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Skimming Stock - Fat or Gelatin?

joeygillis | Dec 10, 201401:33 PM

I'm currently cooking up a big pot of turkey stock. I've been skimming the top and I'm not sure if what's floating on the surface is oil or gelatin. If left sitting on top it seems to dry out and form a skin but dissolves easily when stirred or submerged. If it's oil I want to go ahead and skim it off. But if it's gelatin that's going to give it body I want to keep it. Anyone have any idea which it might be?


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