Comments on: How to make fish stock http://casaveneracion.com/how-to-make-fish-stock/ Family, food, photography Wed, 15 Feb 2012 17:34:55 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Making Fish Stock | What It Chew http://casaveneracion.com/how-to-make-fish-stock/comment-page-1/#comment-64757 Making Fish Stock | What It Chew Wed, 29 Jun 2011 01:32:35 +0000 http://www.pinoycook.net/?p=8022#comment-64757 [...] Sources: -http://culinaryarts.about.com/od/stocks/r/fishstock.htm -http://kitchen.homecookingrocks.com/how-to-make-fish-stock -http://www.ehow.com/how_2139731_make-fish-stock.html This entry was posted in Recipes and tagged [...] [...] Sources: -http://culinaryarts.about.com/od/stocks/r/fishstock.htm -http://kitchen.homecookingrocks.com/how-to-make-fish-stock -http://www.ehow.com/how_2139731_make-fish-stock.html This entry was posted in Recipes and tagged [...]

]]> By: Connie http://casaveneracion.com/how-to-make-fish-stock/comment-page-1/#comment-64756 Connie Sun, 26 Dec 2010 07:46:32 +0000 http://www.pinoycook.net/?p=8022#comment-64756 You won't see the gelatinous texture until after you have chilled the broth in the fridge for several hours to give it enough time to congeal. Four hours of simmering can yield a gelatinous stock as long as you reduce the liquid. If you keep adding water while simmering, the liquid will always stay thin. You won’t see the gelatinous texture until after you have chilled the broth in the fridge for several hours to give it enough time to congeal. Four hours of simmering can yield a gelatinous stock as long as you reduce the liquid. If you keep adding water while simmering, the liquid will always stay thin.

]]> By: Barbara R. http://casaveneracion.com/how-to-make-fish-stock/comment-page-1/#comment-64755 Barbara R. Sun, 26 Dec 2010 07:30:43 +0000 http://www.pinoycook.net/?p=8022#comment-64755 Hi Connie, Thank you very much for your response. When I make a stock (whether chicken or fish) the stock is not gelatinised ( is there such a word? LOL). What do I do wrong? How do I get the "jello"?For example a couple days ago I simmered halibut head and I had no gelatine (once cooled down in fridge). I hear that if the stock thickens then it is more healthy but I am not sure why. Thank you. Hi Connie,
Thank you very much for your response.
When I make a stock (whether chicken or fish) the stock is not gelatinised ( is there such a word? LOL). What do I do wrong? How do I get the “jello”?For example a couple days ago I simmered halibut head and I had no gelatine (once cooled down in fridge). I hear that if the stock thickens then it is more healthy but I am not sure why.
Thank you.

]]> By: Connie http://casaveneracion.com/how-to-make-fish-stock/comment-page-1/#comment-64754 Connie Sat, 25 Dec 2010 12:45:00 +0000 http://www.pinoycook.net/?p=8022#comment-64754 Long simmering of bones breaks down cartilages which results in a richer soup. But, for any practical cook, 24 hours of simmering means a high electric bill. The vinegar thing is a basic chemistry principle. Try soaking a piece of chicken bone in vinegar for a couple of days and the bone will turn soft because the calcium has been drawn out. However, "a little vinegar" in a pot of water and bones will not have the same effect. Long simmering of bones breaks down cartilages which results in a richer soup. But, for any practical cook, 24 hours of simmering means a high electric bill.

The vinegar thing is a basic chemistry principle. Try soaking a piece of chicken bone in vinegar for a couple of days and the bone will turn soft because the calcium has been drawn out. However, “a little vinegar” in a pot of water and bones will not have the same effect.

]]> By: Barbara R. http://casaveneracion.com/how-to-make-fish-stock/comment-page-1/#comment-64753 Barbara R. Sat, 25 Dec 2010 06:32:28 +0000 http://www.pinoycook.net/?p=8022#comment-64753 Hi Connie, I read in “Nourishing traditions” by Sally Fallon that you need to simmer the fish stock for between 4 to 24 hours. What do you think of such long simmering time? I believe that she recommends such long time so that the minerals and other “goodies” can be drawn out from the fish into the stock. Therefore the stock will be more healthy and therapeutic. She also for that same reason (to draw out the minerals) recommends adding a little bit of vinegar. Hi Connie,

I read in “Nourishing traditions” by Sally Fallon that you need to simmer the fish stock for between 4 to 24 hours. What do you think of such long simmering time? I believe that she recommends such long time so that the minerals and other “goodies” can be drawn out from the fish into the stock. Therefore the stock will be more healthy and therapeutic. She also for that same reason (to draw out the minerals) recommends adding a little bit of vinegar.

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