On Tue, 3 Mar 2015 22:48:03 -0800 Greg Fiorentino via Mercedes <mercedes@okiebenz.com> wrote:
> Yes, it seems like the cooled broth is more gelatinous when I have > added the vinegar. I confess I don't understand the chemistry of > that. Perhaps the acid facilitates dissolving of the cartilage and > connective tissue too. Is the vinegar taste evident in the finished product? Craig _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com All posts are the result of individual contributors and as such, those individuals are responsible for the content of the post. The list owner has no control over the content of the messages of each contributor.
