Re: Broth Questions

[Guest guest]

I don't know if I can help you much with the " why " of things. I do know that

you can make broth in a crockpot. I don't make it in mine because at one

setting it's too hot and at the other setting it's not hot enough. That's just

the way it is with my crock pot. If I could get the temperature right, I'd use

it.

I've always heard about the need to skim broth, but I've never done it. I never

understood why and not doing it didn't seem to affect the flavor nor the safety.

If someone can give me a good explanation as to why it's necessary, I might

reconsider. But without a reason, I'm going to continue to not skim. It takes

less work and it wastes less of the broth.

I also don't use vinegar. I don't like the flavor. I generally simmer my broth

for at least 24 hours (sometimes longer) until the bone will literally crumble

in my hand. I don't think vinegar is going to help get much more calcium out of

the bones than that. I've learned that for me, the key to getting my broth to

gel is to never boil it hard. I keep it at just barely simmering, and I get the

most beautiful, flavorful broth.

Terri

> ----- Original Message -----

>

>

> Is it possible to make broth in a crockpot? Is there a way to skim off

> the scum or would you boil on stovetop first and then let simmer in

> crockpot. I'd like to save energy, but make a good long-simmered broth

> (where I could do overnight/when I'm gone).

>

> Also, why do we soak with vinegar first. Is that related somehow to

> the skimming? I assume the skimming pulls " bad stuff " off - what comes

> out, in particular? Or does the soaking help the gelatin somehow?

>

> I always like to know why I'm doing something a certain way. (I like

> stories about " why's " . Like the one about the adult daughter who cut

> the end of the ham off and cooked it next to the ham, like her mom

> always did, and when her Grandma and Mom were over, she made ham, and

> her Grandma asked why she cut the ham off, and she said because her

> mom did, and her mom said because her mom did. Then Grandma laughed

> and said, I only did that because the ham was too big for my pan.)

>

> Anyway, thanks in advance.

>

> .

>

>

> ------------------------------------

>

>

[Guest guest]

Terri and all,

The reason people skim broths is because it will give you a cleaner end product.

That is really the only reason. I usually only skim if there's A LOT of gunk at

the top, otherwise I'll strain it through a colander, then a mesh strainer, then

cheese cloth after it's done.

I don't think it's necessary to hover over the pot all day and catch any little

impurity that might rise to the top. What you're doing is perfect. Keep it at

a lazy bubble, don't boil, and don't stir. I've never heard of adding vinegar.

Joanthan