Maybe it was the last of the pot, extra salty at the bottom, changed the freeze point significantly.
catsbuttes on
happened to me once, left it on the counter for a few hours and it clotted back into a fully functional cow
GreatestSilence on
Could have a higher gelatin content than the other bags, which lowers freezing point
danheretic on
The other solution is just to use up that stock now instead of trying to freeze it.
onward-and-upward on
Have you flicked it?
ObviouslyTriggered on
Dilute with water you can reduce it later.
Unusual-West-5935 on
Throw that one out and move on. It’s probably fat.
tuba_god_ on
That one has a bunch of fat in it.
poopsmog on
If it’s not salt I’m thinking extra gelatin or fat
xenophon57 on
I bet its something about fats interrupting the freezing process
420Deez on
get ball mason jars
IceNein on
Fat gradient across the stock?
kevlar51 on
How were they stored in the freezer? Were the frozen bags surrounding the one that didn’t freeze? Sometimes they can insulate. But I’m not sure how long these were in the freezer.
Clayst_ on
Alternative idea, how full is your freezer? If mines chocked up anything up the front wont freeze right.
ComfortableYellow5 on
Gelatin?
SpicyPeanutSauce on
When packed in sealed plastic bags, certain batches of beef stock inadvertently trap a higher concentration of Bovine Polysaccharide Crystals or BPC due to subtle variations in the bone-to-water ratio during production. These concentrated BPCs act as a kind of “thermal insulator,” preventing the liquid from cooling at the typical rate.
Additionally, the formation of these polysaccharide structures is influenced by the Hennessey-Smith Effect, a newly identified but controversial principle in food science, which suggests that liquids containing complex proteins, such as beef stock, can experience a delayed freezing point under certain environmental conditions. Factors like atmospheric pressure, humidity levels, and even the specific brand of beef used can contribute to this bizarre but reproducible phenomenon.
This is why Big Beef has started applying the same liquid cooling technology as major AI computing manufacturing, and you’re seeing major fluctuations in both beef stock and AI computing stocks.
Thomas2311 on
I hear Beef can contain a lot of sodium chloride, even if you don’t add salt to the stock.
rogeyonekenobi on
Water doesnt boil if it doesn’t have impurities. The same science comes into play when freezing. Open the bag and pee a little inside, then refreeze for 69420 days.
Sierra_Smith on
Did you bunch them up or put that one in the door? It could have just found a hotspot and needs a little longer.
HorselessHorseman on
How long in the freezer
wolfhelp on
Try putting it in the freezer, instead of on the bench
Rubycon_ on
Is it an older fridge? I noticed the items in the door don’t freeze as well
BeerBaj on
i can tell you’re fat from your fat hand
Maladine on
What’s your freezer temp set at and do you have a thermometer to check against? Could be the higher gelatin content needing a bit lower temp to freeze, but can’t hurt to check if the freezer is accurate though everything else is still frozen.
pak256 on
Slap it. It might be super cooled and need a friction point to start the freezing
26 Comments
How bizarre 🤔
Maybe it was the last of the pot, extra salty at the bottom, changed the freeze point significantly.
happened to me once, left it on the counter for a few hours and it clotted back into a fully functional cow
Could have a higher gelatin content than the other bags, which lowers freezing point
The other solution is just to use up that stock now instead of trying to freeze it.
Have you flicked it?
Dilute with water you can reduce it later.
Throw that one out and move on. It’s probably fat.
That one has a bunch of fat in it.
If it’s not salt I’m thinking extra gelatin or fat
I bet its something about fats interrupting the freezing process
get ball mason jars
Fat gradient across the stock?
How were they stored in the freezer? Were the frozen bags surrounding the one that didn’t freeze? Sometimes they can insulate. But I’m not sure how long these were in the freezer.
Alternative idea, how full is your freezer? If mines chocked up anything up the front wont freeze right.
Gelatin?
When packed in sealed plastic bags, certain batches of beef stock inadvertently trap a higher concentration of Bovine Polysaccharide Crystals or BPC due to subtle variations in the bone-to-water ratio during production. These concentrated BPCs act as a kind of “thermal insulator,” preventing the liquid from cooling at the typical rate.
Additionally, the formation of these polysaccharide structures is influenced by the Hennessey-Smith Effect, a newly identified but controversial principle in food science, which suggests that liquids containing complex proteins, such as beef stock, can experience a delayed freezing point under certain environmental conditions. Factors like atmospheric pressure, humidity levels, and even the specific brand of beef used can contribute to this bizarre but reproducible phenomenon.
This is why Big Beef has started applying the same liquid cooling technology as major AI computing manufacturing, and you’re seeing major fluctuations in both beef stock and AI computing stocks.
I hear Beef can contain a lot of sodium chloride, even if you don’t add salt to the stock.
Water doesnt boil if it doesn’t have impurities. The same science comes into play when freezing. Open the bag and pee a little inside, then refreeze for 69420 days.
Did you bunch them up or put that one in the door? It could have just found a hotspot and needs a little longer.
How long in the freezer
Try putting it in the freezer, instead of on the bench
Is it an older fridge? I noticed the items in the door don’t freeze as well
i can tell you’re fat from your fat hand
What’s your freezer temp set at and do you have a thermometer to check against? Could be the higher gelatin content needing a bit lower temp to freeze, but can’t hurt to check if the freezer is accurate though everything else is still frozen.
Slap it. It might be super cooled and need a friction point to start the freezing