Hello, I am new here and have a question about chicken stock. I took the
bones of one of those deli rotisserie chickens and boiled them with some
carrots, celery, onion and fresh sage to make a stock. I strained it and it
turned out fine but when I chilled it in the fridge it had a gelatinous
texture (like a runny jell-o). It tastes fine, and it liquefied almost
immediately in a warm pan but the initial texture put me off a bit.

any comments would be appreciated.

thanks

Rich

On Wed 10 Sep 2008 06:32:35a, tvor told us...

> Hello, I am new here and have a question about chicken stock. I took
> the bones of one of those deli rotisserie chickens and boiled them with
> some carrots, celery, onion and fresh sage to make a stock. I strained
> it and it turned out fine but when I chilled it in the fridge it had a
> gelatinous texture (like a runny jell-o). It tastes fine, and it
> liquefied almost immediately in a warm pan but the initial texture put
> me off a bit.
>
> any comments would be appreciated.
>
> thanks
>
> Rich

The gelatinous texture is from the bones and is characteristic of a good
stock, as opposed to broth which does not have this characteristic.



--
Wayne Boatwright

*******************************************
Date: Wednesday, 09(IX)/10(X)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
8wks 5dys 17hrs 28mins
*******************************************
Welcome back to square one.
*******************************************

tvor wrote:

> Hello, I am new here and have a question about chicken stock. I took the
> bones of one of those deli rotisserie chickens and boiled them with some
> carrots, celery, onion and fresh sage to make a stock. I strained it and it
> turned out fine but when I chilled it in the fridge it had a gelatinous
> texture (like a runny jell-o). It tastes fine, and it liquefied almost
> immediately in a warm pan but the initial texture put me off a bit.
>
> any comments would be appreciated.

It's normal for stock made from chicken bones to gel when cooled. The
last time I made stock I used a whole stewing hen I'd gotten on sale.
Hacked it up, simmered it with some aromatics then strained it and put
it into the fridge to chill so I could lift off the congealed fat.

My kids found it and were grossing each other out, poking at the layer
of yellow fat and the gelled stock beneath it. They certainly wolfed
down the chicken noodle soup I made with it later in the day, though.

tvor wrote:
> Hello, I am new here and have a question about chicken stock. I took the
> bones of one of those deli rotisserie chickens and boiled them with some
> carrots, celery, onion and fresh sage to make a stock. I strained it and it
> turned out fine but when I chilled it in the fridge it had a gelatinous
> texture (like a runny jell-o). It tastes fine, and it liquefied almost
> immediately in a warm pan but the initial texture put me off a bit.
>
> any comments would be appreciated.
>
> thanks
>
> Rich
>
>
Thats exactly how real chicken stock is supposed to be.

"tvor" > wrote in message
...
> Hello, I am new here and have a question about chicken stock. I took the
> bones of one of those deli rotisserie chickens and boiled them with some
> carrots, celery, onion and fresh sage to make a stock. I strained it and
> it turned out fine but when I chilled it in the fridge it had a gelatinous
> texture (like a runny jell-o). It tastes fine, and it liquefied almost
> immediately in a warm pan but the initial texture put me off a bit.
>
> any comments would be appreciated.
>
> thanks
>
> Rich
>


Thank You all!!!

tvor wrote:
> Hello, I am new here and have a question about chicken stock. I took
> the bones of one of those deli rotisserie chickens and boiled them
> with some carrots, celery, onion and fresh sage to make a stock. I
> strained it and it turned out fine but when I chilled it in the
> fridge it had a gelatinous texture (like a runny jell-o). It tastes
> fine, and it liquefied almost immediately in a warm pan but the
> initial texture put me off a bit.
>
> any comments would be appreciated.
>
> thanks
>
> Rich


It means you made good stock

Jill

"tvor" > wrote in message
...
> Hello, I am new here and have a question about chicken stock. I took the
> bones of one of those deli rotisserie chickens and boiled them with some
> carrots, celery, onion and fresh sage to make a stock. I strained it and
> it turned out fine but when I chilled it in the fridge it had a gelatinous
> texture (like a runny jell-o). It tastes fine, and it liquefied almost
> immediately in a warm pan but the initial texture put me off a bit.
>
> any comments would be appreciated.
>
> thanks
>
> Rich
That's normal.


