Why broth sets in the fridge.
Cold and softly set, warm and easy to sip: gelatin is behind the change. Here is how to warm your broth and make it as light or rich as you like.
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How the broth is made, why it sets when chilled, and what those details mean in the kitchen.
The making of Bò.
Portuguese beef marrow bones, water and hand-harvested Algarve sea salt. Follow their journey through roasting, a 24-hour simmer and triple filtration.
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