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["Marie McHarry" <mmcharry AT gmail.com>]

On 9/14/06, Bill Jones <billj AT harborside.com> wrote:

> What a fantastic idea.  I'm thinking about the likely numbers, and
> without going into details, I can picture broth that's as calcium-rich
> as milk, just using 1:8 wine to water.

Yes, you can extract quite a lot of calcium with an acidified
solution. One important thing to remember -- perhaps someone has
mentioned it -- don't do this in an unseasoned metal container or you
can end up with metallic-tasting broth. I run up bones in an aluminum
pressure cooker with a bit of vinegar, but I don't let it sit. Yech!!!
The safest thing to do is to use a ceramic slow cooker or an enameled
pot.


> Fruit acids probably work
> better, and it's really the normal procedure anyway to add some wine.

I don't know why fruit acid would work better unless it's more acidic,
but I don't think it is. Wine that is as acidic as vinegar --is very,
very cheap wine.

> really enjoy the Chinese chicken broth recipe I have, but I haven't
> experimented much with lamb.  There's a recipe in an old English
> cookbook for mutton broth, but it has turnip...  Maybe I should be more
> open-minded.  Can broth be made from rabbit bones, and is it worthwhile,
> I wonder.

You have a problem with turnips? Turnips are on your side. (My mother
is partial to parsnips, but I think they should be used only sparingly
in alternate years.)

I'm not sure why you question making broth from rabbit... just about
any animal parts can be made into broth.

Marie