Post: #76

(11-29-2014 06:27 PM)Veloce Wrote:  

(11-29-2014 01:02 PM)JoyStick Wrote:  Is a pressure cooker a better investment than a slow cooker?
Will the two different method make a different in how the food or broth will taste?
And which one is better from a nutritional point of view?

They're completely different. One is slow and low, one is hard and fast.

From a strictly culinary perspective, I say that a pressure cooker is the more useful tool, seeing as how it cuts cooking time drastically down. It will also yield the better tasting broth/stock. But that's not to make light of slow cookers which are a valuable convenience for many people (and they can be rigged to use for sous vide preparations) I would personally rather cook something in 90 minutes than wait for it to cook all day long.

When discussing availability of nutrients, there is no one perfect answer. Some nutrients are more available raw, others are more available cooked. It's good to balance both raw and cooked vegetables in your diet. I don't bother worrying about which ones to eat raw vs which cooked. I like both raw and cooked greens. I like both raw and cooked root vegetables. You can slice raw Kohlrabi paper thin and make a nice slaw out of it, or you can braise it in chicken stock and butter for a delicious side dish.

Yeah, I use a pressure cooker as well and cooking time has been cut down to 2 hours.
First time I used a pressure cooker I was nervous as hell, thinking the whole thing was going to explode on me but managed to get the hang of it.

When requesting bones from my butcher I always ask for marrow bones and knuckle bones as that is what yields the collagen and turns my broth to jello after I refrigerate it.

Post: #77

(12-12-2014 10:13 AM)samsamsam Wrote:  Quick question please. Between 1030 and 430 this morning my crock pot shut off. No idea why. It was cool to throw touch. I turned it back on high for a couple hours and now it is on low. Veloce mentioned bacteria in a previous post. Should I just chuck it? Got plans this weekend can't really deal with a stomach issue. Smells so fucking good!

If your broth was above 140F for several hours, it's pretty much pasteurized. Depending on how long it was sitting out, it could still attract harmful bacteria though.

Heat some up and drink a few ounces. If you feel fine after a couple hours I'm sure you'll live

Post: #78

^^ Ahh bummer, I just dumped it and am now making Japanese Curry.

I took one of the bones and squeezed it and it just turned to goo. Pretty amazing.

I am going to give it another shot later.

Post: #79

Was browsing at an Asian grocery store and saw pork bones for sixty cents a pound. Bought five pounds worth and will roast them before hand.

Post: #80

What about the pressure cookers that go over a stove top? Any problems with them and what temperature would use to cook a stock in one?

I'm planning on using steak bones from ribeyes I have broiled and at ate. I have used them before. Do you need to roast them again before you do a stock?

Post: #81

(12-12-2014 11:42 AM)Vronsky Wrote:  When requesting bones from my butcher I always ask for marrow bones and knuckle bones as that is what yields the collagen and turns my broth to jello after I refrigerate it.

My last broth I did with a few pounds of oxtail bones, but the marrow didn't disintegrate. The oxtail bones hollowed out but the marrow was floating around like little sponges.

I tried breaking them up with a fork but couldn't get them to dissolve, so I left them in the pot while the broth refrigerated and I guess the marrow merged with the fat.

What's a good way for consuming the marrow? The only thing I could find online was some blogger who uses the marrow as spread for toast, which sounds weird. But it seems what I did with it was a waste.

Post: #82

(12-13-2014 01:09 PM)BallsDeep Wrote:  

(12-12-2014 11:42 AM)Vronsky Wrote:  When requesting bones from my butcher I always ask for marrow bones and knuckle bones as that is what yields the collagen and turns my broth to jello after I refrigerate it.

My last broth I did with a few pounds of oxtail bones, but the marrow didn't disintegrate. The oxtail bones hollowed out but the marrow was floating around like little sponges.

I tried breaking them up with a fork but couldn't get them to dissolve, so I left them in the pot while the broth refrigerated and I guess the marrow merged with the fat.

What's a good way for consuming the marrow? The only thing I could find online was some blogger who uses the marrow as spread for toast, which sounds weird. But it seems what I did with it was a waste.

It's not weird. Just think of bone marrow as butter. Mash it up in a bowl with some fresh herbs and/or finely minced shallots and use it as a topping for a steak. Marrow is great mixed in with sauteed mushrooms. Topping for toast.

Post: #83

(12-12-2014 08:11 PM)kbell Wrote:  What about the pressure cookers that go over a stove top? Any problems with them and what temperature would use to cook a stock in one?

I'm planning on using steak bones from ribeyes I have broiled and at ate. I have used them before. Do you need to roast them again before you do a stock?

Here's a great primer on pressure cookers:





As far as roasting bones, you only do so for flavor so it's entirely up to you. If you have previously cooked steak bones, I don't see any benefit to roasting them further. Those rib bones aren't going to yield much for flavor or nutrients, so I'd recommend throwing in a veal knuckle, or foot, or some kind of joint.

