"Life Without Bread"

[monotonic]

The PUFA's in birds go rancid very quickly, so pressure cooking may be a better option. Furthermore, rosemary and oregano are known to inhibit oxidation of PUFA's during cooking.

Abstract
Capabilities of methanol extracts from oregano and rosemary in retarding oxidation of long-chain polyunsaturated fatty acids, docosahexaenoic acid C22:6 (DHA) and eicosapentaenoic acid C20:5 (EPA), in menhaden oil were investigated. The fish oils after mixing with the extracts at different concentrations were oxidized in an accelerated study by heating at 150 degrees C for 30 min or incubating at 60 degrees C for 5 d. After heating at 150 degrees C, only 15.9% of DHA and 18.5% of EPA remained in the fish oil without extract, while 38.8% to 65.9% of DHA and 44.7% to 69.0% of EPA were retained in the fish oil mixed with 1% to 5% of oregano extract. The highest retained DHA (56.9%) and EPA (58.0%) in the fish oils mixed with rosemary extract were observed at 2.5% addition. Increasing rosemary extract to 5% lowered its capability of inhibiting DHA and EPA oxidation. After incubation at 60 degrees C for 5 d, the highest inhibition capability was also found at 2.5% of added rosemary extract, and the oil retained 88.2% DHA and 88.3% EPA. However, only 18.8% DHA and 23.6% EPA were retained in the fish oil mixed with 5% of oregano extract and no DHA and EPA were detected in the fish oil without extract after 5-d incubation at 60 degrees C. Thus, antioxidant activity of the rosemary extract was greater than that of oregano extract, but was sensitive to heat. The rosemary extract also demonstrated higher DPPH (2,2'-diphenyl-1-picrylhydrazyl) free radical scavenging capability, which was approximately 3 times higher than oregano extract, although there was no significant difference in the total phenolic contents between both extracts.

Here is a patent describing the effects of various herbs on PUFA oxidation alongside their extracts:

http://www.pat2pdf.org/pat2pdf/foo.pl?number=4525306

 

[hlat]

Are you saying polyunsaturated fatty acids are destroyed by long cooking without pressure? I am trying to move to beef bone broth, though I am still trying to find a place that is affordable and organic.

 

[monotonic]

The more unsaturated a fat is the more prone it is to oxidation (rancidity).

The reason a pressure cooker is suggested is not because of the pressure, but because it shortens cooking time, which is supposed to reduce oxidation since it is partly time-dependent.

Someone please correct me if I'm wrong.

When I make eggs for myself I always melt the butter in the pan and deposit the solids on the sides so I'm effectively cooking with fresh ghee. To do this I put a lid on the pan and come back when the temperature gets to 154F (just before the protein solids are denatured in my understanding). I have been struggling to find a way to do this that helps the butter stay fresh tasting, so this time I added a dash of oregano, and it seemed to help. It was very aromatic and smelled great, very italian.

I think adding fat-preserving herbs to canned animal foods would help preserve the fats and increase shelf life.

 

[Eboard10]

The more unsaturated a fat is the more prone it is to oxidation (rancidity).

The reason a pressure cooker is suggested is not because of the pressure, but because it shortens cooking time, which is supposed to reduce oxidation since it is partly time-dependent.

Someone please correct me if I'm wrong.

When I make eggs for myself I always melt the butter in the pan and deposit the solids on the sides so I'm effectively cooking with fresh ghee. To do this I put a lid on the pan and come back when the temperature gets to 154F (just before the protein solids are denatured in my understanding). I have been struggling to find a way to do this that helps the butter stay fresh tasting, so this time I added a dash of oregano, and it seemed to help. It was very aromatic and smelled great, very italian.

I think adding fat-preserving herbs to canned animal foods would help preserve the fats and increase shelf life.

Will add some oregano when cooking. Would the same work when preparing bone broth or should the oregano be added towards the end?

 

[mcb]

...Will add some oregano when cooking...

Do bear in mind that oregano is a leafy plant from which you can easily strip the leaves and add them to your cooking. The softer parts of the stems seem to be edible as well.

Oregano, to my mind, is not something that is processed by stripping, chopping, and drying and sold in a jar that says "Oregano" on the side. I came to understand this myself when my grocery store stopped selling bottled organic "oregano" (conventional apparently sells better; who needs nutrients anyway?) and I had to look in the produce section for the real item, fresh local organic oregano still on the stem. The difference in taste was huge, and taste is how we detect nutrients.

