Trekking Food

[Loyalist Dave]

LOL :rotf: Thanks for the clarification!

LD

 

[Black Hand]

When I cook oxtail stew in me slow cooker, it comes out near solid when cool...makes me think oxtail would work well for this.

I used chicken carcasses for the batch I made and also added some venison meat.

Pig and cow feet were common - it's the gelatin that holds everything together..

 

[George]

I used chicken carcasses for the batch I made and also added some venison meat.

There are colonial recipes for pocket soup using the legs of poultry and some beef.

I receive a smoked turkey every year at Christmas time, and when I've eaten all the meat off it I put the carcass in the pressure cooker to make a good strong broth. When the broth is allowed to cool it gels quite nicely.



I use it to make an oriental noodle bowl, with pieces of the turkey, but it would be easy to make pocket soup with it, I think.



Spence

 

[Black Hand]

I've used the legs, wings and carcass from smoked turkey to make jambalaya (adapted from http://www.foodnetwork.com/recipes...e-jambalaya-recipe.html?_escaped_fragment_=).

The chicken bones are thin enough that you can boil the collagen out of them, creating the gelatin that thickens the product.

 

[coloradoclyde]

That looks yummy Spence. Those look like udon noodles. I often make and use chopsticks when camping/trekking. FYI chopsticks are great for eating Cheetos ....No orange fingers :grin:

 

[Loyalist Dave]

I put the carcass in the pressure cooker

You mean you used a Bone Gigester? Pressure cooking goes back to the 17th century, and that's what they called them. They would be very good for making pocket soup.

I think the "gelatin" from fowls might end up too soft, just as it's too soft for other applications, and fat/gelatin from red meat mammals tend to be the choices for pocket soup recipes...etc...of course a combination should work too...

LD

 

[Black Hand]

I think the "gelatin" from fowls might end up too soft, just as it's too soft for other applications...

Tell that to the rock-hard cubes of pocket soup I have.

BTW, gelatin from fowl is essentially identical in every way to gelatin from other species. Collagen is ubiquitous and the sequence between species varies very little - gelatin is just denatured collagen.

 

[Sean Gadhar]

You mean you used a Bone Gigester? Pressure cooking goes back to the 17th century, and that's what they called them. They would be very good for making pocket soup.



LD

http://www.culinarytimeline.com/1679-denis-papin-invents-the-steam-digester/

 

[Loyalist Dave]

I have a reprint of a 17th century treatise on them....they look very similar to modern pressure cookers, valve and all. I'd get a repro made from the drawings but I don't have the ca$h for the large pieces of bronze they used...

LD

 

[Blizzard of '93]

interesting and unique post. years back when I 'trekked' a large tin of cooked-down chicken carcass or turkey I sometimes toted. added to rice I was simmering along with dried veggys - and some seasoning of which a fav of mine is tony chacheres cajun it's fine campfire fare. I would simmer the gizzard, neck, heart and liver down with the carcass. had some meat in the gel, tasty.

 

[leal536]

One can also take cooked pumpkin, flavor it with some spices, mash it real well. Spread it out on a drying sheet and when dry, break it up a bit. Reconstitute it in water to cover (adding more water if needed), add a bit of honey or maple syrup. Pumpkin pie in a cup!

 

[Bear Rider]

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I receive a smoked turkey every year at Christmas time, and when I've eaten all the meat off it I put the carcass in the pressure cooker to make a good strong broth. When the broth is allowed to cool it gels quite nicely.

Can you elaborate on this process a little? I for one know nothing about about using a pressure cooker.

 

[Woods Dweller]

Check out how to make pocket soup.
https://www.youtube.com/watch?v=2fE5KzvOZRk

 

[George]

Can you elaborate on this process a little? I for one know nothing about about using a pressure cooker.

Since the boiling point of water increases with increased pressure, a pressure cooker allows you to cook at higher than normal temperature, so it shortens cooking time dramatically. Beans cook in 30 minutes instead of 2 hours, for instance. I use one very frequently.

I just break the carcass up into manageable pieces, add as much water as I want broth and have at it. In only 10 minutes the meat on the carcass just slips off the bones, making it easy to process, plus extracting all the flavor into the broth. Good machine.

Spence

 

[Bear Rider]

Thanks. I think that we have one around here somewhere from when the wife had a brief attack of domesticity a couple of decades ago and tried her hand at canning. I'll dig it out and see how much mischief I can get into.

 

[Sean Gadhar]

Thanks. I think that we have one around here somewhere from when the wife had a brief attack of domesticity a couple of decades ago and tried her hand at canning. I'll dig it out and see how much mischief I can get into.

1st you might have someone take a look at your rig. every fall our county Ag, extension office offers to check pressure cookers to make sure the seals are good & that it is in working order.

If your rig needs digging out.....it needs a once over. :2