The Importance of Bone Broth

[dugdeep]

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

fisheye, it's soup broth. Do you not like soup? Maybe if you eat it with a bowl and spoon instead of drinking it out of a mug like many members are, you'll think of it differently and like it more. Put chunks of meat in it to make it more like a soup, perhaps.

 

[Alada]

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

I find it needs quite a bit of salt (like a lot) and pepper to get the taste balanced, otherwise it’s not quite right. As Doug suggested try eating the soup from a bowl and maybe add an extra slice of fresh butter then to each bowlful enrich it. I’m not too keen on the smell when it’s cooking either, but that’s a small price to pay for the good that it does.

Added: Another thing you could try if you’re not already is to remove the bones and blitz the liquid with a hand blender to smooth the texture out.

 

[KTC]

Today I added more salt and pepper.. much better. No, I'm not a big soup fan really so I will keep drinking out of a mug pretending its my morning coffee.. only better for me. Thanks for responding

 

[ctw5000]

Currently on my second batch of bone broth, the first was very jelly like and very tasty, it was grass fed beef. This second batch I mixed with pork bones to experiment with flavours I mistakenly added water after to top up the crock pot and the finish product isn t quite as thick..Tastes really good though, I use a slow cooker and fill 12- 500ml jars with finished product..Anyone recommend not adding the extra water at the end? Its probably only a liter or so..
I find I need to add a bit of salt at the end as well to make it a little extra tasty.
current recipe:
1 onion
4 cloves of garlic
1/4 cup apple cider vinegar
2 lbs of bones.
leave on high in my crock pot for 24hrs
Definitely tastes better than any commercially (canned) made soups..
;D

 

[TOTEM36]

I want to know how crucial it is to add cider vinegar to the broth process?

I made a great batch of beef bone broth (with chunks), but had to ditch the lot after one bowl due to my reactions from vinegar which showed up first thing next morning and lasted 2 days? (adrenal/hot flush symptoms from vinegar). This has happened before.

 

[anart]

I want to know how crucial it is to add cider vinegar to the broth process?

I made a great batch of beef bone broth (with chunks), but had to ditch the lot after one bowl due to my reactions from vinegar which showed up first thing next morning and lasted 2 days? (adrenal/hot flush symptoms from vinegar). This has happened before.

If you react to it, leave it out. It's only used to help leech out minerals from the bones, but long cooking time should get you what you need anyway. Some people add it for flavor, but in your case, I'd leave it out and just use salt to flavor it.

 

[TOTEM36]

If you react to it, leave it out. It's only used to help leech out minerals from the bones, but long cooking time should get you what you need anyway. Some people add it for flavor, but in your case, I'd leave it out and just use salt to flavor it.

Thanks anart.

 

[dugdeep]

If you react to it, leave it out. It's only used to help leech out minerals from the bones, but long cooking time should get you what you need anyway. Some people add it for flavor, but in your case, I'd leave it out and just use salt to flavor it.

Thanks anart.

You can add anything acidic to get the same effect. Squeezing a lemon into it works too; or drop in half a lemon to cook with it. In classic French stock making they would use wine (although I wouldn't recommend that here due to the alcohol, which may or may not end up boiled off).

Or, as anart said, you can just skip that step. It's not 100% necessary.

 

[TOTEM36]

You can add anything acidic to get the same effect. Squeezing a lemon into it works too; or drop in half a lemon to cook with it. In classic French stock making they would use wine (although I wouldn't recommend that here due to the alcohol, which may or may not end up boiled off).

Or, as anart said, you can just skip that step. It's not 100% necessary.

Cheers dugdeep, thats great.

 

[mkrnhr]

I noticed that too much vinegar prevents the broth from forming a gel. One to two spoons of vinegar approximately for five litres of water seem to be sufficient IMO.

 

[whitecoast]

I noticed that too much vinegar prevents the broth from forming a gel. One to two spoons of vinegar approximately for five litres of water seem to be sufficient IMO.

Yeah I've noticed that too (not to mention it tastes more like vinegar). To counteract it I usually throw in extra connective tissue left over from fat rendering. That helps immensely.

 

[anart]

It appears that my bone broth has evolved into a delivery mechanism for melted butter. I cannot complain. ;)

 

[TOTEM36]

I just wanted to report that I found out my reaction to the bone broth was not the vinegar. The reaction has been traced to the powdered ginger and chilli I added with the vinegar.

After a good 6 months of using these spices in a homemade butter sauce my body now breaks out in a 2-day hot flash at the slightest use of powdered spice. It is a real reaction that I mistook for the vinegar. My body was tolerating the spices well 6+ months ago, although I could really feel the spices raising my body heat greatly, I was not in pain at that stage.

A nurse freind has advised to wait 3-4 weeks then try using the unpowdered versions if i decide to use again.

 

[mkrnhr]

Bone broth is already delicious with no spices. Some salt enhances its flavours and that should be sufficient IMHO if you are unsure about exotic additions.

 

[Nienna]

I just wanted to report that I found out my reaction to the bone broth was not the vinegar. The reaction has been traced to the powdered ginger and chilli I added with the vinegar.

After a good 6 months of using these spices in a homemade butter sauce my body now breaks out in a 2-day hot flash at the slightest use of powdered spice. It is a real reaction that I mistook for the vinegar. My body was tolerating the spices well 6+ months ago, although I could really feel the spices raising my body heat greatly, I was not in pain at that stage.

A nurse freind has advised to wait 3-4 weeks then try using the unpowdered versions if i decide to use again.

You may want to take note that peppers are a nightshade and nightshades are inflammatory for a whole lot of people. As for ginger, it may cause inflammation, too, for certain people.