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No gelatin from bone broth

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  • No gelatin from bone broth

    Ok what happened? I cooked it for 2 days straight in the slow cooker. This morning I skimmed off the 1/8 layer of fat to reveal nothing but soup

  • #2
    It should gel when you cool it off in the fridge. If not, you need more bones and more connective tissue. Good cuts for those are beef neck, oxtail, and hoof.

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    • #3
      I just grabbed a bag of 3 lb grassfed bones and tossed em in

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      • #4
        It's the knuckles and ligaments that give you the gelatin and it shows up when it is cool. In my old Fannie Farmer cookbook they use veal bones in their stock to give it more gelatin. Did you chop the bones so that the marrow could flavor the stock? The Fannie Farmer cookbook is old enough not to have convenience foods and a lot of from scratch soups and sauces. I originally got it to cook for my son who is allergic to ALL forms of corn. I've also read that adding chicken feet(and wingtips) to chicken stock gives it much more gelatin. Roasting the bones first also makes for a richer flavor.

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        • #5
          Cows feet, pig trotters, chicken feet - all very rich sources of gelatin. If you add these to your regular bones, you should get a good setting stock.

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          • #6
            I through the bones in the crock pot with carrots celery and onions with apple cider vinegar and cooked it for 2 days. I dug the marrow out when it softened and that was all I did. Thats all I was aware to do I guess i just have beef soup

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            • #7
              Originally posted by The Scott View Post
              I through the bones in the crock pot with carrots celery and onions with apple cider vinegar and cooked it for 2 days. I dug the marrow out when it softened and that was all I did. Thats all I was aware to do I guess i just have beef soup
              It will only gel up if it refrigerated.

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              • #8
                Yep in the fridge since last night

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                • #9
                  Yep... just like making "Jello" it gels when cold.

                  And I second the FEET. Don't fear the feet... always add feet if possible. Feet!

                  Always get as many end joints and pieces covered in ligament as possible. =)
                  “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
                  ~Friedrich Nietzsche
                  And that's why I'm here eating HFLC Primal/Paleo.

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                  • #10
                    Are you using Highland cattle bones Scott? I heard they are part flubber so the cows can get up the hills better. . .

                    Seriously, sounds like you did everything right--at first I was thinking too much water but 3lbs of bones in one crockpot should set up when chilled.

                    Hmmmmm. . .

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                    • #11
                      I must have got some bumb bones...i will just have a cup of broth and try again nex week.

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                      • #12
                        There's still gelatin in the broth just not enough to make it set. It's still good for you so use it up.

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                        • #13
                          Originally posted by jkr View Post
                          There's still gelatin in the broth just not enough to make it set. It's still good for you so use it up.
                          +1 drink it up. Great for post workout recovery:-)
                          Free your mind, and your Grok will follow!

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                          • #14
                            I agree, there's more to bone broth than just gelatin. All that marrow and stuff that's in there is super good for you too!
                            “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

                            Owly's Journal

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                            • #15
                              This could be your problem ......, copied out of The Fannie Farmer Cookbook, (bolding mine)

                              "Gelatin in its raw state is termed collagen. It is a transparent, tasteless substance, obtained by boiling with water, muscle, skin, cartilage, bone, tendon, ligament, or membrane of animals. By this process, collagen of connective tissues is dissolved and converted into gelatin. Gelatin is insoluble in cold water, soluble in hot water, but in boiling water is decomposed, and by much boiling will not solidify on cooling. When subjected to cold water it swells, and is called hydrated gelatin. Myosin is the albuminoid of muscle, collagen of tendons, ossein of bones, and chondrin of cartilage and gristle. 4
                              Gelatin, although highly nitrogenous, does not act in the system as other nitrogenous foods, as a large quantity passes out unchanged."

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