I am in the process of making a beef (marrow) bone broth - already a nearly 20 hour simmer after a brief high temp roast - that I was intending to use in a beef stew for tonight.
I suppose I should've done my homework, but I wasn't expecting it to be this gelatinous. It smells great and am sure it was be an amazing base, but I'm wondering if I should cool it first, and take out the gelatin before using it in the stew...or does the gelatin basically comprise the liquid?
And if I do, in fact, use the stock directly, will its gelatinous-ness make the stew especially goopy?
I'm also a bit surprised that no scum ever came to the top during the simmer; am assuming that is normal with lean bone marrow, speckled only with bits of meat?
I feel pretty clueless for someone who's been making stock and soups and stews since she was a kid.
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