SC - bone soup

[LordVoldai at aol.com]

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.  

hope this helps

voldai
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