Friday, September 05, 2003

The Broth Thickens 

George has expressed a reluctance to post in this blog himself, so I am writing down his advice for him. This particular bit of advice concerns making a beef broth for soup - in our case, okra soup. The recipe calls for a chuck roast to be simmered in water and cooled overnight. However, George has watched Good Eats' broth episode and knows that it's connective tissue that gives beef broth substance. After all, it's where gelatin comes from. A piece of chuck doesn't have much connective tissue, so he tossed a piece of beef ribs in with the chuck, and the result is a much thicker, smoother broth than the chuck alone would've given him.


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