I cooked up some lobsters a few weeks ago. The next day, i used the shells to make a stock as i've done before (boiling them with mirepox and some herbs, nothing fancy). I tasted the stock, tasted great, into the fridge to cool. Next day, into the freezer. When i took it out yesterday it smelled off and some of it seemed almost defrosted, kind of oily almost. I tasted it and it was like licking death, tasted like nothing but vinegar so i tossed it right out. How can this happen in the freezer if it tasted fine when it went in? Nothing has defrosted in my freezer (I used some chicken stock last night that was fine) and i've used the same technique a few times before so what could have happened?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.