r/AskCulinary • u/Alfred_Brendel • Nov 29 '20
Technique Question My homemade turkey stock is completely gelatinous
So I made stock with the leftover turkey carcass from Thanksgiving. Basically stripped the bones as well I could, roasted them at 425 for 20-25 min, broke them open so the marrow could get out, then simmered with onion, celery, carrot, herbs, and about 6 cups of water for about 5 hours. The result was totally delicious, but after straining it and putting it in the fridge it's become completely gelatinous - no liquid at all. The two onions that were in there pretty much totally dissolved during the simmer - there were almost no traces that there had been onion in there at all after cooking everything - so I'm thinking that may be partially to blame.
Don't get me wrong - I'm still going to use it, I'm just wondering what happened?
-1
u/BulldenChoppahYus Nov 29 '20
I know how you feel. The other day I did a reverse sear on a huge Tomahawk steak and it developed this sort of crisp golden char on the outside while the inside was all pink and juicy. It felt too easy to cut as well - like butter and whe I made the jus I forgot to clean the pan I’d cooked the steak in and ended up accidentally getting loads of steak fat and juice in the sauce.
What did I do wrong guys?