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Old 05-24-2007, 02:06 PM   #11
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Hey mish, OK here's the scenario. I made the stock and froze it. At that point it was nice and clear. I pulled it out for the family to have for dinner the other night and it got boiled and turned cloudy. (No scum) So today, I decided that I was going to add veggies and more meat and make it into a hearty soup for myself. I noticed that when I added the diced raw chicken breast that after it had cooked the broth was no longer cloudy, but had cleared up. Not the first time this has happened to me, so I wasn't surprised, I just wanted the scientific reason for this. Oh, and the chicken breasts were fat free, and the stock did not reduce. Just got cloudy from getting the crap boiled out of it the other night.
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Old 05-24-2007, 02:22 PM   #12
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Alrighty. Let's see. You cooked & froze, yes? Honestly, I would get a defatting cup. You will use it over & over again - it will skim all the fat & make your meals healthier -- probably less cloudy? A scientific explanation - not me I just want a good meal.
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Old 05-24-2007, 02:27 PM   #13
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Its pretty much fat free. I always chill and remove fat before freezing. I think Andy hit the mark with the protein binding and precipitate thingy. I'm NOT going to repeat the other version! LOL.
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Old 05-24-2007, 02:43 PM   #14
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I agree -- it worked like how you make consomme
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Old 05-24-2007, 03:30 PM   #15
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Or - Tell what's his name, the murky guy, to stop hovering over you when you're in the kitchen. j/k
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Old 06-20-2007, 11:27 PM   #16
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Yup, I agree as well. You basically made an impromptu consomme.
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Old 06-20-2007, 11:39 PM   #17
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in a sense you did make a flash consomme

but if you initially make the stock and do not boil it, it would not have become cloudy

in asian restaurants when a broth is made it comes up to a boil then turned down or off and any scum is skimmed off and bones removed
extended boiling with any protien will result in "protien poopies"


lawd, did i just type that?
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