Anthony said:I tried to make my first bone broth today, using turkey bones, lemon and some salt.
It tastes fine. What's the minimum amount of simmering/cooking needed? Is 6-7 hours ok?
Hi Anthony, it depends with what you are cooking: slow cooker, pressure cooker and regular cooker. I'm using a pressure cooker and cook the bones about 2-3 hrs on low heat. But 6-7 hrs does sound ok with me.
Acid Yazz said:Hi bone broth lovers!
I wanted to share a new experiment that I've made.
I called it Chocobony Brownie/Mousse
It consists of bone broth, chocolate, eggs, cinnamon and stevia. I wanted to add vanilla but I didn't have it this time.
I just did my bone broth without any spices or salt this time because I wanted to try if I could make something sweet using the consistency given by the broth.
So... I melted it again because it was a gelatin. I put two spoons of cocoa powder, one teaspoon of cinnamon, some stevia (I guess that if you use xylitol it will be even better, but there's no xylitol in my country). I separated the yolks from 2 eggs and whisked the whites until stiff, and added both the stiff whites and the yolks (I didn't have too many eggs, that's why I used only two, but next time I'll add 2 more, that will make it perfect, I think :D). Then I whisked the whole thing for a minute or so...
I also added too much water (a cup or so) because I thought it would be too stiff if I didn't, but next time I'll add less water, or maybe even no water at all, I guess it will depend on the consistency you're looking for.
I put it on the freezer for a while and then on the fridge.
It was delicious! For me, there was no trace of the broth taste and since I'm very sensitive all dairy and nuts (so I can't use the flours from them) this seems like a very good alternative for a good treat, and certainly a good way of eating bone broth when the temperature is as high as 45°C, as it is now in my country. ;D
The consistency is good, and it can be better if I add more eggs and less water. It stays with something like a creamy 'topping' that I guess is due to the fat and the eggs, but that gives it a very nice appearance and a particular taste.
I liked it so much that I even have a picture for you. :P (As you can see, it is melting because it's very hot here, but that's also because I put too much water in it. Because my broth usually doesn't melt that fast even if it's hot.)
EDIT: Spelling
Thanks for sharing and it does look delicious. And I think davey72 asked for "crust" cause in the picture it looks like it if there is a hard layer around it and I'm too wondering what it is :). Also when it is not from bone broth this recipe looks interesting and is done with gelatin:
_http://www.grassfedgirl.com/easy-chocolate-keto-paleo-gelatin-pudding-gluten-free-dairy-free-sugar-free/