SC - bone soup
Christine A Seelye-King
mermayde at juno.com
Tue Jun 1 22:45:24 PDT 1999
<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.>
This reminds me of a scene from the movie "Tampopo" (aka "Dandelion" or
"The Noodle Shop"). The main character has a hard time getting her stock
right, and the cloudy result of accidentally boiling her stock leads to
quite a violent outburst!
A great cooking flick, and the only truly funny Japanese film I've ever
seen.
Christianna
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