Originally Posted by GotGarlic
I didn't realize your turkey soup is light-colored. Mine is dark because the stock is dark.
I do know what a floater is. I also know that in order to float, a liquid has to have lower density than what it's floating on. Drippings do not have a lower density than stock, so they won't float. Unless you're making creamy turkey soup. I was assuming it was a brothy soup.
How do you get a pale soup from a dark stock?
I really don't know what you mean by that last comment.
I understand about the floating or not floating part. But if I put a dollop (I'm trying to decide if I should try it) of dark drippings, it should remain somewhat visible and add to the appearance and taste of the soup? I have never tried doing this and I would hate to take those concentrated drippings and just dump them into a large pot of soup. But its looking more and more like i might just do that and do it at the end when I add the noodles.
The stock left over from thanksgiving is dark, the bones I am braising at this moment are going to produce a light colored result. I will mix them together near the end.
So to be honest, I'm not sure what color the end will be. I'm certain the addition of the drippings will for sure darken it.
The last comment was in regards to your instruction on simple technique.
Things I already know.