When making proper wholesome meat stock, it is considered important that it never boils. Why is this, and does it matter if it boils accidentally for a few minutes?
When making proper wholesome meat stock, it is considered important that it never boils. Why is this, and does it matter if it boils accidentally for a few minutes?
The agitation breaks up the fat into tiny particals and your stock will be fatty and icky. I did this once and thought that it would settle and the fat would rise, but it never happened.
I don't think it would matter for just a few minutes.
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