"Roland" > wrote in message
oups.com...
>A week ago I Purchased a 2 to 2 1/2 pound pork roast, cubed the meat to
> make a curry and boiled the large bone with salt, pepper and few herbs.
> Boiled this for about 4 1/2 hours, all the meat was off the bone and
> had nice fragrance. After straining well I poured it into a container
> and stored in the fridge for a few days. This is the first time I have
> done this and wanted to make a stock for future recipes. Removing the
> stock from the refrigerator and checking the consistency found it to be
> very gelatinous and thick. Is this normal? Any suggestions on how to
> keep this, does it freeze well and would it be good to make a bean
> soup, maybe recipes around this would be helpful. Many thanks...
>

Gelatinous is good, means it's nice and rich. It freezes perfectly. It's
wonderful for bean soups and various other things such as Chinese soups.


--
Peter Aitken

Remove the crap from my email address before using.