The Importance of Bone Broth

[Goemon_]

When I cook flat rating (? - plat de côte) from pork in the owen onn end of the bone becaume soft and I can eat a little bit of the bone. That taste good.

 

[Aiming]

That's funny - some of the forum members here were just discussing whether the bones, once softened, were something that could, or should, be eaten. I've done so in small amounts, but can't really say I enjoyed the experience much. I imagine it's quite loaded with minerals, though :) Have you noticed any digestion issues with it, Shijing?

No, none that I've noticed at all. By the time I eat the bones, they're usually so soft that they literally crumble into a paste as I chew them]. If they're cooked long enough, this can even be true of the beef/pig bones, ....

....

When preparing belly pork for making streaky bacon, I've used the bones and attached meat flat-bladed out as a basis of bone broth. At the end of three-four hours in a pressure cooker, the bones crumble as you take them out of the broth, further pressure to get the marrow out crumbles the bones even further. Using a stick mixer to blend the meat into the broth does the same with most of the bone material. On pouring the broth into a storage vessel, any larger bits of bone are left behind, the rest is incorporated. So far, an absence of digestion problems, and the broth tastes similar to that without bones. :)

I've been making the same experience, and no issues with it. I'm doing it like you've described here, PS. I actually use the crumbled bones and the marrow in each broth I eat. I've been using pork and lamb bones till now. Whenever a broth hasn't been cooked long enough and the bones are still intact, the broth tastes not as nourishing to me, and then I cook it a little longer until the bones and marrow can easily be crumbled into a paste that gives the whole broth a thicker texture. I especially like the marrow stuff. :)

 

[Deleted member 8431]

Allright.

So now the problem with me is that I only currently have one pot (normal) which can contain about 2L of water max. So considering the bones' volume, I would say I could probably onle make 1L-1.5L of broth at a time.

Any tips as to how to make is as "potent" as possible appart from the kind of bones and time of cooking? That would make only 4 to 6 cups of broth per batch but I could very well re-use the bones (like other people do) and make 1 or 2 other batches.

I will let it simmer for a good 12h on low heat and try to get a themometer as I only have stove top elements so no temperature reference.

So I'm thinking about 1.5-2 lbs of bones (mostly pork) for 1-1.5L of broth and 12h cooking on low heat.

Thanks.

 

[Carl]

Allright.

So now the problem with me is that I only currently have one pot (normal) which can contain about 2L of water max. So considering the bones' volume, I would say I could probably onle make 1L-1.5L of broth at a time.

Any tips as to how to make is as "potent" as possible appart from the kind of bones and time of cooking? That would make only 4 to 6 cups of broth per batch but I could very well re-use the bones (like other people do) and make 1 or 2 other batches.

I will let it simmer for a good 12h on low heat and try to get a themometer as I only have stove top elements so no temperature reference.

So I'm thinking about 1.5-2 lbs of bones (mostly pork) for 1-1.5L of broth and 12h cooking on low heat.

Thanks.

I guess cook it for longer, just keep adding more water when it boils down. And add some vinegar if you don't already.

I don't know how easy it is to get one where you live, or if they are sold under a different name, but a 'slow cooker' works wonders. Mine is 6.5L, and I got it for £20. It's very cheap and is a total life saver. I literally just get the bones out of the freezer, stick them in, fill with water, add vinegar and flick the switch to "high".
24 hours later, with zero supervision on my part, it's good to go.

 

[Laura]

Allright.

So now the problem with me is that I only currently have one pot (normal) which can contain about 2L of water max. So considering the bones' volume, I would say I could probably onle make 1L-1.5L of broth at a time.

Any tips as to how to make is as "potent" as possible appart from the kind of bones and time of cooking? That would make only 4 to 6 cups of broth per batch but I could very well re-use the bones (like other people do) and make 1 or 2 other batches.

I will let it simmer for a good 12h on low heat and try to get a themometer as I only have stove top elements so no temperature reference.

So I'm thinking about 1.5-2 lbs of bones (mostly pork) for 1-1.5L of broth and 12h cooking on low heat.

Thanks.

Can you afford to get a decent crockpot that has its own element? If not, give me your shipping address in a PM and I'll see that you get one.

 

[Deleted member 8431]

I guess cook it for longer, just keep adding more water when it boils down. And add some vinegar if you don't already.

I don't know how easy it is to get one where you live, or if they are sold under a different name, but a 'slow cooker' works wonders. Mine is 6.5L, and I got it for £20. It's very cheap and is a total life saver. I literally just get the bones out of the freezer, stick them in, fill with water, add vinegar and flick the switch to "high".
24 hours later, with zero supervision on my part, it's good to go.

