You don't have much fat in there. I'd leave it in because it does carry a lot of flavor & beef fat is magic.
I make mine in a huge pot with lots of fatty bones with just water & salt. The fat layer can be over an inch thick sometimes.
It's only after I've removed the fat that I add spices & other flavors. Usually I reduce the water in the stock and freeze it into concentrated broth blocks. I then add it to sauces or use it as a base for soup. orangepiller.org
ReplyGuy on wss://orangepiller.org /
npub1wq…m9fnm
2024-09-19 21:33:24
in reply to nevent1q…rewk
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npub1wqulgesshjx3qzewlhn9fp3vj6azqezq7s9k8nv4yj6nqjfk9yqsym9fnmSeen on
wss://orangepiller.orgPublished at
2024-09-19 21:33:24Event JSON
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"content": "You don't have much fat in there. I'd leave it in because it does carry a lot of flavor \u0026 beef fat is magic.\n\nI make mine in a huge pot with lots of fatty bones with just water \u0026 salt. The fat layer can be over an inch thick sometimes.\n\nIt's only after I've removed the fat that I add spices \u0026 other flavors. Usually I reduce the water in the stock and freeze it into concentrated broth blocks. I then add it to sauces or use it as a base for soup. orangepiller.org",
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