In article
>,
Howard S Shubs > wrote:

> I've made my own beef stock before. I get a bunch of beef marrow bones,
> a few carrots and some celery, maybe an onion and a few cloves of
> garlic, put them all in the slow cooker with as much water as will go in
> it, and cook on low for 24 hours. Worked fine.
>
> Now I'm in a new location. I got a bunch of beef marrow bones, which
> looked a bit different, did the rest the same except that I cooked for
> 13 hours.
>
> After refrigeration, I removed the layer of beef fat from the top, quite
> a bit of it, and found my "liquid" stock was... glutinous. Like a jelly.
>
> Now, I don't know if it's 'cause I didn't cook it long enough. The
> bones didn't have that "oh my gawd, think you cooked us long enough!??"
> look they usually have, or if it's something about the bones themselves
> cooking out a ton of gelatin, but I don't think I can use this substance
> for my French onion soup.
>
> What can I do? What *did* I do?

You made the best stock you've ever made.

Enjoy it!

Miche

--
Electricians do it in three phases