Absurdly, stupidly basic cooking questions (Part 2)

[rotuts]

@ElsieD

 

Nice .  very nice .

 

did you keep the Jus ?

 

those big hunks , after their first hour , and bone removal might need 30 min more 

 

probabbly not the necks .  but its 30 min unattended.

 

cheers

 

 

[ElsieD]

18 minutes ago, rotuts said:

did you keep the Jus ?

You bet I did.  There was quite a bit so it is in the fridge and I'll add it once the fat has solidified and I've removed it.

[ElsieD]

@rotuts  This is my yield.  the first cup has a lot of fat, once the fat has solidified I'll remove it and test the end product.  I'm hoping for good things.

[rotuts]

@ElsieD

 

very nice.

 

is each unit from a separate iPot-ing ?

[ElsieD]

No, i followed your directions.  The carcasses for 1 hour, large bones taken out, meat cooked another 30, next batch into the same water.  Repeat.  Oh, the meat was pressed through a food mill and the liquid added back to the pot after each batch.  I strained the works through cheesecloth into a large bowl and filled those cups up from left to right.  I had 6 batches all told as we had a capon for Thanksgiving and the carcass from that was added as well.  I did start last night which turned out to be a good thing or I might still be at it.

[ElsieD]

I took the reduced stock that I had made  (my first post) using the stock pot method and the result using @rotuts's IP method, put the two of them in a pot and reduced it to just under 4 cups.  To say it's powerful stuff would be an understatement.  This I put in ice cube trays in 1 tablespoon amounts and put the trays in the fridge to set.  Once set (consistency is like hard rubber)  I took them out of the trays, put them on a sheet pan and froze them.  They are now bagged and in the freezer.

[rotuts]

@ElsieD

 

did you find the iPot repeat method ' interesting ? '

[ElsieD]

3 hours ago, rotuts said:

@ElsieD

 

did you find the iPot repeat method ' interesting ? '

I'm sorry to tell you this as I know you are very fond of the IP method, but for me, using the stove top method is much more efficient.  It's sort of set it and forget it type of thing.  Now, I had 6 batches so it was picking the bones out 6 times, putting the meat through a food mill 6 times and IPing 12 times versus picking the bones out once and putting the meat through a food mill to extract any remaining stock once.  So yes, it was interesting but for me, I'll be sticking with the stove top method.  I will say that the stock produced by your method was excellent and I'd give the same score to that produced by both methods.  

[rotuts]

@ElsieD

 

good points.  Im  pleased you tried.

[TdeV]

I've also found a recipe for a cheese and sausage quiche which seems to suggest pouring the mixture into a still-frozen commercial pie shell. Can that be right?

 

Source: Southern Living

 

 

Host's note: the "also" in the opening line is because an earlier post, and its responses, were moved to this topic and the "also" has lost its context.

Edited October 27 by Smithy
Added host's note (log)

[TdeV]

Can mashed potatoes be frozen?

 

Can @Chufi's stamppot be frozen?

 

I read somewhere on eGullet folks mentioning that they avoided potatoes for food destined for freezer.

What happens to potato? Sweet potato too?

[MaryIsobel]

O often make mashed potatoes ahead of time and freeze. I use sour cream and or cream cheese instead of mik and they freeze aqnd reheat just fine.

[Bernie]

2 hours ago, TdeV said:

Can mashed potatoes be frozen?

 

Can @Chufi's stamppot be frozen?

 

I read somewhere on eGullet folks mentioning that they avoided potatoes for food destined for freezer.

What happens to potato? Sweet potato too?

They freeze fine... but when thawed they will be a little more soft and runny. I think the water crystalizes and when thawed needs to be stirred in. I just heat and mix  them for a little longer and they are fine. It does tend to break up any lumps though so that's a bonus (I am a bit lazy mashing them)