Vinegar in stock

One day I finished cooking a beef stock. When I poured the stock into a glass bowl and added some vinegar, a cloudy precipitate formed and remained suspended in the stock, leaving it somewhat cloudy.

Chemist chefs, what happened?

vinegar chemistry

Best Answer

Gelatin is pH sensitive. Acidic ingredients can make gelatin become cloudy. Stock is naturally rich in gelatin, so a similar reaction is probably happening in your stock. Acids cause many proteins to coagulate, in some cheeses for instance, so the acid is probably causing the suspended proteins and gelatin in your stock, which are normally not visible, to coagulate into what appears to be cloudiness.

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Quick Answer about "Vinegar in stock"

Vinegar: Vinegar, white or apple cider, is optional, but it helps break down the bones for a richer and luxurious stock. You might smell the vinegar for the first hour or two of cooking (if you really try), but don't worry, it will not make your stock taste vinegary.

What does apple cider vinegar do to chicken broth?

Next, add in a bit of salt and pepper to season the broth (you can add more later to taste). Then add apple cider vinegar, which is added primarily because the acidity breaks down the collagen and makes it more abundant in the broth.

What should you not put in bone broth?

A few percentage points here and there with respect to iron, calcium and vitamin C. Bone broth is not about the vitamins and minerals. It is about the gelatin, collagen, glucosamine and proteoglycans. Next time you make bone broth, skip the apple cider vinegar.

Does vinegar help bone broth?

If you have trouble with the taste of bone broth, then perhaps roasting might help you to consume more. Otherwise, it's an unnecessary step. Adding vinegar to the mix helps draw minerals out of the bones. Add a generous splash of apple cider vinegar to help with the process.

Can you put vinegar in soup?

It's amazing how a dull soup can come to life with a bit of vinegar or lime juice. Here are a few acidic ingredients you can use: Lemon or lime juice: Start with a teaspoon or two and add more as desired. Vinegar: Add half a teaspoon (or more) of your favorite vinegar.

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

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