I used all meat (because I don't have the sense to like that gelled stuff the rest of you find so delicious!) from the wings and legs and thighs, it had been roasted.
Tasted it after 6-7 hours of gentlesimmering, and it really did lack something. (Not quite dishwater, Melba, but close!) So then I added a cut-up onion, some bay leaves, and a lot of celery and simmered it for two more hours. With some salt and pepper, it was wonderful when strained through a fine strainer.
I put in fresh turkey meat roasted that day, carrots, celery, and red, white, and wild rice. We enjoyed it.
In article <[email hidden]>, "cybercat" <[email hidden]>
Quoted message said:
I used all meat (because I don't have the sense to like that gelled stuff the rest of you find so delicious!) from the wings and legs and thighs, it had been roasted.
Tasted it after 6-7 hours of gentlesimmering, and it really did lack something. (Not quite dishwater, Melba, but close!) So then I added a cut-up onion, some bay leaves, and a lot of celery and simmered it for two more hours. With some salt and pepper, it was wonderful when strained through a fine strainer.
I put in fresh turkey meat roasted that day, carrots, celery, and red, white, and wild rice. We enjoyed it.
(I still like chicken better, though!)
I get dishwater even with onion, celery, bay leaf, and carrot. I bought a jar of Penzeys Turkey Base last week. :-) -- -Barb, Mother Superior, HOSSSPoJ Notes about our meals in Tuscany have been posted to http://www.jamlady.eboard.com; 10-16-2007
I used all meat (because I don't have the sense to like that gelled stuff the rest of you find so delicious!) from the wings and legs and thighs, it had been roasted.
What's with this unnatural dislike of stock cooked long enough to get to the gelatin stage? You're just making a meat broth if all you use is meat and no bones. What a waste of good flavor! Just don't cook the carcass as long and you'll still end up with much better tasting stock yet not let it get to the point where it jiggles when cold. It certainly doesn't matter since there is no jiggle when heated up.
In article <[email hidden]>, "cybercat" <[email hidden]>
Quoted message said:
I used all meat (because I don't have the sense to like that gelled stuff the rest of you find so delicious!) from the wings and legs and thighs, it had been roasted.
Tasted it after 6-7 hours of gentlesimmering, and it really did lack something. (Not quite dishwater, Melba, but close!) So then I added a cut-up onion, some bay leaves, and a lot of celery and simmered it for two more hours. With some salt and pepper, it was wonderful when strained through a fine strainer.
I put in fresh turkey meat roasted that day, carrots, celery, and red, white, and wild rice. We enjoyed it.
(I still like chicken better, though!)
I get dishwater even with onion, celery, bay leaf, and carrot. I bought a jar of Penzeys Turkey Base last week. :-)
Are you using bones with a little meat on them or just meat with perhaps a little bone in it? Are you using too much water in proportion to bones/meat? Are you letting it simmer long enough? "Enquiring" Minds Want to Know! Goomba
"Goomba38" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
cybercat said:
I used all meat (because I don't have the sense to like that gelled stuff the rest of you find so delicious!) from the wings and legs and thighs, it had been roasted.
What's with this unnatural dislike of stock cooked long enough to get to the gelatin stage?
What's with your asinine attitude that anyone's dislike of anything is "Unnatural?" I just don't like all that [censored] in my stock. I do indeed simmer it a long time. I like it simmered a long time, I just don't like to open the pot and see that gellid [censored].
You're just making a meat broth if all you use is
Quoted message said:
meat and no bones.
It is delicious, golden and rich with chicken flavor.
Quoted message said:
What a waste of good flavor!
Horse [censored]. I don't think bones add any beneficial flavor.
Quoted message said:
Just don't cook the carcass as long and you'll still end up with much better tasting stock yet not let it get to the point where it jiggles when cold. It certainly doesn't matter since there is no jiggle when heated up.
I used all meat (because I don't have the sense to like that gelled stuff the rest of you find so delicious!) from the wings and legs and thighs, it had been roasted.
What's with this unnatural dislike of stock cooked long enough to get to the gelatin stage? You're just making a meat broth if all you use is meat and no bones. What a waste of good flavor! Just don't cook the carcass as long and you'll still end up with much better tasting stock yet not let it get to the point where it jiggles when cold. It certainly doesn't matter since there is no jiggle when heated up.
