Meat Broth Hints: Vinegar & Salt

[Guest guest]

Thought I would share this tip I learned about vinegar and salt and how

they effect bones when making a broth. The idea is from both French

cookery and health food " nut " Adele . It produces a very rich and

flavorful broth.

Pressure cook bones 30 minutes at 15 pounds pressure with a little

vinegar and salt. The vinegar and salt help to break down the connective

tissue in the bones and extract the minerals. Vinegar dissolves calcium

in bones to broth and salt extracts juice in the marrow and bones. Remove

bones. If you smell vinegar, it will quickly evaporate with a short boil.

My friend does this by conventional cooking on top of the stove for

hours. I just shortened it substantially by using the pressure cooker.

Hope it helps someone,

Sharon in Virginia