Pressure cooked beef stock question

Aldo_Ferrari_19526

Hey guys I recently made this recipe and the end result was pretty tasty with a strong beefy flavor. However I Couldn't find any beef feet so I used beef neck bones instead. After i cooled it down in the fridge i removed the fat cap layer and what i found at the bottom was that stock had transformed into this gelatin, once is warmed it becomes stock again and it has great flavor but is this normal??

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Patrik_Racz_19800

When you cook bones in the stock they release collagen, which turns into gelatin in your stock. When you cool the stock, the gelatin turns into a solid gel. When you heat it up again, it will turn back into a liquid. so everything is perfectly fine, you got a good stock.

Tim_Sutherland_52834

My PC stocks almost gel at room temp. The ratio of bones is much higher in the PC stock recipes compared to traditional stocks, so yes it is normal. While the cost of ingredients is higher the good thing is you don't need to reduce the stock by much for making sauces and the flavour is very pronounced.

Brandon_Byrd_40557

As others have noted, this is normal (and desirable) for a pressure cooked stock. A bonus of the high gelatin content is that you can freeze the stock and then let it thaw in a strainer lined with muslin to get a nicely clarified consomme.

tshewman

Neck bones have LOTS of gelatin. Combination of the bones themselves and the vertebral discs.

Aldo_Ferrari_19526

Thanks everyone. This was my first time making my own stock but it won't be the last! The Demi glase I made out of this was expectacular.

jeekqing_126476

Thanks everyone. This was my first time making my own stock but it won't be the last! The Demi glase I made out of this was expectacular.

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