I may start just growing it in the back yard, but I suspect that a good organic farm (with rich topsoil) can do a better job than I can in a pot.

 

[Eboard10]

...Will add some oregano when cooking...

Do bear in mind that oregano is a leafy plant from which you can easily strip the leaves and add them to your cooking. The softer parts of the stems seem to be edible as well.

Oregano, to my mind, is not something that is processed by stripping, chopping, and drying and sold in a jar that says "Oregano" on the side. I came to understand this myself when my grocery store stopped selling bottled organic "oregano" (conventional apparently sells better; who needs nutrients anyway?) and I had to look in the produce section for the real item, fresh local organic oregano still on the stem. The difference in taste was huge, and taste is how we detect nutrients.

I may start just growing it in the back yard, but I suspect that a good organic farm (with rich topsoil) can do a better job than I can in a pot.

Megan, I was going to look for organic oregano but I may just as well go for the actual plant if I can find it. After reading the article below, I think I may also get a basil plant to add some extra flavour to the broth. www.sott.net/article/262824-Health-benefits-of-Basil‎

 

[loreta]

The other day I bought oregano from a man who made grow in his garden and wow, the difference is absolute. I put oregano in my broth while cooking it. And ginger, that's all. I put oregano in my salad also, when I take one one in a while. I think oregano is very good for my IBS.

 

[monotonic]

If you look at that patent I linked to, what they do is add herb powders to lard and then let it sit at 97C for several days. So, the idea is to add it before cooking.

 

[hlat]

I finally got organic beef bones. I put the bones in a crock pot with water, and it's still cooking after 24 hours. It smells bad though. If I'm doing someont wrong, can someone offer their experience how to make the beef bone broth taste good?

When I made chicken broth, I just put the chicken in the crock pot with water, and it tasted and smelled delicious. So I was hoping for the same result with beef bones.

 

[loreta]

I finally got organic beef bones. I put the bones in a crock pot with water, and it's still cooking after 24 hours. It smells bad though. If I'm doing someont wrong, can someone offer their experience how to make the beef bone broth taste good?

When I made chicken broth, I just put the chicken in the crock pot with water, and it tasted and smelled delicious. So I was hoping for the same result with beef bones.

I used to put vinegar, miso, and ginger. Also one leek. Then oregano. With all this the taste is better! I hope this can help.

 

[monotonic]

hlat, we tried cooking bones without meat and it was absolutely terrible. Is there any who really prefers to cook the bones without meat? Anyways, from now on we simply put the bones in with a bone-in chuck roast whenever available.

 

[Carl]

I finally got organic beef bones. I put the bones in a crock pot with water, and it's still cooking after 24 hours. It smells bad though. If I'm doing someont wrong, can someone offer their experience how to make the beef bone broth taste good?

When I made chicken broth, I just put the chicken in the crock pot with water, and it tasted and smelled delicious. So I was hoping for the same result with beef bones.

If the bones are big, it usually takes around 48 hours in the slow cooker to really get that rich, golden look and flavour. It also depends on how much meat and cartilage is still on the bones, as that definitely adds to the flavor. You could add a pig trotter/tail to the mix, which really enhances the flavour, plus much more gelatine.

Something else I do is have a mixture of bones. I added the big bone from a bacon joint (plenty of meat left on it) to the broth about 2 days ago, and yesterday I added some bacon rib bones. The broth tastes amazing. Now the rib bones are cooking again in the other slow cooker along with a lamb henry. Just mix it up, experiment, you figure things out eventually :)

 

[Eboard10]

hlat, I have to agree with loreta and monotonic. I always try to get beef bones with as much meat and fat as possible as that really adds to the flavour of the broth. You can also experiment with adding spices whilst cooking; oregano is definitely worth a try.

 

[hlat]

Thank you for the input. I had a bowl of the beef bone broth I made and it tasted as terrible as it smelled.

When I was making the chicken broth, practically the whole chicken was in there. So it is logical and makes sense that I need meat along with the bones.

For my next batch of bone broth, I am going to take half a chicken and put it in with a couple pounds of beef marrow and knuckle bone. I think that will be delicious!

 

[stellar]

Not sure it this contributed to the taste of the broth but I allow the water to come to the boil and then add the bones. I then turn it down to the lowest simmer and cook for several hours. The broth remains very clear. The smell differs depending on the combination of bones I use (beef/chicken/pork) but it tastes good and the only thing I add is sea salt and 4-5 cloves of garlic.