[Sca-cooks] Broth - the making

[Elaine Koogler]

Terri Morgan wrote:

>I've started making broth for a tavern event I'll be cooking for and have a
>question. 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? Is it normal for
>the rest of the cold "broth" to look like jello in consistency? I think it
>is, but it's been a long, long while since I've made large amounts of soup
>from scratch. About 5 years, actually. Man, suddenly I feel old... anyway,
>how does your broth-base come out?
>
>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. It might also ruin a good
>base. What is your experience of mixing beef and poultry in a soup? I'll be
>using only beef as the 'solid' meat bits when it's cooked to be served but
>I'm planning on including onions and some form of grain (lentils, maybe. If
>anyone has a suggestion, I'm open for it).
>
>
>Hrothny
>
>
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>  
>
Not sure about adding the turkey stuff...but I can't imagine that it 
would ruin it.  Phillip (for the rest of you, my dearest husband who is 
an incredible cook in his own right) agrees, adding that it would change 
the taste a bit, depending on how much of the drippings you have to 
add.  Yes, I usually do remove most of the fat from the top of the 
cooled broth...and yes, it does frequently take on a jellied consistency. 

Kiri