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Post by victoriap on Apr 29, 2014 14:57:57 GMT -5
I checked out the Great Lakes gelatinous. What is the hydrolysate?
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Post by EJ on Apr 30, 2014 9:00:11 GMT -5
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Post by victoriap on May 1, 2014 11:20:08 GMT -5
Thanks I will....I have bones in the pressure cooker right now....pork bones and my first adventure with chicken feet!
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Post by victoriap on May 1, 2014 11:36:46 GMT -5
Very good article. In fact, I love the whole site.
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Post by victoriap on May 2, 2014 15:48:17 GMT -5
My broth is better with the chicken feet, very tasty. I wonder if the nails need to be cut off?
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Post by salixisme on May 2, 2014 18:53:55 GMT -5
I never cut the nails off if I am making broth - I figure that I am straining it all out anyway, and there is possibly some goodness in the nails too
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Post by alisongregory on May 2, 2014 19:50:55 GMT -5
rachelpower I'm trusting you and have first batch fermented cabbage and carrot in cupboard... Nervous! ;-)
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Post by victoriap on May 3, 2014 11:42:04 GMT -5
I am getting together with a friend next Saturday to make fermented gingered carrots. It sounds great to me...I hope it tastes great. ;0)
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Post by victoriap on Jun 16, 2014 9:54:42 GMT -5
I have never noticed beef bones being soft after cooking....the chicken feet are soft. I used pork bones once and thought the flavor was great. I will be using them the next time I find them.
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