Turkey stock/broth
Gary
replacing it with containers of water to freeze (in preparation of hurricane
season).
Anyway, down in the bottom of my freezer I've discovered a bag containing
1/2 of the bones, skin, grissle of last Christmas' turkey dinner....frozen
to make broth. Last Christmas, so this bag has been in there for 8 months.
I know that meat would probably be too freezer-burned by now but I'm
thinking this will be ok for making broth this weekend. I plan to do so plus
add in some more recent chicken pieces. Just wondering if anyone here has an
opposing opinion about using this after so long.
I was tempted to throw it out this morning but then decided that it wouldn't
hurt to try it and then taste.
Any opinions are welcome.
Gary
Steve Calvin
In the freezer? Eh, I'd go for it. I doubt that you had it vac sealed
but if you did then there's definitely no problem.
I'm going to now show my hurricane stupidity level... ;-) Being from NY
we don't have many hurricanes here... I would have assumed you'd be
stocking the freezer with food and have a generator for power backup.
Sounds like H2O is more of the problem though.
--
Steve
Gary
>
> Gary wrote:
> > I've been going through my freezer lately. Eating up most of the food and
> > replacing it with containers of water to freeze (in preparation of hurricane
> > season).
> >
> > Anyway, down in the bottom of my freezer I've discovered a bag containing
> > 1/2 of the bones, skin, grissle of last Christmas' turkey dinner....frozen
> > to make broth. Last Christmas, so this bag has been in there for 8 months.
> >
> > I know that meat would probably be too freezer-burned by now but I'm
> > thinking this will be ok for making broth this weekend. I plan to do so plus
> > add in some more recent chicken pieces. Just wondering if anyone here has an
> > opposing opinion about using this after so long.
> >
> > I was tempted to throw it out this morning but then decided that it wouldn't
> > hurt to try it and then taste.
> >
> > Any opinions are welcome.
> >
> > Gary
>
> In the freezer? Eh, I'd go for it. I doubt that you had it vac sealed
> but if you did then there's definitely no problem.
Not vacuum sealed but plain frozen should be ok for making broth, imo.
>
> I'm going to now show my hurricane stupidity level... ;-) Being from NY
> we don't have many hurricanes here... I would have assumed you'd be
> stocking the freezer with food and have a generator for power backup.
> Sounds like H2O is more of the problem though.
Living on the coast in the hurricane areas, you definitely stock up on water
at this time of year. The next 4-5 weeks is the prime hurricane risks. We
haven't had a big one in many years so.......it's only a matter of time.
As far as food... around here maybe only 5% of people can afford and have a
generator for power loss. Most people do not have that. If you have one
then you can stock up on anything. Most of us don't have that backup though,
so we stock up on canned goods and dried goods that you just add water to.
You plan for the worst scenario and then hope for better.
Gary
Jerry Avins
It should be fine, especially if you strain the broth. Freezer burn is a
loss of water from the cells, and some repair by boiling is possible.
The flavor suffers a bit, but mostly the texture. Give it a go. You
won't have lost much if you don't like the result.
What's with freezing water? Do you want ice for cooling? If it's just
for keeping, clean water in a clean jug keeps for months. Just look at
all the bottles and jugs on store shelves, at prices higher than
gasoline. What a racket!
Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
Steve Calvin
>> I'm going to now show my hurricane stupidity level... ;-) Being from NY
>> we don't have many hurricanes here... I would have assumed you'd be
>> stocking the freezer with food and have a generator for power backup.
>> Sounds like H2O is more of the problem though.
>
> Living on the coast in the hurricane areas, you definitely stock up on water
> at this time of year. The next 4-5 weeks is the prime hurricane risks. We
> haven't had a big one in many years so.......it's only a matter of time.
>
> As far as food... around here maybe only 5% of people can afford and have a
> generator for power loss. Most people do not have that. If you have one
> then you can stock up on anything. Most of us don't have that backup though,
> so we stock up on canned goods and dried goods that you just add water to.
> You plan for the worst scenario and then hope for better.
>
> Gary
makes sense. Thanks. Good luck!
Shouldn't have any issue with the stock - happy simmering... ;-)
--
Steve
Val
"Gary" <g.ma...@worldnet.att.net> wrote in message
news:48B7E4F9...@worldnet.att.net...
> I've been going through my freezer lately. Eating up most of the food and
> replacing it with containers of water to freeze (in preparation of
> hurricane
> season).
Good on you that you are replacing emptied freezer space with water. This is
actually a good thing to do even if you aren't in hurricane territory. I
learned years ago at a disaster preparedness seminar that freezers operate
more efficiently when chock FULL of frozen goods. If the power goes out a
FULL freezer, if left unopened, will keep goods frozen much longer than one
with empty spaces. I've had the power out 6 days and had no losses in my
freezer practicing what I learned. If your power is out for an extended
period of time you may loose some of the food but you will have fresh water
for drinking and cooking. I use cleaned milk jugs and tuck them into any
empty spaces. When I need to remove a jug to store food I clean the jug and
wait to refill it when needed. Using jugs is better idea than bags of ice
because if they do melt you aren't going to have a nastier mess to clean up.
You'll also find keeping your freezer full will also use less electricity.
If you've ever actually read your freezer manual it also tells you this.
