Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
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,
By Tropicalsenior,
