Hello! I’m excited to be part of the recipe forum! Just copied the recipe for Golden Corral Bread Pudding. It is yummy, and I can’t wait to try the copycat recipe!
I have been cooking the bones of fowl, pork, fish, beef, etc. for many years, but never thought to ask a chef or nutritionist the following question. After straining the resulting broth and have only liquid, I place it in the fridge for a few hours, then carefully remove the layer of fat on the top. All that remains is a jelled broth. QUESTION: will cholesterol remain in the resulting broth.
Thank you.
Rick Magers
author/publisher
www.grizzlybookz.net
I have been cooking the bones of fowl, pork, fish, beef, etc. for many years, but never thought to ask a chef or nutritionist the following question. After straining the resulting broth and have only liquid, I place it in the fridge for a few hours, then carefully remove the layer of fat on the top. All that remains is a jelled broth. QUESTION: will cholesterol remain in the resulting broth.
Hi all,
I am having one simple doubt.Why all love chicken?
I am not sure I understand your question, but I am assuming you are asking why most all folks love chicken?