Guest guest Posted May 19, 2002 Report Share Posted May 19, 2002 I keep my broth going for 2-3 days when I make chicken and beef broth. It is on a very low simmer. The bones turn very soft. I can crumble them in my hands. Shari ----- Original Message ----- From: calypso4444 Sent: Saturday, May 18, 2002 4:17 PM Subject: broth question I have made fish and chicken broth and let both go for 24 hrs. How come they don't gell or even thicken like the book says? Should I give it more than 24 hours? How high do you have the temp while cooking it for a while? Should it be bubbling a bit or should it just stay hot without bubbling? I really appreciate some advice. Rebekah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2002 Report Share Posted May 19, 2002 > I keep my broth going for 2-3 days when I make chicken and beef broth. It is on a very low simmer. The bones turn very soft. I can crumble them in my hands. > Shari > ----- Original Message ----- > From: calypso4444 > @y... > Sent: Saturday, May 18, 2002 4:17 PM > Subject: broth question > > > I have made fish and chicken broth and let both go for 24 hrs. How > come they don't gell or even thicken like the book says? Should I > give it more than 24 hours? How high do you have the temp while > cooking it for a while? Should it be bubbling a bit or should it > just stay hot without bubbling? I really appreciate some advice. > > Rebekah Hi, I simmer beef or chicken stock for 3 days. It will gel if chicken feet are added to the chicken broth or a calves foot are added to the beef broth. I have ocassionally had beef broth which gelled without adding a calves hoof. Sally suggests both of these optional items in NT. Gelatin may be added later to thicken reduction sauces. Personally I prefer arrowroot as a thickener. Gelatin contains naturally occurring MSG and I figure the less MSG the better. My sister was recently in New York city and had an incredible dinner at a fancy restaurant. There were many reduction sauces used at the meal, which of course, all began with stocks. Sally and leads us down a gourmet path to delicious foods and better health. I am grateful. Enjoy those stocks, Sheila > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2002 Report Share Posted May 19, 2002 > I have made fish and chicken broth and let both go for 24 hrs. How > come they don't gell or even thicken like the book says? I've never made fish stock, but make chicken stock often. Mine usually doesn't gell very well when I cook it for 24-36 hours, it does thicken upon cooling but is still runny. However, I made an interesting discovery once. I don't remember exactly why now, but I took out some of the liquid after the stock had been going for about 6 hours, and I put that liquid I removed in the fridge in a jar. When it cooled, it was chicken jell-o. Much thicker than my stock had ever come out after cooking for the longer periods, using the same chicken source (although it was lighter in color and flavor than the stock that goes for a longer time), and the remainder of that same batch that I continued to cook didn't gell as well as what I took out earlier. Then not too long after that, I heard or read somewhere that prolonged cooking periods can cause gelatin to break down and not gell any more (I think it was on a cooking show on TV). Maybe if you have chicken feet to add to the stock, it will still gell well after cooking for a day or more. I don't know what impact this all has on the nutritional qualities of the gelatin in the stock I make, but I thought it was interesting that it was so different. I don't very often get pastured chicken, and most of the time I'm using organic, " free-range " commercial chickens, which I know aren't truly free-range, and unfortunately are vegetarian and not allowed to forage, but they're a far sight better than the average grocery-store chicken. > How high do you have the temp while > cooking it for a while? Should it be bubbling a bit or should it > just stay hot without bubbling? I really appreciate some advice. I use the lowest heat possible. If on the stovetop, I put the flame as low as it will go without going out, but usually I use the crock pot on the low setting. It usually doesn't bubble at all with either method. Aubin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2005 Report Share Posted July 13, 2005 Gail, there is a beef broth recipe in NT. Don't have my book here to give you the page #, but I know it's there. Kris Broth question Hello, I have looked through the NT book for a beef broth recipe but cannot find one. I looked at the WAP site and again cannot find any recipe. There are many articles about the benefits of broth but no specifics about how to make it. I would like to see instructions from NT or WAP since any recipe that I can get from anopther souce might not have beneficial food prep techniques that WAP might have. Does the book or the site have recipe and how do the list members feel about cow bones when considering mad cow? We already avoid fish because of contamination. Thanks, Gail Quote Link to comment Share on other sites More sharing options...
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