Home Cooking 12

Beef Stock

dw | Jan 17, 200608:46 AM

Had my first attempt at veal stock this weekend and after chilling it seems to have seperated into 2 layers - a clear gelatinous layer on top (about 2/3 of the total) and an unclear more gunky layer on the bottom (1/3). Any ideas why and what this is? I did a fairly good job of removing fat so thats not what the gelatinous layer is - was my stock just particularly cloudy and perhaps i should discard that lower layer? all thoughts are appreciated

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