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Sounds like the temp of the Aga was a bit low. From the GMIA Gelatin Manual (page 11): As a dry powder, gelatin is very stable, and can be stored in air tight containers for years with no loss in quality. Gelatin in solution, or soaking in water, should be left in this state only if kept very cold, or hot enough to destroy or inhibit bacterial growth. ...


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Fat is good. Yes, you may want to separate it and so use the correct amount in whatever recipe where it is called for. I'm not sure about the white stuff. Anything remotely water soluble should have gelled with the gelatin. If you pick through it, I'm betting you will find that it is gelatin mixed with small particles of meat or stuffing residue. As a ...


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The stuff at the top is fat, as oil floats on water (arguably one of the best things ever for a chef :)) The stuff at the bottom, is a collection of proteins, meat juices and all other sediments left in the stock after straining. Personally I'd scrape any fat from the top. Then depending on the solidity of my stock I'd either ladle out the clear stuff from ...


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Found these responses interesting. Here's what Sally Fallon Morell has to say, "Scum will rise to the surface. This is a different kind of colloid, one in which larger molecules–impurities, alkaloids, large proteins called lectins–are distributed through a liquid. One of the basic principles of the culinary art is that this effluvium should be carefully ...



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