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  • beef feet

    So I discovered beef feet are cheap and have been making broth with them. Very strong flavor, dark color, and solid gel when cool. I used marrow bones before and the broth is yellower and not very solid when gelled. Just curious why this is? What's the difference?

  • #2
    You can probably boil them longer before they fall apart. That may be part of it. I shall have to try this. Next time I buy a GF cow quarter I will ask if they have any spare trotters.

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    • #3
      Originally posted by girlhk View Post
      So I discovered beef feet are cheap and have been making broth with them. Very strong flavor, dark color, and solid gel when cool. I used marrow bones before and the broth is yellower and not very solid when gelled. Just curious why this is? What's the difference?
      I have never used beef feet, but I do add chicken feet to my chicken bone broths for the same reason, to thicken it and create more flavor. I think it has something to do with all the gelatin and connective tissue in the feet, more than other body parts. I will have to try beef feet if I can find them some time.

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      • #4
        Originally posted by Markbt View Post
        I have never used beef feet, but I do add chicken feet to my chicken bone broths for the same reason, to thicken it and create more flavor. I think it has something to do with all the gelatin and connective tissue in the feet, more than other body parts. I will have to try beef feet if I can find them some time.
        This^
        Free your mind, and your Grok will follow!

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        • #5
          I googled to try to find you a reason. I couldn't find it, only that others have had similar experiences.
          "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

          B*tch-lite

          Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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          • #6
            Thanks for bringing them (trotters) up. I am going to look for these next time out when time to make a new batch of broth..

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            • #7
              I cook the bones on low in a slow cooker for 48 hours and they are still a bit hard. The broth has so much body only a small cup is enough!

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              • #8
                I think the feet and hooves contain more gelatin, which is why it gels more when cooked. Calf's foot jelly, anyone?
                F 28/5'4/100 lbs

                "I'm not a psychopath, I'm a high-functioning sociopath; do your research."

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                • #9
                  Calf's foot jelly and cow heel jelly have been made for centuries and were considered an excellent food for invalids. I use pigs trotters more often as I find them easier to get hold of.

                  Recipe for Calf's Feet Jelly (1823) - Mrs. Starch's Scrapbook

                  Chickens feet are also a super source of gelatine; a couple added to the bones from a roast chicken make a really good stock, I cook them for about an hour in a pressure cooker with bay leaves and a few black pepper corns.

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