Re: Soup stocks are healthy...

December 8, 2006

Ooooopppss never boil your soup bones....

They should just barely pop a bubble here and there as they simmer... If you cook at a boil, well, the higher the temp the more the nutrients are broken done and the less benefit you get from them. I aim for the 6 1/2 hour mark, by then the bones are pretty much bleached out and dead looking.. and the broth is so sweat and tasty.

It's the BEST way to extract the nutrients from the bones, joints and marrow...

I make a lot of jelly from simmered bones... it's a concentrated stock that is then strained. I portion it into muffin tins and then freeze. Once frozen it can be popped out of the tins and bagged.

I used the jelly chunks for a quick soup or stew base, gravies.. .and... yummy.... I add a chuck of jelly as part of the water when I cook rice.... The rice is tasty enough to not have to use any sauce or gravy on it!

The turkey that I did for Christmas... after all the meat was off I simmered the bones, wing tips and scraps from that and made jelly... I got enough jelly chunks out of that (a 21 pound turkey) to make 30 or 32 meals.... It was not quite the full three trays of muffin tins we have. I add some bayleaf and all spice to complement that seasons that are left over from roasting the turkey.

Topper ()Yahoo IM: toppertwowww.thyrophoenix.comwww.toppers-place.com

On Fri, 8 Dec 2006 10:24:35 +0900 " " writes:

I've heard that that's why homemade chicken soup is so good for you. Boiling those whole pieces of chicken gets all those nutrients from the bones that you'd otherwise miss. I make a big pot of it occasionally, and it's so yummy and satisfying.

December 8, 2006

Sorry I meant SIMMER..... After they come to a boil.

My get so GELATIN like, I thought it was fat the first time I did it and threw it out LOL........ The gelatin is what we are after, doh to me.

Thanks

Ooooopppss never boil your soup bones....

They should just barely pop a bubble here and there as they simmer... If you cook at a boil, well, the higher the temp the more the nutrients are broken done and the less benefit you get from them. I aim for the 6 1/2 hour mark, by then the bones are pretty much bleached out and dead looking.. and the broth is so sweat and tasty.

It's the BEST way to extract the nutrients from the bones, joints and marrow...

I make a lot of jelly from simmered bones... it's a concentrated stock that is then strained. I portion it into muffin tins and then freeze. Once frozen it can be popped out of the tins and bagged.

I used the jelly chunks for a quick soup or stew base, gravies.. .and... yummy.... I add a chuck of jelly as part of the water when I cook rice.... The rice is tasty enough to not have to use any sauce or gravy on it!

The turkey that I did for Christmas... after all the meat was off I simmered the bones, wing tips and scraps from that and made jelly... I got enough jelly chunks out of that (a 21 pound turkey) to make 30 or 32 meals.... It was not quite the full three trays of muffin tins we have. I add some bayleaf and all spice to complement that seasons that are left over from roasting the turkey.

Topper ()

Yahoo IM: toppertwo

www.thyrophoenix.com <http://www.thyrophoenix.com>

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On Fri, 8 Dec 2006 10:24:35 +0900 " " writes:

I've heard that that's why homemade chicken soup is so good for you. Boiling those whole pieces of chicken gets all those nutrients from the bones that you'd otherwise miss. I make a big pot of it occasionally, and it's so yummy and satisfying.

December 8, 2006

Yeah, I had someone say that to me, too.. that it was all fat....

If you refrigerate it and allow the fat to separate.. there is sooo little at the top that it's not worth skimming.. more like a fine white layer of icing or something... my suspicion is that during the slow simmering process the fats break down into their components... fat is made up of calories and nutrition, that's why the Eskimos and polar bears and such can live on fat and still receive the nutrition they need to stay healthy.

After typing about using the turkey jelly in rice this morning.. I went and made a batch!!! hehehehe

Don't know how many of you know this.. you can save up bones after a meal... from steaks and roasts or whatever.. toss them in the freezer and on a nice chilly day you can dig out your bone collections and simmer up some jelly.. that's what I do... I still have more bones in the freezer to bring up to simmer yet this winter... then you have frozen jelly chunks to grab all through the year, the summer, for quick soups and such that don't require HOURS of cooking and heating up the house!!

