lyndalou
Head Chef
Have any of you tried the Kitchen Basics brand of chicken or beef stocks? They are wonderful.
Alix said:subfuscpersona, I use apple cider vinegar in my stock and have never noticed an "off" taste. I did not realize that any vinegar would do, so I may try white to see if there is a difference. Would you know...does the vinegar help to gel the stock? I suspected it might, since it is leaching all the minerals out of the bones. Just an errant thought...hope you know the answer.
source: Acid-Alkaline Balance and Its Effect on Bone HealthFor 80 years, it has been repeatedly confirmed that bone responds to an acid load by dissolving its basic buffering mineral salts...Bone is sensitive to small changes in pH...[in addition to calcium] bone also contains substantial amounts of sodium, potassium, magnesium, citrate, and carbonate. Half of these are located on the bone crystalloid surface and in the hydration shell of bone. These buffering minerals are available for rapid exchange with the general extracellular fluid...