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Old 06-23-2005, 07:45 AM   #11
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Grrrrrr. I'm still mad at my BIL from last Thanksgiving. I made a huge batch of turkey stock, nicely gelatinized, for use in making gravy for our big family feast. BIL claims to make the best gravy because he learned from one of the cooks while working as a waiter at Commander's Palace in New Orleans.

This "expert" took one look at my lovely stock and announced he wasn't going to use it because it was too "fatty."

Mom and I snuck in a bunch of it anyway while he wasn't looking.

Kool Aid - Think before you drink.
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Old 06-23-2005, 07:47 PM   #12
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Forgot to tell you how it turned out - liquid as ALL my stocks do but (as usual) extremely flavoursome (made some delicious Vichyssoise with it). This was what I expected to happen though. Concentrated the remainder for the freezer (to save on storage space) - after the fat was removed from the surface of course. If I ever get gelatinous stock again (which I probably will as the next batch will be made from chicken wing tips again) I'll know what to do - just one other question can you freeze it & how do you concentrate it (to save on storage space) if you can't boil it?
Cheers SK

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Old 06-23-2005, 09:29 PM   #13
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You can freeze it.

Also, you can boil it to reduce it as the fat has already been removed from the stock so fat emulsification will not be a problem.

I freeze stock in large containers for a batch of soup, in small containers for an individual portion and in even smaller portions (ice cube trays, or a little larger) for use in sauces and gravies. You can pop the smallest ones into a ziplok and keep them in the freezer in just the bag.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 06-23-2005, 09:40 PM   #14
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Thumbs up

Cheers Andy

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