Granny's gone and done it again

[twisted-acres-farm]

Quote:
you just like it easier to bite pieces off

 

[Granny Hatchet]

you just like it easier to bite pieces off

true fact

 

[twisted-acres-farm]

my strainer was a dish towel (wet and wrung out) over a collander the exhausted veggies and excess chunks of fat will all go to then hens.

 

[Granny Hatchet]

my strainer was a dish towel (wet and wrung out) over a collander the exhausted veggies and excess chunks of fat will all go to then hens.

sounds like you took all the goodies out.

 

[twisted-acres-farm]

Quote:
nope new and fresh onions and carrots and the meat bits will be added to the peas in the am and then will add some more peas latter after the first batch disingergate and the left over mashed tatters as well. The tatters help to thicken the soup

 

[Granny Hatchet]

Thats what mom used to strain the black berrys. as far as the good stuff after it gets cold and you start to take the fat off the top check just under the fat because sometimes it sticks there but easy to scrap off . its just like jelly .

 

[Wishing4Wings]

Wishing QUESTION so I slow simmered a hock and such if I chill it down with the collegen solidify with the fat ???

The fat will rise to the top and you take it off in a big chunk after it's cooled.

 

[twisted-acres-farm]

Thats what mom used to strain the black berrys. as far as the good stuff after it gets cold and you start to take the fat off the top check just under the fat because sometimes it sticks there but easy to scrap off . its just like jelly .

Quote:
thank you both that's what I had thought but wanted to be sure. And then I can add some of the fat back into the soup because FAT is flavor.

 

[twisted-acres-farm]

The stock/broth is very sticky so I am thinking a got a lot of the collegen and such cooked down/out of the hock.

 

[twisted-acres-farm]

It's been a couple/three years since I made split pea soup