"DawnK" > wrote in message
...
>
> "Vox Humana" > wrote in message
> ...
> > Here is a discussion of nutrient loss in cooking from "Cookwise" by
> Shirley
> > Corriier, P 353-356.
> > --------------------------------------------
> > The unexpected stability of nutrients
> >
> >>
> >
> > When cooking in water, you also have the ability to minimize or control
> how
> > much flavor is extracted from a food. For example, if you want to
extract
> > flavor, as in stock making or sauce making, you can put the food into
cold
> > water, bring the temperature up slowly, and simmer for a long time. If
> you
> > have ever tasted the onions or celery left after straining stock, you
know
> > they are almost devoid of flavor.
> >
> >
>
> Yes, I have noticed that when making soup stock. I have tried a carrot
that
> gave up its life to chicken broth and they don't taste very good. The
broth
> however is excellent! Someday this cold season, I will have time to make
> some chicken broth, too!
>

Nothing goes to waste here. I feed the stock making ingredients to the dogs
instead of throwing it out. Bones and all go into the food processor and
they get the resulting paste on their food.