I agree. I do like to add the wings when I make chicken stock and I can't imagine turkey stock is any different. I always add onion, celery, carrot, a bay leaf, salt & pepper from the get-go. (The problem with "dishwater" stock is people are afraid to add salt. Good stock needs salt. Not that you have to make it Campbell's chicken noodle soup salty, but more salt than most people think they should add.) And yes, a good stock will gel when chilled and go back to liquid when reheated. It's YUMMY 🙂
"Goomba38" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
cybercat said:
I used all meat (because I don't have the sense to like that gelled stuff the rest of you find so delicious!) from the wings and legs and thighs, it had been roasted.
What's with this unnatural dislike of
I really, really feel sorry for your kids. You have this ham-handed control freak nature that insists everyone be just like you.
I get dishwater even with onion, celery, bay leaf, and carrot. I bought a jar of Penzeys Turkey Base last week. :-)
You know, I did find that I had to cook it down a lot (e.g. "reduce" it) to get a decent flavor. I might make it again, I might not. I prefer chicken stock, for sure.
I get dishwater even with onion, celery, bay leaf, and carrot. I bought a jar of Penzeys Turkey Base last week. :-)
Are you using bones with a little meat on them or just meat with perhaps a little bone in it? Are you using too much water in proportion to bones/meat? Are you letting it simmer long enough? "Enquiring" Minds Want to Know! Goomba
I'm using nothing since my two failures. Bones with a little meat (carcass and whatever other bones may have been salvaged. Maybe I didn't let it simmer long enough. Maybe too much water -- because I want volume. Even when I make chicken soup, I'll add more water and chicken base for volume. Now I'm gonna use Penzeys Turkey Base. :-P -- -Barb, Mother Superior, HOSSSPoJ Notes about our meals in Tuscany have been posted to http://www.jamlady.eboard.com; 10-16-2007
I used all meat (because I don't have the sense to like that gelled stuff the rest of you find so delicious!) from the wings and legs and thighs, it had been roasted.
What's with this unnatural dislike of stock cooked long enough to get to the gelatin stage? You're just making a meat broth if all you use is meat and no bones. What a waste of good flavor! Just don't cook the carcass as long and you'll still end up with much better tasting stock yet not let it get to the point where it jiggles when cold. It certainly doesn't matter since there is no jiggle when heated up.
I agree. I do like to add the wings when I make chicken stock and I can't imagine turkey stock is any different. I always add onion, celery, carrot, a bay leaf, salt & pepper from the get-go. (The problem with "dishwater" stock is people are afraid to add salt. Good stock needs salt. Not that you have to make it Campbell's chicken noodle soup salty, but more salt than most people think they should add.) And yes, a good stock will gel when chilled and go back to liquid when reheated. It's YUMMY 🙂
i thought part of the deal with salt in stock-making was to draw out 'juice' from the bones and meat.
"blake murphy" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
Quoted message said:
On Thu, 29 Nov 2007 10:00:44 -0600, "jmcquown" <[email hidden]> wrote: i thought part of the deal with salt in stock-making was to draw out 'juice' from the bones and meat.
your pal, blake
I think it depends on how much you plan to reduce it. If you salt too early, it will get ugly later. I've made some seriously reduced stocks that are all umami and no salt, except what is naturally in the meat and veg. When you get down to a paste, it's pretty salty.
"blake murphy" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
jmcquown said:
Goomba38 said:
cybercat wrote: > I used all meat (because I don't have the sense to like that gelled > stuff the rest of you find so delicious!) from the wings and legs > and thighs, it had been roasted.
What's with this unnatural dislike of stock cooked long enough to get to the gelatin stage? You're just making a meat broth if all you use is meat and no bones. What a waste of good flavor! Just don't cook the carcass as long and you'll still end up with much better tasting stock yet not let it get to the point where it jiggles when cold. It certainly doesn't matter since there is no jiggle when heated up.
I agree. I do like to add the wings when I make chicken stock and I can't imagine turkey stock is any different. I always add onion, celery, carrot, a bay leaf, salt & pepper from the get-go. (The problem with "dishwater" stock is people are afraid to add salt. Good stock needs salt. Not that you have to make it Campbell's chicken noodle soup salty, but more salt than most people think they should add.) And yes, a good stock will gel when chilled and go back to liquid when reheated. It's YUMMY 🙂
i thought part of the deal with salt in stock-making was to draw out 'juice' from the bones and meat.
your pal, blake
From what I 'know' or have read, it is vinegar that leaches out calcium of the bones into the stock. Nope, not going to give a link. ;-)) Dee Dee
I used all meat (because I don't have the sense to like that gelled stuff the rest of you find so delicious!) from the wings and legs and thighs, it had been roasted.
