Guest guest Posted November 6, 2001 Report Share Posted November 6, 2001 thank you so much for this, i! you wouldnt know it but I had been looking for such a soup called bone soup for this very reason! wooooooohooooo! the more calcium the better! Hugs, Judie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2001 Report Share Posted November 6, 2001 i, Yes! this is the way to make a classic broth in French cuisine. It can be any kind of meat or several types combined altough snooty types don't mix! They can be from already cooked meat or just the old fashioned soup bones, marrow bones and etc. Not to forget the fish broth that can come from all things fish and shellfish!! For all but fish stock, it tastes best to roast the bones in a med/ low oven till brown to develop the caramel color and flavor that our tastebuds perceive as richness (along with a bit of fat). I first heard of the calcium leaching with additional acid (small amount of vinegar for health food types, or LOTS of wine for the rest of us!), from Adelle in one of her books. Thanks for reminding us of this great tastey, FREE way to get our calcium boosted!! Kathy sen (who chews all her bones and doesn't fear calcium deficiency, but will take her supplements too) BMI 58, 352.5 lbs Surgery scheduled Nov 19th Dr. Welker Quote Link to comment Share on other sites More sharing options...
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