Portable soup?
- Thread starter Magus
- Start date
Help Support Homesteading & Country Living Forum:
Excellent video. I do this myself from time to time. That white stuff that he showed on the one piece at the end of the video isn't mold, it is salt and is harmless.
Something I forgot to mention above. I always debone and roast the meat first just enough to get it nicely browned on the outside, and I always roast the bones separately until they are just starting to brown, crackle and smoke a little bit. Then I quickly put all the hot meat and bones and the melted marrow fat from the roasted bones all back together into the already simmering pot so no heat is lost from the meat and bones.
If you have the time then roasting everything first before simmering provides a richer, savoury more robust flavour to the finished product. And roasting the bones first until they're browned is multi purpose, it helps promote softening of the bones when they're simmering, provides additional flavour plus it helps to make the simmering bones release a lot more gelatin/collagen and essential bone minerals and vitamins into the simmering broth than they otherwise would if they were put into the broth raw, unroasted.
It's worth that little bit extra effort if possible.
If you have the time then roasting everything first before simmering provides a richer, savoury more robust flavour to the finished product. And roasting the bones first until they're browned is multi purpose, it helps promote softening of the bones when they're simmering, provides additional flavour plus it helps to make the simmering bones release a lot more gelatin/collagen and essential bone minerals and vitamins into the simmering broth than they otherwise would if they were put into the broth raw, unroasted.
It's worth that little bit extra effort if possible.
I'm betting a piece of this in a vacuum-sealed pouch of dehydrated/dried vegetables and jerky would make an insane good trail stew!
