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Good news. Low temperature hydration of Gellan F is definitely possible 😀 In fact, the addition of sodium citrate worked almost too well... Still, the Elderflower sorbet had perfect scooping consistency after two spins in the Pacojet. I paired it with a base of roasted sunflower seeds (flavoured and bound together with salt, honey and glucose syrup) and grated frozen blue cheese. Very, very close, but for a sorbet, I actually found it slightly too "creamy". Gellan proves its reputation as a bit finicky, but its amazing flavour release and promising results on consistency, is definitely worth further testing. With some minor tweaks to the gellan and sodium citrate amounts, the elderflower sorbet might be dialed in perfectly 🙂 and then I can move on to other flavors. Adding all the sugars (and salt?) before hydrating the Gellan gum, as opposed to after like I did in this test, may have an impact on the result too. For those interested, the elderflower infusion I used had a Brix of 0.9%.

No, i don't use my IP for this. I do it on the stove. I let it go for however long it takes at a bare simmer. I just use the carcass and odds and sods of the trimmings.

Looks delicious, as your breakfasts always do. I was somewhere in the same vicinity this morning: Sourdough bread, frikadelle, gruyere, coleslaw, peperoncini paste. There's tea in the mug.

Do you make your stock in an Instant Pot (or similar) or on the stovetop in a more traditional way?

Sounds like @Dr. Teeth has given you the info you asked for but I thought I’d add my recommendation for these grill gloves (eG-friendly Amazon.com link). I’ve had them for about 10 years now and would order another pair if someone swiped them. I have the Ladies Small size and there’s about 1/3 to 1/2 inch of fabric at the end of my fingers which isn’t bad compared with other options though I suspect you could still manage to stick them in food if you try. They are fabric, so not suitable for dunking your hands in boiling liquid. They’re the best I’ve found for a reasonable dexterity oven glove for smaller hands.

Oh, I do love anchovies! No one else at home eats them, so it's not that often I open a tin or bottle. I don't like the olive oil clagging up in the fridge, so I'll search out some packed in salt.

That's an air fryer jacket potato on the plate with the sardines. These were very good with a dab of peperoncino preserve, mashed into the spud. I used the olive oil from the tin instead of butter.

Something I do is reduce it way, way down until, when well-chilled, it is a very firm jelly and freeze it in ice cube trays (warmed enough to pour). It's like having chicken boullion on hand.

Perhaps you already know this, but others may not: What you've done - using a weak(er) stock or broth as a base for making something stronger - is somewhat of a standard technique used when making stock. It's referred to as a double stock, fortified stock, or remouillage. Some folks I know make their chicken stock by using a boxed stock as a base instead of plain water.

@Smithy outstanding work . Ive learned that its so easy to make stock in the iPot : 1 ) add your items to the iPot . 2 ) use less water than you might , meeting the minimum of corse 3 ) save the seasoning for later , if you can . if not , taste the V1, mostly for salt and continue doing this w what you have , paying attention to salt , then other flavors so both do not get too concentrated . These days , I make 2 - 4 x stock the same day as the iPot does the work , and its not time sensitive hopefully Stop&Shop will have CkDrums @ $ 0.89 soon . as its cooler , Im going into production w the assist of the IDS.

I have a couple pairs of such things I bought years ago. The glass blower gloves are Kevlar with shiny stuff on them. The chem gloves are Kevlar with neoprene over them. They both give me enough dexterity to pick things up and are generous in size. With the chem gloves I can put my hands into boiling water to grab things. They are long, and make me look a bit silly

There's a local Cuban bakery in my area that is very popular for their papas rellenas, to the point that there are a lot of copycat recipes out there so you might search for “Porto's potato balls” if you are looking for tips. They even sell them frozen to bake at home. They make the standard picadillo filling, a spicy chile & cheese verson plus seasonal offerings of a seafood filling during Lent and turkey & gravy around Thanksgiving. Seems like it would be a fun way of using up leftovers!

