Yesterday, I made some beef stew with cross cut beef shanks and tendon. When I took the stew out of the refrigerator this morning, I found that the stew liquid had turned into a layer of gelatin on the bottom with some liquidy, not so solid fat on top, which was hard to remove. How come the fat didn't turn completely solid? (I made stew with shanks only before and the fat was very solid but the liquid did not gel)
asked byjily (10)
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