As to the freezer burned turkey and making broth. It isn't going to hurt
you, you may find that the broth has a bit of "off'' flavor depending on how
much freezer burn there is. I'd give it a shot. I think I'd also put the
pack of turkey leftovers in the pot and fry it up a bit till it's sizzling
and you get some more browning going on. Then add your celery, onions, and
whatever other aromatics you're going to use. Cook this until softened and a
light caramelization begins and then add the water to make your broth. I
always do this when making any stock from saved 'whatever' in the freezer. I
think it gives out more and better flavor and also a very nice color.
If you have a freezer I'd seriously think about investing in a good vacuum
sealer. I cooked some lamb chops a few weeks ago that had been vacuum sealed
in May of 2006. No freezer burn, no problems, they were a delicious
"excavation"!
Val
Jerry Avins
...
> As to the freezer burned turkey and making broth. It isn't going to hurt
> you, you may find that the broth has a bit of "off'' flavor depending on how
> much freezer burn there is.
I think the "off" flavor you have in mind is the same as open ice cubes
get if you use them as slowly as I do. I don't think it comes from the
dessication itself.
...
> If you have a freezer I'd seriously think about investing in a good vacuum
> sealer. I cooked some lamb chops a few weeks ago that had been vacuum sealed
> in May of 2006. No freezer burn, no problems, they were a delicious
> "excavation"!
I love mine. It lets me but sausage in bulk on sale and put it up in
meal-size packs. I can use half a pack of 4 and reseal the bag. I have
several bags of pork chops left over from my last bargain find. Four
months and entirely fresh.
Gary
>
> What's with freezing water? Do you want ice for cooling?
It's to keep the fridge cold longer during a power outage.
> If it's just
> for keeping, clean water in a clean jug keeps for months. Just look at
> all the bottles and jugs on store shelves, at prices higher than
> gasoline. What a racket!
I agree with you about the bottled water racket. I'm fine with city water. I
do keep a Britta water filter container in the fridge but my 2 ferrets drink
most of that. It's instant cold water when refilling their bowl. ;)
Gary
>
> "Gary" <g.ma...@worldnet.att.net> wrote in message
> news:48B7E4F9...@worldnet.att.net...
> > I've been going through my freezer lately. Eating up most of the food and
> > replacing it with containers of water to freeze (in preparation of
> > hurricane
> > season).
>
> Good on you that you are replacing emptied freezer space with water. This is
> actually a good thing to do even if you aren't in hurricane territory. I
> learned years ago at a disaster preparedness seminar that freezers operate
> more efficiently when chock FULL of frozen goods. If the power goes out a
> FULL freezer, if left unopened, will keep goods frozen much longer than one
> with empty spaces. I've had the power out 6 days and had no losses in my
> freezer practicing what I learned. If your power is out for an extended
> period of time you may loose some of the food but you will have fresh water
> for drinking and cooking. I use cleaned milk jugs and tuck them into any
> empty spaces. When I need to remove a jug to store food I clean the jug and
> wait to refill it when needed. Using jugs is better idea than bags of ice
> because if they do melt you aren't going to have a nastier mess to clean up.
> You'll also find keeping your freezer full will also use less electricity.
> If you've ever actually read your freezer manual it also tells you this.
Well said, Val. You explained it all perfectly! Also using jugs is better
than bags of ice because large blocks of ice last much longer. Even after
frozen food thaws, the freezer with still function as a small fridge for a
long time.
Gary
>
> It should be fine, especially if you strain the broth. Freezer burn is a
> loss of water from the cells, and some repair by boiling is possible.
Here's another 2 questions that I've always wondered about. I keep a
constant supply of stock/broth in my freezer but have never known the
details of making it...I just guess at it each time. Mine never seems to be
as strong flavored as what I can buy.
1) How long do you simmer the poulty parts in water to extract the maximum
flavor? I've been simmering a good 4 hours, then letting it sit, covered,
to cool for a few more hours.
2) Starting with a certain weight of poultry parts, how much broth should
you end up with?
Steve Calvin
I can't give you any measurements, especially since I don't know the
size of your pot, but maybe someone else will have measurements for ya.
I usually make stock out of turkey carcass after we have one. I'll cut
off all of the white meat and larger pieces of dark meat, then hack it
up into pieces with a cleaver and toss it into a LARGE stock pot. If you
just want broth then cover with water, add a bit of salt and bring it to
a good boil. Reduce heat, cover and set it simmer or slow (rolling) boil
for, eh, 2-3 hours maybe, stirring once in a while. I usually take the
lid off for the last hr or so but make sure it maintains the rolling
boil state as you now want to begin the evaporation/concentration stage
When it looks and tastes like stock, strain it out and return to pan. If
not strong enough for ya, return it to a slight boil and simmer,
uncovered, until it reduces to your desired concentration level.
Let sit in the fridge over night and take the fat off the top with a
spoon. I vac. seal mine from there, but I vac seal every-freekin' thing.
;-) At this point mine usually is the consistency of Jello
but returns to liquid state when heated.
I usually make a stock so I toss in some onions, carrot, celery some
whole black peppercorns and a bay leaf.
If I were to go out and buy things to make it, I'd guess I'd use around
4 lbs of parts for a couple quarts of water. Hack em up into pieces with
a cleaver. I'd also pre-cook em in a saute pan before I started. Then
I'd proceed as above.
As you already know, it ain't rocket science.... ;-)