Post: #176

(01-06-2017 07:41 AM)Snowplow Wrote:  

(01-30-2016 02:50 PM)MiscBrah Wrote:  Just threw 2.5 pounds of beef bones into the crockpot with some ACV and salt

Didn't add any seasoning or vegetables yet. I'm going to do that in the final 2 hours of slow cooking.

Ill probably throw in a beef cube or two as well.

I'm about 12-16 hours out. Will report back.

For next time, should I let the bones sit in the water/ACV mix for awhile before I get it going? Would that help draw out nutrients better?

Why throw in a beef cube?

Like a bullion cube or some cubes of meat?

(01-17-2017 11:50 AM)CaptainChardonnay Wrote:  Just made some beef bone broth then used it to try to make a stew in my crock pot however its a lot more runny then i would like, anyone have tips on how i could make it thicker? I trie using flour but that didn't work.

you can put it on the stove and boil it. this is called a reduction. you are reducing the amount of water in it, and you are intensifying the flavor. however, you are not really going to change the texture or viscosity much.

an alternative is to add barley to the soup. the barley will soak up a lot of water. technically its a grain but its sort of like adding noodles to your soup.

also, the bone broth just makes broth. it should be runny. add meat and vegetables and barley/noodles to make it a soup.

Post: #177

(01-17-2017 11:50 AM)CaptainChardonnay Wrote:  Just made some beef bone broth then used it to try to make a stew in my crock pot however its a lot more runny then i would like, anyone have tips on how i could make it thicker? I trie using flour but that didn't work.

Reducing is a good bet like the others say. Another tip is to add some powdered gelatin to the stock prior to adding it in to the pot with browned meat and vegetables. I usually take my stock, toss it in the blender with gelatin, then add some umami like fish sauce, tomato paste, soy sauce etc. Blend and then pour into the pot and cook low and slow in the oven with the lid slightly cracked at like 275F for two or three hours. The sauce is always very velvety and coats the back of a spoon well.

Post: #178

A little cornstarch can help thicken a stew that's too watery

Post: #179

(01-17-2017 12:30 PM)Ringo Wrote:  

(01-17-2017 11:50 AM)CaptainChardonnay Wrote:  Just made some beef bone broth then used it to try to make a stew in my crock pot however its a lot more runny then i would like, anyone have tips on how i could make it thicker? I trie using flour but that didn't work.

Have you tried reducing, that is simmering it uncovered, on the stovetop?

This allows the water to evaporate, which makes for a thicker and more pronounced stew.

I would usually do it like this but I just wanted to try it in the crock pot and see how that would turn out. Theres a lot of people telling me they make their stew in a crock pot. The girl I'm banging says she simmers it to thicken and then would bake it in the oven.

Post: #180

if you want to thicken or reduce it, put it on high on the crockpot and leave the cover off. you have to let some water boil or evaporate off. the crockpot doesn't get hot enough to boil so it will take it longer to reduce/thicken than on a stove.

Post: #181

Made my first batch yesterday.

4lbs of cow's feet
4 carrots
2 onions
2 stalks of celery
1/2 cup ACV
Peppercorns
Bay leafs

Roasted the cow's feet for 45min at 400F, soaked them with the ACV for 45min and cooked them on the pressure cooker for about 70min. There's was little liquid left (it was super concentrated), so I added more water and simmered it for about 1 hour more.

Let it rest, skimmed the fat and saved it.

Can't wait to use this stuff - I plan on adding the broth to cook some green beans after working out later today.

Post: #182

Post: #183

This was such a dope discovery, gotta love RVF!

1 garlic
5 onions
2 LBs of cow feet
1 can of chickpeas
half of a ginger root
dash of black pepper and salt

Boiled in a basic stainless steel pot over ~4 hours on medium-high temp, with the cover slightly tilted. Did the job of getting all of the fat and meat off the bones floating around. Super flavorful and hearty. Thanks OP and members =)

Post: #184

Hey guys, I'm on the same bandwagon as many of you with the bone broth.

/thread-11830...bone+broth
/thread-64568...bone+broth

If you are like me you probably cook up a large batch, then put them in small containers and freeze them up to have later.

BUT - I'm thinking about how most you guys take it - you just drink it out of a cup? Simple, but lacks taste.

Usually I like to use it as a soup base for making ramen noodles, but if you are on a ZERO carb diet this is out (but good for cheat days!)

So what can you do with all that yummy bone broth in your freezer?

---

Introducing: CHAWANMUSHI (Steamed egg custard)

Being from an Asian background, I grew up eating and loving tofu.

Then I learned the evils of soy:
/thread-64508.html
/thread-10273.html

Coupled with my observations of other Asians, this was enough to make me swear off tofu completely.

But i still missed to soft silky texture of well-made tofu (maybe because it reminds us of the smooth sexy thighs of young women ). So what's a man to do?

