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  • Post #91 - November 25th, 2013, 8:17 pm
    Post #91 - November 25th, 2013, 8:17 pm Post #91 - November 25th, 2013, 8:17 pm
    Cathy2 wrote: Sara Moulton commented how the turkey is sometimes a little too cool after being carved and assembled on a platter. She suggested freshening and gently heating the meat by pouring some hot turkey stock.


    We did this last year and it really helped. Having a pre-heated serving tray also helps.
  • Post #92 - November 26th, 2013, 5:56 am
    Post #92 - November 26th, 2013, 5:56 am Post #92 - November 26th, 2013, 5:56 am
    Cathy2 wrote:
    I put aside stock from last year's turkey for this year's gravy.


    Wait a sec. You use turkey stock that's been in the freezer a year?

    6 months in the freezer is about the most i see recommended,.
  • Post #93 - November 26th, 2013, 7:50 am
    Post #93 - November 26th, 2013, 7:50 am Post #93 - November 26th, 2013, 7:50 am
    While I've not done any sort of scientific study with frozen stocks & time spent frozen, I've never had any issues with well sealed (in my case, Foodsaver) bags of stock being used well over a year after freezing.
  • Post #94 - November 26th, 2013, 8:41 am
    Post #94 - November 26th, 2013, 8:41 am Post #94 - November 26th, 2013, 8:41 am
    Hi,

    It is frozen. Any nutritional degradation is nominal. I am not worried.

    What I do appreciate is one less thing to worry about this week.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #95 - November 26th, 2013, 2:04 pm
    Post #95 - November 26th, 2013, 2:04 pm Post #95 - November 26th, 2013, 2:04 pm
    Freezing stock has two issues: 1. How cold is your freezer? (I used to run my chest freezer at -5°F--stuff kept forever); 2. How tight--both physically and chemically--your wrapping. Used to be that the old Saran wrap didn't breathe, and was a perfect wrap for stuff. No O2 got at the food, no freezer burn. I think the new formulation doesn't succeed at this. Meanwhile, if you use good thick bagging and vacuum-pack, stuff will keep very well, esp. in a very cold freezer.

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #96 - October 8th, 2014, 12:05 pm
    Post #96 - October 8th, 2014, 12:05 pm Post #96 - October 8th, 2014, 12:05 pm
    I saw above that I posted about Schmeisser's selling gravy. I wrote them to see if that's still the case. Does anybody know of other places that sell fresh gravy? Chicken/turkey and beef would be best.
    I want to have a good body, but not as much as I want dessert. ~ Jason Love

    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach

    I write fiction. You can find me—and some stories—on Facebook, Twitter and my website.
  • Post #97 - October 8th, 2014, 1:29 pm
    Post #97 - October 8th, 2014, 1:29 pm Post #97 - October 8th, 2014, 1:29 pm
    Just about any legit butcher should have some in stock (pun intended). Check Paulina, Zier's, Gepperth's, Joseph's, etc.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #98 - November 23rd, 2021, 11:29 pm
    Post #98 - November 23rd, 2021, 11:29 pm Post #98 - November 23rd, 2021, 11:29 pm
    How to Fix Gravy, Whatever the Problem
    Cause sometimes it is good to learn a new strategy to fix gravy.
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

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