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Old 11-22-2013, 07:16 PM   #11
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Blech!!!


Well, I offered you a dessert with garlic!
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Old 11-22-2013, 07:18 PM   #12
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I have been browning my bones/vegetables in the pot before adding water. Fry them for a while and keep stirring them, letting the brown layer (fond) build up. Control the heat so it stays brown and doesn't burn. Then I add my water and keep stirring to scrape the brown layer off of the bottom. Let the water reduce by half, at least. A bit of good stock is better than a lot of bad stock.
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Old 11-22-2013, 07:29 PM   #13
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Roasting parts/bones and veg is the secret to starting a great stock.
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Old 11-22-2013, 09:04 PM   #14
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Just made some stock myself, but the wife put it into the freezer today. She said it was like gelatin after she skimmed off the fat. What's with that?
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Old 11-22-2013, 09:12 PM   #15
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Just made some stock myself, but the wife put it into the freezer today. She said it was like gelatin after she skimmed off the fat. What's with that?

That is what you want to achieve. The stock making process extracts the collagen from the bones and thickens the stock so it's gelatinized at colder temps. If you heat it up, it will return to a liquid state.
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Old 11-22-2013, 09:37 PM   #16
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Quote:
Originally Posted by bbobson View Post
Just made some stock myself, but the wife put it into the freezer today. She said it was like gelatin after she skimmed off the fat. What's with that?
Quote:
Originally Posted by Andy M. View Post
That is what you want to achieve. The stock making process extracts the collagen from the bones and thickens the stock so it's gelatinized at colder temps. If you heat it up, it will return to a liquid state.
What Andy said.
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Old 11-22-2013, 09:38 PM   #17
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Well, I offered you a dessert with garlic!
Gee, thanks, but I think you should do the honors and try it first.
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Old 11-22-2013, 09:43 PM   #18
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Gee, thanks, but I think you should do the honors and try it first.
Welcome.

Hey, you're the one who uses garlic in everything but dessert. I'm just helping you out!
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Old 11-22-2013, 10:48 PM   #19
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Welcome.

Hey, you're the one who uses garlic in everything but dessert. I'm just helping you out!
And here's a gift for you:
Garlic Cookies | The Dyer Family Organic Farm
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Old 11-22-2013, 11:04 PM   #20
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Why, thank you! These should go well with your garlic ice cream!

Actually, they sound better than the ice cream....
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