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yumcoconut's Profile

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What kind of cutting boards do you use for meat? For vegetables?

We have those white plasticky ones and they are well worn and in need of replacement. I've been using the same cutting boards for everything - raw meat, veggies, fruit, etc. - thinking that it didn't matter since I put them in the dishwasher and it sanitizes them. I read recently that sometimes germs can survive in the grooves/cut marks so I want to get separate boards for meat and vegetables. We have a small kitchen so as much as I'd love a giant butcher block I don't think we have the space for it.

Do you use the same kind of boards for meat and veggies or different? What kind of board do you prefer? Any recommendations?

Jan 07, 2012
yumcoconut in Cookware

What did I do wrong? Homemade chicken stock

Thanks again everyone. I got sick (strep) shortly after I last posted so I tried eating the broth/stock - yuck. It tasted awful. I can only guess the off taste was from the gizzards.

I'm going to be roasting a whole chicken soon and am going to use your tips to try to make an edible stock/broth/soup this time.

Jan 07, 2012
yumcoconut in Home Cooking

What did I do wrong? Homemade chicken stock

"Agree that if the stock itself is still liquid and not jellylike, you just haven't reduced it enough."

Does this mean the solution is to simmer it longer on the stove? I'm not so good with the kitchen lingo. :)

FWIW I just checked it and there is what appears to be a thin layer of almost solid fat on top. But it's pretty sparse.

Dec 28, 2011
yumcoconut in Home Cooking

What did I do wrong? Homemade chicken stock

Thanks. I'll wait until tonight and see what happens. I did not use much skin so maybe that is why there is not a lot of fat.

Dec 28, 2011
yumcoconut in Home Cooking

What did I do wrong? Homemade chicken stock

I made homemade chicken stock last night for the first time, using leftover bones from a whole chicken, onion, and carrots. I put the stock in the refrigerator overnight, and every recipe I read says that the fat should rise to the top and solidify. It's been 9 hours and the stock is still all liquid. Does it just take longer for the fat to solidify or did I do something wrong?

Dec 28, 2011
yumcoconut in Home Cooking