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

In article >,
dave > wrote:

> 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

I personally never cut that stuff with water... :-)
It is much richer and tastier if you leave it alone and just re-heat it.

I'd soak the peas in hot water tho' for awhile before adding them.

K.

--
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>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

>>
>> 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
>
>I personally never cut that stuff with water... :-)
>It is much richer and tastier if you leave it alone and just re-heat it.
>
>I'd soak the peas in hot water tho' for awhile before adding them.
>
>K.
Thanks

dg

On 2004-08-28, dave > wrote:
> 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.

You're right on schedule, Dave. What you got is just what you want. The
gelatine comes from the bones/marrow and indicates you got every last bit of
essence from the hock. The chilled fat skim is another good trick. Now,
what to do with it.

Let's make some split pea soup. Using a little bacon grease (or the fat you
skimmed) saute up some finely minced onions and carrots (1 clove garlic
optional). Then add your hock stock to an equal amount of chicken stock, a
buncha split peas, a bay leaf, and boil them all up till them pea thingies
are softer'n a pus in a blister. Use a blender, a stick blender, or a food
mill to puree the pea/broth mix to a nice cream soup. Return to the heat to
get the final consistency. Some folks like to include a little flour as a
thickener. Others include minced potatoes in the initial saute to add
thickness. I've always taken the approach of cooking the soup so the stock
reduces to get the overall thickness I like. In the last 5 mins add the
hock meat you saved (you did save it didn't you?). If you have it, add
crumbled bacon bits just before serving. Some like to add a dollop of whole
cream or sour cream just before serving. I don't.

enjoy
nb

"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

Remove the crap from my email address before using.

>> 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.
Thanks. I was expecting a liquid like canned broth. It made for some
pretty good soup tho'.

Dave G

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

Just reheat it and taste. It should be rich and smooth. Only if it's
too strong would I add any water. Well-made soup stock will jell,
there's nothing wrong with that.

--
Chris Green

dave wrote:

> 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
I asked the SBF about her process for making green pea soup (a Finn
would never use split peas). She just adds the peas to water, throws in
the ham and cooks. No need for all these intermediate steps. She
confirms that even Swedes make it in a similar fashion (albeit with
yellow peas).
--
Alan


"Our enemies are innovative and resourceful, and so are we. They never
stop thinking about new ways to harm our country and our people, and
neither do we."

........President George W. Bush, at the signing of the $417
billion defense-spending bill, August, 2004

>alzelt writes:
>
>dave wrote:
>
>> 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
>I asked the SBF about her process for making green pea soup (a Finn
>would never use split peas). She just adds the peas to water, throws in
>the ham and cooks. No need for all these intermediate steps.

Yup, me too... all that prior ham simmering is actually plain stupid.... and
you don't need four smoked ham hocks for 1lb of peas, not unless you're making
green ham hock brine.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"PENMART01" > wrote in message
...
> >alzelt writes:
> >
> >dave wrote:
> >
> >> 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
> >I asked the SBF about her process for making green pea soup (a Finn
> >would never use split peas). She just adds the peas to water, throws in
> >the ham and cooks. No need for all these intermediate steps.
>
> Yup, me too... all that prior ham simmering is actually plain stupid....
and
> you don't need four smoked ham hocks for 1lb of peas, not unless you're
making
> green ham hock brine.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

I thought 4 seemed like alot too. Hope the soup is good.

kili