Is there any reason not to add acetone when making a stock/broth?
36-40, F
eyeno · M
If you do use it, it'll definitely peak the flavor and a better alternative than MSG.
Straylight · 31-35, F
SwampFlower · 31-35, F
Matt85 · 36-40, M
only if you want to live
bijouxbroussard · F
I suspect it’s poisonous. I cook. 🤨
smiler2012 · 61-69
[@chemicalxtheextrate] 🤔well it may spoil the taste of the soup plus there is a good chance it may poison you lol 😆
AngelUnforgiven · 51-55, F
KingofBones1 · 46-50, M
Unless you are picking up a good methamphetamine broth then the answer is absolutely
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KingofBones1 · 46-50, M
@ChemicalXTheExtraterrestrial yes I do I was a prep chef at a four-star for 2 years. Kincaid's on the Redondo Pier you can look it up
ChemicalXTheExtraterrestrial · 36-40, F
@KingofBones1 How would you make a stock or broth with something that won't dissolve into it?
KingofBones1 · 46-50, M
@ChemicalXTheExtraterrestrial that would normally be done in a slow cooker for 12 to 24 hours in order to make it gelatinous
helenS · 36-40, F
@ChemicalXTheExtraterrestrial ... and a melting point of -96 ℃. So it will never freeze unless you have a supply of liquid nitrogen at home.
ChemicalXTheExtraterrestrial · 36-40, F
@helenS My point is that the acetone isn't making it to your plate
helenS · 36-40, F
@ChemicalXTheExtraterrestrial I always have a pitcher filled with fresh acetone (spectroscopy grade) on my table, especially for dinner. 😋
FreddieUK · 70-79, M
Companies only add acetone to their canned soup if they want to become insolvent.