--
mompeagram
FERGUS/HARLINGEN

"tvor" > wrote in message
...
> Hello, I am new here and have a question about chicken stock. I took the
> bones of one of those deli rotisserie chickens and boiled them with some
> carrots, celery, onion and fresh sage to make a stock. I strained it and
> it turned out fine but when I chilled it in the fridge it had a gelatinous
> texture (like a runny jell-o). It tastes fine, and it liquefied almost
> immediately in a warm pan but the initial texture put me off a bit.
>
> any comments would be appreciated.
>
> thanks
>
> Rich


Good Stuff Maynard.

You done good.

(normal for good stock)


Dimitri

tvor wrote:

> Hello, I am new here and have a question about chicken stock

We all know what comes next, right?

Yes, it turns into Jell-O. It's the #`1 question about chicken
stock here over the years.

I guess this freaks out people who are used to using chicken stock
from a can.

-sw

"tvor" wrote

> Hello, I am new here and have a question about chicken stock. I took the
> bones of one of those deli rotisserie chickens and boiled them with some
> carrots, celery, onion and fresh sage to make a stock. I strained it and
> it turned out fine but when I chilled it in the fridge it had a gelatinous
> texture (like a runny jell-o). It tastes fine, and it liquefied almost
> immediately in a warm pan but the initial texture put me off a bit.

Perfect. Means you got all the good stuff from the bones and joints in
there. Calcium, natural chronditrin, etc. People with arthritis used to be
told to eat more chicken and other bone soups for this reason but the canned
stocks are missing this part.

"Michael "Dog3"" > wrote in message
. ..
> "tvor" > : in
> rec.food.cooking
>
>> Hello, I am new here and have a question about chicken stock. I took
>> the bones of one of those deli rotisserie chickens and boiled them
>> with some carrots, celery, onion and fresh sage to make a stock. I
>> strained it and it turned out fine but when I chilled it in the fridge
>> it had a gelatinous texture (like a runny jell-o). It tastes fine,
>> and it liquefied almost immediately in a warm pan but the initial
>> texture put me off a bit.
>>
>> any comments would be appreciated.
>
> That is normal... if you are making stock that is. If you were making
> broth, that is another story. My first attempt at stock was successful
> too but I didn't know it. I thought I'd made a savory kind of Jell-O or
> worse. It was delicious in the recipes I used it in. It's easy to freeze
> too. I put about 1/2 batch of stock in ice cube trays to use for small
> portions and the quart containers for other uses. Good stuff. Congrats
> on your first chicken stock experience. What herbs/spices did you put in
> it... if any?
>
> Michael
>
>

I added onion, celery (including the leafy ends), carrots, fresh sage,
cracked pepper and salt. I had the sage left over from my first home-made
pasta experiment: roasted butternut squash ravioli with sage butter sauce.
That turned out pretty good too.

That butter sage sauce really added a nice aroma to the whole house. My
kind of aroma therapy.

stupid question about the ice-cube trays, but, once you use them for
freezing stock, does this flavor "stain" the trays or can you still use them
to make ice cubes?

Rich


> --
> "Their [the waiters'] eyes sparkled and their pencils flew as she
> proceeded to eviscerate my wallet - pate, Whitstable oysters, a sole,
> filet mignon, and a favorite salad of the Nizam of Hyderabad made of
> shredded five-pound notes."
> ~S. J. Perelman, The Rising Gorge (1961)
>
> Find me at: - michael at lonergan dot us dot com

Sqwertz wrote:
> tvor wrote:
>
>> Hello, I am new here and have a question about chicken stock
>
> We all know what comes next, right?
>
> Yes, it turns into Jell-O. It's the #`1 question about chicken
> stock here over the years.
>
> I guess this freaks out people who are used to using chicken stock
> from a can.
>
> -sw

The canned stuff isn't "chicken stock". It's broth. My mother used to make
chicken broth from bone-in (not boneless) chicken breasts when she made
creamed chicken to serve over biscuits. Even with the bones it wasn't
cooked nearly long enough for it to turn into good stock. She'd simmer them
maybe an hour. She never claimed to be a good cook She told me just the
other day "I did what I had to" LOL

Jill

tvor wrote:


>
> stupid question about the ice-cube trays, but, once you use them for
> freezing stock, does this flavor "stain" the trays or can you still use them
> to make ice cubes?

