+
bloodboy | Apr 12, 202005:11 PM     5

I was making stock last night, but let it go to long. Woke up this morning and it looked like there was some sort of syrupy liquid in the pan. The pan was not burned and there was no smoke or anything, thank goodness, but do you know what this syrupy substance is?

I was thinking I probably should throw it out and start over, but I just wanted to ask to be sure. I'm not sure if it's safe to consume.

I also found this recipe for homemade bouillon and was thinking this may be what it is. Although, I used a pasta strainer to hold the bones so once the liquid was below the strainer, it was only reducing on its own with no bones in it.

Any thoughts?

Homemade bouillon cubes - Simple Bites

This is one of those cooking tricks that I’ve always done without thinking much about it, but it’s probably time to share. They say the secret is in...

simplebites.net
Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The Best of Pumpkins: Why They're the Ultimate Fall Fruit
Guides

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

9 Fall Salads That Put a Fresh Spin on Autumn Produce
Recipe Round-Ups

9 Fall Salads That Put a Fresh Spin on Autumn Produce

by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...

This 20-Minute Sheet Pan Dinner Is the Ideal Fall Weeknight Feast
How To

This 20-Minute Sheet Pan Dinner Is the Ideal Fall Weeknight Feast

by Jen Wheeler | Never underestimate the power of a one pot meal (or one pan, as the case may be). This easy sheet...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.