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Bone Broth
01-28-2015, 06:26 AM
Just finished my 1st batch tonight.
Got ~5lbs of "beef leg" bones from the Asian market here in Austin. Was $4 or so. Not labeled organic/grass fed, but I didn't want to go to Whole Foods on a Saturday. Living in Austin, the hipster demand for bones from the good butchers is high as well.
Threw them in the crock pot with 4 tablespoons of ACV. Turned it on for 10 hours and slept. Woke up, turned it on for 14 more, let it cool a bit, strained, and froze in plastic containers.
Didn't add any vegetables, salt, pepper, garlic. Nada. Taste was fine, albeit bland. I'm looking forward to cooking with it in the slow cooker, adding to rice, etc.
Going to drink 2 coffee mugs worth at least per day and will report back after a week.
Question...does the broth lose health benefits if you use it for cooking recipes after the broth is made (something on high in the slow cooker, for example)?
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Bone Broth
01-30-2015, 01:41 PM
Is adding a splash of ACV in the broth for health benefits or does it improve the taste?
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Bone Broth
02-02-2015, 10:16 PM
I didn't have apple cider vinegar, so I added a couple of splashes of regular vinegar. I also cooked meat with bones and wanted to eat it later with the broth and rice, but after I cooked it for about 12 hours the meat became very tough and chewy, like all the fat was sucked out of it. I think it happened because of the vinegar.
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Bone Broth
02-11-2015, 03:05 PM
This sounds very interesting.
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Bone Broth
02-24-2015, 08:43 AM
Quote: (02-02-2015 10:16 PM)Brodiaga Wrote:
I didn't have apple cider vinegar, so I added a couple of splashes of regular vinegar. I also cooked meat with bones and wanted to eat it later with the broth and rice, but after I cooked it for about 12 hours the meat became very tough and chewy, like all the fat was sucked out of it. I think it happened because of the vinegar.
It's not tough because of the vinegar. It first depends on the cut of meat. Second how you cooked it. On high for 12 hours might make it chewy.
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Bone Broth
02-26-2015, 03:55 AM
I never expected to see this being touted for health reasons. I've been making my own stock for years just because it tastes better than anything you can buy and I'm a nut for sauces, stews, and soups.
I never boil my stock after I read somewhere the places where everything inside the bone would leech out will constrict at higher heat, so I cook mine on medium-low heat to get a bare simmer for a couple hours. My results have been much better since I adopted that technique. The carcasses from 2 roasted chickens with 4 carrots, 4 ribs of celery, 2 onions, 6 cloves of garlic, about 2 Tbsp of black peppercorns, and 3 bay leaves yielded about 3 quarts of stock. The stock was so thick after cooling in the fridge that it held the shape of the containers it was in after I poured it into a pot of beans.
Bay leaves are awesome for stock. Sometimes I'll add star anise, toasted carraway seeds, and toasted cumin seeds for beef stock.
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Bone Broth
03-02-2015, 01:09 PM
Quote: (02-26-2015 03:55 AM)Bear Hands Wrote:
I never expected to see this being touted for health reasons.
Random fact but rates of osteoporosis are higher in Chinese cities vs. in the countryside where bone broth is consumed more.
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Bone Broth
03-03-2015, 01:30 PM
Roasted my first duck a few weeks ago with clementine and Chinese five spice. Tasted amazing but the duck was so fatty it didn't yield as much meat as I hoped for. Rather than waste the carcass I decided to make stock with it.
Medium-low simmer with onion, carrot, celery, leek, garlic, parsley, bay leaves, and thyme for 8 hours yielded the best stock I've ever tasted. Used it in a soup and a savory bread pudding making such a difference!
I am now going to roast foul more often to keep my own stock on hand at all times. Will have to try bone broth too.
I also skimmed the fat after it cooled and will be using in the future in place of lesser store-bought fats.
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Bone Broth
03-08-2015, 04:17 PM
I gave it a shot.
I realized the preesure cooker I got was way too huge (20 lbs) and old school, with real gauges and stuff. I quickly got the one Veloce recommended.
I tossed some beef bones, carrots, onions, celery, acv and salt.
I cooled it down quickly in some cold water and ice bath. And stuck it in the fridge.
I tasted it, was so so. Probably needed more salt and some other items.
Also, I noticed a layer of oil that kept getting into my tasting spoon.
I am hoping that once it cools solid, I can scrape the top layer and then really see how it tastes.
I am looking forward to drinking this miracle drug.
Also, I heard that with bigger bones you can reuse them until they start to crumble. So I am saving the bones.
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Bone Broth
03-09-2015, 02:49 PM
Sams post reminded me- what do you guys do with the fat you skim off? I keep reading online to save it, but doesn't the fat have a low smoke point? How do you utilize it in the kitchen?
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Bone Broth
03-09-2015, 03:17 PM
I just think I need to use some more items next time, and for this time I will add some stuff and just eat it. As long as I am getting real benefits, I'll just deal with it.
I wonder what should have been added to get some flavor in there. I'll have to google some more.
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Bone Broth
03-11-2015, 09:39 AM
Quote: (03-09-2015 02:49 PM)komatiite Wrote:
Sams post reminded me- what do you guys do with the fat you skim off? I keep reading online to save it, but doesn't the fat have a low smoke point? How do you utilize it in the kitchen?
At least with poultry fat, that stuff is called schmaltz and you can use it a lot like you would use butter. Some people actually spread that stuff on bread. It's used for making matzo balls, and foods like potatoes and brussels sprouts taste great roasted in it.
Fat from beef is probably similarly usable if you like the taste. If it's not flavorful enough on its own, cook some onions and garlic in it, strain it, and let it re-solidify.
Quote: (03-09-2015 03:17 PM)samsamsam Wrote:
I just think I need to use some more items next time, and for this time I will add some stuff and just eat it. As long as I am getting real benefits, I'll just deal with it.
I wonder what should have been added to get some flavor in there. I'll have to google some more.
Beef is just hard to flavor. Use 2 to 3 time as much stuff to flavor it as you did before, and consider some coarsely crushed spices like black peppercorns, cumin seeds, or all spice berries.
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