Then I remembered a dish from my youth - savoury, delicious, bursting with flavour: CHAWANMUSHI




Extra Info:
https://en.wikipedia.org/wiki/Chawanmushi
https://en.wikipedia.org/wiki/Chinese_steamed_eggs

You can add extra toppings, but my go-to recipe is simplicity itself:

Tools:
Large Pan
Cake Rack
Bowl

Ingredients:
3 whole eggs
9oz of your home made bone broth
Salt, to taste
tspn of cooking oil (for smooth texture - i use grapeseed or olive oil)

Prep:
1/ Break 3 whole eggs into mixing bowl. Stir and mix through.
2/ As you mix, pour in your bone broth
3/ Add salt and your tspn of cooking oil. Stir it all up until its all uniform

Cook:
1/ Prepare a pot of water and bring it to a boil.
2/ Put the cake rack into the pot, this will raise the bowl above the waterline.
3/ Once the water is boiling, put the empty bowl in
4/ Gently pour in your egg/broth mixture into the bowl
5/ Close the pot, start your timer for 10 minutes.

That's all. In 10 minutes you have a protein loaded dish that's smooth and silky in your mouth and can almost be drunk. Boil up a side of veggies for balance and eat up!

Post: #185

^^^ Chawanmushi is great and all, but a lot of people not raised on it might have a problem with a hot savory steamed custard. I personally love it.

The only improvement I would make with your method/recipe there is chawanmushi is typically made with dashi. I would take your bone broth and infuse some bonito flakes and kombu to yield a bone broth dashi and then make the chawanmushi from there. Just my $.02

Chawanmushi is a great vehicle for other flavorings if you want to get into next level Japanese cooking. Try folding in some crab meat, or blanched daikon before steaming. After steaming, add some ikura (cured salmon roe) or a fine dice of pickled burdock root. These things are available in Japanese grocery stores. If you cooked this for a Japanese girl I'm pretty sure she'd let you bukkake her.

Post: #186

If anyone curious about Korean soup, try Solongtang( ox bone broth). It's seriously legit.

Post: #187

(04-05-2012 10:22 PM)ABDada Wrote:  I made the mistake of making soup this winter for a gal who I had no interest in, and I seriously think bone broth activates some sexual desire trigger in women.

Rule of thumb: keep it for yourself, and possibly your mother if you don't hate her. The shit is magical.

99% of guys who read this won't bother to even try, but it's easy as can be to make it, it stores well, and it's truly pure magic.

Making a stew for my mum tonight... I put lots of bone broth in it... I'll let you know if I get the bang

Post: #188

Would I get a lot of the health benefits if I bought Tonktosu stock from my local ramen place and froze it?

Post: #189

Also, what’s you guys’ routine with this stuff?

Make a big batch, freeze it and then drink a cup or two daily?

Thanks.

Post: #190

Seeing a lot of these threads lately, especially old ones that are being revisited with enthusiasm, which is cool, but there has been a lot of that four letter word: science (sic) lately.

The "benefits" of this are great, in that you're basically using a meal supplement or augment (presumably NOT to eat other foods). That's great, but it could be anything, not just bone broth. You could try a small protein shake, perhaps?

Apart from anecdotal evidence, nothing has really changed on this subject.

Sure, a lot of unhealthy people's lives have been changed by substituting a meal with a cup of broth, therefore foregoing that Big Mac meal you supersized for lunch. The effects are profound.

But, when you take an otherwise healthy person, not in need of weight loss, who eats a balanced diet, it falls apart. There is nothing to suggest (medically not anecdotally) that adding this to your diet is of any benefit. If anything, a healthy person, who adds this, is just adding fat and calories to an already healthy diet, which is unhealthy, at it's core.

I like it as a catalyst, though. If you're going to go through the ass-pain of doing this, that, to me at least, means you're motivated and you'll have great success if you keep up the hard work. So, if this is what you need to lose weight, I'm backing you 100%!

Nothing is a substitute for hard work.

Post: #191

Just a tip, never boil anything that still has solids in it (bones, veg etc.), it makes your broth cloudy and dirty looking. Start ith cold water and bring it to a simmer only, don't stir, just gently push stuff down if it rises above the liquid, also skim crud off the top regularly. Once it's been simmered (8+ hours for beef bones, 4+ for poultry bones, 1+ for fish bones & veg stock) strain out the solids in a coarse then fine sieve. Once you have the solids out feel free to reduce it as far as you want at a rolling boil, like 80% reduced.

Don't salt before it's reduced, if you want salt at all. If you do, it's very easy to over salt because it gets so much saltier as it reduces.

Chill and freeze in ice cube trays.

Then when you want a cup o broth, throw a cube into a mug with water and nuke it, or however you prefer to heat stuff up.

Also I posted this before, but roast your bones with a little olive oil first.

Post: #192

(08-01-2018 05:41 PM)Dulceácido Wrote:  If anything, a healthy person, who adds this, is just adding fat and calories to an already healthy diet, which is unhealthy

So...nobody who is healthy (and presumably eating their optimum calories) should add anything, because the extra calories would be unhealthy?
OK...that's pretty obvious. Not much of an argument against bone broth though.
It's a nutrient-dense food. Pretty much anyone will benefit from drinking a cup of it a day, unless they already have a super optimized diet, in which case they would already be taking in similar nutrient-dense foods such as slow-cooked stews with bones and collagen.

