Archive for Downsizer For an ethical approach to consumption
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wellington womble
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Why does my pigs trotter stock never setAny ideas? Chicken stock is often a loose jelly, especially if chilled, but pigs trotter, which is supposed to set, never does now. It hasn't for years. I use two pigs trotters, a couple of onions and carrots some peppercorns and a bay leaf in about three pints of water.
What I am doing wrong. I'm fed up of having to buy gelatine for the pork pies.
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mochyn
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How much liquid are you left with? You may need to reduce it further than you are doing.
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wellington womble
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Just over a litre. It's a bit gloopy this time, but not much.
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Nick
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Boiling destroys gelatin. So, if you're boiling hard, you might kill it.
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mochyn
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Ah yes: I'd forgotten that!
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tahir
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Boiling destroys gelatin. So, if you're boiling hard, you might kill it. |
Does boiling destroy pectin? Is that the issue with my medlar jelly?
I'm sure there's enough pectin to start with, medlar juice is quite gloopy
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mochyn
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I think it does, Tahir. I was wondering wht you'd have to say about pork stock!
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Pilsbury
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Yes boiling destroys pectin as well, that's why the say to add the pectin liquid at the end of the cook if your using it
it can be a balancing act to boil off enough water without destroying to much pectin if the fruits are high water/ low pectin
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Nick
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It's not hard and fast, but if a biological thing ends in -in it's usually a protein. And these are destroyed by heat. Different proteins, different temperatures, and different amounts of destroy, so pectin, yes, probably.
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wellington womble
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Blooming typical. It's set just fine this time ( once it got in the fridge, at least) I didn't know about boiling though - that might explain the hit and miss-ness.
Would it work in a pressure cooker, if boiling kills the gelatine? I try to keep it at a very gentle simmer, but I don't like the smell.
At least it was better than the ham stock which leaked all over the inside of the fridge. I could really have done without that today.
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Falstaff
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If you don't like the smell, I'm wondering if you're cooking it long enough ?
If you can lift the trotters out without them falling apart and you having to go fishing for the bones etc., I'd say you aren't !
How many times do you hev to top the water up ?
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Nick
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Pressure cooker allows you to cook it to around 120 degrees. Reckon it would be worse, but I don't know.
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wellington womble
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I reckon it would be worse in the pressure cooker too. But chicken stock still goes gloopy in it. I think you might be right about boiling enough. I suspect I have been in a hurry the last couple of years. This year was more leisurely. I boiled it for a good three or four hours, but only very gently. I do all my chicken stock in the pressure cooker because I don't like the smell of stock boiling (tastes great. Smells horrible. I usually end up turning it off because the smell gets on my nerves after a while). It still smells in the pressure cooker, but not for so long. Anyway, I don't think they'd fit in the pressure cooker.
They would fit in the slow cooker though. I could do them overnight in that. Except the smell would keep me awake.
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dpack
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i did a 50 lt batch in a big pan
once it had cooled my large dark half wolf decided to pull on the rim
"yes we have a black one in stock "is a family phrase
and it set a treat under the kitchen units etc
(i will try to find the photo ,tis quite funny )
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Midlandsman
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I'd hazard a guess that it's a simple matter of not reducing it enough.
HTH
MM
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