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post #1 of 2
Thread Starter 
Jim,

Hope this is not a silly question for you but I was wondering if you have experimented with different types of bones when preparing stocks. Specifically have you tried preparing stocks with bones from animals that have been raised organically as well as those that have been raised with the use of antibiotics and steriods?

If so did you notice a difference in the flavor that bones for stock impart when made from bones of an animal that has been raised organically? I am curious if you may have noticed that animals treated with antibiotics and steroids to promote growth result in a different flavor or even discoloration.

Thanks for your time.
post #2 of 2
Hi,
Of course for years we didn't have access to organic meats. I would like to try the comparison with a breast of veal because the kind we get now from main stream suppliers makes a very soapy stock. But I haven't reached any conclusion as of yet in terms of the results.
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