What happens when stocks are boiled?

When stocks are boiled, the rapid boiling can lead to cloudiness due to emulsification. This occurs because the intense agitation from boiling breaks down fat molecules and proteins in the stock, creating a cloudiness as these components are suspended in the liquid. This can happen particularly if the stock contains bones, meat, or vegetables that release their natural fats and proteins during the cooking process.

While other factors related to boiling do come into play, such as the intensifying of flavors or the separation of fats, the primary and notable effect linked to boiling stocks is their tendency to become cloudy. The clarity of the stock is often a key aspect of its visual appeal and overall quality; thus understanding this aspect is crucial for anyone preparing stocks in a culinary setting.