SC - DISMAL FOGS MID-WINTER YULE FEAST
John
johnlfox at pnc.com.au
Sun May 30 00:38:15 PDT 1999
In a message dated 5/29/99 12:10:04 PM Eastern Daylight Time,
kareno at lewistown.net writes:
<< Besides being cheaper per pound, I am wondering if the Bone adds
more to the flavor of the broth. >>
Possibly, Especaially if you brown it in the oven before putting it in the
soup kettle. Another real advantage of using bones in making soup broth is
the texture or mouth feel of the finished product. The bone adds body in the
form of gelatin to the broth which can make a diffrence between a 'thin'
stock and a more substantial stock.
Ras
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