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Beef Stock

post #1 of 8
9/18/05 at 11:05am
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I made beef stock last night, from beef bones. I did all my spices let it cool and stuck it in the fridge. This morning when i opened the lid it was all gel, through and through. Question is: Is this normal? Or should it be a thin layer only on the top. Please help! :confused:
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post #2 of 8
9/18/05 at 11:29am
It's normal for a well-made stock. There might be a thin layer of fat on the top that you'll want to remove, but if your stock gels when it's cold, that's good.
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post #3 of 8
9/18/05 at 2:22pm

beef stock

A gelled stock means that you cooked the stock for a long enough time for the gelatin has melted from the bones. This is what causes the gel. Totally normal.
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post #4 of 8
9/18/05 at 2:36pm
Not just normal, but very good! If you use it for soup or sauces, they will have a much richer feel in your mouth than if it stayed liquid.
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post #5 of 8
9/18/05 at 3:08pm
yea..its fine.

Get the fat off tho if there is any?
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post #6 of 8
9/18/05 at 5:20pm
Yes. Rather than adding body to the soup or other food, it'll just taste and feel greasy if you don't, and may interfere with the flavor.

Congratulations! What are you planning to do with it?
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post #7 of 8
9/18/05 at 5:43pm
There's one little but though.....................

Did you skim the stock adequately as it was simmering? If you didn't, the "gel" will not just be gelatin, (the denatured protein collagen), but a mixture of gelatin and excessive fat.

Mark
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post #8 of 8
11/26/06 at 7:43am

You did it right !!

From what you said it turned 100% perfect :bounce: Way to go !!
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