In my experience, yeah, it does leave a chickeny taste in a plastic ice
cube tray, even after running it through the dishwasher. Either set
aside a special set of ice cube trays for freezing stock exclusively, or
measure your stock into ziplock freezer bags, seal them up and freeze
them. Seems like I never wind up using less than a cup of stock anyhow.

"Kathleen" > wrote in message
...
> tvor wrote:
>
>> Hello, I am new here and have a question about chicken stock. I took the
>> bones of one of those deli rotisserie chickens and boiled them with some
>> carrots, celery, onion and fresh sage to make a stock. I strained it and
>> it turned out fine but when I chilled it in the fridge it had a
>> gelatinous texture (like a runny jell-o). It tastes fine, and it
>> liquefied almost immediately in a warm pan but the initial texture put me
>> off a bit.
>>
>> any comments would be appreciated.
>
> It's normal for stock made from chicken bones to gel when cooled. The
> last time I made stock I used a whole stewing hen I'd gotten on sale.
> Hacked it up, simmered it with some aromatics then strained it and put it
> into the fridge to chill so I could lift off the congealed fat.
>
> My kids found it and were grossing each other out, poking at the layer of
> yellow fat and the gelled stock beneath it. They certainly wolfed down
> the chicken noodle soup I made with it later in the day, though.
>

I have to hide it from my wife. She gets the heebie jeebies and will refuse
to eat some foods if she sees how it's prepared regardless of the taste.

Kathleen wrote:
> tvor wrote:
>
>
>>
>> stupid question about the ice-cube trays, but, once you use them for
>> freezing stock, does this flavor "stain" the trays or can you still
>> use them to make ice cubes?
>
> In my experience, yeah, it does leave a chickeny taste in a plastic
> ice cube tray, even after running it through the dishwasher. Either
> set aside a special set of ice cube trays for freezing stock
> exclusively, or measure your stock into ziplock freezer bags, seal
> them up and freeze them. Seems like I never wind up using less than
> a cup of stock anyhow.

Granted I've never done the ice cube tray thing for stock but I find freezer
containers (rather than bags) make more sense than trying to freeze liquid
in a bag. At the very least, they're stackable

Jill

In article >,
"tvor" > wrote:

> Hello, I am new here and have a question about chicken stock. I took the
> bones of one of those deli rotisserie chickens and boiled them with some
> carrots, celery, onion and fresh sage to make a stock. I strained it and it
> turned out fine but when I chilled it in the fridge it had a gelatinous
> texture (like a runny jell-o). It tastes fine, and it liquefied almost
> immediately in a warm pan but the initial texture put me off a bit.
>
> any comments would be appreciated.
>
> thanks
>
> Rich

Normal. Edible if it tastes good (all that sage, y'know). Don't worry.
Enjoy.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>

In article >,
"tvor" > wrote:

> stupid question about the ice-cube trays, but, once you use them for
> freezing stock, does this flavor "stain" the trays or can you still use them
> to make ice cubes?
>
> Rich

Shoot, give it a try and decide. You've nothing to waste but a cup of
cold water.

"tvor" > wrote in message
...
> Hello, I am new here and have a question about chicken stock. I took the
> bones of one of those deli rotisserie chickens and boiled them with some
> carrots, celery, onion and fresh sage to make a stock. I strained it and
> it turned out fine but when I chilled it in the fridge it had a gelatinous
> texture (like a runny jell-o). It tastes fine, and it liquefied almost
> immediately in a warm pan but the initial texture put me off a bit.
>

Rich, this happens any time you use bones in stock. I actually prefer my
stock to be liquid when chilled, and so sometimes make it with just meat and
skin, no bones. It works well but is more expensive.

