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/ck/ - Food & Cooking

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12547753 No.12547753 [Reply] [Original]

Is it normal for my stock to have so much fat on top. I've done it before but I've never seen it like this. Do I do something wrong? And if it is fine, what can I do with the fat?

>> No.12547764

>>12547753
Scrape it off, heat it up again to evaporate off any residual water, then use it as a cooking fat.

>> No.12547769

>>12547753
>Do I do something wrong?
no
>what can I do with the fat?
fry stuff with it, make a roux to thicken sauces/gravy

>> No.12547773
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12547773

>>12547764
Okay well that sound promising. Is it supposed to be this brown though?

>> No.12547780

Depends on the meat and bones you used. Should be fine. As for the fat you could filter it and fry with it.

>> No.12547783

>stock
>that much bone matter
The fuck did you do? Simmer, don't boil. Do yourself a favor and clarify that batch.

>> No.12547792
File: 375 KB, 1344x2016, IMG_20190626_122002_crop_87.jpg [View same] [iqdb] [saucenao] [google]
12547792

>>12547780
I've been collecting chicken and pork bones/scraps and felt lazy so I threw everything into a pot.

>>12547783
How do I clarify it?

>> No.12547809

>>12547792
First filter it through muslin then put it back on a low heat and drop in beaten egg whites and shells while stirring gently. Stop stirring and allow the raft to rise to the top as it cooks. Once the raft has solidified remove the stock from the heat and filter once again through (fresh) muslin taking care to minimize the amount of egg that pours out.

It's easier to explain through video; search for "consomme" on Youtube.

>> No.12547813

>>12547792
if you have a large quantity you make a raft of meat and egg that collects the particles as it cooks, then ladle out the rest. I would never put that much effort into it; just pour it through a chinacap or sieve that you have cheesecloth in. It will collect almost all the particles making it crystal clear. If your cheesecloth gets clogged just stop pouring and put a little more in. Yeah you'll lose a little fluid from the cheesecloth getting soaked, but pressing down from the top will reduce this.

>> No.12547846

>>12547809
>>12547813
Thanks for the advice. I'll look up consomme and I have a micron mesh filter that I used for kava but it should work like cheese cloth.

>> No.12548570

If you were looking to emulsify that fat back into the aqueous layer, you could add some red wine vinegar to it!

>> No.12549586

>>12547773
No bacteria cause that color. Throw it out and clean your kitchen.

>> No.12549643

>>12549586
No

>> No.12549665

Fat is flavour. How do you not know this by now? That asshole telling you to scrape it off needs to be shot. Don't stop eating fat, just EAT LESS.

>> No.12549694

>>12547773
Did you roast the bones? That may be part of the reason why it is darker or you rendered a lot of the marrow from the bones which is darker in color as well. I would just save it to cook with personally.

>> No.12549704

>>12549694

I'm trying to care about you idiots, but you just don't seem very bright. All of that fat is something you should put in soup, stew or something. I can't help you dipshits past that.

>> No.12549752

>>12549694
The bones were roasted. I've just never seen such a thick layer of fat or so much debris in it. I started with a rolling boil then dropped it to a light simmer for a couple of hours. Then I removed and strained everything and reduced it further. It looked like liquid silk when I would give it a stir so I figured it was reduced enough. The odd part was that it was fully emulsified when I poured it in the tupperware. Normally I could see the later if fat on top but this time I couldn't which I found odd.

>> No.12549772

>>12549704
no one can help you, you bumbling fucking imbecile. do you ever stop and think before opening your stupid mouth? just like your real life, no one likes you here, your posts contribute nothing, may as well take a final puff on your asthma puffer and walk in front of a bus

>> No.12549779

Its probably brown because you boiled it so hard the fat is partially emulsified with stock.

>> No.12549825

>>12547753
Depends on what you used. You should generally be skimming the fat layer off at the end, after you've refrigerated it.
>>12549752
Fat separates when you chill it. It's perfectly normal and part of the procedure for making stock. Skim that shit. You can use it for other shit you'd use fat for.

>> No.12549897

>>12549779
So then the fat would be flavored with the stock?

>> No.12550216

>>12549772

stop being a gimp. Jesus christ you people are so in your own way you can't even live worth a shit. Why don't you all die?

>> No.12550224

>>12549772

I know you're being human garbage because you are human garbage. But Why? Why be a piece of shit just to prove you exist?

>> No.12550248

>>12549772

Where'd you go, fuckface?