Topper ()Yahoo IM: toppertwowww.thyrophoenix.comwww.toppers-place.com

On Fri, 08 Dec 2006 09:28:21 -0600 JustYourTypeDTP writes:

Sorry I meant SIMMER..... After they come to a boil.My get so GELATIN like, I thought it was fat the first time I did it and threw it out LOL........ The gelatin is what we are after, doh to me.Thanks

December 8, 2006

I am so hooked on these bones it’s crazy. I ran out yesterday and am ‘brothless in texas” today

Gonna go out this afternoon and get more bones..... I let them simmer all night, with a full onion and some garlic...man it smells good.

You’re so right about the fat, too! I had just a tiny bit rise to the top in the morning...

It’s good stuff and I am gonna do what you do — freeze this stuff and whip it out for easy/quick soup/broth/stew/gravy/etc....

sue

Yeah, I had someone say that to me, too.. that it was all fat....

If you refrigerate it and allow the fat to separate.. there is sooo little at the top that it's not worth skimming.. more like a fine white layer of icing or something... my suspicion is that during the slow simmering process the fats break down into their components... fat is made up of calories and nutrition, that's why the Eskimos and polar bears and such can live on fat and still receive the nutrition they need to stay healthy.

After typing about using the turkey jelly in rice this morning.. I went and made a batch!!! hehehehe

Don't know how many of you know this.. you can save up bones after a meal... from steaks and roasts or whatever.. toss them in the freezer and on a nice chilly day you can dig out your bone collections and simmer up some jelly.. that's what I do... I still have more bones in the freezer to bring up to simmer yet this winter... then you have frozen jelly chunks to grab all through the year, the summer, for quick soups and such that don't require HOURS of cooking and heating up the house!!

Topper ()

Yahoo IM: toppertwo

www.thyrophoenix.com <http://www.thyrophoenix.com>

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On Fri, 08 Dec 2006 09:28:21 -0600 JustYourTypeDTP writes:

Sorry I meant SIMMER..... After they come to a boil.

My get so GELATIN like, I thought it was fat the first time I did it and threw it out LOL........ The gelatin is what we are after, doh to me.

..yahoo.com/group/The_Thyroid_Support_Group/members;_ylc=X3oDMTJmZ3YydWJnBF9TAzk3MzU5NzE0BGdycElkAzkxNzI1ODMEZ3Jwc3BJZAMxNzA1MDk0NzEwBHNlYwN2dGwEc2xrA3ZtYnJzBHN0aW1lAzExNjU2MDAwMzc->

December 8, 2006

It's a handy way to do it, to freeze in chunks... and much nicer to have that simmer pot going in cool weather than hot...

Topper ()Yahoo IM: toppertwowww.thyrophoenix.comwww.toppers-place.com

On Fri, 08 Dec 2006 12:13:10 -0600 JustYourTypeDTP writes:

I am so hooked on these bones it’s crazy. I ran out yesterday and am ‘brothless in texas” today :(Gonna go out this afternoon and get more bones..... I let them simmer all night, with a full onion and some garlic...man it smells good.You’re so right about the fat, too! I had just a tiny bit rise to the top in the morning... It’s good stuff and I am gonna do what you do — freeze this stuff and whip it out for easy/quick soup/broth/stew/gravy/etc....

December 8, 2006

What do you do with all the meat?

I have been giving ours to the “stray” cats who have adopted us...

sue

It's a handy way to do it, to freeze in chunks... and much nicer to have that simmer pot going in cool weather than hot...

Topper ()

Yahoo IM: toppertwo

www.thyrophoenix.com <http://www.thyrophoenix.com>

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On Fri, 08 Dec 2006 12:13:10 -0600 JustYourTypeDTP writes:

December 8, 2006

I used bones from meats that I'm already eating... turkey, chicken, beef and pork... I just save up the bones until I have enough to start up the stock pot and it's cool enough outside to be keeping the pot simmering on the stove.

I portion the meats, too, for mini meals... cutting to the appropriate size portion, or if it's smaller pieces I also portion those by using the muffin tins... then everything gets frozen in portions then bulk bagged... then I can just grab a portion for a meal and not have to cook all the time...

Right now I have a few dozen mini meal portion sized chunks of roast turkey in gravy. All I need to do is cook up some rice, pasta, potatoes or dumplings and I have the meat and gravy ready to go right over it...

It's doing it this way that allows me to buy in bulk (cheaper), cook in bulk (one set up, one cooking session, one clean-up... so saves time over-all), set up the proper portion sizes (makes mini mealing MUCH easier), then bulk bag (for convenience).