Post: #193

(08-01-2018 09:06 PM)RawGod Wrote:  

(08-01-2018 05:41 PM)Dulceácido Wrote:  If anything, a healthy person, who adds this, is just adding fat and calories to an already healthy diet, which is unhealthy

So...nobody who is healthy (and presumably eating their optimum calories) should add anything, because the extra calories would be unhealthy?
OK...that's pretty obvious. Not much of an argument against bone broth though.
It's a nutrient-dense food. Pretty much anyone will benefit from drinking a cup of it a day, unless they already have a super optimized diet, in which case they would already be taking in similar nutrient-dense foods such as slow-cooked stews with bones and collagen.

And you pretty much quoted me exactly...

And, you are absolutely correct. If you have a healthy, nutritious, diet. You are at or above "healthy and nutritious" weight, then you probably don't need any bone broth thingy/whateveritis in your diet.

Just eat normal and you'll be fine, as long as you are not overweight and you don't exercise, but still seemingly want to lose weight. Bone broth is your answer.

I solely agree that it is a solid, nutrient rich, ingredient that can't be overmatched,in what it does, but people are doing this conflagration of benefits, when it is simply not true.

There is no more benefit to drinking this as their is to "normal" food. Period. In fact, if you eat "normal food," all this crap will not bother you anymore. I promise. You'll never count another calorie. No more Macros! No more bullshit.

I love broth. I use it 2-3/wk. It's delicious. And if you can make it a part of your life, that's great. If you're overweight and trying to lose some pounds, then skip lunch and drink a cup of this. or a protein shake. or water. or, to be quite honest, anything with no calories, the results are gonna be just don't consume anything. You'll hit those weight-loss gains.

Post: #194

I’ve been researching testosterone levels in modern men and bone broth soup comes up often as a T booster and aphrodisiac.

Grass fed and organic though.

Post: #195

I am considering making my own bone broth, I heard Kobe Bryant used to drink some during his injuries and he said it helped him.

I have several sport injuries since 6 years so I will give it a try.

What do you use to prepare it? A crookpot?

Post: #196

(08-02-2018 05:07 AM)Lino Wrote:  What do you use to prepare it? A crookpot?

It's not time effective to do small batches, use a big pot, reduce way down like I mentioned above, then freeze into ice cube trays. You can do that once a month rather than every few days.

You can use your frozen broth to drink like tea, or flavor soups like Pho (recipe in the Chef Lounge).

Post: #197

I tried this a few days ago and I am never going back. I'm not one to cook from packages. When I grow grocery shopping, the only processed foods I buy are cheese, sausage and ham. But bone broth bring my "scratch cooking" up to a new level.

To make it fresh each time, I've been cooking a highly concentrated broth (for more concentrated than you would normally eat) and then breaking it down into small servings and sticking them in the fridge. Then, when I'm ready to eat one, I add some water, a few fresh vegetables and bring it to a simmer on the stove before eating.

Post: #198

(08-07-2018 11:51 PM)Suits Wrote:  I tried this a few days ago and I am never going back. I'm not one to cook from packages. When I grow grocery shopping, the only processed foods I buy are cheese, sausage and ham. But bone broth bring my "scratch cooking" up to a new level.

To make it fresh each time, I've been cooking a highly concentrated broth (for more concentrated than you would normally eat) and then breaking it down into small servings and sticking them in the fridge. Then, when I'm ready to eat one, I add some water, a few fresh vegetables and bring it to a simmer on the stove before eating.

That's perfect. You can use that base reduction for so many things. Reduce some red wine and shallots, throw in your reduced broth, bring it to a near boil, take it off the heat and whisk in some butter and you have a beautiful red wine sauce.

Post: #199

(08-08-2018 09:39 AM)ChefAllDay Wrote:  

(08-07-2018 11:51 PM)Suits Wrote:  To make it fresh each time, I've been cooking a highly concentrated broth (for more concentrated than you would normally eat) and then breaking it down into small servings and sticking them in the fridge. Then, when I'm ready to eat one, I add some water, a few fresh vegetables and bring it to a simmer on the stove before eating.

That's perfect. You can use that base reduction for so many things. Reduce some red wine and shallots, throw in your reduced broth, bring it to a near boil, take it off the heat and whisk in some butter and you have a beautiful red wine sauce.

I'll try that. Sounds fun.

Post: #200

I went to my local international supermarket last week and discovered that they had beef bones (and some other unwanted remains from cattle butchery) available for cheap. So, I bought two kg and a large stockpot and made a huge batch of bone broth. I added some quartered lemons with the peels (which have a ton of health benefits) and discovered that if you simmer the broth long enough, the lemons disintegrate and the peels become soft and easy to eat.

What's fun is doing a large batch of broth and freezing most of it, then starting the next batch before finishing the first batch. If you keep this up, you'll build a reasonable collection of different flavoured broths (by using different bones and other ingredients each time) and you can eat it more regularly without inducing boredom for your palette.