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Old 03-20-2018, 06:03 PM   #21
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Originally Posted by jennyema View Post
This works for proteins and solids but wont work for emulsified fat.

Also, one usually uses ground meat as well as egg whites to clarify... tomatoes, too

A greasy stock will always be greasy ...
Just cool it over night and take the solidified grease off of the top..
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Old 03-20-2018, 10:36 PM   #22
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My broth didnít come out greasy, just milky.
The milky appearance comes from fat (grease) emulsified into the liquid, as jennyema has been saying. Once it's tightly emulsified, there's no fixing it - chilling will not bring it to the surface, like with a stock that was simmered.

If you like it, then great - that's the important thing.
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Old 03-21-2018, 09:28 AM   #23
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Just cool it over night and take the solidified grease off of the top..
Itís emulsified, so, no, this wonít work
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Old 03-21-2018, 01:49 PM   #24
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Weíll, not sure what he did, but Iíve made gallons of the stuff every week for years now and have never had a problem.
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Old 03-21-2018, 02:55 PM   #25
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Weíll, not sure what he did, but Iíve made gallons of the stuff every week for years now and have never had a problem.
Do you boil it hard for several hours?

Blissful posted a recipe for Korean beef stock that said that particular recipe is intended to come out milky, not clear, and it's boiled, not simmered. And Joel acknowledged in the next post that that was what he had done.
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Old 03-21-2018, 04:32 PM   #26
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Do you boil it hard for several hours?

Blissful posted a recipe for Korean beef stock that said that particular recipe is intended to come out milky, not clear, and it's boiled, not simmered. And Joel acknowledged in the next post that that was what he had done.
Japanese tonkotsu broth is also boiled vigorously for several hours. It’s made from pork bones, and the boiling makes the broth milky and very silky.
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Old 03-21-2018, 04:52 PM   #27
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Japanese tonkotsu broth is also boiled vigorously for several hours. Itís made from pork bones, and the boiling makes the broth milky and very silky.
I'm confused. Did you know that before you posted the question asking why your beef stock ended up milky-looking?
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Old 03-21-2018, 07:39 PM   #28
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I'm confused. Did you know that before you posted the question asking why your beef stock ended up milky-looking?
No, I didn’t.
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Old 03-22-2018, 05:11 AM   #29
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I appreciate all of your excellent answers and suggestions so much! And I never knew that a rapid boiling action would emulsify the fat into the broth - I never made that very simple connection!

When I posted this question, I hadn’t finished the broth. My goal was broth for French onion soup, so the color of the broth dismayed me. I was very pleased with the end result though. The broth isn’t really suitable for traditional French onion soup, but it’s creamy and rich, a perfect base for some Asian soups. And since I’m not serving any paying guests, I could make French onion soup with it. In fact, I’m gonna try it later today! It just won’t be that beautifully clear, delicately flavored broth that’s associated with it. Maybe I should give it a new moniker - Asian onion soup (the traditional cheese might pose a problem, though!)
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