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Thread: Oops: Vinegar in Bone Broth page

  1. #1
    shema's Avatar
    shema is offline Senior Member
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    Oops: Vinegar in Bone Broth

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    I made a nice big pot of bone broth the other day and it's hearty and wonderful except for one thing - I apparently added too much apple cider vinegar.

    It's cooked down but when I sip it there's definitely an aftertaste of vinegar. It doesn't bother my husband at all. He loves it.

    But it's bugging me. Any ideas on what I can do to cover up/temper the vinegar flavor?

  2. #2
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    The only trick I know of is to boil some potatoes in it. Works for too salty too.

  3. #3
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    Yep, potatoes will do it or mushrooms will work too.

  4. #4
    shema's Avatar
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    Thanks so much for your suggestions. Only problem is I have Type II Diabetes and potatoes send my blood sugar sky high. (To the point where I'm better off eating a bowl of ice cream).

    I like the mushrooms idea. I'll give that a shot. Do I bring the broth back up to a simmer and then add the mushrooms?

  5. #5
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    cream.
    activate the rhythm, the rhythm that has always been within

  6. #6
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    You could but it may change the flavor of your broth.

    If it were me I would just clean them and toss them in for a few hours or even over night. The bonus is you will have some tasty marinated mushrooms when your done. They would be great on a salad or cooked. =)

  7. #7
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    Too much vinegar? I don't understand the question. (I'm with your husband.)
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  8. #8
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    I always use lemon juice now, having done exactly the same. Too much vinegar = I don't like the taste. Too much lemon juice - well, I don't think you can have too much lemon juice!

  9. #9
    localad's Avatar
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    ....or you could use very young vinegar; wine!
    activate the rhythm, the rhythm that has always been within

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