Calorie Counter

You are currently viewing the message boards in:

Bone broth reviews?

2»

Replies

  • JennyHsavageJennyHsavage Posts: 123Member Member Posts: 123Member Member
    crazyravr wrote: »
    crazyravr wrote: »
    You are not making bone broth here. You are making a chicken soup lol :) which is delish on its own.

    Well as a chef I am aware of that thank you, but i do a small chicken every other day to make a good gelatinous broth in a pressure cooker. With the beef bones we usually simmer in the pressure cooker a second time as they have so much more to give!

    Well if you are a chef then why are you calling a chicken soup, bone broth lol :)
    I only make my bone broth in the instant pot now. There is no other way.

    You ask any decent chef and they would tell you broth/stock is made from the bones... YAWN
  • JennyHsavageJennyHsavage Posts: 123Member Member Posts: 123Member Member
    RenaTX wrote: »
    crazyravr wrote: »
    crazyravr wrote: »
    You are not making bone broth here. You are making a chicken soup lol :) which is delish on its own.

    Well as a chef I am aware of that thank you, but i do a small chicken every other day to make a good gelatinous broth in a pressure cooker. With the beef bones we usually simmer in the pressure cooker a second time as they have so much more to give!

    Well if you are a chef then why are you calling a chicken soup, bone broth lol :)
    I only make my bone broth in the instant pot now. There is no other way.

    Your "chicken soup" consists of left over chicken carcass? I wouldn't call that "chicken soup". Chicken soup as I know it is made from whole chicken , not left over carcasses. LOL


    Spot on ;-)
  • JennyHsavageJennyHsavage Posts: 123Member Member Posts: 123Member Member
    crazyravr wrote: »
    RenaTX wrote: »
    crazyravr wrote: »
    crazyravr wrote: »
    You are not making bone broth here. You are making a chicken soup lol :) which is delish on its own.

    Well as a chef I am aware of that thank you, but i do a small chicken every other day to make a good gelatinous broth in a pressure cooker. With the beef bones we usually simmer in the pressure cooker a second time as they have so much more to give!

    Well if you are a chef then why are you calling a chicken soup, bone broth lol :)
    I only make my bone broth in the instant pot now. There is no other way.

    Your "chicken soup" consists of left over chicken carcass? I wouldn't call that "chicken soup". Chicken soup as I know it is made from whole chicken , not left over carcasses. LOL


    Boiling chicken meat is a waste. There is enough fat, collagen and meat left over on the chicken carcass for a soup.
    Either way, nitpicking.

    Who mentioned soup
  • JennyHsavageJennyHsavage Posts: 123Member Member Posts: 123Member Member
    RenaTX wrote: »
    susanp57 wrote: »
    I'm a canner. So I make a huge stock pot at a time and can it in pint jars. Need to do some more very soon.

    It's harder these days to get the bits and pieces for beef broth. So many cuts are now sold boneless. I can buy 'soup bones,' and have done so. But I seem to enjoy making stuff, like broth, from bits and pieces that others trash.

    Many butchers will sell you the bones. It's getting expensive though now that it seems bones are getting more poplar so of course the price has increased. I buy beef bones from my meat market's butcher all the time for my dog, bone broth or marrow .

    I am surrounded by organic farms where I live :) SCORE!!!!
  • JennyHsavageJennyHsavage Posts: 123Member Member Posts: 123Member Member
    RenfieldX wrote: »
    Is bone broth just an alternate name for boiling the bones to make stock, or is there a distinction that I'm missing?

    Where I'm from it is, and a reduction
  • JennyHsavageJennyHsavage Posts: 123Member Member Posts: 123Member Member
    RaeBeeBaby wrote: »
    RenaTX wrote: »

    Personally I actually enjoy beef tendon which is high in hyaluronic acid and collagen which I know isn't favored in western diets but it's frequently enjoyed in Asian countries. It's given credit for why many Asians look younger than they are.

    My favorite Vietnamese restaurant makes a Pho that has beef tendon, along with other rare cuts of beef. I accidentally ordered it one time and wondered, at first, what I was eating. It was quite wonderful! If that's the secret behind why Asians look younger, I'm ordering that tasty bowl every time I go there! :D

    Hehe I'm pouring the leftovers on my face :D
  • RenaTXRenaTX Posts: 340Member Member Posts: 340Member Member
    CTcutie wrote: »
    I haven't had real stock since my mom used to make it many years ago and had to know the difference between "broth", "stock", and now,apparently, "soup"... not a chef; I'm a scientist who likes to cook sometimes, lol :smiley:

    Stock = "bone broth": viscous; cooks for 16-18 hours (beef, lamb) or 6-8 hours for chicken & uses BONES -> COLLAGEN -> paleo

    Broth = old school broth = "soup": thinner; cooks for 2-4 hours

    Tips:
      do NOT use marrow bones (no meat, marrow is fatty & will get stinky?)- use soup bones, says the article
      • Add alt at the end
      • Roast the bones BEFORE boiling/instantpot
      • Use lots of veggies to enhance the flavor (pics on the site are nice)

      http://www.bonappetit.com/story/difference-between-bone-broth-and-stock


      Eh whoever wrote this article needs to learn about roasting bones. With red meat, marrow bones it needs to be roasted first. Roasting the bones gives a good flavor and it's not stinky.

      Also the term "broth" means it was made from primarily meat and then bone where "stock" is from bones and little meat. Broth isn't really "soup". Both stock and broth are traditionally used to form the base of soups.


    • JennyHsavageJennyHsavage Posts: 123Member Member Posts: 123Member Member
    • RaeBeeBabyRaeBeeBaby Posts: 4,350Member Member Posts: 4,350Member Member
      RaeBeeBaby wrote: »
      RenaTX wrote: »

      Personally I actually enjoy beef tendon which is high in hyaluronic acid and collagen which I know isn't favored in western diets but it's frequently enjoyed in Asian countries. It's given credit for why many Asians look younger than they are.

      My favorite Vietnamese restaurant makes a Pho that has beef tendon, along with other rare cuts of beef. I accidentally ordered it one time and wondered, at first, what I was eating. It was quite wonderful! If that's the secret behind why Asians look younger, I'm ordering that tasty bowl every time I go there! :D

      Hehe I'm pouring the leftovers on my face :D

      Leftovers??? hah
    • RaeBeeBabyRaeBeeBaby Posts: 4,350Member Member Posts: 4,350Member Member
      CTcutie wrote: »

      Tips:

      do NOT use marrow bones (no meat, marrow is fatty & will get stinky?)- use soup bones, says the article

      The marrow is where all the good stuff comes from!
      edited June 2017
    • Roza42Roza42 Posts: 247Member Member Posts: 247Member Member
      just_Tomek wrote: »
      crazyravr wrote: »
      You are not making bone broth here. You are making a chicken soup lol :) which is delish on its own.

      Well as a chef I am aware of that thank you, but i do a small chicken every other day to make a good gelatinous broth in a pressure cooker. With the beef bones we usually simmer in the pressure cooker a second time as they have so much more to give!

      Well if you are a chef then why are you calling a chicken soup, bone broth lol :)
      I only make my bone broth in the instant pot now. There is no other way.

      Um, you do realize that the instant pot is a pressure cooker? So she is making bone broth the way that you are suggesting.

      Sorry didn't realize this was an old thread before hitting reply.
      edited February 12
    Sign In or Register to comment.