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Thread: Bone broth: bake it? page 2

  1. #11
    DinoHunter's Avatar
    DinoHunter is offline Senior Member
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    Quote Originally Posted by oliviascotland View Post
    I'm lucky that I have an Aga,
    would so kill for one
    Every time I hear the dirty word 'exercise', I wash my mouth out with chocolate.

    http://primaldog.blogspot.co.uk/

  2. #12
    noodletoy's Avatar
    noodletoy is offline Senior Member
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    i make big batches of broth, like 15 pounds of bones at a shot, so i only have to make it a few times per year. i'd never get to it if i had to make it every few days.

    i reduce it, do not skim the fat, portion and freeze in sandwich bags. one bag is like 10 servings.
    As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

    Ernest Hemingway

  3. #13
    camel's Avatar
    camel is offline Senior Member
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    You want to bake beef and turkey bones before boiling for broth, the taste is vastly improved (learned this in chefs training). Chicken and pork and fish bones are ok to boil from raw.

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