Alana in Canada Posted November 7, 2012 Share Posted November 7, 2012 I'm making bone broth from a chicken carcass today, so I looked up the Hartwig's instructions in ISWF. I have been making my own chicken stock for recipes for years, but I've never used vinegar before. Does it do something chemically? Link to comment Share on other sites More sharing options...
missmary Posted November 7, 2012 Share Posted November 7, 2012 The vinegar helps leach the minerals out of the bones into the broth. IMO It doesn't add a "vinegary" flavor. Link to comment Share on other sites More sharing options...
Susan W Posted November 7, 2012 Share Posted November 7, 2012 I can totally taste the vinegar. I'm super sensitive to the taste of it. When I want it, I love it, but when it's in something that I don't want vinegar, I can't stand it. Hmmmm....I wonder if it's in my head that I taste it in the bone broth. Link to comment Share on other sites More sharing options...
missmary Posted November 7, 2012 Share Posted November 7, 2012 hmm, maybe? or maybe you are adding too much? You really only need a little--I put 1/4 cup in my big stock pot, only a couple tablespoons if I'm making bone broth in my (smaller) crock pot. Link to comment Share on other sites More sharing options...
Susan W Posted November 7, 2012 Share Posted November 7, 2012 hmm, maybe? or maybe you are adding too much? You really only need a little--I put 1/4 cup in my big stock pot, only a couple tablespoons if I'm making bone broth in my (smaller) crock pot. I only used 2 TBS in my big 6.5 QT slow cooker. Seriously...I don't even like the smell of vinegar if it isn't in a salad. My mom has always used white vinegar, water and newspapers to clean windows and mirrors...I used to leave the house when I lived there. It's me..not the vinegar. Link to comment Share on other sites More sharing options...
Alana in Canada Posted November 7, 2012 Author Share Posted November 7, 2012 Interesting! I only had a small carcass so I added only a teaspoon! I also had some clean peelings and old limp stalks of celery (kept in the freezer) to add and it smells divine. Too bad about your vinegar intolerance, slw! Link to comment Share on other sites More sharing options...
Susan W Posted November 8, 2012 Share Posted November 8, 2012 LOL...thanks for the empathy Alana. I actually love it in the right setting. I even liked chicken glazed with a balsamic vinegar reduction. AND when I'm reducing it, the odor makes my mouth water. Weird weird. I should seek help for this affliction. Link to comment Share on other sites More sharing options...
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