wondering why

[Guest guest]

Hi. I have my weekly pot of chicken stock starting, and as I did a

couple things, I wondered WHY we do them. SO, I'm wondering if anyone

here knows why

1)we spoon the scum off the top of the broth.........is it for a

clearer stock? Is there something wrong with the scum?

2)we soak the chicken and veggees in the cold water for half an hour

to an hour before bringing it to a boil.

I DO know the why of the vinegar. My mom taught me that as a

child......that it helps to draw the minerals out of the bones.

I'd love to be enlightened if anyone knows the answers.

Thanks.

Judy

[Guest guest]

Judy,

I have often wondered the same things. I have heard that the skimming of the

foam is to remove impurities. Why these are present, I don't know. Does

grass-fed beef and free-range chicken have impurities in the bones? I have

experimented with not doing that step and can't tell the difference in the

finished product, but I suppose better safe than sorry!

I don't soak and have never heard of that.

I do use vinegar for the reason that you stated. I am always surprised that you

can't taste it.

Kathy

[Guest guest]

Judy + Kathy,

I too have wondered about the necessity of " skimming " , have tried

both ways and can't taste the difference. My Belgian friend insisted

that you should skim the soup (particularly if it has meat) as

otherwise it is " dirty " . Is this just an appearance issue? Are the

impurities (and I presume this is primarily coagulated blood)

considered to be " unhealthy? " After all these years, I would still

like to know!

The vinegar evaporates with cooking which is why you cannot taste it.

Randi

>

> Judy,

>

> I have often wondered the same things. I have heard that the

skimming of the

> foam is to remove impurities. Why these are present, I don't know.

Does

> grass-fed beef and free-range chicken have impurities in the bones?

I have

> experimented with not doing that step and can't tell the difference

in the

> finished product, but I suppose better safe than sorry!

>

> I don't soak and have never heard of that.

>

> I do use vinegar for the reason that you stated. I am always

surprised that you

> can't taste it.

>

> Kathy

>

[Guest guest]

>

I have read that the scum adds a bitter flavor to the stock, and

certainly it makes it cloudy.

This is what I do to make a nice clear stock:

Bring all the rinsed meat and bones with water to cover to a boil.

All the scum rises to the top. Boil for a couple of minutes.

Then completely drain the bones and meat, rinse them, and add fresh

filtered water and the rest of the ingredients (I use onion with the

brown skin, salt and bay leaf). Then cook at a bare simmer for a

long time - 24 hrs or more. The stock will be very clear. Plus you

don't have to keep skimming the stock.

Occasionally I let it get too hot and then it becomes cloudy and

doesn't taste as good. Cook's Magazine did a study of stock and

determined that low simmering temp caused the best flavor in the

stock.

> Hi. I have my weekly pot of chicken stock starting, and as I did a

> couple things, I wondered WHY we do them. SO, I'm wondering if

anyone

> here knows why

>

> 1)we spoon the scum off the top of the broth.........is it for a

> clearer stock? Is there something wrong with the scum?

>

> 2)we soak the chicken and veggees in the cold water for half an hour

> to an hour before bringing it to a boil.

>

> I DO know the why of the vinegar. My mom taught me that as a

> child......that it helps to draw the minerals out of the bones.

>

> I'd love to be enlightened if anyone knows the answers.

> Thanks.

> Judy

>

[Guest guest]

> Occasionally I let it get too hot and then it becomes cloudy and

> doesn't taste as good. Cook's Magazine did a study of stock and

> determined that low simmering temp caused the best flavor in the

> stock.

Not to digress, but your description of making stock reminds me of the

" training " scenes in Tampopo -- an awesome movie for lovers of food.

~ Genie