Ditto. Bet you've got couple times more collagen dissolved out of the bone than they do, too. We're not trying to make a profit, though. 🙂 I never reduce my stock, since 95% of it gets used in either soups or rice, where I'll be adding water right back in again.
Ever made kumquat preserve? Would fit under the tangy--some of my nonna's preserves would leave your hairs standing on end. (Fond, fond memories there)
The question is how do you make chicken stock and avoid the type II collagen/gelatin? My family makes fun of me as I show them how my fingernails grow at several times the normal rate, the head on tiger shrimp were great I ate the whole thing 2mm in a couple of days.
Kumquats are great, I've used them to make duck a l'orange when bitter oranges were not available. The sweet versions of this dish are just disgusting.
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Sorry, Scott, not following your question. Then again, my fingernails/hair doesn't grow terribly fast.
Given the bone-heavy nature of my stock, it's extremely high in all sorts of collagen.
I make pretty much brainless stock--cooked/raw bones and scraps of different beasts go in respective bags in the freezer. When a bag is full, I load'm in my pressure cooker, ~1 atm for an hour, let it cool to non-scalding temps, filter the bones/scraps out, use an old/forgotten gold mesh coffee filter to catch the small stuff, then into the fridge to get the fat to solidify on the surface. Scrape it away, reheat just enough to melt the gelatin, pour into jars and freeze.
Given the bone-heavy nature of my stock, it's extremely high in all sorts of collagen.
I make pretty much brainless stock--cooked/raw bones and scraps of different beasts go in respective bags in the freezer. When a bag is full, I load'm in my pressure cooker, ~1 atm for an hour, let it cool to non-scalding temps, filter the bones/scraps out, use an old/forgotten gold mesh coffee filter to catch the small stuff, then into the fridge to get the fat to solidify on the surface. Scrape it away, reheat just enough to melt the gelatin, pour into jars and freeze.
Just saying how do the commercial stocks capture so little of the collagen/gelatin.
Ah, gotcha. Or, maybe better put, how do they get as much flavor as they do while being otherwise so dilute? Both questions are out of my depth. 🙂
@scott
"I absolutely love bitter orange marmalade, I could live with nothing else for my toast and butter."
+100, but, unfortunately to my taste, it doesn't go with coffee, only with English breakfast tea with no sugar.
So I have compromised and have a large very strong cappuccino as the first thing to hit my taste buds, then followed by toast, butter and Scottish Marmalade.
"I absolutely love bitter orange marmalade, I could live with nothing else for my toast and butter."
+100, but, unfortunately to my taste, it doesn't go with coffee, only with English breakfast tea with no sugar.
So I have compromised and have a large very strong cappuccino as the first thing to hit my taste buds, then followed by toast, butter and Scottish Marmalade.
Slow-cook chicken for 6-8 hours, and the cold stock can be sold as pudding.
My hair grows slow, my nails fast like yours, not quite 2mm/day though.
Super strong and useful as scissors, scrapers, scribers and screwdrivers.....GF's envious.
I eat bugger all stock, but I do eat chicken cartilages.
Interesting info, makes sense.
Dan.
Cooking/processing time related ?.
I do like stocks but I rarely make them.
I don't like/trust the supermarket stocks so I generally go without.
Dan.
Breakfast aussie version is toast, butter and Vegemite, best hangover cure too.
Dan.
Good thanks. When my wife saw the prawns, she took ownership and did a straightforward garlic style.
The jellyfish is alway interesting when you are in a hurry. After shake-rinsing a dozen times, you have to put them into luke water to soften them enough. Because the are so dried out in the salt, you only have to rehydrate them, you don't have to pour hot water over it to get the desired crunch. You can actually get them ready in 4 hours rather than the usual overnight. The bamboo and cucumber are a nice compliment.
Last night I did another batch of the beef neck bones. These were really meaty in comparison. Roasted in liquid, turned only once in the 6 hours at 250ºF. The flavour of the neck meat is so good. It's richer than even rib meat.
Speaking of bones, we always save them and the skin and fat in the freezer until there's enough to fill the stock pot. Nothing like homebrew. Glad to hear others are on that wagon too. Store bought never tastes that good even if it says Granda Something on the label.
Scott, I think the reason there's a lack of gelatine is not to hard to understand. The ladies don't warm to the jelly so much and they are a bigger share of the market. The stock you get in North America extracts the flavour from pulverized meat and fat rather than the skin and cartilage.
Me? I'm like you guys. I like to turn the pot on its side and if it stays put, I know it's gonna be good. 🙂
Speaking of bones, we always save them and the skin and fat in the freezer until there's enough to fill the stock pot. Nothing like homebrew. Glad to hear others are on that wagon too. Store bought never tastes that good even if it says Granda Something on the label.
Scott, I think the reason there's a lack of gelatine is not to hard to understand. The ladies don't warm to the jelly so much and they are a bigger share of the market. The stock you get in North America extracts the flavour from pulverized meat and fat rather than the skin and cartilage.
Me? I'm like you guys. I like to turn the pot on its side and if it stays put, I know it's gonna be good. 🙂
anyone said happy pi day yet? we all must have our favorite - let's not go there
I'm personally fond of a nice Pecan - hey if I'm gonna mess up my system with all that sugar, I may as well go for it
I'm personally fond of a nice Pecan - hey if I'm gonna mess up my system with all that sugar, I may as well go for it
I will eat something round today. Excuse me, I will eat something circular today. I will eat 3.14 of them or something that weighs 3.14 units.
Squid rings are round. I'll be having squid with green curry on GreeNoodles (made with Morohieya leaf) even though St. Paddies Day is not till Thur.
Apple, honey, and walnut 3.1415926535...
Hot from the oven, with a generous dosage of whipped cream (in manu)