The stuff made with bones is more nutritious, and a good way to make use of
the bones. It tastes fine too. But sometimes, it grosses me out!

On Sep 10, 11:23*am, "tvor" > wrote:
>
> stupid question about the ice-cube trays, but, once you use them for
> freezing stock, does this flavor "stain" the trays or can you still use them
> to make ice cubes?
>
Not in my experience, no residual taste from stock or from the lemon
and lime juice cubes that I make. Just a guess, but I'd imagine that
there would be more chance of it if you poured hot stock into the
trays. When I've made cubes from stock I've let it cool some, though
it's still pourable. -aem

On Wed, 10 Sep 2008 13:23:57 -0500, "tvor" > wrote:


>stupid question about the ice-cube trays, but, once you use them for
>freezing stock, does this flavor "stain" the trays or can you still use them
>to make ice cubes?

I freeze pesto in them and they're still fine for ice.

Lou

"Kathleen" > wrote in message
...
> tvor wrote:
>
>
>>
>> stupid question about the ice-cube trays, but, once you use them for
>> freezing stock, does this flavor "stain" the trays or can you still use
>> them to make ice cubes?
>
> In my experience, yeah, it does leave a chickeny taste in a plastic ice
> cube tray, even after running it through the dishwasher. Either set aside
> a special set of ice cube trays for freezing stock exclusively, or measure
> your stock into ziplock freezer bags, seal them up and freeze them. Seems
> like I never wind up using less than a cup of stock anyhow.
>


We freeze gallon ziplocs full, then I defrost them enough to remove from the
bag and using a cleaver and a mallet (actually the backside of the heavy
cleaver) I chop the big stock cube into usable portions and put it all back
in the same bag and back into the freezer.

I learned this trick by attempting to use the electric knife on frozen
stock. What a joke that was.

For those of you having trouble visualizing this, I place the cutting edge
of the slicing cleaver where I want to make the cut. I then take the
non-cutting edge of the heavy cleaver and tap it a few times against the
non-cutting edge of the slicing cleaver to set it.

A few sharp raps later, off pops a slice of ice...stock, that is.


TFM®

TFM® > wrote in
. com:

>
>
> "Kathleen" > wrote in message
> ...
>> tvor wrote:
>>
>>
>>>
>>> stupid question about the ice-cube trays, but, once you use them for
>>> freezing stock, does this flavor "stain" the trays or can you still
>>> use them to make ice cubes?
>>
>> In my experience, yeah, it does leave a chickeny taste in a plastic
>> ice cube tray, even after running it through the dishwasher. Either
>> set aside a special set of ice cube trays for freezing stock
>> exclusively, or measure your stock into ziplock freezer bags, seal
>> them up and freeze them. Seems like I never wind up using less than
>> a cup of stock anyhow.
>>
>
>
> We freeze gallon ziplocs full, then I defrost them enough to remove
> from the bag and using a cleaver and a mallet (actually the backside
> of the heavy cleaver) I chop the big stock cube into usable portions
> and put it all back in the same bag and back into the freezer.
>
> I learned this trick by attempting to use the electric knife on frozen
> stock. What a joke that was.
>
> For those of you having trouble visualizing this, I place the cutting
> edge of the slicing cleaver where I want to make the cut. I then take
> the non-cutting edge of the heavy cleaver and tap it a few times
> against the non-cutting edge of the slicing cleaver to set it.
>
> A few sharp raps later, off pops a slice of ice...stock, that is.
>
>
> TFM®
>
>

a rubber mallet works better...look in your tool box, you probably have
one. I bought one for just kitchen duty....flatens a chicken breast right
quick, helps bisect squashes etc... .

