Wrong Carisotto. The flavor of the stock comes from the cartilage and connective tissue in the bones. Connective tissue has collagen in it, which gets converted into gelatin that thickens the liquid.
denniskercher 2 years ago
its the marrow of the bone that gives the stock its texture. Connective tissue turns to scum.
carsiotto 2 years ago
Hi Babsi - Hope you're doing well. Still in Vienna? It's rainy here in Sacramento. We haven't heard from Ramona for a while. Take care - Dennis
denniskercher 3 years ago
Hi Dennis!
It's me Barbara, I visited you some years ago with Ramona :) your videos are really great! Wish I could cook so good like you!
PS: Your pancakes were sooo tasty, which you had made for us (Ramona & me)
See you
Babsi (Pepsi)
ParanoiaxX91 3 years ago
Wrong Carisotto. The flavor of the stock comes from the cartilage and connective tissue in the bones. Connective tissue has collagen in it, which gets converted into gelatin that thickens the liquid.
denniskercher 2 years ago
its the marrow of the bone that gives the stock its texture. Connective tissue turns to scum.
carsiotto 2 years ago
Hi Babsi - Hope you're doing well. Still in Vienna? It's rainy here in Sacramento. We haven't heard from Ramona for a while. Take care - Dennis
denniskercher 3 years ago
Hi Dennis!
It's me Barbara, I visited you some years ago with Ramona :) your videos are really great! Wish I could cook so good like you!
PS: Your pancakes were sooo tasty, which you had made for us (Ramona & me)
See you
Babsi (Pepsi)
ParanoiaxX91 3 years ago