Guest guest Posted October 3, 2005 Report Share Posted October 3, 2005 >> Someone on this list posted that she just brings the chicken/water to the boil, lowers to a simmer for one hour, then turns off and leaves overnight (was it overnight, or 24 hours?)then brings the pot back to the boil/simmer for another hour, et voila--perfect broth. I've done this four times and it's wonderful. I don't remember who it was that posted--and I may have made a hash of the instructions. Neither have I ever tried anything but chicken, yet. B. This might be me, although I refrigerate it overnight with ACV, lemon juice or wine. I just put a couple silicone hotpads on the fridge shelf and slip it in, then take it out as soon as there's time to simmer another hour or so and strain it. I got the idea from Alton Brown's directions for tough cuts of meat, and it really works to release the cartilage and flavor without that overcooked taste, and also without the anxiety I used to feel leaving a pot on the burner overnight. Oh, also, smash the larger bones before or after the first simmer. My mom leaves stuff out overnight and on the pilot light and so on, but my man is a food scientist and does not approve. After all, chicken broth is pretty much perfect for bacterial growth... you can never be quite sure it's acid enough. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2005 Report Share Posted October 5, 2005 *shrugs* I just leave it on the stove. Its still hotter than tap water after 8 hours of sitting there, and I always bring it back up to nice and toasty before I eat it. -Lana Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2005 Report Share Posted October 6, 2005 After I have cooked it so long, I stop replenishing the water in the last couple of hours, and then when I have strained it, I throw in a lot of ice cubes, then put it in the fridge. It isn't cold after the ice cubes, but it isn't hot enough to heat up the refrigerator. Ann --- In , Idol <Idol@c...> wrote: > - > > >Whatever, was what I learned in food prep/safety. If you are > >particular, use an ice water bath. I'm not so particular, except that > >I'd leave something out all day and overnight before I'd put a hot pot > >in the refrigeator. > > FWIW, my mom always told me the opposite: get the stock in the fridge ASAP. > > > > > - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2005 Report Share Posted October 6, 2005 That's a great idea. Do you found the stock comes out tasting better this way? How long do you simmer your stock for usually? jafa --- annbekins <annbekins@...> wrote: > After I have cooked it so long, I stop replenishing > the water in the > last couple of hours, and then when I have strained > it, I throw in a > lot of ice cubes, then put it in the fridge. It > isn't cold after the > ice cubes, but it isn't hot enough to heat up the > refrigerator. > > Ann > > > > - > > > > >Whatever, was what I learned in food prep/safety. > If you are > > >particular, use an ice water bath. I'm not so > particular, except > that > > >I'd leave something out all day and overnight > before I'd put a hot > pot > > >in the refrigeator. > > > > FWIW, my mom always told me the opposite: get the > stock in the > fridge ASAP. > > > > > > > > > > - > > > __________________________________ - PC Magazine Editors' Choice 2005 http://mail. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2005 Report Share Posted October 6, 2005 --- In , " annbekins " <annbekins@y...> wrote: > After I have cooked it so long, I stop replenishing the water in the > last couple of hours, and then when I have strained it, I throw in a > lot of ice cubes, then put it in the fridge. It isn't cold after the > ice cubes, but it isn't hot enough to heat up the refrigerator. Ann, One can also submerge the pot into an ice bath for rapid cooling. B. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2009 Report Share Posted April 5, 2009 > > Hi Bee, I want to make bone marrow broth. I was purchasing it, but found out that they were using vinegar, which I rather avoid. Can I make it at home without an acidic medium? I am not using lemon juice either, just in case. Will it still serve as a good source of calcium and magnesium without these? +++Hi . Without an acidic medium the broth will contain less minerals, but it is still going to be beneficial. I think you should use lemon juice, since it is extremely diluted. You'd be getting more sugars from some vegetables anyway. Bee Quote Link to comment Share on other sites More sharing options...
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