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Post by Sherry on Jan 26, 2011 17:57:37 GMT -5
8oz chicken meat
1 oz heart (~1-2 chicken hearts)
1 oz liver (~1/2 chicken liver)
1/2-3/4 tsp powdered eggshell
Enough water, or homemade chicken broth (straight chicken, no salt, spices, veg, etc) to make a soupy texture
Puree all of the above together, freeze in ice cube trays, baggie cubes after frozen.
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Post by angelfish on Jan 31, 2011 0:21:14 GMT -5
I have a question about the ice cube trays. I tried freezing the soup and ended up breaking the tray apart when I tried to get the cubes out.
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Post by Sherry on Jan 31, 2011 0:57:39 GMT -5
That's odd. It should just pop out like ice cubes  Not sure why that would happen. |
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Post by Deleted on Jan 31, 2011 23:46:50 GMT -5
That has happened to me for two reasons. One, I used cheap ice cube trays  When I don't let them defrost for a bit. Sometimes I run the back of the tray under room temp. water (without getting water in the soup cubes) and then let them sit on the counter for 5-10 minutes. Then I try to pop them out and bag them. Sometimes I overfill the cubes so I can have a piece to put my finger under and pry the cubes out. |
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Post by Deleted on Feb 2, 2011 10:37:27 GMT -5
My mix is usually really thick like a paste, but I've also had fine results from a thinner mix. I just spray down the trays with Pam (or any spray oil) first. They pop right out, and these trays were from the dollar store.
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Post by Deleted on Feb 2, 2011 10:44:24 GMT -5
I should try the Pam idea. I think I have a olive oil one. Thanks!
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Post by Deleted on Feb 2, 2011 10:51:24 GMT -5
You're welcome! I'm a newbie to this too. This place has been incredibly helpful to me!
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Post by Deleted on Feb 2, 2011 16:52:53 GMT -5
Likewise. I'm pretty new as well.
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Post by Deleted on Feb 2, 2011 17:33:04 GMT -5
i don't think pam should be used. it isn't just oil. they have other things in them as well, one being Rosemarie which i think ferrets can't have as it's a essential oil i think.
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Post by Deleted on Feb 2, 2011 19:16:45 GMT -5
Hmm.. I think there are other brands too. I have been using Pam since thats what my mom gets, but I typically like to buy off-brand, and the ingredients are only listed as canola oil or alive oil, whichever. I will have to double check the pam I have now. I know there are different kinds.
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Post by tinytippytoes on Feb 5, 2011 14:25:32 GMT -5
I wonder if you could brush some regular oil on the ice tray? You could put some in a dollar store squirt bottle. Well that's what I was planning to do.
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Post by Deleted on Feb 5, 2011 14:50:29 GMT -5
That might be able to work. Just make sure its a thin layer.
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Post by Sherry on Feb 5, 2011 16:39:25 GMT -5
Treat it like a muffin tin. Oil spread thinly in should make them slide right out.
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Post by smallfooties on Jun 15, 2011 17:05:05 GMT -5
Hi Sherry,
Just read in your answer to my thread about soups?
So i came and found this thread...
Questions if i may?
powdered eggshell??? how do you do that?
and what do you mean by baggie the cubes???
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Post by Sherry on Jun 15, 2011 17:10:21 GMT -5
Not a problem  Take some eggshells after you've had breakfast, rinse them out, let them dry thoroughly for a day or two. Some people use a mortar and pestle, but I'm lazy, and I prefer to use a clean coffee grinder I keep for this purpose, and within a few seconds, I have powdered eggshell. I put it into a plastic freezer bag, and put it in the fridge. They last forever, basically. "baggie the cubes". When you make your pureed soup, you will have a good deal more than they can eat in one sitting, or even two or three. Put the excess raw soup in ice cube trays, freeze them. After they are frozen, pop them out, and put them in plastic freezer bags to help prevent freezer burn  |
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