I've got a sack full of turkey/gravy mini meal portions down in the freezer right now that are the surplus from turkey day... I had to move them over to get some more turkey burger up to defrost... tomorrow I'll be making a batch of turkey burger Salisbury steaks in mushroom gravy... One cooking session will make about 15 meals...

I never buy bones just for stock... I just save up what comes along...

Oh.. another thing I use... family members like those rotisserie chickens.. they save me the carcasses after all the meat has been picked off.. that makes an AWESOME big pot of soup.... I can usually count a 12 to 16 bowls of that depending on how much I toss in with it (vegies and such). That can be frozen up in jumbo muffin tins for mini meal portions of the soup. Again... one cooking session nets me a dozen or more meals... GREAT time saver!

Topper ()Yahoo IM: toppertwowww.thyrophoenix.comwww.toppers-place.com

On Fri, 08 Dec 2006 14:32:48 -0600 JustYourTypeDTP writes:

What do you do with all the meat?I have been giving ours to the “stray” cats who have adopted us...sue

December 8, 2006

LOL, are you delusional Sue??? If you've fed them then they are yours. You have been adopted. You might as well name them and go buy some cat food.JustYourTypeDTP wrote: What do you do with all the meat?I have been giving ours to the “stray” cats who have adopted us...sueKathy >^,,^<KitzCat146@...http://www.chaytongroup.com/modernbill/order/index.php?aid=ka081104http://www.heartwarmers4u.com/members/?kitzcatkitzcat2001 on Yahoo Messengerkitzcat on MSN MessengerIn a cat's eyes, all things belong to cats. - English Proverb

Everyone is raving about the all-new Yahoo! Mail beta.

December 8, 2006

Not the word “adopted” in my post.

We have about 5 generations of cats now that “pass thru” our yard looking for food and shelter under our deck.

Sometimes they find one, or both.............

So what do I do with the soup bone meat if not feed those poor kitties?

sue

LOL, are you delusional Sue??? If you've fed them then they are yours. You have been adopted. You might as well name them and go buy some cat food.

JustYourTypeDTP wrote:

What do you do with all the meat?

I have been giving ours to the “stray” cats who have adopted us...

sue

December 8, 2006

When you strain the liquid (if you are freezing the jelly, for example) use part of the jelly to have meat bits added.. then you have a good base for a quick soup with meat... you just add the frozen chunk to water, toss in some vegies and pasta and you have lunch!

Topper ()Yahoo IM: toppertwowww.thyrophoenix.comwww.toppers-place.com

On Fri, 08 Dec 2006 17:11:04 -0600 JustYourTypeDTP writes:

Not the word “adopted” in my post.We have about 5 generations of cats now that “pass thru” our yard looking for food and shelter under our deck.Sometimes they find one, or both............. So what do I do with the soup bone meat if not feed those poor kitties?sue

December 8, 2006

Can you tell me step by step how to boil the bones?? It sounds tasty .

Thanks

Re: Soup stocks are healthy...

Sorry I meant SIMMER..... After they come to a boil.My get so GELATIN like, I thought it was fat the first time I did it and threw it out LOL........ The gelatin is what we are after, doh to me.Thanks :)On 12/8/06 6:59 AM, "topper2 (AT) juno (DOT) com" <topper2 (AT) juno (DOT) com> wrote:

Ooooopppss never boil your soup bones.... They should just barely pop a bubble here and there as they simmer... If you cook at a boil, well, the higher the temp the more the nutrients are broken done and the less benefit you get from them. I aim for the 6 1/2 hour mark, by then the bones are pretty much bleached out and dead looking.. and the broth is so sweat and tasty. It's the BEST way to extract the nutrients from the bones, joints and marrow... I make a lot of jelly from simmered bones... it's a concentrated stock that is then strained. I portion it into muffin tins and then freeze. Once frozen it can be popped out of the tins and bagged. I used the jelly chunks for a quick soup or stew base, gravies.. .and... yummy.... I add a chuck of jelly as part of the water when I cook rice.... The rice is tasty enough to not have to use any sauce or gravy on it! The turkey that I did for Christmas... after all the meat was off I simmered the bones, wing tips and scraps from that and made jelly... I got enough jelly chunks out of that (a 21 pound turkey) to make 30 or 32 meals.... It was not quite the full three trays of muffin tins we have. I add some bayleaf and all spice to complement that seasons that are left over from roasting the turkey. Topper ()Yahoo IM: toppertwowww.thyrophoenix.com <http://www.thyrophoenix.com> www.toppers-place.com <http://www.toppers-place.com> On Fri, 8 Dec 2006 10:24:35 +0900 " " <stewlis (AT) gmail (DOT) com> writes:

I've heard that that's why homemade chicken soup is so good for you. Boiling those whole pieces of chicken gets all those nutrients from the bones that you'd otherwise miss. I make a big pot of it occasionally, and it's so yummy and satisfying.

