htc
Head Chef
I've always wondered this, so am now posting to see what feedback you guys and gals can provide...
As I've watched cooking shows and read cookbooks, etc. I've learned that when you are making stock or some sort of clear broth soup, that you should add the water and bones in the pot and then put it on the stove to bring to a boil. This is supposed to be the best way to bring out the natural sweetness of the bones into the liquid. --Correct me if I'm wrong in any of this--
In Asian cooking, we tend to put the bones into a pot bring it to a high boil and let it boil for several minutes, then take it out, dump out the bones and water. Then I rinse the bones and add them back into a pot with water. I do this for my pho (Vietnamese noodle soup) and also any of my other noodle based soups (i.e. wonton noodle soup). My soup turns out very good. I have always wonder why the difference in approach...I was taught by older family members to do this because it would be the best way to get the scum out of your soup and have it look nice and clear. Thoughts?
As I've watched cooking shows and read cookbooks, etc. I've learned that when you are making stock or some sort of clear broth soup, that you should add the water and bones in the pot and then put it on the stove to bring to a boil. This is supposed to be the best way to bring out the natural sweetness of the bones into the liquid. --Correct me if I'm wrong in any of this--
In Asian cooking, we tend to put the bones into a pot bring it to a high boil and let it boil for several minutes, then take it out, dump out the bones and water. Then I rinse the bones and add them back into a pot with water. I do this for my pho (Vietnamese noodle soup) and also any of my other noodle based soups (i.e. wonton noodle soup). My soup turns out very good. I have always wonder why the difference in approach...I was taught by older family members to do this because it would be the best way to get the scum out of your soup and have it look nice and clear. Thoughts?