skilletlicker
Head Chef
When my stocks are reducing a skin or crust forms on the top. It seems like no matter how often you skim it off, it reforms, so I just occasionally stir it back into the stock. I'm not talking about the foamy stuff that surfaces early on.
I'm thinking these are proteins that can't be absorbed into the water due to saturation, a concept I don't understand yet.
Anybody know what I'm talking about?
I'm thinking these are proteins that can't be absorbed into the water due to saturation, a concept I don't understand yet.
Anybody know what I'm talking about?
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