D. Siemens WAPF Chapter Leader http://www.freewebs.com/wapfontario/index.htm Wife of Tim, Mother of Zack and Lydia, Child of God. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2006 Report Share Posted January 26, 2006 Yes, an hour or so just sitting in cold water with the vinegar made a big difference in how reliably mine gelled. i used to do it your way. Ellen Parashis wrote: > I must have missed the presoak thing. When I make broth I just pour in > raw apple cider vinegar. Probably doesn't matter what vinegar but now I > wonder if I'm supposed to let the bones sit in vinegar/water for a > while before turning the slow cooker on(which takes forever to get up > to speed) and for how long? > > > On Jan 25, 2006, at 6:00 AM, Idol wrote: > > >> I think it has some starch in it; is that why > >> mine looks more like liquid and theirs looks more solid? When I use > >> my stock can I use arrowroot to thicken it? Also, how long can you > >> keep the stock in the fridge? > > > > Commercial stocks often have starches and other nasties added. You > > could use starch to thicken your stock, but that wouldn't add the > > nutritional value that gelling serves as something of an indicator of > > with homemade stocks. The key is to get the best ingredients you can > > and give the bones a vinegar pre-soak. > Parashis > artpages@... > zine: > artpagesonline.com > > portfolio: > http://www.artpagesonline.com/EPportfolio/000portfolio.html > > > > <HTML><!DOCTYPE html PUBLIC " -//W3C//DTD XHTML 1.0 Transitional//EN " > " http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd " ><BODY><FONT > FACE= " monospace " SIZE= " 3 " > > <B>IMPORTANT ADDRESSES</B> > <UL> > <LI><B><A > HREF= " / " >NATIVE > NUTRITION</A></B> online</LI> > <LI><B><A HREF= " http://onibasu.com/ " >SEARCH</A></B> the entire > message archive with Onibasu</LI> > </UL></FONT> > <PRE><FONT FACE= " monospace " SIZE= " 3 " ><B><A > HREF= " mailto: -owner " >LIST > OWNER:</A></B> Idol > <B>MODERATORS:</B> Heidi Schuppenhauer > Wanita Sears > </FONT></PRE> > </BODY> > </HTML> > > > > Quote Link to comment Share on other sites More sharing options...
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