bone broth

[Guest guest]

,

Does your stock gel over? Somewhere on WAPF site it says beef broth requires

about 12 hours to leach significant gelatin.

Chris

[Guest guest]

Well.. I thought I knew how to do it, but reviewing Sally's recipe for beef

broth in NT, my version is quite different. I haven't roasted the bones,

although I'm sure that improves the flavor, but considering that

nutritional value and simplicity are highest priorities, can someone

recommend their own version of a bone marrow broth?

Sally says to cook for about 3 times longer than I do, and she says to

strain it so the broth is thinner. The way I cook it for only about 4

hours, it doesn't become so congealed and gloppy, so there's nothing to

strain but the bones. Am I getting less nutritional value? Doesn't

straining out more of the solid material lose some good stuff?

Any ideas to make it simple without sacrificing nutrition, would be

appreciated!

[Guest guest]

> Sally says to cook for about 3 times longer than I do, and she says to

> strain it so the broth is thinner. The way I cook it for only about 4

> hours, it doesn't become so congealed and gloppy, so there's nothing to

> strain but the bones. Am I getting less nutritional value? Doesn't

> straining out more of the solid material lose some good stuff?

It's supposed to be congealed and gloppy, that's the point, I think.

When it's hot it's thin. The straining is to get out the bits of beef

and bone, which have given up their best to the broth already. They're

tasteless and cloud the stock. I leave mine on the hob overnight, pull

out the bones and veg, let it sit in the fridge another day, lift off

the fat when it's cold (and save it for cooking) and then strain it.

It's still gloopy when cold.

Bone broth is not like making the usual standard stock or broth (though

it should be); the point in the traditional method is getting the

gelatin out of the bones. I have found, after years of making stock the

standard way and the traditional way that the traditional also tastes

better! There's a point at about the four hour mark when it stinks to

high heaven; this is when I usually add the veggies and things start to

smell better.

Lynn S.

-----

Lynn Siprelle * Writer, Mother, Programmer, Fiber Artisan

The New Homemaker: http://www.newhomemaker.com/

Siprelle & Associates: http://www.siprelle.com/

[Guest guest]

>> ? Somewhere on WAPF site it says beef broth requires

about 12 hours to leach significant gelatin. <<

I rarely let mine cook beyond 4-5 hours and it always gels.

Christie

[Guest guest]

Hi

Yup, my stock gels even after 4 hours <shrug>.. which is why I didn't

question it until I reread Sally's recipe.

[Guest guest]

Thanks Lynn.. so how long do you think it needs to cook altogether? I don't

have a hob in my apartment :-) Is that time part of the cooking time, or

in addition to the 12 hrs cooking time?

Also, do you do chicken this way too, or just the larger marrow bones?

Thanks for the tip on reducing the smelliness. The walls of my building are

thin, and when I cook all the other apartments are experiencing my

experiments too.

-

>Message: 17

> Date: Mon, 14 Jul 2003 20:51:59 -0700

> From: " Lynn Siprelle, Editor " <editor@...>

>Subject: Re: bone broth

>

> > Sally says to cook for about 3 times longer than I do, and she says to

> > strain it so the broth is thinner. The way I cook it for only about 4

> > hours, it doesn't become so congealed and gloppy, so there's nothing to

> > strain but the bones. Am I getting less nutritional value? Doesn't

> > straining out more of the solid material lose some good stuff?

>

>It's supposed to be congealed and gloppy, that's the point, I think.

>When it's hot it's thin. The straining is to get out the bits of beef

>and bone, which have given up their best to the broth already. They're

>tasteless and cloud the stock. I leave mine on the hob overnight, pull

>out the bones and veg, let it sit in the fridge another day, lift off

>the fat when it's cold (and save it for cooking) and then strain it.

>It's still gloopy when cold.

>

>Bone broth is not like making the usual standard stock or broth (though

>it should be); the point in the traditional method is getting the

>gelatin out of the bones. I have found, after years of making stock the

>standard way and the traditional way that the traditional also tastes

>better! There's a point at about the four hour mark when it stinks to

>high heaven; this is when I usually add the veggies and things start to

>smell better.

>

>Lynn S.

