Hi N
Hi, you don't need a picture, really. Don't think 'gel'. They mean it should gel. What you want is a gelatinous consistency when refrigerated. If it is sluggish and almost jelly/jellO like when you give the container a shake, you've reached your goal. If it's still absolute liquid, like...
Hi. I haven't watched the video, but as a personal chef the fat should separate and be removed. You can get a fat separator (OXO has one). It's fantastic and really does what it says on the tin. Also, I've read people worrying about bone fragments and using blenders. While you may not want to...
