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stock question

post #1 of 4
4/6/10 at 12:42pm
Thread Starter 
Hi! I have a beautiful pot of goat stock that I made on Friday. I put it in the fridge (in my MIL's house next door because I had no room) so I could skim off the fat later. I forgot about it until this morning. It's perfectly gelled, and no off smell at all. My gut says it's fine to use, but wanted to ask....Surely it's just fine, right??? I REALLY want Asian soup tonight!
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post #2 of 4
4/6/10 at 12:51pm
I'm sure it's fine, especially with the fat layer on top, it probably acted as a "lid" of sorts. Share your Asian soup recipe!
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post #3 of 4
4/6/10 at 12:59pm
Why wouldn't it be fine? It's Tuesday.
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post #4 of 4
4/6/10 at 1:18pm
Thread Starter 
Quote:
Originally Posted by CeciMami View Post
I'm sure it's fine, especially with the fat layer on top, it probably acted as a "lid" of sorts. Share your Asian soup recipe!
I just take any stock (in my house that would be feral pig, domestic rabbit, goat, chicken, or guinea) and add oyster sauce, fish sauce, tamari, loads of fresh minced ginger and garlic, red bell pepper strips, cabbage or kale, frozen peas or snow or sugar snap peas, and serve over home made egg noodles (I know, not that authentic) or brown rice. We love, love that soup. Oh, and I add a bit of fresh cilantro or scallion (esp. the green part) and sometimes a sprinkle of toasted sesame seeds at the end.

Quote:
Originally Posted by cristeen View Post
Why wouldn't it be fine? It's Tuesday.
'Cause my mom is one of those food paranoid people and raised me that way, lol. I've been relaxing over the years, but what you learn in childhood sticks.
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