Go to the Recipe: Ultimate Turkey Bouillon Cubes
These came out well. I used 7 platinum gelatin sheets for a half portion (so, equivalent to 20g Knox powder. Don’t know if that’s right. Seems to have worked.
One question - each of the cubes had a thin layer of what looked like fat on the top of them. Still gelified. Is that right? What could I do to get rid of that?
If you give the meat a strain after browning to remove some excess fat, or give it a skim while you reduce it.
Thanks Kyle. I'll give it a go
The recipe says to bring your pressure cooker to two bars for 30 minutes or cook on the stovetop for 1-1/2 hours. I have a standard home pressure cooker which only gets to one bar (~15 psi). How long would I need to pressure cook at one bar?
Give it 45 minutes.
I've made them all a couple times, and these are better than the pork, chicken, and beef ones. No idea why! But they are.
Must be the Tryptophan Sho.
Hey Matthew- recipe calls for 40g Knox powder. Just FYI.
I did not see any instructions to remove fat, so left it in after the pressure cooker/straining process. I have been skimming as I go in the 4 qt dutch oven - can I assume that's the intended process to leave the fat after straining the solids and then skim as I am reducing??
Can I get a QRD on why we don't bloom the gelatin(e) in this instance?
And why we don't reduce the stock first before adding? Seems like there would be less time stirring the pot if I waited to add it towards the end. Is it just to simplify the recipe? Not trying to be a pest, I just want to be able to extrapolate for other applications. My guess is simplified recipe so not having to use blender to finish or something. Either way, thank you for the recipe.
Can these be made using turkey carcass, wings, neck etc. instead of ground meat?
