Re: More Help with chicken stock!

[Guest guest]

Try using a flame tamer or two (available at kitchen shops). I use one when

cooking rice.

piimaman

[Guest guest]

Hi,

Thanks for the answers. I have one more question. The very lowest

setting on my stove still creates a flame that seems to be more than

a previous stove I had. Because of this, the broth is still semi

boiling at the 3 hour mark. Does this suppose to occur? If not,

will this be a problem in making the broth?

Thanks,

Jafa

> In a message dated 10/12/02 4:51:48 PM Eastern Daylight Time,

> jafffaus@y... writes:

>

> > am making chicken stock for the first time and noticed that the

> > recipe in NT calls for vinegar. I only have apple cider

vinegar. Is

> > that O.K.? Please tell me quick so I can run to the store and

get

> > the regular vinegar if needed. Also, why the vinegar? I've

never

> > used it in chicken soup before. And, why let the soup sit for

up to

> > l hour, instead of turning the heat on right away?

> >

>

> Any kind of vinegar is fine. The vinegar is to draw out the

minerals from

> the bones by creating an acidic envrionment. I have no idea why it

is

> supposed to sit first. Maybe it is to encourage most of the scum

come up

> during the first boil, rather than later in the making. I do it

anyway just

> to follow directions.

>

> Chris

>

> ____

>

> " What can one say of a soul, of a heart, filled with compassion?

It is a

> heart which burns with love for every creature: for human beings,

birds, and

> animals, for serpents and for demons. The thought of them and the

sight of

> them make the tears of the saint flow. And this immense and

intense

> compassion, which flows from the heart of the saints, makes them

unable to

> bear the sight of the smallest, most insignificant wound in any

creature.

> Thus they pray ceaselessly, with tears, even for animals, for

enemies of the

> truth, and for those who do them wrong. "

>

> --Saint Isaac the Syrian