I made a big pot of stock from vegetable left overs and a big pork bone with some meat. While simmering for 6 hours at a permanent 95°C, from time to time a gelatinous layer formed on top. After straining and putting it in the refrigerator a fatty, opaque layer was formed on top.
Is this the good stuff I want to keep, or is this the bad stuff I need to get rid of? I'm not on some kind of diet, so I am ok with fat, as long as it is tasty. :-)
Submitted October 06, 2014 at 10:28PM by fenikz http://www.reddit.com/r/AskCulinary/comments/2igo4x/fatty_layer_on_top_of_fresh_stock/ AskCulinary
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