Sorry to be so late on this response: there is no distinct taste of vinegar to me in the finished broth. It is a small enough amount that the taste blends in nicely with the other flavors.
Greg -----Original Message----- From: Mercedes [mailto:[email protected]] On Behalf Of Craig via Mercedes Sent: Wednesday, March 04, 2015 6:45 AM To: Mercedes Discussion List Subject: Re: [MBZ] Fat and Diet. was: Deadliest cars for drivers On Tue, 3 Mar 2015 22:48:03 -0800 Greg Fiorentino via Mercedes <[email protected]> wrote: > Yes, it seems like the cooled broth is more gelatinous when I have > added the vinegar. I confess I don't understand the chemistry of > that. Perhaps the acid facilitates dissolving of the cartilage and > connective tissue too. Is the vinegar taste evident in the finished product? Craig _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com All posts are the result of individual contributors and as such, those individuals are responsible for the content of the post. The list owner has no control over the content of the messages of each contributor. _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
