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WTH is wrong with my bone broth??

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  • WTH is wrong with my bone broth??

    I started it yesterday and its still week. I added more meat/bones this morning. Just HOW LONG does it have to cook?? Feel like an idiot because my bone broth sucks.
    Karin


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  • #2
    I use a pressure cooker, cuts the time drastically.
    Fear of the unknown...They are afraid of new ideas. they are loaded with prejudices, not based upon anything in reality, but based on if something is new, I reject it immediately because its frightening to me. What they do instead is just stay with the familiar.

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    • #3
      dont have one.. mine is in a crock pot
      Karin


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      What am I doing? Depends on the day.

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      • #4
        It may not look really dark if you didn't roast the bones first. It's probably fine. If it gels after you cool it in the fridge it's all good. Which cut(s) did you use?

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        • #5
          I roasted the 1st set of bones I put in. It even tastes weak. I used beef ribs. Its hard to find "soup bones" and I even went to the butcher.
          Karin


          Created by MyFitnessPal.com - Free Calorie Counter

          What am I doing? Depends on the day.

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          • #6
            I don't know; never cooked bone both but I feel your pain! Last weekend I put a brisket in the crockpot. I was supposed to be done in 8 to 10 hours (on low). It ended up taking 18 hours. It did turn out really yummy when it was finally done. Crock pots are fickle.
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            • #7
              I tried it once. Just got cloudy water.
              Crohn's, doing SCD

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              • #8
                I slow cook mine for 2-3 days. Did you put in a couple tablespoons of vinegar? It helps.

                Even if you roast the bones, the broth might be quite clear. I prefer a clear broth.

                What do you expect it to taste like? It won't taste like much. I make broths for the gelatin and calcium, not for flavor. I prefer very simple, light flavors, though. It will not seem thick when warm. It will thicken when cool, and the fat will rise to the top. Otherwise it will feel mostly like water.

                If you want you can test it. Take a cup and put it in the refrigerator to cool. There will be a lovely thin rim of fat on the top and the rest will be gelatinous.

                If this doesn't happen then just let it cook for a while longer. With experience you will know what to do to make it how you like it. It is an art.

                Enjoy! It is very healthful. I add gelatin to everything!

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                • #9
                  Usually 2 or 3 days, and you need to have a fair amount of bones to water, or it will look like dishwater.
                  Karin

                  A joyful heart is good medicine

                  He is no fool who gives what he cannot keep to gain what he cannot lose. - Jim Elliot

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                  • #10
                    Also, it helps to smash up your bones a bit first if they're bigger.
                    If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive. --Audre Lorde

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                    • #11
                      You need something acidic, it can be vinegar or lemon or lime juice. And patience.

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                      • #12
                        Roast the bones then boil until the water is reduced by half.
                        The doctor of the future will give no medicine, but will interest his patients in the care of the human frame, in diet, and in the cause and prevention of disease. - Thomas Edison

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                        • #13
                          Perhaps the OP used too much water? I tend to cover the bones by only about one inch. And I cook the stock in the slow cooker for around 12 - 16 hours. It comes out well flavoured and sets to a good thick jelly. Juice of one lemon and the lemon shells added to the pot. About 6 bay leaves, 6 black pepper corns.

                          The stock which is making now has the carcass from one roast chicken and 12 chicken wings which I roasted too. It is in a 6.5 litre crock pot and has been cooking since about 4.00 pm yesterday - the smell is gorgeous! When I strain it, I put the bones back in the crock pot, and add enough boiling water to stir them around and get the remaining goodness clinging to them and strain that into the same pot too.

                          It is good for drinking as it is with a little salt and pepper, or for making soup, or sauces for another meal.

                          If there is too much water it will come out weak and pale.

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                          • #14
                            Are you cooking with a lid on? Stock needs to reduce to intensify the flavour - let is simmer with the lid off for a while.

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                            • #15
                              Are you adding veggies and seasoning? Without salt, I find it doesn't taste much of anything. Also, remember to reduce it.

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