In article >,
Joseph Littleshoes > wrote:

> First off, what ever you did "its a good thing".

So Christine said. :-)


> Possibly you had some hooves, neck bones or shins in there? or less
> water than usual?

The bones were thinner than what I'm used to, cut maybe an inch or two
long, from a Kroger (Smiths). I'm used to bones cut maybe 8" long and
much thicker, from Big Y (World Class, Inc.).


> Whatever the problem, did you taste the "gelatin"? if not, taste it for
> seasoning and then, if desired, simmer and skim on a low flame to reduce
> even further.

I haven't tasted it, no. I didn't know what it was. Now I'm thinking
it might not boil down much for soup, huh? Maybe I need to add water to
it for soup? Or maybe I won't need to cook it down as much?


> Keep covered air tight and use as a "glace de viend".

I have no simple way to do this. It's in a Rubbermaid cylinder.


> As a base for other stock.
>
> A few tbs. to a few cups of water.
>
> A morel liquid version, but one still very thick is called demi glace.
>
> Add some thyme & bay leaves as well as tomato puree & white wine if desired.

What you've described is beyond my understanding. I was just trying to
make beef stock for French onion soup. This will be interesting.

--
May all your good dreams and fine wishes come true! - The Wizard
May joy be yours all the days of your life! - Phina