3. oktober 2014

Mere om knogle- suppe

Hovsa jeg var lige på forkant - ny bog fra nogle af de dygtige Weston. A Price folk:

Der er der også en liste over hvorfor ens suppe nogle gange ikke sætter sig som gele- Jane/madbandit :)

  • Not the right kind of bones. You want bones that have a lots of cartilage. Also, one way to ensure plenty of gelatin is to include feet – chicken feet and heads for chicken broth and beef or calve’s feet for beef and veal stock. Pigs feet can be used in any stock to ensure an adequate gel.

  • Not enough bones and too much water. When you make stock, the water should just cover the bones.

  • The stock was heated to too high a temperature. Stock should be heated over medium heat until the liquid starts to roll, and then turned down to low heat so that the stock barely simmers.

  • The stock didn’t cook long enough – or it cooked too long. You need to cook the stock long enough to extract the collagen, but not so long that the gelatin fibers break into short pieces. As a general rule, cook chicken or veal stocks for 4 to 6 hours and beef stock for a full day or overnight. Fish collagen will dissolve into the water at temperatures well below the boil and in as little as half hour. 

Interessant nok har Sally Fallon Morell åbenbart ændret holdning mht længden for kyllingknogler..

1 kommentar:

Jane sagde ...

Årh tak! Der er jo mange forklaringer lige der! :)