Originally Posted by
Geri B
Regarding the rendering of the meat bones...Why in oven, can't this work in pot on stove top....
tranum - you said you simmered for two days...did you refrigerate overnite or continually keep on stove? And then you blended - including the bones?
veggie broth from scraps...does that mean the peeling/trimmings of fresh veggies..like beet tops, asparagus ends, cauliflower, cabbage leaves, etc?
it was maviskw that simmered broth two days, not me.
As for vegetable broth, yes I’v used clean trimmings & peelings. You really should read Tamar Adler’s book, it’s interesting.
Roasting meat bones in the oven gives a “roasted flavor” (draws flavor out of the bones) but a pot on the stove works too, you’ll just give up the roasted flavor. I agree with someone here on simmering broth before storing to condense the flavor. Experiment with it, it’s just drippings, bones and peelings you were tossing anyway, right ?