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?
I cook my broths in the oven because I'm LAZY. I don't need to watch so carefully and less mess on my stove top. Of course, once the soup bones have browned they can be transferred to a large pot and covered with water, then simmered until the meat falls off the bones, etc.