I want to follow up on this post and the preceding discussion. The stock I made In the Instant Pot, using a basket to hold the chicken carcass, was really too insipid. I especially convinced myself of that when I defrosted a chest freezer and noted the deep golden color of earlier stocks. So...should I just pitch this newer stuff? I came close, after using it in some stew and thinking it hadn't been much better than plain water. But then I decided to try reviving it with yet more bones from another rotisserie chicken. This time, I poured all the unused broth into a pot, added the new bones, brought to a boil, then simmered it. For hours. The kitchen smelled wonderful! It's definitely richer and thicker than before, which looked like this: I'm pleased with the "save". It hints at chicken "jello" now.

We had "make you own" grain bowls for dinner, so some of the leftovers made their way onto ww pita-hummous/tehina, guac w/chopped tomatoes, tzazicki

@blue_dolphin no blame , just credit .

All blame for this one belongs to me, though I may have been influenced by yesterday’s sandwich to include the roasted broccoli. Starting from the bottom, there's a smear of melted ‘nduja, topped with roasted broccoli, an egg and some Gruyère melted on to the top of the toasted ciabatta roll.

When I was a kid my family lived near the beach in Westerly RI, and my parents had friends who were fishermen. They would drop sacks of cull lobsters and extra clams off at the house for us often. I loved, loved, loved steamer clams. They were my favorite food. Then, one year, when I was about seven or eight, I ate three heaping bowls of steamers and two whole lobsters at a 4th of July family picnic. I got so sick! I have not really been able to enjoy steamers or lobster since. I still really love littleneck clams though. My husband orders steamers once in a while, as long as there’s someone to share them with — he had them at the Beachcomber last week. Yesterday we went into town to go shopping. It was crowded, and we bought nothing except ice cream. Last night we celebrated my niece’s birthday a little early with a sushi dinner at Bluefins. Sister’s cocktail Crispy tuna rice Platter of sushi rolls that my niece selected for us to share She had a bread pudding for dessert. It was too huge to finish! We stopped at the lookout at the beach next to the house to check out the almost full moon after dinner Chatham Light This morning we drove down to Chatham Bars Inn for Sunday breakfast. It was very foggy and damp. We have had great weather for the past few weeks so I cannot complain Niece had waffles with fruit Husband had the same thing he ordered when we stayed here a few weeks ago, poached eggs on sourdough with tomato and prosciutto I had poached eggs on spicy ratatouille with manchego cheese and sister had smoked salmon It’s pouring rain now, so not much on the docket for today. Sister and niece are heading back to our home this afternoon, and husband and I have one more night here before going home tomorrow. Dinner tbd.

@Dr. Teeth, My oven gloves have big fat LONG fingers, so I'm always sticking them in food; it would be good to find tighter gloves. Do your chemical clean up gloves protect your hands from hot surfaces? Edited to add that I have arthritis so my knuckles are too large for the gloves I wore when younger, part of the reason I have excess length. Chemical clean up gloves might be a bit stretchy, which would help.

Everyone has a different experience. I personally find the grip strength to hold a claw device closed and the nature of having a weight on the end of a lever is more demanding than picking something up with a glove that lets me hold it

Yes, he decided he wanted to do something after retiring, so this is what he chose to do. The best part was that most nights he'd come home with dinner. He doesn't cook much but when he does, it's usually delicious. He makes a mean Navarin of lamb.

For me, it is a matter of using it when you have a pan that is not easy to grip. If something doesn't have handles or you have a pan with no lip on it, it isn't easy to pull it forward and grab hold of it. At least not with arthritic hands.

My mother raised me that it’s rude to answer a question with another question. So please forgive me. But in the absence of a wet environment, like steaming, why would this be better than towels or a hot mitt? I have a few pairs or glassblowing gloves and chemical clean up gloves I bought for such things. Work better than stuff marketed to home cooks and cheaper too

Thanks for the reply. If I melt, temper and let it harden, can I then use it as "seed" when tempering a new batch?

Found on FB by my daughter, who definitely does this.

What, you don't like their geezer stockings?