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Would you like to have after pulling the broth that the broth is completely clear? Strain the broth after pulling through a coffee filter!

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Once you've pulled broth and it has become turbid (beaten Blind) then you take away the obfuscation by a protein and bringing it into the hot broth. After this let stand for an hour on low heat and all the "filth" came up from the broth in the protein. The taste is lagging behind in the moisture. The protein can be just skimming.

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