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Thread: Gelatinous beef broth for a roast...help! page

  1. #1
    firetiger's Avatar
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    Exclamation Gelatinous beef broth for a roast...help!

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    I am cooking a beef shank roast using a red wine, beef broth, balsamic reduction. The recipe calls for 4 cups beef broth but the stuff I bought at the butcher is solid. Measure it the same way?
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    Is it cold? Warmed up, it should go into a liquid form. I assume it would measure the same, but I'm not positive.
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    Quote Originally Posted by namelesswonder View Post
    Is it cold? Warmed up, it should go into a liquid form. I assume it would measure the same, but I'm not positive.
    This.

    Good stock will be solid and gelatinous when cold.
    With gentle heat it will melt to liquid again and you can pour it to measure.
    Just rake it out of the container in chunks.
    Or you can try and squash the chunks into the measuring cups... but I find it's easier to heat it for a couple of minutes.
    It barely warms before it's liquid again.
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    I just tried to measure it out...I mean it's not science so it'll be fine. I just thought it was liquid-y which makes me wonder how "natural" organic broth is if it's liquid & not gelatinous. I'll let y'all know how it turns out. It sure smelled good.
    Aren't we all just works in progress?

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  5. #5
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    j3nn is online now Senior Member
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    I buy gelatinous stock from my local butcher and it's solid when cold, but measures identical when warmed.
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  6. #6
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    It turned out absolutely perfect!
    Aren't we all just works in progress?

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