3 weeks ago I made shrimp a shrimp stock from which about a quart was frozen. Last week we wanted another dish that required a stock, so added the first stock as an ice-block to the new batch then topped up with water. After thawing plus 45 minutes or so, the simmered stock tasted good and ready. I strained it into a container then immersed that container in ice water to quickly cool it down then set it aside for a few minutes until needed. When I collected the chilled stock, I noticed it had changed from the opaque yellowish color I expected to a grayish color. It tasted ok so I used it.
What prompted the color change? How can it be avoided in the future?
Thanks
What prompted the color change? How can it be avoided in the future?
Thanks