Post: #126

You could use bacon in the broth, but I would prefer to render the fat out of the bacon in a separate pan and then add the rendered fat to the broth as it simmers. Then the bacon can be crumbled and used on salad for protein.

Adding the bacon and some bones to green beans with some onion is the recipe I learned for redneck green beans. It works with salt pork and hamhocks too, or any other combination of bone plus pork fat. There's no issue with leeching nutrients because the cooking liquid tastes so good that you'll drink it.

Post: #127

How important is the source of the animal in terms of how healthy the broth is - standard-issue no-name beef vs. those Whole Foods organic, Harvard-educated cows? Does anything toxic from modern farming end up in the bones?

Post: #128

Just threw 3 pounds of cut up femur in the crockpot with veggies and seasoning. Will report back when it's all cooked up.

Post: #129

Drinking my first cup now. Pretty tasty, but could use more seasoning even though I thought that I really piled it in there.

Post: #130

(03-29-2015 12:50 AM)polar Wrote:  How important is the source of the animal in terms of how healthy the broth is - standard-issue no-name beef vs. those Whole Foods organic, Harvard-educated cows? Does anything toxic from modern farming end up in the bones?

of course toxic shit will end up in bones. don't let the plaid wearing hipsters fool you, the regular shit at the grocery is just fine.





For the past 2 weeks I've ate bone broth every night. I use it as a base for a broccoli and rice soup, and have a steak on the side.

I put 3 lbs of bones in. I make sure at least half of that, the more the better, is high cartilage cuts. I used some cows feet last time. Ideally you want it to turn into a gelatin when it cools. The cartilage seems to be the key factor to get the gelatin consistency.

I don't bother pre-baking the bones, I don't notice a difference. I do about a half gallon of water per pound of bones. Add bones and cold water. Dump some ACV in and let it cold soak for on hour. Bring to boil. Reduce heat and simmer for 48 hours.

Yes you read that right, 48 hours. Ive tried 24, 36, 18, etc. 48 works the best for me to get that gelatin.

Scared of leaving your pot on the stove for 48 hours unattended? Well as an alternative to good bone broth you can just pick up some monistat 1 instead.

For my soup I put a two cups of water in a soup pot with a bunch of broccolli. Like an entire head of broccolli. Bring to boil, reduce heat to simmer and add bone broth as needed to get the amount of liquid I want. The broccolli boils in the broth so any nutrients you lose by boiling it go into the broth, so no lose. Then I add a half cup of instant rice. 5 minutes later I'm chowing down some restaurant quality soup for somewhere around a dollar.

Sometimes I get squirrelly and mix in a bunch of sriracha sauce. A nice spicy broccolli and rice soup. It'll put some hair on your chest. If your worried about that, feel free to apply the above mentioned monistat 1.

Post: #131

Started another batch today-2 lbs beef marrow bones, a pigs foot, and goat bones and scraps in water and acv. Will let it cook overnight then add the veggies, spices and herbs in the morning and let it cook until night.

Post: #132

I dont know if it's been said yet, but make you can reuse bones normally twice.

To test if bones are still good, start whacking away at them with the edge of a spoon after a batch is done. If they don't start denting up/crumbling use them again.

It's a pretty satisfying feeling when you pull out and a single light whack with a spoon sends a piece of it crumbling off. That is how you know you have gotten out just about as much nutrients as that bone has to offer.

So re-use your bones!

Post: #133

(04-03-2015 05:13 PM)AntiTrace Wrote:  I dont know if it's been said yet, but make you can reuse bones normally twice.

To test if bones are still good, start whacking away at them with the edge of a spoon after a batch is done. If they don't start denting up/crumbling use them again.

It's a pretty satisfying feeling when you pull out and a single light whack with a spoon sends a piece of it crumbling off. That is how you know you have gotten out just about as much nutrients as that bone has to offer.

So re-use your bones!

I thought about this post so I just finished an experiment. I froze the bones and excess skin of 4 roasted chickens I have cooked over the last few weeks and made stock with them yesterday, adding in onions, carrots, celery, garlic, black peppercorns, and salt. The batch simmered for about 29 hours while I added water as necessary to keep it from evaporating to nothing. The stock did not come off the heat until the bones broke from a whack with a wooden spoon, and even then I gave it another hour. The result is the darkest, tastiest chicken stock I have ever made, and I also got about 2 cups of schmaltz off the top of it. The texture is silky smooth. The yield was about 13.5 cups. I'll find out in the morning how thick it ends up, but I suspect it will be somewhere between thick jello and glue.

Post: #134

Haven't checked this thread in a long time. Totally out of control. I was getting ready to PM Veloce and say, "DUDE! Do you know you can make bone broth in a pressure cooker?". Would've have looked real stupid.

Got a late start last night starting a new batch with a bunch of pork chop bones.

45 minutes to roast
1 hr to soak in ACV/h2o
1 hr on stove top initial boil for skimming

Then transferred to crockpot for a 24 hr run. My 8 hr crockpot setting gets the broth to 203F/89c.

This process takes too long, and I just realized yesterday I'd brought my pressure cooker. Will watch the videos Veloce put up and give it a run. Not a huge fan of the cooker, but I'm also tired of having to soak pinto beans all day for dinner. I forgot to put them on this morning, so I'll be having no beans tonight.

One advantage about living in Texas is the variety of readily available meaty bones. Pork neck bones runs about $1.29 lb, and they have lots of meat. Oxtail is about $8 for a large pack. I saw a big ass bag of frozen chicken feet that was cheap. Beef ribs are always cheap, and I'll get the butcher to saw them up further.

