Bring to a boil, skimming off any foam that rises to the surface. Proteins congeal and form foam that rises to the surface. Eventually, the foam will break up into microscopic particles and disperse into your stock, leaving it grayish and cloudy.
Goosht (Braised Beef)
02 Saturday Feb 2013
Original size at 4000 × 3000
Mastering Persian Cooking 
