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» LymeNet Flash » Questions and Discussion » Off Topic » Making Soup/Cholesterol question

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Author Topic: Making Soup/Cholesterol question
bla
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Member # 42361

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When making your own stock from scraps and bones, don't you get a lot of grease/cholesterol? Next question...

If I cool the broth to skim off the grease, won't I also be skimming out the healthy gelatin that I want to keep in the broth? I'm very new at this. thanks.

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bla
Posts: 59 | From Pennsylvania | Registered: Oct 2013  |  IP: Logged | Report this post to a Moderator
GretaM
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Hi [Smile]

If your fridge is cold enough, when you refrigerate it overnight, the fat will harden on the top, almost like disks of hard plastic-like texture, that you can gently lift out with your fingers and put right into the garbage.

The thickened gelatin-like soup broth is in the bottom half of the mixture.

The fat floats to the top and gets hard with the cold of the fridge.

Me too, I'm boiling a turkey carcass right now.
Posts: 4358 | From British Columbia, Canada | Registered: Jun 2013  |  IP: Logged | Report this post to a Moderator
bla
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thanks so much, Greta! [Smile]

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bla
Posts: 59 | From Pennsylvania | Registered: Oct 2013  |  IP: Logged | Report this post to a Moderator
   

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