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Thread: No gelatin from bone broth page

  1. #1
    The Scott's Avatar
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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. #2
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    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.

  3. #3
    The Scott's Avatar
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    I just grabbed a bag of 3 lb grassfed bones and tossed em in

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    Ingvildr's Avatar
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    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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    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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    The Scott's Avatar
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    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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    Quote 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.

  8. #8
    The Scott's Avatar
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    Yep in the fridge since last night

  9. #9
    cori93437's Avatar
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    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.


  10. #10
    missblue's Avatar
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    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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