or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › My stock is a solid at 37 deg, is this normal?
New Posts  All Forums:Forum Nav:

My stock is a solid at 37 deg, is this normal?

post #1 of 7
Thread Starter 

My stock is a solid at 37 deg, is this normal?  Its like a jello.

 

Should I be adding more water to it?

 

The latest stock was 2 ham hocks, and 1 smoked turkey leg boiled for 4 hours in about a gallon and half of water, then reduced to about 3 quarts, after leaving it in the fridge over night, it turned to a solid in the morning.

post #2 of 7

Like Jello?  Sounds to me that the stock turned out perfect!  That gelatin is exactly what you want.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #3 of 7

Yeah, there's a word for stock that gels in the fridge: "Success." :)

post #4 of 7
Thread Starter 

Cool!

 

Is that based on how long it cooks for + the water content + amount of collegen in the meat?

post #5 of 7

Yes, the amount of gelatin is related to the extraction of the good stuff out of the bones, mostly, and the pork skin, not so much the meat.  Low and slow is the way to go.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #6 of 7
Quote:
Originally Posted by abefroman View Post
 

My stock is a solid at 37 deg, is this normal?  Its like a jello.

It's not normal. It's GREAT!!! :) Only happens to me with my better stocks.

post #7 of 7

I'm no expert on this, just a fellow student of the art, sharing notes and experience.

 

How long it cooks for, the water content, the amount of collagen -- all of the above. Collagen converts to gelatin best around 180° or somewhere around there, basically a very low simmer. And it does take time, it doesn't happen instantly.

 

Stocks are based more on bone than meat (as opposed to broths), and so they get gelatin from the collagen in bones and marrow but also especially from cartilage, which is loaded with it. So joints are good. Skin also has a lot of collagen. When I'm making chicken stock I often throw skin, necks, and feet in with the bones in order to maximize gelatin, because they're all great sources of collagen.

 

Gelatin is just one factor in stock-making, and it sounds like on that count you're doing great!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › My stock is a solid at 37 deg, is this normal?