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Stock will keep several days in the refrigerator or may be frozen in plastic containers.
Boiled down it concentrates and becomes a jellylike fumée or demi-glaze that can be reconstituted into a sauce by adding water.
Otherwise the broth will be ruined by strange flavors. “Always Skim” is the first commandment of good cooks.
Two hours simmering is enough to extract flavors and gelatin from fish broth.
Larger animals take longer–all day for broth made from chicken, turkey or duck and overnight for beef broth. The leavings, picked over, can be used for terrines or tacos or casseroles.
Perfectionists will want to chill the broth to remove the fat.
When broth is cooled, it congeals due to the presence of gelatin.