Protip:
If you don't skim your stock, you're literally worse than Hitler.
>>7342710
The entire verbage "skimming stock" sounds like something Hitler did to the Jews
Who in their right mind wouldn't skim the stock?
>>7342716
Look up the subject on google. Many foodies don't skim.
>>7342985
The solid particles might but the excess fat will go right through the strainer.
Also, the scum tastes foul. You don't want that to influence the flavor of your stock, so remove it ASAP and your stock will taste better.
>>7342710
what the hell is that stuff anyway?
i bet its from the flouride in the water
>>7343026
The white stuff is protein from the meat/bones. Mainly albumen.
The yellowish liquid is fat
>>7342710
It's protein bruh. I ain't throwing that shit out.
>>7343010
But fat is tasty
Are you some kind of hippy who eats well done steaks?
>>7343123
Fat is very tasty, I agree. But it doesn't belong in the stock. By all means save the fat, just keep it separate. That way you can use it when it's good (in soup, for example) but you don't include it when it's problematic, like making a reduced sauce.
>>7343151
>problematic
opinion discarded
>>7343153
I'm sorry you're triggered by that word, anon.
>>7343162
>triggered
opinion recarded and discarded once more
>>7343168
>recarded
>>7343151
>problematic
>>7343171
>mfw I looked it up to see if it was a word and it wasn't but I used it anyway
>mfw I have no face
>>7343172
>>silly reaction image
>>7343153
>>7342716
I don't. It's only done for appearance. I cook for myself and am not a girl, so it would be a waste of time.
>>7342784
What the fuck is wrong with them? Don't they realize that's impurities, not good nutrients? Fuccbois.
>>7343171
>recarded
>to give a card again
I fail to see what is wrong here
>>7344609
>>7344763
No, I'm serious. I only cook for myself so my only goal is for it to taste good. I understand that presentation is important when presenting food to someone, but I don't do that, and getting squeamish about silly things like bits in stock is feminine.
I might sometimes scrape the bulk off the top while it's solid, but I'm never fussy about it.
>>7342784
>foodies
Well there's your answer
