[Sca-cooks] Broth - the making

[Adele de Maisieres]

Terri Morgan wrote:
  When you boil beef bones, meat, fat, and (maybe) veggies (I've
> been cooking them separately) to create your soup base, do you let it cool
> and remove all the congealed fat from the top of the pan? 

Yes, yes I do.


Is it normal for
> the rest of the cold "broth" to look like jello in consistency? 

Yes, most definitely-- its due to gelatin extracted from the connective 
tissue as it cooks.


> And... I've never tried it, but it occurs to me that adding the drippings
> from tomorrow's turkey to that base might be good. 

Jolly good plan, if you can stand to eat turkey without gravy.


It might also ruin a good
> base. What is your experience of mixing beef and poultry in a soup? 

It's delicious and normal practice when making consomme.




-- 
Adele de Maisieres

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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