Can you afford to get a decent crockpot that has its own element? If not, give me your shipping address in a PM and I'll see that you get one.

Thanks to you Carlise. I have made a search and I can get one for a decent price. I can get a 6-7 quart Crock-Pot for $15 to $50 depending on quality at Wal-Mart. This will fit my budget and be extremely convenient and indeed life-saving.

And also, thanks to you Laura. What you just proposed sincerly means a lot to me. Made me feel pretty emotional to say the very least. Tears almost came to my eyes. It really warmed my heart.

So if there's anything, I'll keep you guys updated. So far, it should be good. Thanks so much.

Peace.

 

[dugdeep]

Allright.

So now the problem with me is that I only currently have one pot (normal) which can contain about 2L of water max. So considering the bones' volume, I would say I could probably onle make 1L-1.5L of broth at a time.

Any tips as to how to make is as "potent" as possible appart from the kind of bones and time of cooking? That would make only 4 to 6 cups of broth per batch but I could very well re-use the bones (like other people do) and make 1 or 2 other batches.

I will let it simmer for a good 12h on low heat and try to get a themometer as I only have stove top elements so no temperature reference.

So I'm thinking about 1.5-2 lbs of bones (mostly pork) for 1-1.5L of broth and 12h cooking on low heat.

Thanks.

I would say get a larger pot. Making such small batches seems like too little pay off. If cost is an issue, check second-hand stores like the Salvation Army, Goodwill or Value Village, if they have those in Quebec. HomeSense is another store that has reasonably priced cookware.

 

[lwu02eb]

My four week old chicks also love bone broth, they get a warmed portion each morning and they dive straight into it. They are growing far more healthily and stongly than previous hatchlings as a result and have better cold resistance. It would seem it isn't only good for humans. :)

 

[Deleted member 8431]

I would say get a larger pot. Making such small batches seems like too little pay off. If cost is an issue, check second-hand stores like the Salvation Army, Goodwill or Value Village, if they have those in Quebec. HomeSense is another store that has reasonably priced cookware.

Well, as I said in the following post, I can get a 6 or 7 quart (guessing US quarts here) one with it's own element for under $50. That would make app. either 5.7L or 6.6L minus the bones' volume so perhaps 4L-5L (15x to 20x 250mL cups) of finished product per batch. That would be good for a week or so I guess. And anyhow, I won't be able to store much more because I only have a small fridge. Don't mind doing a batch every week. Small price to pay to be healthy (and have a delicious bevrage by the same occasion).

I'll check for these stores if possible anyhow. We have Salvation Army, Value Village and HomeSense. Although, getting a brand new one for under $50 could be a better idea and would fit my budget anyways.

Thanks.

Peace.

 

[Nancy2feathers]

The slow cooker is a life saver for cooking bone broth. We try to have some going all the time now. We are reusing the bones and adding new ones (when the previous batch looks and tastes done).

We`re canning the excess because we found that you can never have too much bone broth!

I could write a book on how the bone broth and KC diet has changed my life for the positive. I just wake up and feel that no task is too big. I think I can live off of bone broth and of course bacon and a little chocolate! :P

 

[Nancy2feathers]

I forgot to include an important detail. I`ve been on the KC diet for awhile now and my body seems to have adapted fine to the amount of fat intake. For me, in the beginning, too much fat caused stomache cramps. :(

 

[Horseofadifferentcolor]

The bone broth that we make most often is from having ribs twice a week. We started using a crock pot to save energy. The other day after using the bones twice already, I need the crock pot to cook something else so had extra bones that were still good.
So I put a bone,water, clove of garlic, oinion and butter in a bunch of mason jars and pressure cooked them for two hours. This worked pretty well and saved some time for cooking these over and over until used and then canning them. This is the first time I tried to can bone broth this way and was very happy with the results although it was colored it was not gelatenous.

I was wondering if anyone has tried this yet and how long they cooked it for?

 

[Nancy2feathers]

Woops....I meant to say KD diet! ;D

 

[KTC]

I am on my first batch of bone broth. I'm hearing you all, it does make me feel good.. but I'm just not really diggin' the taste. I'll keep plodding along with it with the thinking that some day soon the benefits will outweigh the controversy in my mouth :/ Is anyone else on the same page or do you all just love it.
I am using grass fed bones, slow cooked for 24 hrs w salt, pepper, apple cider, onion, garlic, butter, water.
Canning on the other hand I am finding very enjoyable

 

[Goemon_]

I personnaly make dices with my portion of meat or fish and add it to the broth + salt + lard or butter. Nothing else
I find that good.

When I render the lard in the owen, I end up with hard pieces (I will call that lard crisps but it certainly have a previous name), when I had that to the broth it become delicious.