When simmering stock for an extended period—sometimes upwards of 12 hours or more—it may not always solidify into a gelatinous state upon cooling. Are there methods to ensure the stock reliably achieves a gelatinous texture prior to the final step of straining and refrigeration, avoiding the disappointment of discovering its lack of viscosity?

Hey, I get that many approach this with a long-term mindset, but what about focusing on a 5-year horizon? If it helps you afford a new car or puts you closer to securing a property, that’s still a significant achievement for most people. Alternatively, you could stick with it for 10+ years and see even greater results.

Hello everyone! I’m thrilled to join this community and grateful for the warm welcome. Could someone guide me on how to dive in or suggest the best starting point?

Hi all! It’s great to be part of this group. I appreciate being welcomed here. Could someone let me know the best way to get involved or where to start?