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Feb 26, 2008 11:31 AM

Beef Jello

I made beef stock for the first time last weekend. (I know, I know, give me a gold medal.) After simmering and straining, I put the stuff out in the garage to cool (gotta love Minnesota winters.) When I went back to it the next day to remove the layer of fat, what was left underneath was gelatinous like jello. Is this normal? I understand that the collagen in the bones could cause jelling, but I was expecting liquid. Does this happen to you?

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  1. Both normal and AOK.

    It'll loosen up quite a bit when you heat it, and if it's still too thick, you can always thin it out with some water at that point.

    1. Not just normal - a great sign. Congratulations. When you use it to make something, the gelatin will melt, giving your soup, etc. the most amazing mouthfeel.


      2 Replies
      1. re: curiousbaker

        Agree with Curious, you did well! Gelatin comes from collagen or the bones in your stock. It also is the property that allows stock to last a few days or more.

        1. re: Diane in Bexley

          Now you just need to keep clarifying it till you can read a newspaper through it. Then dry it and challenge Knox to their share of the market. What you made is the first step in producing gelatin and Jello.


      2. Gold medal for sure - The jelliness is what you want.

        1. Or cut off some small slices and use as a sandwich topping, just like the Danes do on beef and pork smorrebrod! ;)

          1 Reply
          1. You just made aspic. People actually do this on purpose. ;)