making gelled inventory cubes : AskCulinary


I am making gelled stock cubes, which to make I need to reduce the consomé and then add gelatin. I made the stock last Sunday and ice filtered it from Tuesday and will finish tomorrow and I am planning to use the stock cubes on Sunday, what is the best way to store them?:

  1. store it as a consomé in the fridge

  2. freeze the consomé (it was frozen as a stock defrosted in the fridge in a muslin lined sieve for 2-3 day to make the consomé)

  3. reduce the stock and store that in the fridge

  4. reduce the stock and freeze it

  5. make into stock cube and store in the fridge



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