Post: #84

Great thread,

I first seen a link to this subject on http://chaosandpain.com/ the author Jamie Lewis is always espousing the eating habits of old. From reading this site I started eating bones and marrow which is fucking delicious. So many eating habits in Western culture are fucked it's great to see people getting back to what got us here not harping on boneless, skinless, tasteless vacuum sealed chicken breasts.

Anyway this thread came at a perfect time because I've recently altered my diet. I'm eating two meals a day of Steak & Eggs which is exactly as it sounds. I was concerned about the fact that striploin steak isn't on the bone so this is the perfect addition to my diet.

I followed the recipe given and currently have 2 lbs of beef bones with marrow simmering in the crock pot. Right now it's on it's 18 hour, looking forward to it and will report back

Post: #85

Bak Kuh Teh is actually a popular soup in Singapore - it's just pork and bones. You buy it in any food cafeteria. It looks fucking gross or boring, but when you eat it it's fucking delicious. I never knew how they do it but this topic makes me understand the theory behind it....


.

Post: #86

Just had my first cup with dinner after cooking on low for 24 hours in my slow cooker. It definitely tastes good I'll give it that. I didn't bother to strain it and I'm not going to I just took the bones out. Will report back after a few days, I'll be sure to measure my eyelashes

Post: #87

My review of my first bone broth.

Overall grade: C.

Things I did right: (1) Bought 5 pounds of pork bone broth for sixty cents a pound at an Asian Grocery store. (2) Roasted the bones beforehand. (3) Made approximately 20 coffee-mug's worth of it. (4) Cooked it beautifully using the oven set to 205 degrees, and re-used the meat in a soup later on. (5) Used Veloce's ice bath technique to perfection.

Things I did wrong: (1) Didn't use onions for my mirepoix. (2) Probably used half of the amount of mirepoix that I should have. (3) Didn't add salt or pepper while cooking, because I thought adding after the fact would be better.

--------------------------

How I want to do it next time.

(1) Buy five pounds of pork bones. (2) Roast them over medium heat in a large saucepan. (3) Add at least five quarts of water to an oven-safe pot. (4) Add 1.5 pounds (total among all three vegetables) of carrots, celery, and onions. (5) Add salt and ten peppercorns. (6) Place on range top set to medium heat and pre-heat the oven to 200 degrees. (7) The moment a rolling boil is produced, put the pot in the oven. (8) Let cook for at least twelve hours. I waited eighteen hours the first time. (9) Place approximately six full tray's worth of ice in the sink, then fill it with cold water. You'll need to plug the drain. (10) Remove the pot from the oven and use tongs to pull out the bones. The meat will pull off easily, but do that later. Your priority should be placing the broth in the ice. (11) Pour the broth from the pot into a second container that's sitting in the ice bath. Use a lid to control the pour, and a sieve to strain the contents. (12) Wait at least an hour. You may need to add more ice or water to the sink. There is a ridiculous amount of heat in the broth at this point. I stuck my hand in the ice water, which was freezing cold, then barely touched the pot under the ice water which was still hot enough to cause pain. (13) Refrigerate the broth when it is cool to the touch, after about an hour.

As far as the pork meat goes, you can throw it into a soup. My mom added Filipino glass noodles, cabbage, celery, green peppers, and the pork broth to a pot, and then went from there. Came out awesome.

As Veloce indicated, there will be a layer of fat on top of the broth when it's done being refrigerated. The result is a mildly cloudy broth that has some gelatin in it. The first time I tasted mine, I thought it was mediocre, but adding salt and pepper makes it wonderful. I just microwave a coffee mug's worth and drink it like coffee.

Post: #88

Just read the entire thread.

Now I'm excited as hell. Feels like I just found the key to a locked door I've tried to open for years.
Today I have a day off from everything, will go to town and try to score some bones!

My mother always used bones when she prepared meat or fish soup.
Everything makes sense now.

Reporting back later.

EDIT: Found a bag of lamb bones in my freezer, grass fed without any industrial shit. As natural as it gets.
Should be good enough. Let's get started.

Post: #89

Finished my first batch and currently have my second round in the slow cooker at the minute. I can't really say that I felt any measurable benefit from drinking this although I didn't expect it doing it just once. Personally I'm very skeptical of any person who tries any food, remedy or supplement and immediately starts praising it's benefits.

Trying to quantify the benefit of one specific change to diet or lifestyle is damn near impossible with something as variable as the human body and mind. Anyway for this new batch I went to a butcher and got some quality beef marrow bones. Will report back

P.S: as of yet I cannot report any noticeable difference in eyelash length

Post: #90

Having a cup right now from my last nights batch.

I made it on a gas stove, threw in a bunch of frozen lamb bones, threw in ACV, carrots, onion and garlic.

Boiled for 10 hours.

Those bones had more meat and much more fat than I expected so now I have big box of juicy lamb stew to enjoy today.
Delicious stuff.

Next time I will probably do it when I have bought a pressure cooker.
I don't like leaving a burning gas stove unattended.

Damn tasty is all I can say.

Post: #91

As a quick meal, I've been doing chicken in a crockpot. Which is literally just tossing a chicken in a crockpot with some spices. I pull the neck and organs and save them for step two.

