Pho

[jquirit]

Originally Posted by Guitarman-S.T-

my advise for the broth/stock to come out clearer... be sure to Dépouiller threw out the simmering process.
(To skim off the scum that accumulates at the top of a stock or sauce.)

As you reduce or simply simmer a stock the natural fats come out of the meat tissue/bones and accumulate on the surface. If these are not removed and you ever.. EVER, bring it back to a boil, they will re-distribute there selves back into the stock, and dirty the finished product in essense.

Ooops.. so I'm guessing that me stirring it was a Bad Idea (tm)? Something I'll need to keep in mind the next time I prepare it.