--

The beet goes on -Alan

jmcquown wrote:

> Kathleen wrote:
>
>> tvor wrote:
>>
>>
>>>
>>> stupid question about the ice-cube trays, but, once you use them for
>>> freezing stock, does this flavor "stain" the trays or can you still
>>> use them to make ice cubes?
>>
>>
>> In my experience, yeah, it does leave a chickeny taste in a plastic
>> ice cube tray, even after running it through the dishwasher. Either
>> set aside a special set of ice cube trays for freezing stock
>> exclusively, or measure your stock into ziplock freezer bags, seal
>> them up and freeze them. Seems like I never wind up using less than
>> a cup of stock anyhow.
>
>
> Granted I've never done the ice cube tray thing for stock but I find
> freezer containers (rather than bags) make more sense than trying to
> freeze liquid in a bag. At the very least, they're stackable
>
> Jill

Stackable isn't a major issue for me. While my upstairs freezer is
woefully short on space, I've got the deep freeze downstairs to store
oversized or oddly shaped items. I lay the bags flat until frozen solid
then pile them into one of those "Paper or Plastic? - Neither!" tote
bags. Makes it easy to tell at a glance how much I've got left.

The problem I have with TFM's method of freezing large quantities and
chopping off what you need is that in my experience, large amounts of
stock tend to sort of stratify during freezing and busting off chunks at
random can be kind of hit or miss as far as concentration and flavor.

"Michael "Dog3"" wrote
> "tvor"

>> stupid question about the ice-cube trays, but, once you use them for
>> freezing stock, does this flavor "stain" the trays or can you still
>> use them to make ice cubes?

> I don't know for sure. I bought 6 or 7 ice cube trays for $1 each at the
> local dollar store and use them exclusively for freezing stock. I make a
> lot of stock and generally have a lot of it on hand. I'm guessing the

Same thoughts here and though I have only 3 trays of 'stock cubes', it never
occured to me to use them for ice. They are ones that cracked or whatever
so not all compartments can be used.

Mostly I use ziplock style samwich bags with 3/4 cup at a time (suits our
needs well as I seem to always need that much or twice it). Like another
here, I just freeze those flat then stack'em. The cubes, are a signal that
they are 'pet healthy' (IE: no onion or salt etc added to upset them). I
always dip some out for them now then add the spicing to the rest for us
which goes in 'baggies'. Some stocks i start right from the beginning with
onions etc and so I have a system.

Cubes= pet stock. Also, writing 'pet' with a permanent marker on the baggie
means safe for them.

If it helps, I've never had a cat develop cystitis or any sort of bladder or
kidney problem and i've had cats since 1983. As many as 4 cats at the same
time. I chock that up to enticing them to drink lot and lots of good stock
and broth, made in a way that is healthy for them. We laughingly call some
of them 'chick-cikels' (semi-frozen chicken stock on a hot day, cats LOVE
it!). Just be careful to not salt it at all. Pets are less salt tolerant
than we are.

In article > ,
TFM® > wrote:

> "Kathleen" > wrote in message
> ...
> > tvor wrote:
> >
> >
> >>
> >> stupid question about the ice-cube trays, but, once you use them for
> >> freezing stock, does this flavor "stain" the trays or can you still use
> >> them to make ice cubes?
> >
> > In my experience, yeah, it does leave a chickeny taste in a plastic ice
> > cube tray, even after running it through the dishwasher. Either set aside
> > a special set of ice cube trays for freezing stock exclusively, or measure
> > your stock into ziplock freezer bags, seal them up and freeze them. Seems
> > like I never wind up using less than a cup of stock anyhow.
> >
>
>
> We freeze gallon ziplocs full, then I defrost them enough to remove from the
> bag and using a cleaver and a mallet (actually the backside of the heavy
> cleaver) I chop the big stock cube into usable portions and put it all back
> in the same bag and back into the freezer.
>
> I learned this trick by attempting to use the electric knife on frozen
> stock. What a joke that was.
>
> For those of you having trouble visualizing this, I place the cutting edge
> of the slicing cleaver where I want to make the cut. I then take the
> non-cutting edge of the heavy cleaver and tap it a few times against the
> non-cutting edge of the slicing cleaver to set it.
>
> A few sharp raps later, off pops a slice of ice...stock, that is.
>
>
> TFM®

Sounds easy... Might have to try it. I currently do not own any ice cube
trays but am considering them. I'm ending up with a wealth of stock due
to my current chicken foot addiction.