December 8, 2006

thanks for the tip!!

Re: Soup stocks are healthy...

Yeah, I had someone say that to me, too.. that it was all fat....

If you refrigerate it and allow the fat to separate.. there is sooo little at the top that it's not worth skimming.. more like a fine white layer of icing or something... my suspicion is that during the slow simmering process the fats break down into their components... fat is made up of calories and nutrition, that's why the Eskimos and polar bears and such can live on fat and still receive the nutrition they need to stay healthy.

After typing about using the turkey jelly in rice this morning.. I went and made a batch!!! hehehehe

Don't know how many of you know this.. you can save up bones after a meal... from steaks and roasts or whatever.. toss them in the freezer and on a nice chilly day you can dig out your bone collections and simmer up some jelly.. that's what I do... I still have more bones in the freezer to bring up to simmer yet this winter... then you have frozen jelly chunks to grab all through the year, the summer, for quick soups and such that don't require HOURS of cooking and heating up the house!!

Topper ()Yahoo IM: toppertwowww.thyrophoenix.comwww.toppers-place.com

On Fri, 08 Dec 2006 09:28:21 -0600 JustYourTypeDTP <justyourtypedtp (AT) earthlink (DOT) net> writes:

Sorry I meant SIMMER..... After they come to a boil.My get so GELATIN like, I thought it was fat the first time I did it and threw it out LOL........ The gelatin is what we are after, doh to me.Thanks

December 8, 2006

LOL Yeah, I meant simmered. I bring it to a boil then pop in the chicken pieces and turn it down. Hehehe. I freeze it too, it's so good. I use ice cube trays to freeze it in, I never thought of using muffin pans, that would make much larger pices. I cook my chicken until the meat starts falling off the bones and the bones look white (yeah, bleached out).

I freeze pasta and pizza sauces in ice cube trays too, it makes the perfect size for "toast pizza" (when we were little, we made our own pizzas out of bread and popped them in the toaster; kid friendly and yummy).

www.Lane.com www.IwakuniMCAS.com http://stewartlane.com/gallery/ Be sure to check at the bottom of every set of pictures for more pages in the set.

Re: Soup stocks are healthy...

Ooooopppss never boil your soup bones....

They should just barely pop a bubble here and there as they simmer... If you cook at a boil, well, the higher the temp the more the nutrients are broken done and the less benefit you get from them. I aim for the 6 1/2 hour mark, by then the bones are pretty much bleached out and dead looking.. and the broth is so sweat and tasty.

It's the BEST way to extract the nutrients from the bones, joints and marrow...

I make a lot of jelly from simmered bones... it's a concentrated stock that is then strained. I portion it into muffin tins and then freeze. Once frozen it can be popped out of the tins and bagged.

I used the jelly chunks for a quick soup or stew base, gravies.. .and... yummy.... I add a chuck of jelly as part of the water when I cook rice.... The rice is tasty enough to not have to use any sauce or gravy on it!

The turkey that I did for Christmas... after all the meat was off I simmered the bones, wing tips and scraps from that and made jelly... I got enough jelly chunks out of that (a 21 pound turkey) to make 30 or 32 meals.... It was not quite the full three trays of muffin tins we have. I add some bayleaf and all spice to complement that seasons that are left over from roasting the turkey.

Topper ()Yahoo IM: toppertwowww.thyrophoenix.comwww.toppers-place.com

On Fri, 8 Dec 2006 10:24:35 +0900 " " <stewlis (AT) gmail (DOT) com> writes:

I've heard that that's why homemade chicken soup is so good for you. Boiling those whole pieces of chicken gets all those nutrients from the bones that you'd otherwise miss. I make a big pot of it occasionally, and it's so yummy and satisfying.

December 8, 2006

I use my meat in curry, I've become a curry addict since we got here and I had my first taste. I can get blocks of curry sauce mix at the store and I put in my own veggies and chicken and save the stock for soup later. I make chicken noodle soup a lot too and just use the stock that day.