I'm really unoriginal, so I went ahead and prepared gammon for Christmas dinner.
After simmering, I was left with some broth. I'd read that I could save it for soup sometime in the future, so I cooled it down and threw it in the fridge.
I made sure to skim the fat that solidified after some time in the fridge, but the liquid remained cloudy.
I read that the cloudiness is caused by particular matter and emulsified fats. Should I take extra steps to clarify the broth and is the emulsified fats any cause for concern health wise?
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