Asian Recipes

Asian Recipes Blog

The Unrivaled Practical Guide for Asian Cooking

When making soup, why add the bones when the water is still cold?

Your goal is to extract from the bones as much of their taste, aroma, color, nutrients, and thickening agents as you can. A sudden plunge into boiling water would partially seal these elements into the bones, and therefore fewer of them would leach out into the water. However, if the bones are added when the water is still cold, it would have the time to slowly add the elements to make your soup more tasty.

** Asian Recipes **

05:02:57 on 10/29/07 by Webmaster - Questions and Answers -