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Dec. 8th, 2008 10:16 amA couple days ago, I made chicken soup. And I suspect it was because I used, in part, the carcass from a roasted chicken, the whole thing gelatanized -- which is a good thing; it adds body and flavor. Yay for denatured collagen!
But, I mean, the WHOLE thing gelatanized. After refrigerating the thing, I probably could have unmolded it from the pot and had it retain its shape.
I said to Lis, "You know, I could defrost some of our last batch of soup [ED. NOTE: after making chicken soup, we freeze the extra broth into one-quart bags for later use] and add it to this soup. But I want to figure out how much of that soup to use, so as to get the proportion of gelatanized and non-gelatanized soup right."
Lis nodded. "Yep. You want to make sure to get the proper aspic ratio."
Note: this is a 100% true story.
But, I mean, the WHOLE thing gelatanized. After refrigerating the thing, I probably could have unmolded it from the pot and had it retain its shape.
I said to Lis, "You know, I could defrost some of our last batch of soup [ED. NOTE: after making chicken soup, we freeze the extra broth into one-quart bags for later use] and add it to this soup. But I want to figure out how much of that soup to use, so as to get the proportion of gelatanized and non-gelatanized soup right."
Lis nodded. "Yep. You want to make sure to get the proper aspic ratio."
Note: this is a 100% true story.