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As suggested by OP in a comment, it is likely that a milky, creamy broth is the result of fat emulsifying into the broth due to too-violently boiling the broth. For context: when making a Tonkotsu ramen broth, this style of milky broth (typically made with pork rather than beef bones) is often the desired result, hence you'll find recipes calling for a ...


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THE PROBLEM IS NOT BEING TOO MOIST, IT'S TOO DRY !! Easy to fix & no need to resort to hammers, dissolving in water & freezing cubes etc. To prove this I took 2 chunks of hardened stock powder (broken up & prised out of the container with a knife). One chunk I put in the oven for a few minutes to dry out - it went harder than ever & ...


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