Guest guest Posted January 24, 2006 Report Share Posted January 24, 2006 Hello, I made beef stock using bones, vegetables and other stuff and when I was done I kept the fat around for a while. After seeing the post discussing fat I thought of another question. My stock looks okay but I noticed that the stock which I had been buying at Whole Foods was a lot more gelatin like. I think it has some starch in it; is that why mine looks more like liquid and theirs looks more solid? When I use my stock can I use arrowroot to thicken it? Also, how long can you keep the stock in the fridge? Thanks, Gail Quote Link to comment Share on other sites More sharing options...
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