When boiling meat bones for stock, add 2 tablespoons of either vinegar or lemon juice to the cooking water. The acidity helps dissolve the gristly tendons into collagen and gelatin, which makes the broth more nutritious. If it's too sour after cooking, add a pinch of baking soda to neutralize the acid.
Wow! Great cooking tip. I will most definitely use it next time with my beef stew recipe. Thank you.
I have loved Adelle Davis' books since the '60s when I bought all of them in paperback. Her nutrition has been updated some since then, but she still, after all these years, gets it right most of the time. She was to American nutrition what Julia Child was to French cooking.
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