I've been getting my gelatin from NOW brand beef gelatin pills, and amino collagens from Ela Vonne. They work, but not as good as bone broth. Supplements are just that.

Haven't made bone broth for months due to traveling, and then I lost the crock pot lid. Now I'm back in action. Will post pics later this week when I try a new recipe and use the pressure cooker. Have really been sleeping on taking this to the next level.

Pound for Pound*, this is one of the best threads on the forum.











Kg for Kg- Metric translation for the Europeans.

Post: #135

(03-30-2015 08:12 PM)AntiTrace Wrote:  For the past 2 weeks I've ate bone broth every night. I use it as a base for a broccoli and rice soup, and have a steak on the side.

I eat similarly, and think something like this is about the most nutritious diet you can eat. Warrior food.

Post: #136

Later this week I'm going to incorporate the pressure cooker method, and aim for 3 gallons to freeze. Will probably starting drinking 3 cups a day, in between meals. I've been eating healthy and preparing most meals at home, but I'm trying to stay off workout supplements as much as possible. Trying to accomplish this by the bone broth, infused h2o, lean meats, oatmeal, and a shit ton of raw veggies. Except for greens, and I cook those.

I'm keeping the calorie count low until I drop a little more fat, then will step it up to build more muscle.

Post: #137

Freezing a metal cup in the freezer with water in it doesn't really cool the broth down, it heats the frozen water up before that. That ice pick sounded like a good idea except the sheer size of it would wipe out a majority of the space in my freezer. Do they have smaller models.

Post: #138

I make a chili dog type of chili using bone broth, burger, tomato paste, bell peppers, chopped liver and some other things I can't remember offhand. I usually pour it over eggs scrambled with broccoli florets. The meal ends up having 100% of every vitamin and mineral on the usrda list and has an excellent amino acid profile.

I lived on just that and a little fruit for three months last year, it got old after a while but I was stronger than I have ever been while really leaning out. Looking at pictures from then I think I looked too lean, something like a depression era farmer. Oh well, it did score me a cute little phlebotomist who was mesmerized by my veiny arms.

Post: #139

Oxtail= $5.59 lb
Beef ribs= $3.49 lb
Cow feet= $1.09 lb
Chicken feet= $1.09 lb
Pork neck bones= $1.29 lb

The first 2 items can get a bit pricey. I just cranked up the heat under the pressure cooker. Was able to fit in:

2.2 lbs neck bones
5 chicken feet (those things are fucking creepy)
1/2 of a cow hoof
2 stalks celery
2 carrots
1/4 c ACV
1 monkey testicle
Little over 3/4 g of distilled h2o.

Salt, pepper, Worcestershire sauce, garlic.

Total cost= Under $5. Pretty cheap for what it is.

Will let it go for 2.5 hrs, then strain and check the bones for reuse. If so, I'll make another run without adding veggies, and mix both batches together. Am pushing the limit on filling the pressure cooker 2/3. Actually got a tape measure out to double check. I'm fucking paranoid that mother fucker is gonna clog and blow up.

I'm using a Fagor Splendid 6 qt pressure cooker.

Post: #140

Anyone into tallow?



This batch should be rendered by tomorrow afternoon. $8 for 5 lbs yields a coffee jar's worth which lasts me months and months.

Post: #141

I make it all the time. Wrong thread, though.

I don't find the need to render it super slow like lard.

Post: #142

(09-09-2015 06:56 AM)Phazlenut Wrote:  Anyone into tallow?

This batch should be rendered by tomorrow afternoon. $8 for 5 lbs yields a coffee jar's worth which lasts me months and months.

What do you use it for? I once did a batch but threw it away after months of sitting in my fridge.

Post: #143

Fry steaks, eggs, anything really.

Post: #144

(09-09-2015 11:07 AM)germanico Wrote:  What do you use it for? I once did a batch but threw it away after months of sitting in my fridge.

As Ballsdeep says, you cook with it. Because it's a saturated animal fat, it has a much higher smoke point than things like polyunsaturated trash like "vegetable" oil, so you can put a solid sear on a piece of meat.

It's also excellent for baking. Instead of brittle storebought fall-apart cardboard, you can create a crispy, flaky, hearty pie crust and fill it with whatever you like. Cookies get quite a lift as well.

Post: #145

Tried this out for the first time recently, just wanted to say thanks again to all the previous posters since this stuff is great.

Did the typical cow bones for 12 hrs, then some again for 18hrs.

Put in ends of celery and carrots, then garlic cloves per the first post in the thread, along with some onion salt, pepper, parsley, basil, etc.

One reminder, make sure you get all the marrow out of any larger bones since some may be stuck near the bottom even when broth is done.

This is great for clearing sinuses if you're dealing with cold/allergies, I don't bother skimming any fat off, I just drink it all straight for the extra energy boost.

Post: #146

Tallow is what McDonalds used to use when their fries were heavenly. How do you make it?

I just discovered I have a ton of steak and chicken bones. Enough for probably several months worth of broths!

Post: #147

Use distilled water for the stock instead of tap water. It will give it a cleaner flavor.

Post: #148

A question for the chefs: is there any great difference between a pressure cooker and slow cooker, in terms of the variety of things you can make?

Post: #149

(01-21-2016 05:31 AM)churros Wrote:  A question for the chefs: is there any great difference between a pressure cooker and slow cooker, in terms of the variety of things you can make?

The case for pressure cookers

Post: #150

If I use beef gelatin powder from great lakes, and mix it with hot water, would it be a good subsititute for actual chicken/beef bones?

I guess it would be the same.