"Nexis" > wrote>
>The real key to a good, flavorful broth is to not let it boil. Just a good
>simmer is all you need, with barely any bubbles reaching the surface. A
>couple hours later and all you need to do is strain and taste for
>seasoning.
Very true and beautifully stated.
--
Posted via a free Usenet account from
http://www.teranews.com