Carly Neubert

Pick me for the trip!

Not having much luck getting black-eyed peas to sprout. Any ideas or tips?

I want to go to the conference! My pet thank Sarah too. Reo is a raw fed primal loving chi-terrier.

Thanks Ann.

If the stock doesn't gel, does that mean there is NO gelatin, or just not enough to "gel" the stock because of the gelatin/water ratio? Is there still gelatin in a stock that doesn't gel?

Pick me for the free admission to the Wise Traditions in Santa Clara.

I have cooked chicken stock at least 8 times and can't get it to gel. I really want to rip my hair out. Besides not getting it to gel, I don't understand the heat thing. Some places say that if you heat it too high or let it boil too long then you will destroy the gelatin. But other places say that you can boil down you stock so it becomes super concentrated and can be reconstituted with water later. So which is it? Will boiling too long destroy the gelatin?

I have been using a 4 pound chicken (not bones, a whole chicken) and 3 quarts of water, 2 t of vinegar. I let is sit for one hour and then turn my crockpot up to high until it simmers, bubbles coming to the top. Then I turn it down for 24 hours.