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Help. My stock is too good. Dashi problems
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Need help with my cold soba noodle soup/dish. I made a sauce/base for a cold soba noodle dish and used homemade duck stock and instant dashi for that portion of the liquid ingredients.
The problem is that my homemade duck stock is too full of collagen that it solidifies my sauce at fridge temperature. Is there anything I can add, or a tempering process to break the collagen?
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