Thread: Are we eating the right bits ?

Originally Posted by diana2

Just add some cider vinegar (or wine) to your bones and water and it will help extract the collagen in the connective tissue that adheres to those bones.
It also helps with chicken soup

That would be a very easy addition if it works. Does the acetic acid actually break the Collagen bonds or does it dissolve the mineralised part of the bone ?? Certainly acetic acid (vinegar) softens bones in bottled Salmon etc. making them edible.

And here is some about tongue - we should be eating it. https://www.google.co.nz/url?sa=t&rc...GxBwjRtKpkK-_D
When I have cooked tongue in the past I have let it cool submerged in the cooking liquid and found it very easy to skin. If it is cooled down dry it will be very difficult to skin. Skinning hot works but results in burnt fingers

I eat a bit of velvet , it has got to be good for you.