IntenseDebate - quirkyjo

9 years ago @ http://quirkycooking.b... - Creamy Quinoa & Chia P... · 0 replies · +1 points

It's a bit runny when you first make it, but thickens as it cools a bit. Just add more chia or less milk if you like it thicker. :)

9 years ago @ http://quirkycooking.b... - Liquid Stocks ~ Bone B... · 0 replies · +2 points

Yes, the teflon does leach into food, and it's a chemical which I prefer not to 'eat'! :)

9 years ago @ http://quirkycooking.b... - Liquid Stocks ~ Bone B... · 0 replies · +1 points

Just store in the fridge for a couple of days; or freeze for a month or so.

9 years ago @ http://quirkycooking.b... - Liquid Stocks ~ Bone B... · 0 replies · +2 points

Yes, I do that too, and add in bits of skin, wingtips, etc as well.

9 years ago @ http://quirkycooking.b... - Liquid Stocks ~ Bone B... · 0 replies · +2 points

Sure!

9 years ago @ http://quirkycooking.b... - Liquid Stocks ~ Bone B... · 0 replies · +1 points

I just have them clean :)

9 years ago @ http://quirkycooking.b... - Liquid Stocks ~ Bone B... · 0 replies · +1 points

I would keep resetting it as needed until it's cooked long enough. You only need to scoop off the froth if you find it makes the froth on top - sometimes it doesn't.

9 years ago @ http://quirkycooking.b... - Liquid Stocks ~ Bone B... · 0 replies · +1 points

It depends how long it's been cooking - if only a few hours, I will add them to a soup, but if 24 hours or so there's not much flavour or goodness left in them.

9 years ago @ http://quirkycooking.b... - Liquid Stocks ~ Bone B... · 0 replies · +1 points

Covered! Otherwise the water will evaporate.

9 years ago @ http://quirkycooking.b... - Liquid Stocks ~ Bone B... · 0 replies · +1 points

I do it either way, depending if I want the chicken meat raw for another recipe, or if I want the meat cooked for a stew, etc. The more bones you have and the longer it cooks, the more 'gel' you'll get. And if you add in chicken feet (if you can get them) you'll get a thicker 'gelled' broth too. :)

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