briishspy's Profile
skimming chicken stock question
i decided to add it back into the stock, seeing as it's solidifying into a clear jelly substance i'm guessing it's gelatin, which is good. the jelly substance didn't taste bad so i'm sure it won't do any harm
skimming chicken stock question
did't really answer my question, whats the jelly like stuff,, good or bad
skimming chicken stock question
just making a chicken stock out of some chicken feet, been going about 6 hours now. i've been doing a bit of reading on the internet on making stocks and they all say skim the scum off, what exactly does the scum look like? i skimmed all the froth (small bubbles) off butt also fat rises to the surface which i can skim off afterwards, thats not the problem as there is something else that comes to the surface and starts to slightly solidify forming a skin, i skimmed it off and putt it in a glass and it's turned into a jelly or jelo like substance,
so here's the question, what is the jelly/jelo stuff. is it benificial cartilage or gelatin or something good or is it the "skum" which i should be skimmed off.
Making Beef Stock/Broth
hi, this is my first post and i registerd just so i could reply to this question because no one pointed out the very obvious about you cooking time i've recently been making a stock and have been doing some reasearch into it and i know chefs who have to make stocks.
with beef bones it is recommended you simmer them overnight for at least 17 hours to 72 hours, also craking the bones will help the marrow escape out of the bones, in a resturant it's allegal to leave something on the hob overnight so what chefs do is simmer it through the day over a few days.
theres so much nutrition in bones and health benifits.
please read this article all will become clear.
link: http://www.westonaprice.org/Broth-is-Beautiful.html
