4d ago in General discussion
Stock is not very gelatinous sometimes
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?
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Stock is not very gelatinous sometimes
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