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After Boiling A Chicken In A Stock Pot You Let The Chicken Stock Cool Down And Place It In The Refrigerator Overnight. The Next Day You Notice That A Solid Layer Of Fat Has Formed On The Top Of A Gelatinous Mixture. Why Did The Fat Raise To The Top?
Assumedly the mechanism at work is like any fat (oil and water don't mix) it simply does not bond or has a density and saturation level that's very low and weighs less. It's actually a handy way to lower the fat content of your soups. But here's the scientific skinny ( a little anyway). The … Read more