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1 hour ago, nickrey said:It's even better if you gently heat the juices so that the proteins coagulate and then strain. It gives an extremely pure flavour.
Giving that a try right now. Had s-v lamb chops for dinner... mixed bag juice about 1:1 with boiling water and heated on the stove until crystal clear. Now in ice cube tray for my next batch of scotch broth.
1 hour ago, nickrey said:It's even better if you gently heat the juices so that the proteins coagulate and then strain. It gives an extremely pure flavour.
Giving that a try right now. Had s-v lamb chops for dinner... mixed bag juice about 1:1 with boiling water and heated on the stove until crystal clear. Now in ice cube trays for my next batch of scotch broth.
By Shel_B,
