I bought a rack of ribs this weekend and as I was eating my way through them I came upon a problem I hadn’t had in a while namely what to do with the bones/ Normally I’d just throw them to the dog but he’s not with me, so I decided to back some stock. I tossed in half a bag of some frozen vegetables i was going to eat for dinner, two of the bones and one rib the meet still on it. I let that simmer for 6-8 hours before shutting it off while I went to bed. The next day I finished off the ribs and added them to the stock and simmered it for another 3 hours. I knocked out the pieces with a colander and put the liquid into a pot with a lid in the fridge.
So far so good normally I don’t use as many bones, normally I’ll use a chicken carcass, but I’ll simmer it for closer to 16 hours. I just went home for lunch and decided to skim off the fat and ran into a problem, my stock has turned completely gelled. From what I can tell from googling this is a good thing but now I’m not sure what to do with it. Previously it would be partially gelled maybe 50% max and I would just use it like a liquid as the recipes called for it, 1 cup of water became 1 cup of stock.
I’m not sure what to do with it now. I was planning on taking a couple of scoops to make rice with tonight but I’m not sure if I need to heat it up first and then measure out for my rice or just add a spoon full to the water I’m using.
In the longer run I’m looking for suggestions on tasty things I can do with the beef stock. My cookbooks are back with my dog some 1000 miles away so I’m just cooking from memory. Something to keep in mind with recipe suggestions I’m only cooking for myself so it either need to keep well or be in small portions and I’m in a crappy apartment with an electric stove and a very basic setup as far as tools.
Any help is very welcome, thanks.