Christine Dabney > wrote:
>On Mon, 27 Dec 2010 07:43:49 +0000 (UTC),
>>Christine Dabney > wrote:
>>>As soon as you heat it, it will become liquid again.
>>That was the experience we had recently with turkey stock --
>>it completely gelled at refrigerator temperature, but
>>re-liquified upon heating. We made turkey soup from it.
>And, did the soup have much more body? I love gelatinized stocks....
Yes, it had a lot of body. I can't do much of an A/B comparison;
but it seemed high-body, compared to previous years where the
stock didn't geletanize.
Steve