any advice on straining after cooking? Nearly choking to death on small chicken parts has had me drop stock cooking after doing it for a while.
Why do the heathen rage and the people imagine a vain thing? Psalm 2:1 KJV
Quote: (10-06-2014 06:29 AM)RawGod Wrote:
Bone broth is the real thing. I made a big batch and have been drinking it daily this week, feel absolutely supercharged. Juicing and bone broth should both be part of everyone's regular intake.
Quote: (10-13-2014 11:20 AM)Basil Ransom Wrote:I'm also interested in this answer.
Do you leave a pot on the stove unattended while sleeping or leaving the house? I'm a little hesitant to do that.
Quote: (10-13-2014 11:20 AM)Basil Ransom Wrote:
I really want to make this.
I perused a bunch of recipes and see a few commonalities:
For beef, brown in an oven at 350 for 30-60 minutes beforehand.
Use a stovetop or a pressure cooker (just as good tastewise but faster)
Throw in some carrots, celery, onion and garlic (one recipe recommended the garlic towards the end)
Chicken for 24 hours, Beef for 48 (maybe 1/3 of that for a pressure cooker)
Do you leave a pot on the stove unattended while sleeping or leaving the house? I'm a little hesitant to do that.
Quote: (10-13-2014 12:31 PM)Surreyman Wrote:
Making stock is pretty standard stuff for me.
MY best is roasting a lamb leg with some potatoes and vegetables, then using the bone to make stock, and the stock to make stew with the leftover meat.
I heard lamb's hard to get in America.
Quote: (10-15-2014 09:31 AM)Ringo Wrote:
Quote: (10-13-2014 11:20 AM)Basil Ransom Wrote:I'm also interested in this answer.
Do you leave a pot on the stove unattended while sleeping or leaving the house? I'm a little hesitant to do that.
Quote: (10-18-2014 09:48 AM)Fisto Wrote:
I wonder if this actually works against you when it comes to getting the nutrients out of the bone.
Follow me here; Roasting the bones for 30-60 minutes is much different from full on cooking them for hours (or however long it is to cook lamb)
I wonder if some of the nutrients is destroyed by the longer time.
I'm looking forward to doing this. Glad I clicked on this thread.
Quote:Handsome Creepy Eel Wrote:
If I instead took that stuff, put it in a pot with 5-6 liters of water and some more garlic/ACV, and simmered it for 8 hours or so, I would end up with what you guys are talking about here.
Alternatively, I could use fish bones, empty prawn shells or shellfish if the original meal was seafood.
Right?