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    Annemieke's Avatar
    Annemieke Posts: 43, Reputation: 3
    Junior Member
    		  
    #1

    Nov 20, 2011, 12:13 PM
    When making meat stock, why should it never boil?
    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?
    Just Dahlia's Avatar
    Just Dahlia Posts: 2,155, Reputation: 445
    Ultra Member
    		  
    #2

    Nov 21, 2011, 10:36 AM
    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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