I eat what I'm going to eat off the chicken, pull off some of the white meat for later, and throw all the stuff I didn't eat plus the organs back in the crockpot (which still has all the stuff that came off the chicken from cooking in it), make sure it's covered with fluid (add water) then let that go for about a day.

After that, the bones are so soft you can just eat them (or pound them up and cook more I guess). I just strain the broth, eat the bones/organs/whatever, and drink cups of the warm broth.

Sounds nasty, I enjoy it. Good quality chicken (farmed etc) makes good quality broth, crap chicken makes crap broth.

Post: #92

http://nypost.com/2015/01/03/nycs-latest...one-broth/

Recent article on Bone Broth posted in the NY Post. Looks like the secret is out and the hipsters will soon be all over this.

Quote:Draped in wool capes, floppy berets and over-the-knee boots, a crowd lines up 15-deep on a frigid New York City afternoon to purchase the new cold-weather must. But this isn’t an A.P.C. sample sale. They’re queued up for . . . broth?

Beauty creams and Flywheel are all well and good, but a growing contingency of sleek-bodied New Yorkers insist that the secret to good looks is all about the bones, as in broth. In November, chef Marco Canora opened Brodo — a teeny-tiny take-away window at his East Village Italian restaurant Hearth, serving only steaming stock. The fashionable masses have been flocking for cups of the stuff, and paying from $4 to $9 for it.

Low in sodium but rich in collagen, and boasting alleged benefits from shinier hair to dewier complexions, broth is the new black for health- and beauty-conscious types across the city.
...
“My boyfriend and I were talking about how cool it sounded and I just really wanted to try it,” says Hanrahan, who is launching a vintage clothing start-up called Goldnix.

Nothing wrong with bringing bone broth to the masses, and if you're interested the place is called Brodo, at 12th and First, and is take away only. I'll be preparing my own for the foreseeable future though, as it's much more cost effective and good to have on hand.

Post: #93

I'm currently in the process of preparing my first batch of bone broth.

I slow cooked some beef marrow bones for 48 hours (in water and of course, a splash of ACV), pulled the bones out and other chunky matter, then placed the juices into another bowl to cool in the fridge.

When that shit finally cools down, I'll skim the layer of fat off. That product will then rejoin the remainder of what I currently have in the slow cooker:

- Kale
- Carrots (3 orange and 3 purple)
- Half a Celery
- 6 Brussel Sprouts
- some Ginger

My rationale behind this is to get rid of the fat and impurities from the bone portion of the broth, but retain all the goodness from the vegies. If I cooked everything all together, I'd be loosing at least some of the nutritional benefits of the vegies during the skimming stage.

Tomorrow night I'll test it out.

Edit: I may keep some of the fat, since there'll be some glucosamine and collagen in there.

Post: #94

Bought some beef broth from a local farmers market. Had some tonight, wasn't anything crazy tasty but good nonetheless. Looking forward to making some of my own, haven't been able to track down bones yet though.

Anyone have experience making ramen with home made stock? I've been going to this local ramen place that makes all its own stocks for a while now. Stuff is to die for.

Post: #95

Holy shit this is a great thread.

My parents are getting a bunch of beef from my uncles farm tomorrow. I am going to make sure I get some bones.

Post: #96

I made it again a few weeks ago. Per the bacteria warning and to get out the grease, I poured my the hot broth into a big bowl and put it in the freezer.

A while later (don't remember, maybe 30 min) I took it out, and the grease had solidified like an ice rink on top. I carefully broke up the solid chunks of fat and threw them away.

If I had a picture I would post it. Literally, think thick chunks of ice floating in a pond. Really easy to remove.

Fisto, I did see your post, just still haven't taken the plunge to use the grease for anything. Seems like I'd rather use butter for whatever I'd use that stuff for.

Post: #97

(01-06-2015 04:44 PM)heavy Wrote:  I carefully broke up the solid chunks of fat and threw them away.

After reading through this thread properly, I regret throwing the bulk of it away.

Next time I'll be saving it and using it for cooking purposes in place of oil. It's full of good stuff.

Post: #98

Broth is very Popular in African cultures, its basically used t cook anything from rice to stew. The broth it self can be used to make "Pepper soup" This soup pictured below can basically cure and flu, cold, or cough if prepared properly.
I think adding Peppers and a little Garlic is vital.

Heres one with goat meat


And one with Cow feet

Post: #99

Made my second batch of pork bone broth. My first batch used what I think was five pounds of pork neck bones, but my second batch used 2 pounds of pork neck bones and 3 pounds of pork feet. (The neck bones were 60 cents a pound, feet were $1.79.)

I didn't skim the fat while cooking. When it was done cooling in the fridge, I pulled the lid off expecting to skim the fat layer.

*exclamation point noise from Metal Gear Solid plays* What the fuck is this?!? Pork.....jello?!

The whole broth mixture gelatinized, because of the pork feet. I didn't notice much flavor difference between my first and second batch, so I'm going back to strictly neck bones for my next batch.

Post: #100

I just did one with chicken feet and necks and didn't get the fat rise to the top either.

I wonder though if chicken broth has much nutritional value compared to beef broth.