I also have a lot of other stock ingredients I need to use up. Smoked
pork and beef bones, celery, carrot and onion tops, shrimp shells, etc.
Dad has gone crazy buying brown rice from what I've seen in the pantry!
<sigh>

I may make a bunch of that up and use it in the bottom layer of his
Jelly loaf that he adores so much. Concentrated nutrition.

It's a big responsibility trying to care for the nutritional needs of an
elderly parent, and still respect what they are wanting/willing to eat...

I cook brown (and red and black) rice with stock. Never water.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

In article >,
"Michael \"Dog3\"" > wrote:

> "tvor" > : in
> rec.food.cooking
>
> >
> > stupid question about the ice-cube trays, but, once you use them for
> > freezing stock, does this flavor "stain" the trays or can you still
> > use them to make ice cubes?
> >
> > Rich
>
> I don't know for sure. I bought 6 or 7 ice cube trays for $1 each at the
> local dollar store and use them exclusively for freezing stock. I make a
> lot of stock and generally have a lot of it on hand. I'm guessing the
> stock would leave some type of flavor or maybe odor in the trays. I'm not
> a chemist so I can't say if the material the trays are made out of are
> porous or not. I doubt I'd try to use the trays for ice cubes after
> storing stock in them.
>
> Michael

I do need to start freezing stock as I'm ending up with a plethora of
it. I do share it with my sister.

Cubes would allow me to use some for stir fry sauces.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

On Thu, 11 Sep 2008 04:08:31 GMT, hahabogus wrote:

> TFM® > wrote in
> . com:
>>
>> For those of you having trouble visualizing this, I place the cutting
>> edge of the slicing cleaver where I want to make the cut. I then take
>> the non-cutting edge of the heavy cleaver and tap it a few times
>> against the non-cutting edge of the slicing cleaver to set it.
>>
>> A few sharp raps later, off pops a slice of ice...stock, that is.
>>
>>
>> TFM®
>>
>>
>
> a rubber mallet works better...look in your tool box, you probably have
> one. I bought one for just kitchen duty....flatens a chicken breast right
> quick, helps bisect squashes etc... .

i recently bought a mallet. what do you use between the mallet and the
chicken?

your pal,
blake

blake wrote on Thu, 11 Sep 2008 17:15:17 GMT:

>> TFM® > wrote in
>> . com:
>>>
>>> For those of you having trouble visualizing this, I place
>>> the cutting edge of the slicing cleaver where I want to make
>>> the cut. I then take the non-cutting edge of the heavy
>>> cleaver and tap it a few times against the non-cutting edge
>>> of the slicing cleaver to set it.
>>>
>>> A few sharp raps later, off pops a slice of ice...stock,
>>> that is.
>>>
>>> TFM®
>>>
>> a rubber mallet works better...look in your tool box, you
>> probably have one. I bought one for just kitchen
>> duty....flatens a chicken breast right quick, helps bisect
>> squashes etc... .

> i recently bought a mallet. what do you use between the
> mallet and the chicken?

Waxed paper works, perhaps folded once or twice. Plastic foil can be
used in default.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" > wrote in news:OOcyk.57
:

> blake wrote on Thu, 11 Sep 2008 17:15:17 GMT:
>
>>> TFM® > wrote in
>>> . com:
>>>>
>>>> For those of you having trouble visualizing this, I place
>>>> the cutting edge of the slicing cleaver where I want to make
>>>> the cut. I then take the non-cutting edge of the heavy
>>>> cleaver and tap it a few times against the non-cutting edge
>>>> of the slicing cleaver to set it.
>>>>
>>>> A few sharp raps later, off pops a slice of ice...stock,
>>>> that is.
>>>>
>>>> TFM®
>>>>
>>> a rubber mallet works better...look in your tool box, you
>>> probably have one. I bought one for just kitchen
>>> duty....flatens a chicken breast right quick, helps bisect
>>> squashes etc... .
>
>> i recently bought a mallet. what do you use between the
>> mallet and the chicken?
>
> Waxed paper works, perhaps folded once or twice. Plastic foil can be
> used in default.
>

I freeze boneless,skinless breasts 2 per ziplock bag. After defrosting I
take one out pound the one remaining in the bag. Then replace the pounded
one with the unpounded one and repeat...It's not like you are going to re-
use the baggie so if it ruptures who cares? Paper rips too easily and the
ziplock is fairly thick sturdy plastic. Plus it is easier to see what you
are doing thru the baggie than thru waxed paper Just be sure the baggie is
not sealed shut while you pound on it.

