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Bone Broth - Le Meme Food of 2016
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You are currently reading a thread in /ck/ - Food & Cooking

Thread replies: 53
Thread images: 12
File: bonebroth.jpg (163 KB, 951x1057) Image search: [iqdb] [SauceNao] [Google]
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Well, i went to three farmers markets this weekend, and all of my usual pasture/grassfed vendors were out of knuckle bones and soup bones. They said they all sold out faster than they have ever seen. Lots of talk about health and blah blah blah from the buyers. Search bing or google news for bone broth and you will see articles from this past week on time, usatoday etc etc. all the major outlets talking about it.

Pic related, its my latest batch.
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>>7254810
Stock/broth is handy to have around.
Nice storage technique.
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make veg stock with all the clippings and shit

i put them in a bag in the freezer until i have enough and then final product
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Bone broth? That's called stock
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>>7254810
>doing standard procedure with spare bones is a "health food" meme now
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>>7254863
you don't know that
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bone broth is different than stock. to make bone broth, you add a little vinegar to the water, and you simmer for 24-48 hrs. the resultant liquid is jello, not liquid. i am also a fan of home made broth, but thats a different thing.
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>>7254880
What the hell is that supposed to mean?
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>>7254810
Making stock from your leftover carcasses is now meme food?

Man peasants from history and sensible people are the most OG hipsters then

>>7254872
This
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>>7254884
it means it could be either
you can't tell from the picture and op didn't say what's in it
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>>7254881
So it's bone gelatin? It's not a broth because is isn't made from meat
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>>7254891
He said the picture was a batch of bone broth.
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>>7254893
>It's not a broth because is isn't made from meat
just shut up. you autism is incorrect. go shit up someone elses thread with your non contribution
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>>7254898
and i'm going to believe him because there is literally nothing in the post to suggest

>hurr durr, that's called stock
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>>7254890
Bacon was once only eaten by peasants as well. Nobles refused to touch it as it became associated with the peasantry. Fucking peasants, OG hipsters since the fall of Rome.
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oh my god will you mouth breathing austistics leave my thread ffs. I started a perfectly reasonable thread about every paleo nut job buying my knuckle bones to throw in thier crock pot and make 'bone broth'. I wanted to discuss this phenomenon, and within 6 goddamn posts you retards are arguing about if its broth or stock.

lets spend time doing that rather than discussing the fact that bone broth has low nutritional value, and the outragous claims the paleo crowd is making about the miracles of collagen
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>>7254906
http://www.merriam-webster.com/dictionary/broth
>Accidentally leave stock on the stove too long
>Call it bone broth and make it a new thing to cover up a mistake
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>>7254927
obviously no one cares but you

this is now a broth or stock thread
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>>7254881

buuuuuullllllllllllllssshhhhhhiiiiiiitttttttttttt


>now GTFO hipster scum
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>>7254983
>buuuuuulllllllllllll
huh? what are you confused about? did you not realize you could extract gelatin from bones with a little vinegar and slow low heat?
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>>7255035
I'm interested but how does the vinegar help?
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>>7255035

no. everyone already knew that, redditor. everyone has always known that. its the foundation of modern cooking and humans have been doing it for thousands of years.

fucking cavemen knew how to make terrine, you ignoramus

>inb4 lebait.jpg
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>>7254937

in every professional kitchen found in Christendom stock is made with bones and broth is made with meat.
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>>7255086
Helps dissolve the calcium. Which in turns helps get at the collagen and gelatine.

Made a batch with lamb bones couple weeks ago. Got it to a nice jello set in about 5-6 hours of simmering.

