Picked up 8# of chicken backs/necks and am making stock.
I didn't remove the lumps of fat, figuring I"ll peel it off when it
cools.

Does the fat add anything to the stock, or would have been better
served removing it beforehand? - Mike

In article >,
Michael Horowitz > wrote:

> Picked up 8# of chicken backs/necks and am making stock.
> I didn't remove the lumps of fat, figuring I"ll peel it off when it
> cools.
>
> Does the fat add anything to the stock, or would have been better
> served removing it beforehand? - Mike

It's kinda pointless to leave it on for stock imho.
I remove it.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

I am one of those people that thinks fat always adds flavor to everything. If it didn't, the French wouldn't cook almost everything in duck fat.
As long as you don't mind skimming the fat off the top of your stock, I think it's a good idea to include it in the process.

Artistic Taste

On Sat, 08 May 2010 18:33:29 -0500, Omelet >
wrote:

>In article >,
> Michael Horowitz > wrote:
>
>> Picked up 8# of chicken backs/necks and am making stock.
>> I didn't remove the lumps of fat, figuring I"ll peel it off when it
>> cools.
>>
>> Does the fat add anything to the stock, or would have been better
>> served removing it beforehand? - Mike
>
>It's kinda pointless to leave it on for stock imho.
>I remove it.

On Sat, 08 May 2010 18:33:29 -0500, Omelet >
wrote:

>In article >,
> Michael Horowitz > wrote:
>
>> Picked up 8# of chicken backs/necks and am making stock.
>> I didn't remove the lumps of fat, figuring I"ll peel it off when it
>> cools.
>>
>> Does the fat add anything to the stock, or would have been better
>> served removing it beforehand? - Mike
>
>It's kinda pointless to leave it on for stock imho.
>I remove it.

When making stock the fat adds lots of flavor, especially poultry...
the fat floating atop acts to maintain a lower simmer and also helps
seal in the flavornoids. It's simple enough to remove the fat after
the stock is done.

>
> When making stock the fat adds lots of flavor, especially poultry...
> the fat floating atop acts to maintain a lower simmer and also helps
> seal in the flavornoids. *It's simple enough to remove the fat after
> the stock is done.


i refrigerate the stock and then remove the fat after it has hardened
up. much easier to do than trying to scoop it out of the pot while
warm.

harriet & critters in warm & sunny socal.

"critters & me in azusa, ca" > wrote in message
...
>
>>
>> When making stock the fat adds lots of flavor, especially poultry...
>> the fat floating atop acts to maintain a lower simmer and also helps
>> seal in the flavornoids. It's simple enough to remove the fat after
>> the stock is done.
>
>
> i refrigerate the stock and then remove the fat after it has hardened
> up. much easier to do than trying to scoop it out of the pot while
> warm.

Same here!
--
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https://www.shop.helpforheroes.org.uk/

"brooklyn1" > wrote in message
...
> On Sat, 08 May 2010 18:33:29 -0500, Omelet >
> wrote:
>
>>In article >,
>> Michael Horowitz > wrote:
>>
>>> Picked up 8# of chicken backs/necks and am making stock.
>>> I didn't remove the lumps of fat, figuring I"ll peel it off when it
>>> cools.
>>>
>>> Does the fat add anything to the stock, or would have been better
>>> served removing it beforehand? - Mike
>>
>>It's kinda pointless to leave it on for stock imho.
>>I remove it.
>
> When making stock the fat adds lots of flavor, especially poultry...
> the fat floating atop acts to maintain a lower simmer and also helps
> seal in the flavornoids. It's simple enough to remove the fat after
> the stock is done.

Never heard of flavournoids but I always removed the fat when the stock is
cold.

--
--
https://www.shop.helpforheroes.org.uk/

On Sun, 9 May 2010 08:02:25 +0100, "Ophelia" >
wrote:

>
>
>"brooklyn1" > wrote in message
.. .
>> On Sat, 08 May 2010 18:33:29 -0500, Omelet >
>> wrote:
>>
>>>In article >,
>>> Michael Horowitz > wrote:
>>>
>>>> Picked up 8# of chicken backs/necks and am making stock.
>>>> I didn't remove the lumps of fat, figuring I"ll peel it off when it
>>>> cools.
>>>>
>>>> Does the fat add anything to the stock, or would have been better
>>>> served removing it beforehand? - Mike
>>>
>>>It's kinda pointless to leave it on for stock imho.
>>>I remove it.
>>
>> When making stock the fat adds lots of flavor, especially poultry...
>> the fat floating atop acts to maintain a lower simmer and also helps
>> seal in the flavornoids. It's simple enough to remove the fat after
>> the stock is done.
>
>Never heard of flavournoids

Can you access a dictionary?

>but I always removed the fat when the stock is cold.

"After" can mean at any time upon completion... you need more than a
dictionary.

