Bone Broth Experts Unite!!

[Killer]

Learned something today

[cva34]

big crock pot ...or reg size and cut up bones

[ThisLadyHunts]

Have never tried making stock in a pressure cooker. I’ve always read that low and slow yields a clear broth where higher temps create more opacity. Not sure opacity negatively impacts flavor, however, clear stocks are best for things like clear soups, aspics, etc.

Will a pressure cooker result in a cloudy stock? I have no idea. However, cleaning a pressure cooker after use can be a pain in the wazoo whereas the humble stock pot can be thrown in the dishwasher; no muss, no fuss.

[ThisLadyHunts]

One more thing: If you haven’t tried adding a small dash of marmite (or vegemite) to your stock, you don’t know what you’re missing. A modest and restrained amount of this tar-like substance packs a large punch of “umami” that is hard to duplicate with things like tomato paste or dehydrated mushrooms which, to me, add a little too much of their native flavors, masking the meat flavor you’re trying to tease out in the first place.

[KIETHSTONE]

I prefer to roast the bones first at 350 until light brown. This gives the broth a darker color richer flavor.


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[tvc184]

Have never tried making stock in a pressure cooker. I’ve always read that low and slow yields a clear broth where higher temps create more opacity. Not sure opacity negatively impacts flavor, however, clear stocks are best for things like clear soups, aspics, etc.

Will a pressure cooker result in a cloudy stock? I have no idea. However, cleaning a pressure cooker after use can be a pain in the wazoo whereas the humble stock pot can be thrown in the dishwasher; no muss, no fuss.

I don’t know about the broth but with my pressure cookers, everything except the heating unit can be put in the dishwasher, the same as my crockpot.

[tvc184]

One more thing: If you haven’t tried adding a small dash of marmite (or vegemite) to your stock, you don’t know what you’re missing. A modest and restrained amount of this tar-like substance packs a large punch of “umami” that is hard to duplicate with things like tomato paste or dehydrated mushrooms which, to me, add a little too much of their native flavors, masking the meat flavor you’re trying to tease out in the first place.

….. and yes, Marmite used sparingly would add a meaty, umami flavor.

[Ætheling]

Bone Broth Experts Unite!!

Color and clarity are perfect




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[Ætheling]

Bone Broth Experts Unite!!

Yielded about 2.5 gallons

12 sprigs of thyme
3 bay leaves
Tomato paste
4 onions
3 leeks
4 large carrots
4 celery stalks
White, black, and pink peppercorns
Allspice berries
Salted and roasted venison bones from 4 deer




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[Ætheling]

Woke up to a fridge full of deer jello this morning

Ended up salvaging 3.5 pounds of pulled meat soaked in collagen and base.

2 pounds is in the pot with my favorite chili recipe and the rest will return to some of the broth with fresh potatoes, onions, and carrots for stew.


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[glen]

I’ve been eating marrow for a few years and still can’t make it good on the taste buds. I can tolerate it but it is not “good” by any means. If you do find something that taste good please let us know. I’m lazy and just go get big beef leg bones and run them down a saw after I bake the brined bone

[Ætheling]

Bone Broth Experts Unite!!

Will be doing this again. Best stew Ive ever had. 1 part broth 3 parts water.


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[Ætheling]

I’ve been eating marrow for a few years and still can’t make it good on the taste buds. I can tolerate it but it is not “good” by any means. If you do find something that taste good please let us know. I’m lazy and just go get big beef leg bones and run them down a saw after I bake the brined bone

I took a cleaver to the bones after roasting to release the marrow. I even scooped out each bones with a stick into the broth pot after removing the bones. Nothing bad tasting going on here but obviously its is heavily seasoned with aromatics.

Maybe a ton of garlic and butter would do it.


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