SC - Fw: [SD] Feast of the Martyrs

[Christine A Seelye-King]

>stefan at texas.net writes:
>
>> Ok, new cook question time. If I'm going to use a bone in a soup, can
>>  I just put it in whole? Or should I split it some way? Do I just add
>>  it to the soup? Or should I boil it in water or broth first and then
>>  add the other ingredients?
>there are several preperations you can use depending on the result you
want.
>roasting the bone(s) will give a deeper richer flavor (also makes the
>difference between a brown and light beef stock).  breaking the bone will
let
>the marrow out faster giving more gelatin (and also more impurities) to the
>stock.  get rid of the impurities by keeping the stock at a _low_ simmer
and
>skimming off teh scum as it forms,  a hight boil will incorporate the
>impurities into the stock.  these impurities are merely non soluable
proteins
>and give the stock a cloudy look, nothing harmful.  the length of boiling
>time depends onteh type of bone, fish bones give up their flavor faster
than
>poultrywhich is faster than beef bones.   a fish stock should take around
>30-40 min while a beef stock simmers for around 4+ hours.


If you want a truly clear - read uncloudy - broth for some reason, try a
raft. Egg whites mixed with *extremely* lean meat and a mirepoix gently -
gently now - poured onto the top of a barely simmering broth after you have
discarded all else you wish to. The "raft" will rise and take the impurities
with it. Very, very carefully use a ladle to press down onto the raft near
the edge and siphon off the broth. Very clear, very nice, especially when
made with a beef shank.

Kiriandra

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