I keep bones in my freezer and make broths from time to time. Pork ribs, ribeyes, chicken bones, and even the remains of shrimp and fish. Something feels really wrong about making a broth that mixes fish and beef, for example. Even pork and beef feels wrong. Is this just me or is there something to it?
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No, it's not OK. Haven't you heard of The Horror of Wallingford? In 1876, an old crone by the name of Eulia Sumford was making soup, when she thought she might as well mix chicken and pork bones. She left the pot on to simmer and the next morning it was empty. That summer, there were many reported disappearances of small children and kittens. Farmer Ebenezer Fish had a young infant and decided to sleep beside the baby with a revolver. In the middle of the night he was awoken by a crash and saw a large form creeping toward the baby. He fired and the creature fell. When he lit a lantern he was shaken by the horror that lay before him, a creature not quite pig and not quite chicken, with a porcine face, but a beak, and large chicken-like claws. No, just kidding. I often mix up bones when I'm just making stock for myself for health reasons and I don't care what it tastes like. Mostly it tastes fine though. I wouldn't mix fish though, I think that might actually taste bad. |
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Remember the scene in Ghostbusters with the positron colliders? Dr. Egon Spengler: There's something very important I forgot to tell you. Dr. Peter Venkman: What? Dr. Egon Spengler: Don't cross the streams. Dr. Peter Venkman: Why? Dr. Egon Spengler: It would be bad. Dr. Peter Venkman: I'm fuzzy on the whole good/bad thing. What do you mean, "bad"? Dr. Egon Spengler: Try to imagine all life as you know it stopping instantaneously and every molecule in your body exploding at the speed of light. Dr Ray Stantz: Total protonic reversal. Dr. Peter Venkman: Right. That's bad. Okay. All right. Important safety tip. Thanks, Egon. Same thing with bone broth. ;) |
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Can't imagine any probs, except for variations in quality -- like, if you were to mix bones from organic sources with those from the "industrialized" food stream. As someone who loves to cook, my preference would be to keep things separate purely for flavor reasons. Some recipes just taste better with one stock or another. Personal preference also is a factor. (Ex.: I like rice made with chicken stock, but notsomuch with beef or veggie stock.) |
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I can't imagine that there would be anything wrong with this for health reason. If I make fish stock I tend to use bones and shells from all sorts of different fishes. I wouldn't mix that mixture with any sort of meat because I think it would taste weird. As for mixing bones from different types of meats together, the flavors will be more muddled. You won't get a chickeny broth or a hearty beef stock, just sort of a "meaty" taste. But if you like that taste I say for for it. |
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I keep a pot of soup going that never ends. I call it trash can soup, What ever is left over from dinner that I'm not going to use in my morning eggs goes in the pot. Every so often I throw in bones or some good fatty meat to help the stock. Also use veggies that if not used soon will go bad. This past week it had beef, pork and turkey in the pot, really good. Saves money too. |
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If you make a stock with chicken bones (from a roast chicken) and put a couple of pigs trotters (feet) in there - you will get the most wonderfully flavoured and gelatine full stock you can imagine. If you can get chickens feet too - so much the better. Fish bones are great for stock - but don't expect them to make your chicken cacciatora taste too great! Use them for fish dishes.... and there are plenty of them. |
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Ottawa, Canada...I mix broths all the time, after lifting off the fat content, I freeze the broths. If I am missing a bit of volume on one soup, I add anything out of the freezer...works like stink! |
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