Made bossam for the first time and have leftover stock which is now gelatinous (2nd slide). Has anyone ever saved it for anything? Seems like a waste of flavour to throw out!
by Ok_Chance_8792
7 Comments
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Ukeklele
I don’t usually keep them, because its not exactly stock from bones. Did you skim the scum when you cooked the meat? Otherwise I don’t think the taste would be that nice. I could be wrong tho 🙏
sicpsw
Reduce it down. Keep in in the fridge and reuse it later!
naughty_auditor
if you use it for jokbal you can spruce it up and keep reusing it to be better.
IzzyBella5725
I’ve never kept it, it’s just all of the impurities of the meat. If you really want to find a use for it, maybe strain it and use it for a soup base, but it’s no big deal to toss it. Your 보쌈 looks great btw!
zombiemind8
It’s not good.
Ok_Chance_8792
UPDATE: I will be disposing of the gelatinous pork mass 🙏
7 Comments
[deleted]
I don’t usually keep them, because its not exactly stock from bones. Did you skim the scum when you cooked the meat? Otherwise I don’t think the taste would be that nice. I could be wrong tho 🙏
Reduce it down. Keep in in the fridge and reuse it later!
if you use it for jokbal you can spruce it up and keep reusing it to be better.
I’ve never kept it, it’s just all of the impurities of the meat. If you really want to find a use for it, maybe strain it and use it for a soup base, but it’s no big deal to toss it. Your 보쌈 looks great btw!
It’s not good.
UPDATE: I will be disposing of the gelatinous pork mass 🙏