"jmcquown" > wrote in message
...
> On 2/23/2014 11:43 AM, sf wrote:
>> On Sun, 23 Feb 2014 10:59:44 -0000, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>> "sf" > wrote in message
>>> ...
>>>> On Sat, 22 Feb 2014 16:40:49 -0800 (PST), Kalmia
>>>> > wrote:
>>>>
>>>>> not too salty, please.
>>>>
>>>> This is a really good idea, Kalmia... but I've never made bouillon in
>>>> my life.
>>
>> I take that back, I've made "court bouillon" which isn't salty at all
>> and I've made stock so concentrated that it jelled when it cooled - so
>> I guess I have.
>>
> I always cook stock (beef, chicken) down to the point where after being
> chilled overnight and the fat skimmed off, it is gelatinous. I've never
> called it boullion, though. Heat it up, it liquifies right back into rich
> stock.

I've never called it boullion either but it is the same thing


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