Why Vinegar in making meat stock?

[Guest guest]

Thank you for your recommendation on animal bone stock.

I found a couple of good stock recipes at

http://www.westonaprice.org/foodfeatures/index.html

Can anyone tell me the function of vinegar in cooking bones to make

a meat stock?

Thanks,

Lori

>

> In addition to using whey protein to support glutathione (B6 or

> B6-rich foods would also be good for this) for phase II detox

support,

> the use of animal bones would be helpful to support glycine levels

for

> another important aspect of phase II detox.

>

> Bones are 95% collagen, and collagen is 1/3 glycine. Bones can be

> eaten in small fish such as sardines, or used to make soup stock,

such

> as with a roast chicken. Buying chickens as whole roasts is highly

> economical because a large portion left over is the bones and

> cartilage, which can be simmered for 7 hours or so, or overnight,

to

> produce a nice thick broth that will ideally gel when refrigerated,

> rich in glycine. The stock can be used as the base for a soup

broth,

> can be boiled down into a reduction sauce, or can be used in place

of

> water to make rice, for those of you using rice.

>

> Chris

> --

> The Truth About Cholesterol

> Find Out What Your Doctor Isn't Telling You:

> http://www.cholesterol-and-health.com

>

[Guest guest]

I believe it is to facilitate the bones'

disintegration, hence releasing more

minerals/nutrients into the stock.

> Can anyone tell me the function of vinegar in

> cooking bones to make

> a meat stock?

>

__________________________________________________

[Guest guest]

Hi,

Remember the classic magic trick?

Soak an egg in vinegar overnight.

Now you can squeeze the egg thru a narrow bottle neck.

Vinegar softens bones.

gesi

=========================

houyhnhnm10 wrote:

> Thank you for your recommendation on animal bone stock.

> I found a couple of good stock recipes at

> http://www.westonaprice.org/foodfeatures/index.html

>

> Can anyone tell me the function of vinegar in cooking bones to make

> a meat stock?

>

> Thanks,

> Lori

>