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Add Acid When Making Stock

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.

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Source: Adele Davis' book "Let's Cook it Right"

By Nance from Statesboro, GA

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By guest (Guest Post)
January 28, 20080 found this helpful

Wow! Great cooking tip. I will most definitely use it next time with my beef stew recipe. Thank you.

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January 29, 20080 found this helpful

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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