Failing that put the hammer head in a baggie and pound that way....chuck
the baggie afterwards. Rubber mallets are fairly easy to wash in any case.

--

The beet goes on -Alan

blake murphy wrote:

> On Thu, 11 Sep 2008 04:08:31 GMT, hahabogus wrote:
>
> > TFM® > wrote in
> > . com:
> >>
> >> For those of you having trouble visualizing this, I place the cutting
> >> edge of the slicing cleaver where I want to make the cut. I then take
> >> the non-cutting edge of the heavy cleaver and tap it a few times
> >> against the non-cutting edge of the slicing cleaver to set it.
> >>
> >> A few sharp raps later, off pops a slice of ice...stock, that is.
> >>
> >>
> >> TFM®
> >>
> >>
> >
> > a rubber mallet works better...look in your tool box, you probably have
> > one. I bought one for just kitchen duty....flatens a chicken breast
right
> > quick, helps bisect squashes etc... .
>
> i recently bought a mallet. what do you use between the mallet and the
> chicken?


A LIBERAL...!!!

;-D


--
Best
Greg

"blake murphy" > wrote in message
...
> On Thu, 11 Sep 2008 04:08:31 GMT, hahabogus wrote:
>
>> TFM® > wrote in
>> . com:
>>>
>>> For those of you having trouble visualizing this, I place the cutting
>>> edge of the slicing cleaver where I want to make the cut. I then take
>>> the non-cutting edge of the heavy cleaver and tap it a few times
>>> against the non-cutting edge of the slicing cleaver to set it.
>>>
>>> A few sharp raps later, off pops a slice of ice...stock, that is.
>>>
>>>
>>> TFM®
>>>
>>>
>>
>> a rubber mallet works better...look in your tool box, you probably have
>> one. I bought one for just kitchen duty....flatens a chicken breast right
>> quick, helps bisect squashes etc... .
>
> i recently bought a mallet. what do you use between the mallet and the
> chicken?


My wife would use her thumb!

TFM®

In article >,
blake murphy > wrote:

> On Thu, 11 Sep 2008 04:08:31 GMT, hahabogus wrote:
>
> > TFM® > wrote in
> > . com:
> >>
> >> For those of you having trouble visualizing this, I place the cutting
> >> edge of the slicing cleaver where I want to make the cut. I then take
> >> the non-cutting edge of the heavy cleaver and tap it a few times
> >> against the non-cutting edge of the slicing cleaver to set it.
> >>
> >> A few sharp raps later, off pops a slice of ice...stock, that is.
> >>
> >>
> >> TFM®
> >>
> >>
> >
> > a rubber mallet works better...look in your tool box, you probably have
> > one. I bought one for just kitchen duty....flatens a chicken breast right
> > quick, helps bisect squashes etc... .
>
> i recently bought a mallet. what do you use between the mallet and the
> chicken?
>
> your pal,
> blake

I use Cling Wrap.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

In article > ,
"Gregory Morrow" > wrote:

> blake murphy wrote:
>
> > On Thu, 11 Sep 2008 04:08:31 GMT, hahabogus wrote:
> >
> > > TFM® > wrote in
> > > . com:
> > >>
> > >> For those of you having trouble visualizing this, I place the cutting
> > >> edge of the slicing cleaver where I want to make the cut. I then take
> > >> the non-cutting edge of the heavy cleaver and tap it a few times
> > >> against the non-cutting edge of the slicing cleaver to set it.
> > >>
> > >> A few sharp raps later, off pops a slice of ice...stock, that is.
> > >>
> > >>
> > >> TFM®
> > >>
> > >>
> > >
> > > a rubber mallet works better...look in your tool box, you probably have
> > > one. I bought one for just kitchen duty....flatens a chicken breast
> right
> > > quick, helps bisect squashes etc... .
> >
> > i recently bought a mallet. what do you use between the mallet and the
> > chicken?
>
>
> A LIBERAL...!!!
>
> ;-D

