"jmcquown" > wrote in message
...
> Paul M. Cook wrote:
> > "cybercat" > wrote in message
> > ...
> >>
> >> "Christine Dabney" > wrote
> >>
> >>
> >>>
> >>> Have you tried cooking it longer before? Might be worth it to see
> >>> how it turns out, just in comparison to what you have done
> >>> previously.
> >>>
> >>
> >> I have, but not with this much meat in it. I was thinking that maybe
> >> the meat will make it really flavorful over time, rather than the
> >> way bones and skin just liquify and get gross when cold. (I'm the
> >> one who is not wild about jellied stock.)
> >
> > But jellied stock becoms liquid stock when it is heated. There are
> > some dishes where the meat is coated in the gelatinous stock but they
> > are served cold. And the bones add the most flavor. For beef stock
> > I will roast them in the oven thn add them to the stock. It really
> > gives a much deeper color and flavor.
> >
> > Paul
>
> Yes, Paul. In fact, a good stock when chilled should turn jelly-like. It
> liquifies when you reheat it. I remember kili asking me when she made
some
> stock and it jelled when chilled. Relax, it's supposed to do that <G>

Yep, makes for ease of use too, just slice off a chunk of stock and drop it
in whatever you're making. OK, as long as we're talking stocks here, who
has he best technique for clarifying a stock? I've tried filters,
cheesecloth, even the supposedly foolproof eggshell trick. I still can't
get that really clear stock that I see all the time in restaurants.

Paul