"dave" > wrote in message
...
> I simmered 4 ham hocks all day. I took the hocks out and put the
> broth in the refrigerator overnight so the fat would solidify. I
> spooned off the fat and have a pot full of thick gelanous material.
>
> Should I reheat the whole thing and use that for the soup base or
> should I mix it say 50/50 with water?
>
> Once I get it boiling again I'll add the dry split peas to cook then
> add the ham and onions during the last hour or so.
>
> I've never run across a pot of jello like this and wasn't sure what it
> was or what to do with it.
>
> Thanks
>
> Dave G

It sets up like Jello because of gelatin that was boiled out of the hocks -
generally this is a sign of good stock. I wouldn;t cut it unless it is too
salty.


--
Peter Aitken

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