[Ohio-talk] {Spam?} Off-topic Question.

[Sheila]

I forgot ham flavor great for beans.

Sent from my iPhone

> On Jan 16, 2016, at 10:45 AM, Sheila <shw937 at gmail.com> wrote:
> 
> You can use chicken base . It can be purchase in veg, beef and chicken. It is a good soup starter and it goes a long way. It's so easy and clear and you can do it with out meat. I am not sure about getting it clear in fixing the meat other than taking the meat out of the pot and there is the broth. It's soup time in the air. Enjoy!
> 
> Sent from my iPhone
> 
>> On Jan 16, 2016, at 12:05 AM, Milena Zavoli via Ohio-talk <ohio-talk at nfbnet.org> wrote:
>> 
>> Hello Listers and Cooks/Chefs,
>> 
>> I've made soup many times, with vegetables, beef, or chicken.  I've never made stock from scratch because I am not sure how to skim off the foam.  You get clear broth or stock if you let the fat rise to the top of the pot once you refrigerate it, but when you're making fresh stock, how do you skim off the foam as it cooks so it appears clear?
>> 
>> Thank you in advance for your suggestions.
>> 
>> Milena Zavoli 
>> 
>> 
>> 
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