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Chicken stock

post #1 of 10
Thread Starter 
I made chicken stock last week, used some for soup and froze the remainder. When preparing the soup, I noted that the stock was thick and gelatinous and diluted it with water.

Today I am defrosting the stock for use in risotto. Should I dilute it? If so do you have any recommendation on how much water to use?
post #2 of 10
You've just made a beautiful chicken stock. Its supposed to be like that. Please dont dilute it. It'll go liquid again when you heat it for your rissotto
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #3 of 10
No do not dilute, you have made a good stock and it gels.when heated it will un jel.
CHEFED
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CHEFED
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post #4 of 10
Thread Starter 
Many thanks!
post #5 of 10
You just can't beat a good homemade chicken stock.
"J'aime cuisiner avec du vin, j'ai parfois même mettre dans les aliments je suis cuisson. ""Mi piace cucinare con il vino, talvolta ho persino messa nel cibo sto cottura. ""I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." - Julia Child 
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"J'aime cuisiner avec du vin, j'ai parfois même mettre dans les aliments je suis cuisson. ""Mi piace cucinare con il vino, talvolta ho persino messa nel cibo sto cottura. ""I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." - Julia Child 
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post #6 of 10
I made some on the weekend...loverly wobbly jelly. Don't add water :)
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #7 of 10
yes, you did it right! haha as the rest of the people said.

going off on a little bit of a tangent,

In class today, we were talking about consommes and one of the chefs said that it has been known to be served cold and jelly-like!

really? cold beefy jelly? hmmm, i dunno about that one.
post #8 of 10
Years ago it was served in upscale places and it is called Consomme Madralene. It can also be used as a base for Aspic which is used in Chaudfroid Sauce and in cold food :roll:decoration.
CHEFED
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CHEFED
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post #9 of 10
Thomas Keller serves cold lobster jelly. It's not dead -- just sleeping.

(And there are those who would compare cold lobster jelly to great Cthulhu....)
post #10 of 10
Chris - this is totally OT - do you miss Kyoto....?

DC
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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