Not Jelly

A couple of weeks back I posted about a batch of cormary I made up where the broth unexpectedly turned into jelly.  Of course, being of the geek persuasion, I had to try to make meat jelly the same way ... but intentionally this time.  Naturally, it didn't work.

What I did was to put a 4 pound pork loin into the slow-cooker with 4 cups of white wine, and cooked it all until the meat fell apart. I think I put in a bit of salt too. I thought that this was the same proportions of meat-to-wine as I used in the aforementioned incident.

What I ended up with (aside from the meat which was used for barbecued pork sandwiches) was a quart of really nice soup stock. Excellent flavor, nice body, beautiful color and clarity, but still not jelly.

Bother!

So now I need to figure out what went wrong and try again (and again ... and again). It could be that I misremembered the proportions and got too much wine in there - diluting the jelly to the point where it won't ... um ... jelly. It might also be an issue of having used white wine instead of red. Lastly, I used the slow-cooker this time instead of a covered dish in the oven.

I think I'll try using less wine and baking the pork in the oven - that'll take less time and materials, if nothing else. I hate it when an experiment fails! Good think I'm not a TV chef. I can just hear the hushed voice-over, "Now chef Myers is dumping the contents down the garbage disposal and starting all over again."