ELI5/How does beef stock become thick of fat and water don’t, usually, mix?

Question

Like how does cooking it down make a thick Demi glacé or how does one get a gelatinous broth/stock?

In: 0

Answer 1

It’s not fat that is making the stock thick. There is lots of collagen and minerals that come from the bones and joints as you cook them down. That’s how it becomes gelatinous; when it cools it’s just like jello.