ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Chicken Stock Question - Mine's Dark!
New Posts  All Forums:Forum Nav:

Chicken Stock Question - Mine's Dark! - Page 2

post #31 of 32
11/12/09 at 10:27am

Gelatigenous Stock

Hi there. I made some stock the other day and the next morning when I pulled it out of the fridge to scoop off the layer of fat I noticed that the stock was pure gelatin. I was just wondering if this is normal.
Reply

Featured Stories on ChefTalk.com

The Making of a Chef Innovator, without the Pomp
Follow ChefTalk on Pinterest!
When Cooks Cook for Themselves
post #32 of 32
5/17/12 at 10:29am

Resurrecting this.  It could be your water...I think a change in water chemistry causes something like Manganese or Magnesium to become apparent.  Not sure what occurs, I have been getting this recently in my light stocks.  I installed a new well pump last fall and since then I have noticed my chicken, fish and light vegetable stocks turn almost brackish! I haven't investigated further but in my case I am pretty certain this is the case...

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking

Featured Stories on ChefTalk.com

The Making of a Chef Innovator, without the Pomp
Follow ChefTalk on Pinterest!
When Cooks Cook for Themselves
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Chicken Stock Question - Mine's Dark!