In article 0>,
Wayne Boatwright > wrote:

> Almost any good stock, skimmed of fat, will be fairly gelatinous when
> chilled.

Much of the stock I make is suitable for making superballs when it
chills. ;-) At least beef, pork or chicken stock does.

Fish head stock will jell slightly, but shrimp stock stays pure liquid.

Iirc, has to do with the collagen content.

I have pics...
--
Peace! Om

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