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.
>doing standard procedure with spare bones is a "health food" meme now
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.
>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
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
obviously no one cares but you
this is now a broth or stock thread
huh? what are you confused about? did you not realize you could extract gelatin from bones with a little vinegar and slow low heat?
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
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.
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.
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.
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.
>. 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 :)
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.
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
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.
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.
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.