You get better set and texture with longer period but I don't have a crock pot and wanted to get to bed.
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>>7255093 : typical /ck/ manchild who thinks he can cook

vs

>>7255103 : the rare informative post
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>>7255184
Reddit has arrived!
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>>7255204
Manchild has evolved into Crying Man-baby
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I actually just put a pot on the stove right now. The rotisserie chicken I bought a few days ago is pretty much done. Tossed it in a giant pot with celery, carrots, onion, garlic, fresh rosemary, fresh basil, whole peppercorn and dried bay. I'll salt to taste when it's nearing done. Should be at least 3 hours for a pot this size. Have 5 jars waiting to be filled; 4 going in the freezer and 1 left out for whatever cooking I'm going to do during the week.
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>>7255228
>Have 5 jars waiting to be filled; 4 going in the freezer
serious question, how do you freeze it in jars? do you just underfill it and keep it unlidded and upright till it freezes?
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>>7255246
Under fill and cover. Let cool to room temperature before putting it in the freezer. If using mason jars don't screw the rings tight while freezing, you want to leave room for expansion.
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>>7255246

It's not hard to do. I have some cheese cloth and an ultra fine mesh strainer to filter out unnecessary sediment, I try to keep my broths as clean as possible when jarring. Fill up the jars hot and seal them up tight. The jar tops will 'pop' to complete the seal. I leave mine out until they come down to room temperature and then store them in the freezer. They should be good up to two months I figure.
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>>7255275
>. Fill up the jars hot and seal them up tight. The jar tops will 'pop' to complete the seal. I leave mine out until they come down to room temperature and then store them in the freezer.

i would have figured the expansion would be way too much to do it that way. interesting.

thx both for thoughts. looking forward to trying it in someone elses freezer :)
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>>7255300

Never had any noticeable problems with expansion, maybe I just have some decent quality jars. Hope your exploits go well, anon.
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Five 3 cup jars filled just over the line marker, probably about 18 cups in total. This'll last me for at least the next month. All jarred and ready to come down to room temperature.
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>>7255228
why not can it?
you're almost there
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>>7254881
you get a jello consistency just by simmering bones for long enough. vinegar probably just speeds it up a bit. i've simmered chicken bones without vinegar and always ended up with a jello consistency.

>Stock is the liquid produced by simmering raw ingredients: solids are removed, leaving a highly flavored liquid

>Broth differs in that it is a basic soup where the solid pieces of flavoring meat or fish, along with some vegetables, remain.

it's technically bone stock
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>>7255300
canning jars are designed to vent.. if you don't ratchet the ring down it shouldn't explode unless there's a defect
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>>7255728

I don't have a pressure canner, otherwise I'd be all over it. Canning can store food from 1 to 5 years. I use a lot of stock in my cooking so I don't really need the longevity with my broths, plus I cook fresh the majority of the time and don't really have a need for canning.
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>>7255762
yeah i love my pressure canner .. but i have a small freezer and i like to have a lot of ice handy so maybe that has something to do with it
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>>7255086

makes normal stock taste like vinegar.

>>7255103
NOPE lrn2orgchem 101 stupid,
has fuck all to do with making aspic

just stop posting, please.
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>>7255184
>>7255204

you are so right mah nigga. I feel relief that another person can recognize blatant retardation and I'm not alone.
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>>7254810
Nothing new about making stock/broth with bones. Gelatin makes the broth actually have some weight to your meal so its not like using salty water.

>>7254872
This

>>7254822
Ice-cube trays is the best storage technique for anything fluid really, even wine for when you want to make a pan sauce.
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Am I getting trolled?
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>>7254810
stupid my diet is better than yours has a 'celebrity' fitness trainer that squaked about bone broth being the best thing to start your day
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>>7254810
>white people believing everything is a meme
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>>7256365
That is a strange sentence. Try lurking /lit/ for a little while.
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>>7254810
Bone broth is so late 2015. I'm currently making tsukemono roast chicken stock. It's like normal brown chicken stock but with rice vinegar addeed to make it taste slightly sour, a whiff of mirin for sweetness and a couple of obscure japanese secret ingredients for the extra umami flavour.

Get with the times OP.
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>>7255093

God is this bullshit
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>>7256413
Are you intentionally trying to make this man completely retarded?
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>>7255228
>whole peppercorn
unbroken? I am intrigued by the implications. what did you do that?
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>>7256711
not that poster but it's easier to strain out, and there's no need to crack them if they're going to be simmering for hours
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OP here- was looking online for something else when a little window on the sidebar caught my eye. Yes folks, i stand behind my prediction, bone broth is the grass-fed beef of 2016.
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>>7254893
All stocks are broths, but only some broths are stocks.
Thread replies: 53
Thread images: 12
Thread DB ID: 419333



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