[Sca-cooks] Boned quails in period???

[Siegfried Heydrich]

    As I recall, acetic acid is used in some photographic processes. Perhaps
a stronger solution would be available from a photo supply house? Since
white vinegar isn't 'organic' in origin (it's a by-product of coal tar), the
'chemical' nature shouldn't matter. Household vinegar is only 5% acid, and
if you were to mix a stronger solution with a naturally produced flavored
vinegar, you might be able to achieve the bone jell effect without a harsh
chemical taste, or possibly a pleasant piquant flavor. Depending on the
sauce, of course . . .

    Sieggy

-----Original Message-----


>We tried this process using game hens as well as quail and white vinegar.
Less
>than perfect results we think because the 5% accidity of store vinegar was
>just not enough.  To get through the flesh and bone without making a mess,
we
>believe you need a stronger concentration than you'll get at a grocery
store.
>
>niccolo