I have been trying to create a high fat soup and had some questions.
1. When we make a beef or chicken soup why do we bring water to a boil then add the meat, why do we not just add the meat to the cold water then bring to a boil? What is the point of the technique?
2.I have been trying to cook some meat and create a high amount of saturated fat so i can have a gelatanious soup, this is just for experimenting. I add the meat, bring it to a boil, then simmer. Sometime it comes out very gelatanious other times only half other times most of the gelatine disapears. I have noticed that the difference in fat is due to speed at which the water is broight to a boil. If you boil it on very high, after the boil you will see there is hardly any fat, if you boil it slowly then simmer it turns out ok. Anyone know why this is?
Also sometimes when i bring to a boil then try to simmer i notice i have to increase the heat to get it bubbling again, i use trial and error to gradually reduce. other times i try to simmer but is always boils perhaps because i have boiled it to hot in the first place. Is trial and error normal or anyone have tips on how i can get a controlled simmer?
3.Somebody previosuly told me they remove fat from the soup top after it has cooled. Most of the taste is in the fat so if you remove it how does your soups taste any good?