http://www.laurushka.org/blog/2008/03/19/peep/ Thu, 03 Feb 2011 15:45:25 +0000 hourly 1 http://wordpress.org/?v=3.0.1 http://www.laurushka.org/blog/2008/03/19/peep/comment-page-1/#comment-269 laurushka Thu, 27 Mar 2008 23:46:18 +0000 http://www.laurushka.org/blog/2008/03/19/peep/#comment-269 It was completely congealed before I put it in the fridge, and I hoped that maybe it would rise to the top, but it didn't. I did make 2 batches of broth the right way, but this time, I think I just had the heat too high-- the entire thing was congealed. I had to toss it! It was completely congealed before I put it in the fridge, and I hoped that maybe it would rise to the top, but it didn’t. I did make 2 batches of broth the right way, but this time, I think I just had the heat too high– the entire thing was congealed. I had to toss it!

]]> http://www.laurushka.org/blog/2008/03/19/peep/comment-page-1/#comment-268 genevieve Thu, 27 Mar 2008 21:43:39 +0000 http://www.laurushka.org/blog/2008/03/19/peep/#comment-268 Question about the broth: did it congeal after you refridgerated it? If so, I would have to say that you didn't mess up the broth at all. In fact that's perfect. I know it sounds weird. What happens when you boil chicken bones for a long time is that you are breaking down the connective tissues and extracting essentially what is the geletin. Thus when you store it over night it turns into a jello like substance. This is not fat. The yellowish fat will rise to the top and you can easily skim it off leaving you with a very lean broth. What you are left with is the congealed broth, which is very rich, high in protein, and mighty tasty. So what you made was something that expert stock makers love. It took me years to get to that level, so try it again with confidence! :-D (err sorry if there are any spelling errors...I'm brain dead right now) Question about the broth: did it congeal after you refridgerated it? If so, I would have to say that you didn’t mess up the broth at all. In fact that’s perfect. I know it sounds weird. What happens when you boil chicken bones for a long time is that you are breaking down the connective tissues and extracting essentially what is the geletin. Thus when you store it over night it turns into a jello like substance. This is not fat. The yellowish fat will rise to the top and you can easily skim it off leaving you with a very lean broth. What you are left with is the congealed broth, which is very rich, high in protein, and mighty tasty. So what you made was something that expert stock makers love. It took me years to get to that level, so try it again with confidence! :-D (err sorry if there are any spelling errors…I’m brain dead right now)

]]> http://www.laurushka.org/blog/2008/03/19/peep/comment-page-1/#comment-210 Christy Thu, 20 Mar 2008 12:53:05 +0000 http://www.laurushka.org/blog/2008/03/19/peep/#comment-210 Good luck with school. Glad to hear all is well & you guys are feeling better (other than the kitchen mishaps). Though it sounds like you've been conquering that realm successfully as well. GOOD FOR YOU! And I LOVE the song. Happy Easter to you all. xoxoxo Good luck with school. Glad to hear all is well & you guys are feeling better (other than the kitchen mishaps). Though it sounds like you’ve been conquering that realm successfully as well. GOOD FOR YOU! And I LOVE the song. Happy Easter to you all. xoxoxo

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