# The Teaser **URL:** https://community.anovaculinary.com/t/the-teaser/475 **Category:** Anova Precision® Cooker **Created:** [May 18, 2015, 12:00pm UTC](https://community.anovaculinary.com/t/the-teaser/475 "2015-05-18T12:00:31Z") **Posts on this page:** 12 **Page:** 1
### Author: ![Simon\_C](https://avatars.discourse-cdn.com/v4/letter/s/9fc29f/32.png) [@Simon\_C](https://community.anovaculinary.com/u/Simon_C) #### Post date: [May 18, 2015, 12:00pm UTC](https://community.anovaculinary.com/t/the-teaser/475/1 "2015-05-18T12:00:31Z")
![thickeners](http://community.anovaculinary.com/uploads/imageupload/187/7APWVQZLGKVX.jpg "thickeners") It's not the Usual Suspects . . . Answer to come this Saturday.  Guesses welcome below! ---
### Author: ![Guy\_H](https://avatars.discourse-cdn.com/v4/letter/g/b3f665/32.png) [@Guy\_H](https://community.anovaculinary.com/u/Guy_H) #### Post date: [May 18, 2015, 2:16pm UTC](https://community.anovaculinary.com/t/the-teaser/475/2 "2015-05-18T14:16:29Z")
**Cream of chicken gelato or gummy worms** ---
### Author: ![Simon\_C](https://avatars.discourse-cdn.com/v4/letter/s/9fc29f/32.png) [@Simon\_C](https://community.anovaculinary.com/u/Simon_C) #### Post date: [May 22, 2015, 9:29am UTC](https://community.anovaculinary.com/t/the-teaser/475/3 "2015-05-22T09:29:00Z")
Tomorrow all will be revealed, are you all excited? ---
### Author: ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb) #### Post date: [May 22, 2015, 12:24pm UTC](https://community.anovaculinary.com/t/the-teaser/475/4 "2015-05-22T12:24:38Z")
I have no idea what it may be. ---
### Author: ![Bill](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/bill/32/9_2.png) [@Bill](https://community.anovaculinary.com/u/Bill) #### Post date: [May 22, 2015, 2:48pm UTC](https://community.anovaculinary.com/t/the-teaser/475/5 "2015-05-22T14:48:51Z")
I’m hoping for gummybears. ---
### Author: ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb) #### Post date: [May 24, 2015, 12:55pm UTC](https://community.anovaculinary.com/t/the-teaser/475/6 "2015-05-24T12:55:03Z")
Simon\_C we are waiting for the reveal. What did you make. ---
### Author: ![kdelk](https://avatars.discourse-cdn.com/v4/letter/k/dc4da7/32.png) [@kdelk](https://community.anovaculinary.com/u/kdelk) #### Post date: [May 24, 2015, 1:31pm UTC](https://community.anovaculinary.com/t/the-teaser/475/7 "2015-05-24T13:31:30Z")
The suspense is terrible… I hope it’ll last. ---
### Author: ![Simon\_C](https://avatars.discourse-cdn.com/v4/letter/s/9fc29f/32.png) [@Simon\_C](https://community.anovaculinary.com/u/Simon_C) #### Post date: [May 25, 2015, 11:54am UTC](https://community.anovaculinary.com/t/the-teaser/475/8 "2015-05-25T11:54:17Z")
@kdelk Shirley you can't be serious. Sorry people, this is taken longer than I would have liked. As they say, life is what happens to you while you're making plans. I had hoped to get photography in natural daytime light during the weekend instead of rubbish flash photos after work during the week. I had hoped to try each of the methods of stock thickening in one batch and get taste test opinions from friends and family on the weekend, instead of doing one each evening and eating the result, no matter how good it is, as my evening meal. But such is life. Poor excuses I know, but I promise the result will be worth it.  ---
### Author: ![Simon\_C](https://avatars.discourse-cdn.com/v4/letter/s/9fc29f/32.png) [@Simon\_C](https://community.anovaculinary.com/u/Simon_C) #### Post date: [May 30, 2015, 10:45am UTC](https://community.anovaculinary.com/t/the-teaser/475/9 "2015-05-30T10:45:54Z")
OK, so, an update. I had this idea that a savory cold jelly might be nice, so I poached a chicken thigh filled at 66c for 90 minutes in chicken stock with a teaspoon of gelatin, and chilled then refrigerated it overnight for the next day’s lunch. Cold savoury chicken jelly? Maybe a celebrity chef could manage it but it’s beyond mere mortals like me. Please don’t do this. It really is that bad.  ---
### Author: ![elangomatt](https://avatars.discourse-cdn.com/v4/letter/e/b9bd4f/32.png) [@elangomatt](https://community.anovaculinary.com/u/elangomatt) #### Post date: [May 30, 2015, 7:21pm UTC](https://community.anovaculinary.com/t/the-teaser/475/10 "2015-05-30T19:21:10Z")
Well if you want cold savory beef jelly (that sounds really bad) all you need to do is cook some 72-hour bone in short ribs. The bag juice is really rich in gelatin at that point and it just has to be refrigerated to get it to gel up nicely. ---
### Author: ![cjbomb](https://avatars.discourse-cdn.com/v4/letter/c/8e8cbc/32.png) [@cjbomb](https://community.anovaculinary.com/u/cjbomb) #### Post date: [May 31, 2015, 12:26am UTC](https://community.anovaculinary.com/t/the-teaser/475/11 "2015-05-31T00:26:08Z")
So you wanted cold chicken jelly? ---
### Author: ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb) #### Post date: [May 31, 2015, 2:31pm UTC](https://community.anovaculinary.com/t/the-teaser/475/12 "2015-05-31T14:31:30Z")
Oxtail also produces a great gelatin. When I make oxtails and refridgerate the leftovers it looks like brown jello.