<lol>!!!
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

On Thu, 11 Sep 2008 18:51:30 GMT, hahabogus wrote:

> "James Silverton" > wrote in news:OOcyk.57
> :
>
>> blake wrote on Thu, 11 Sep 2008 17:15:17 GMT:
>>
>>>> TFM® > wrote in
>>>> . com:
>>>>>
>>>>> For those of you having trouble visualizing this, I place
>>>>> the cutting edge of the slicing cleaver where I want to make
>>>>> the cut. I then take the non-cutting edge of the heavy
>>>>> cleaver and tap it a few times against the non-cutting edge
>>>>> of the slicing cleaver to set it.
>>>>>
>>>>> A few sharp raps later, off pops a slice of ice...stock,
>>>>> that is.
>>>>>
>>>>> TFM®
>>>>>
>>>> a rubber mallet works better...look in your tool box, you
>>>> probably have one. I bought one for just kitchen
>>>> duty....flatens a chicken breast right quick, helps bisect
>>>> squashes etc... .
>>
>>> i recently bought a mallet. what do you use between the
>>> mallet and the chicken?
>>
>> Waxed paper works, perhaps folded once or twice. Plastic foil can be
>> used in default.
>>
>
> I freeze boneless,skinless breasts 2 per ziplock bag. After defrosting I
> take one out pound the one remaining in the bag. Then replace the pounded
> one with the unpounded one and repeat...It's not like you are going to re-
> use the baggie so if it ruptures who cares? Paper rips too easily and the
> ziplock is fairly thick sturdy plastic. Plus it is easier to see what you
> are doing thru the baggie than thru waxed paper Just be sure the baggie is
> not sealed shut while you pound on it.
>
> Failing that put the hammer head in a baggie and pound that way....chuck
> the baggie afterwards. Rubber mallets are fairly easy to wash in any case.

o.k., all of these make sense. i've seen cling wrap (saran wrap, plastic
film, whatever) suggested, but that seems too flimsy. i still have wax
paper around that i can no longer remember why i bought.

thanks, all.

your pal,
blake

Omelet wrote:

> In article > ,
> "Gregory Morrow" > wrote:
>
> > blake murphy wrote:
> >
> > > On Thu, 11 Sep 2008 04:08:31 GMT, hahabogus wrote:
> > >
> > > > TFM® > wrote in
> > > > . com:
> > > >>
> > > >> For those of you having trouble visualizing this, I place the
cutting
> > > >> edge of the slicing cleaver where I want to make the cut. I then
take
> > > >> the non-cutting edge of the heavy cleaver and tap it a few times
> > > >> against the non-cutting edge of the slicing cleaver to set it.
> > > >>
> > > >> A few sharp raps later, off pops a slice of ice...stock, that is.
> > > >>
> > > >>
> > > >> TFM®
> > > >>
> > > >>
> > > >
> > > > a rubber mallet works better...look in your tool box, you probably
have
> > > > one. I bought one for just kitchen duty....flatens a chicken breast
> > right
> > > > quick, helps bisect squashes etc... .
> > >
> > > i recently bought a mallet. what do you use between the mallet and
the
> > > chicken?
> >
> >
> > A LIBERAL...!!!
> >
> > ;-D
>
> <lol>!!!


I'm afraid that blake left hisself "wide open" for that one, doesn't happen
very often...unlike the cybertwit, where it's so like shooting cats in a
barrel that it gets kinda boring.

;-p



--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking

tvor wrote:

> stupid question about the ice-cube trays, but, once you use them for
> freezing stock, does this flavor "stain" the trays or can you still use them
> to make ice cubes?
>
> Rich

You can also freeze stock in muffin pans.

Becca