I'm a Northern male who doesn't doesn't know how to cook so don't ask what I was trying to do. Roughly, I became enamored with the idea of cooking "Hoppin' John." I bought two fresh ham hocks and sorta following directions, placed one .75 lb. hock in approximately a qt. of water and after bringing the water to a boil, reduced the heat to barely a simmer. Five hours later, I remembered I was supposed to be cooking. When I raised the lid, everything looked fine. Wishing to skim the fat, I refrigerated the liquid after removing the hock.
Later when I removed the liquid, I was pleased to see the fat had solidified and was easy to skim. What was left, staggered me. It was light brown and thicker than Jello. I was stumped as to what it was, or what to do with it. Have I invented a new food?
Later when I removed the liquid, I was pleased to see the fat had solidified and was easy to skim. What was left, staggered me. It was light brown and thicker than Jello. I was stumped as to what it was, or what to do with it. Have I invented a new food?