[Guest guest]

-

I actually find that my stocks don't gel once I cook them as long as Sally

suggests, so lately I've simmered fowl and fish stocks for 12 hours and

beef stock for 24 hours. At least that way the gelatin doesn't get broken

down. So who knows what's best.

>Yup, my stock gels even after 4 hours <shrug>.. which is why I didn't

>question it until I reread Sally's recipe.

-

[Guest guest]

> Thanks Lynn.. so how long do you think it needs to cook altogether? I

> don't

> have a hob in my apartment :-)

Oh, that's just my way of saying " I leave it on the back burner. " I

don't have an actual hob either, though if I had my way I would!

> Is that time part of the cooking time, or

> in addition to the 12 hrs cooking time?

That's part of the cooking time.

> Also, do you do chicken this way too, or just the larger marrow bones?

Chicken I usually just put on in the morning and fish everything out in

the evening before putting it in the fridge to cool.

Lynn S.

-----

Lynn Siprelle * Writer, Mother, Programmer, Fiber Artisan

The New Homemaker: http://www.newhomemaker.com/

Siprelle & Associates: http://www.siprelle.com/

[Guest guest]

At 06:00 PM 4/1/05 -0000, you wrote:

>No, I've never tried boiling a roast chicken carcass, I've always

>found it just easier (and less dishes! to just toss it back in the

>oven) Infact, I have some chicken roasting right now for supper and

>will be making some bone broth for her tonight. As for cocnut oil, I

>am trying the Omega Nutrition brand (the best I can find around

>here) but have not noticed anything. I would certainly be open to

>trying your brand! My address is

>

> Siemens

FWIW , my chicken stock rarely gels either - probably because I most

always do it with the remains of a chicken I've boiled for cat food. My

other stocks including roasted bones gel fine, though.

MFJ

I don't wanna work, I wanna play in the dirt all day.

[Guest guest]

No, I've never tried boiling a roast chicken carcass, I've always

found it just easier (and less dishes! to just toss it back in the

oven) Infact, I have some chicken roasting right now for supper and

will be making some bone broth for her tonight. As for cocnut oil, I

am trying the Omega Nutrition brand (the best I can find around

here) but have not noticed anything. I would certainly be open to

trying your brand! My address is

Siemens

7 Marcy St. E

PO Box 541

Teeswater, ON

N0G 2S0

Thank you very much, I will let you know how it turns out!!

>>

> I don't see why this wouldn't be OK. In your boiling experiments,

> have you used a roasted chicken carcass or a raw whole chicken? I

> never use raw chicken to make broth; I save up all bones from

eating

> roasted meat in my freezer and then make broth when I get a bagful.

>

> Can you afford good coconut oil? I feel for your situation and

would

> be happy to send you some really high quality vco to try on your

> daughter (externally and internally.) That way, you'd know if it

> would be worth it to invest in some.

>

> Best,

>

>

> New York

[Guest guest]

How about cold soups? I've really been chowing down on cold soups made with

a variety of veggies with a base of bone broth. I like the veggies to start

with onion and celery then it could be tomato or anything else. Slow cook

the veggies in the broth, let cool and puree. Serve with cream!

Yum! I need to make more as I discovered yesterday I had no more in the

freezer!

[Guest guest]

Ghislaine,

That doesn't sound too bad... I adore creamed soups!

I think part of my problem is I have been eating so badly for so long that I

am accustomed to it.

I guess I will just have to accustom myself to eating healthy.

Sincerely,

Lana M. Gibbons

On 9/1/05, Ghislaine deLessines <ghislainedel@...> wrote:

>

> How about cold soups? I've really been chowing down on cold soups made

> with

> a variety of veggies with a base of bone broth. I like the veggies to

> start

> with onion and celery then it could be tomato or anything else. Slow cook

> the veggies in the broth, let cool and puree. Serve with cream!

> Yum! I need to make more as I discovered yesterday I had no more in the

> freezer!

[Guest guest]

Phil,

That is an excellent idea.

I have a whole bag of amaranth I bought to make alegria, but I don't use it

for much else. I will have to try this.

Thanks!

Sincerely,

Lana M. Gibbons

On 8/29/05, REMOC <REMOCLIHP@...> wrote:

>

> I sometimes use broth instead of water to cook the grains I eat;brown

> rice,quinoa,millet. Makes it very tasty.

>

> Phil