Is veal stock more nutritious if you strain it or let it get cloudy?

Answered on August 19, 2014
Created January 09, 2012 at 3:54 AM

I've got a veal stock on and the french recipes say to scoop off the scum on top as it cooks to get a clear, tasty, and I assume, good looking broth. Does this rid the stock of good joo joo in the marrow and other particles that might carry minerals and nutrients? Thanks for thoughts.

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on January 09, 2012
at 04:34 AM

My copy of On Food and Cooking says stocks get cloudy due to small, broken-down bits of protein chains...cloudy or clear shouldn't have a substantive effect on the nutrition you gain. If you'd prefer a clearer stock, just start with cold water and bring very gently to a simmer (never boil), uncovered, and skim the froth a few times in the process.

What will help the nutrient value is adding a touch of vinegar (I use apple cider) to help extract a higher percentage of the bone material.


on January 09, 2012
at 12:54 PM

Good broths are always cloudy for me even passing through a fairly small mesh metal collander. The scum is another story. That tends to stick to the sides of the pot and it does strain out. It's probably got some nutrition though as it is likely proteins, but here's where the taste/texture/appeal vs. nutrition comes in.

I make lots of veggie/bone broth based soups where I simmer veggies in bone broth for a few hours and blend with a stick blender. I strain these too. I'm sure there's some nutrition in the "sludge" I have left in the collander, but the soups I make with this are delish.

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