The Importance of Bone Broth

[Mrs. Peel]

I'm using an average full size crock pot. I dice up an onion, crush some garlic and also add sea, onion and garlic salts.

Just a reminder to forego salt while cooking. It prohibits leeching of the minerals. You can always add it later.

As an aside and not sure if it means anything - I get a better gel without it compared to all the years I made homemade soups with it added from the beginning.

I make mine in a crock pot and cook it 24 hours. Sometimes it gels, sometimes it doesn't, mostly doesn't. I put vinegar in each time, so that's not it. I think maybe the amount of water could have something to do with it too? Maybe some of the bones have more marrow than others?

 

[bobsaget]

The gel-ing is probably because of cartilage/joints. I detest jello because I KNOW what its made from l :O

 

[Carl]

The gel-ing is probably because of cartilage/joints. I detest jello because I KNOW what its made from l :O

This is just your programming, the nutrients from the cartilage and joints are all part of this cheap and powerful super-soup and you'd be insane not to have it in your diet.

 

[Alada]

I make mine in a crock pot and cook it 24 hours. Sometimes it gels, sometimes it doesn't, mostly doesn't. I put vinegar in each time, so that's not it. I think maybe the amount of water could have something to do with it too? Maybe some of the bones have more marrow than others?

As bobsaget said, I think it depends on how much cartilage is present. When using beef thigh bones with the ball joint still intact (and the rest of the bone cut into sections) the amount of jelly produced is remarkable, a couple of inches forms into a solid layer once the broth cools down. Without it, there is less than half that and it doesn’t solidify in the same manner.

You gotta love home-made bone broth jelly when you know what it’s made from. ;)

 

[loreta]

The gel-ing is probably because of cartilage/joints. I detest jello because I KNOW what its made from l :O

I try to see the similarity between jello and the geling of a bone broth.

edit; Maybe I did not understood correctly the sentence. Sorry!

 

[EricG]

The gel-ing is probably because of cartilage/joints. I detest jello because I KNOW what its made from l :O

I try to see the similarity between jello and the geling of a bone broth.

edit; Maybe I did not understood correctly the sentence. Sorry!

I think he means that Jello the desert (In Holland this was sold under the name Trixie), is made of gelatin which can be derived from collagen obtained from various animal by-products, like bones etc.

 

[bobsaget]

Actually its the texture of the jello I can't stand. I don't even like jello shots.

 

[truth seeker]

Actually its the texture of the jello I can't stand. I don't even like jello shots.

The great thing about bone broth is that you don't have to deal with the jello texture if you eat it warm. ;)

 

[loreta]

Actually its the texture of the jello I can't stand. I don't even like jello shots.

OK, thanks for the explanation. But it is not the same... The gelly from a broth bone is good for your health. If you don't like the texture just put it away, and drink the bone broth that is excellent. ;)

 

[Maya]

I just put some beef marrow bones into huge pot and it should be done tomorrow at noon.. 19 - 20 hours of cooking and then the last two hours I'll add few small slices of beef meat, salt, garlic, onions, 1 carrot, curry, 1 celery and parsley... when it's done, strain the broth and that's it :P

Meat and broth are for lunch and the rest (2.5 - 3 l) goes to fridge for the next 2 days.. it's enough for the 3 of us.
Remains of vegetables will become lunch for garden worms in compost box or chickens ...
And then all over again :P
Best food ever and what makes me happy the most - my 5 year old doughter loves it !

 

[ifrakhaliq]

I think I saw a thread that was like 'bottling the broth'. I can't seem to find any. I want to know how can one store the broth?

 

[mkrnhr]

Hi ifrakhaliq,
Did you check if this point was discussed in http://cassiopaea.org/forum/index.php/topic,29363.0.html ?

Edit: I usually store my bone broth for a week or two in the refrigerator with no apparent problems. I tried the freezer once but the broth started to deteriorate rapidly after I put it back in the refrigerator.

For long-term storage, maybe canning is the way to go? http://cassiopaea.org/forum/index.php/topic,28712.0.html

 

[Jacques]

I think I saw a thread that was like 'bottling the broth'. I can't seem to find any. I want to know how can one store the broth?

Your topic has been merged with this thread.

 

[ifrakhaliq]

Is it okay to freeze the bone broth?

I think there was a thread I saw sometime which was like "bottling bone broth". I can't seem to find it now. All I want to know is that whether one should store bone broth and if so how?

 

[mkrnhr]

Re: Is it okay to freeze the bone broth?

your former question has been merged to this thread: http://cassiopaea.org/forum/index.php/topic,29363.msg394070.html#msg394070
There is no need to create a new thread when a discussion already exists :)