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User Name | Thread Name | Subject | Posted |
semi-submersible | BS: A short way with trolls (67* d) | RE: BS: A short way with trolls | 24 Feb 09 |
Yes, cartilage seems to dissolve into gelatin. The same technique makes other traditional dishes like calf's head jelly. Grandma made excellent head cheese once from some large salmon heads, but only the once because it was so big a job to pick all the tid-bits of meat from the bones. (I've often had salmon juice set up in a pan overnight. I suspect proteins from the skin also contribute.) |