I am cooking a simple beef soup but notice that sometimes a lot of fat resides in the soup and at other times there is less fat. i can tell this by the amount of bubbles or circles/blobs you see in the soup. also when i add my cauliflower if there is a lot of bubbless the soup gopes green which tells me i've done it properly i.e. the fat is present. on other occassions when there is no blobs when i add the cauliflower it doesnt go green which tells me there is not enough fat present.
the way i cook is a simple soup, add beef with water bring to a boil, remove froth , simmer one hour, add vergetable and boil for 15 minutes. Sometimes it works other times it doesn't.
Do you know what i may be doing wrong?, am i boiling for too long and the fat is evaporating? when i remove froth does it sound like all the fat is being removed aswell? does fat accumulate at the top only?
Basically after you have cooked the soup and if tyou leave ity for one day, usually white sold fat ac cumulates at the top of the water, this is what i want, in my case sometimes very little accumulates.
Please help somebody.