Hmmmmm. I may be wrong but I don't think you're supposed to eat the gelled stuff. I believe the gell is it's natural state and that you're suppose to heat it and use it as a broth or stock. Frankly I don't believe I'd like spoonfuls of the gelled stuff either.
I used all meat (because I don't have the sense to like that gelled stuff the rest of you find so delicious!) from the wings and legs and thighs, it had been roasted.
Hmmmmm. I may be wrong but I don't think you're supposed to eat the gelled stuff. I believe the gell is it's natural state and that you're suppose to heat it and use it as a broth or stock. Frankly I don't believe I'd like spoonfuls of the gelled stuff either.
I used all meat (because I don't have the sense to like that gelled stuff the rest of you find so delicious!) from the wings and legs and thighs, it had been roasted.
Hmmmmm. I may be wrong but I don't think you're supposed to eat the gelled stuff. I believe the gell is it's natural state and that you're suppose to heat it and use it as a broth or stock. Frankly I don't believe I'd like spoonfuls of the gelled stuff either.
I had turkey-rice soup today for lunch, made with stock from the carcass. The soup was gelatinous when chilled, but once microwaved it was fine, of course.
Brian
-- If televison's a babysitter, the Internet is a drunk librarian who won't shut up. -- Dorothy Gambrell (http://catandgirl.com)
"Default User" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
stark said:
cybercat said:
I used all meat (because I don't have the sense to like that gelled stuff the rest of you find so delicious!) from the wings and legs and thighs, it had been roasted.
Hmmmmm. I may be wrong but I don't think you're supposed to eat the gelled stuff. I believe the gell is it's natural state and that you're suppose to heat it and use it as a broth or stock. Frankly I don't believe I'd like spoonfuls of the gelled stuff either.
I had turkey-rice soup today for lunch, made with stock from the carcass. The soup was gelatinous when chilled, but once microwaved it was fine, of course.
It just grosses me out, when I open the container of cold soup.
You can all enjoy it all you want, I am not spending time and resources preparing anything that grosses me out in any way. I open the pot and my soup is golden and liquid with no liquified cartilage or bone in it. I like it, my husband likes it, the only people who might not are YOU and you are not the ones preparing and eating it.
I used all meat (because I don't have the sense to like that gelled stuff the rest of you find so delicious!) from the wings and legs and thighs, it had been roasted.
Hmmmmm. I may be wrong but I don't think you're supposed to eat the gelled stuff. I believe the gell is it's natural state and that you're suppose to heat it and use it as a broth or stock. Frankly I don't believe I'd like spoonfuls of the gelled stuff either.
I had turkey-rice soup today for lunch, made with stock from the carcass. The soup was gelatinous when chilled, but once microwaved it was fine, of course.
Brian
If you *really* want thick gelatinous soup (when cold anyway) add a little bit of okra. It doesn't take much, assuming the soup was going to gel anyway.
On Nov 29, 8:10 am, "cybercat" <[email hidden]> wrote: > I used all meat (because I don't have the sense to like that gelled > stuff the rest of you find so delicious!) from the wings and legs > and thighs, it had been roasted.
Quoted message said:
Quoted message said:
Hmmmmm. I may be wrong but I don't think you're supposed to eat the gelled stuff. I believe the gell is it's natural state and that you're suppose to heat it and use it as a broth or stock. Frankly I don't believe I'd like spoonfuls of the gelled stuff either.
Quoted message said:
I had turkey-rice soup today for lunch, made with stock from the carcass. The soup was gelatinous when chilled, but once microwaved it was fine, of course.
It just grosses me out, when I open the container of cold soup.
You can all enjoy it all you want, I am not spending time and resources preparing anything that grosses me out in any way. I open the pot and my soup is golden and liquid with no liquified cartilage or bone in it. I like it, my husband likes it, the only people who might not are YOU and you are not the ones preparing and eating it.
Then why did you start this thread? You act like an immature brat...you DO realize that others here are going to throw in their two kopecks - DON'T you...???
