Paul M. Cook wrote:
> "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

I'm afraid I can't help with that one. I generally place the vegetables I
add to stock in a length of doubled cheesecloth, sort of like a bouquet
garni. But I don't try to get stock to be completely clear so other than
straining it through a coffee filter, I've no good ideas.

Jill