I find it easier to remove floating fat while a soup/stew is
still cooking... raise the heat and the fat will collect at the
pot sides... do you own a ladle? Often I don't want to wait till the
next day to continue with a dish, and even if I do I will still skim
off as much fat as possible before refrigerating. When I make stock
I'm not going to bother for some piddling quantity, my regular stock
pot is 18 quarts... it's not going into the fridge because it won't
fit unless I start removing shelves plus it's too much weight all in
one spot, I separate it into 2-3 smaller containers, cools faster too.
I save skimmed fat in my freezer in a cardboard juice container, then
come winter it feeds birds... skimmed fat really has no culinary
use.... fat skimmed from cooking liquid contains much of the
impurities one would otherwise remove by clarifying, plus that fat
texture is just wrong for culinary use... you can feed it to a dog
mixed with their dried food, I don't have a dog so it feeds wild
wintering birds. Of course tenants typically just toss fat down the
drain, it's not their plumbing after all. I always explain to my
tenants that drain clogs; grease, hair, toys, tampons, etc. are their
plumbing bill responsibility... as is pumping the septic tank.

"brooklyn1" > wrote in message
...
>>Never heard of flavournoids
>
> Can you access a dictionary?

Certainly, but that does not negate the fact that I have never heard of it.

>>but I always removed the fat when the stock is cold.
>
> "After" can mean at any time upon completion... you need more than a
> dictionary.

Why? Because you can't understand that I prefer to remove the fat WHEN the
stock is cold?


> I find it easier to remove floating fat while a soup/stew is
> still cooking... raise the heat and the fat will collect at the
> pot sides... do you own a ladle?

Indeed I do, and it is not unusual for me to remove floating fat while the
soup/stew is still cooking.
Making broth/stock is different.

Often I don't want to wait till the
> next day to continue with a dish, and even if I do I will still skim
> off as much fat as possible before refrigerating. When I make stock
> I'm not going to bother for some piddling quantity, my regular stock
> pot is 18 quarts... it's not going into the fridge because it won't
> fit unless I start removing shelves plus it's too much weight all in
> one spot, I separate it into 2-3 smaller containers, cools faster too.

Good for you, but please don't think you are original!

> I save skimmed fat in my freezer in a cardboard juice container, then
> come winter it feeds birds... skimmed fat really has no culinary
> use.... fat skimmed from cooking liquid contains much of the
> impurities one would otherwise remove by clarifying, plus that fat
> texture is just wrong for culinary use... you can feed it to a dog
> mixed with their dried food, I don't have a dog so it feeds wild
> wintering birds. Of course tenants typically just toss fat down the
> drain, it's not their plumbing after all. I always explain to my
> tenants that drain clogs; grease, hair, toys, tampons, etc. are their
> plumbing bill responsibility... as is pumping the septic tank.

Since I am neither a tennant, nor do I toss it down the drain, I bow to your
experience.


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https://www.shop.helpforheroes.org.uk/

On Sun, 09 May 2010 10:49:12 -0400, brooklyn1 wrote:

> On Sun, 9 May 2010 08:02:25 +0100, "Ophelia" >
> wrote:
>
>>
>>
>>"brooklyn1" > wrote in message
. ..
>>>
>>> When making stock the fat adds lots of flavor, especially poultry...
>>> the fat floating atop acts to maintain a lower simmer and also helps
>>> seal in the flavornoids. It's simple enough to remove the fat after
>>> the stock is done.
>>
>>Never heard of flavournoids
>
> Can you access a dictionary?

what kind of dictionary do you have, farm-boy? webster's never heard of
'flavornoids.'

maybe Your Eminince meant 'flavonoids.'

blake

"blake murphy" > wrote in message
.. .
> On Sun, 09 May 2010 10:49:12 -0400, brooklyn1 wrote:
>
>> On Sun, 9 May 2010 08:02:25 +0100, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>>"brooklyn1" > wrote in message
...
>>>>
>>>> When making stock the fat adds lots of flavor, especially poultry...
>>>> the fat floating atop acts to maintain a lower simmer and also helps
>>>> seal in the flavornoids. It's simple enough to remove the fat after
>>>> the stock is done.
>>>
>>>Never heard of flavournoids
>>
>> Can you access a dictionary?
>
> what kind of dictionary do you have, farm-boy? webster's never heard of
> 'flavornoids.'
>
> maybe Your Eminince meant 'flavonoids.'

Ahh yes, this I do know. Perhaps his was a typo?

Thanks, blake.

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--
https://www.shop.helpforheroes.org.uk/

blake wrote:

>>>> When making stock the fat adds lots of flavor, especially poultry...
>>>> the fat floating atop acts to maintain a lower simmer and also helps
>>>> seal in the flavornoids. It's simple enough to remove the fat after
>>>> the stock is done.
>>>
>>>Never heard of flavournoids
>>
>> Can you access a dictionary?
>
> what kind of dictionary do you have, farm-boy? webster's never heard of
> 'flavornoids.'
>
> maybe Your Eminince meant 'flavonoids.'

Clueless AOL newbie Sheldon "Pussy" Katz is crowing, "Made you look!"

The word "flavonoids" doesn't have anything to do with flavor. I used it
some years ago when I was jerking a troll around, and Pussy must have gotten
the term lodged in his head, where the voices told him it meant something
other than what it really means. It's actually a kind of plant pigment.

http://groups.google.com/group/rec.f...63d59044ed71e2

Bob