Marrow bones, Southern Suburbs, CT.

[RanzB]

Sweet, it does indeed, I'll report in on batch 2...

It's almost as if you don't know the internet has recipes You didn't add in any aromatics at all? Just bones and water?

 

[copacetic]

It's almost as if you don't know the internet has recipes You didn't add in any aromatics at all? Just bones and water?

I actually sort of followed sort of generic paleo recipes. I didn't know what an aromatic was until DJ... mentioned it, and the definition seems to be things heated in oil? I had onions, carrots and herbs in liquid itself.

I just ate cauliflower and pork prepared in the broth, and it was really quite good.

 

[RanzB]

I actually sort of followed sort of generic paleo recipes. I didn't know what an aromatic was until DJ... mentioned it, and the definition seems to be things heated in oil? I had onions, carrots and herbs in liquid itself.

I just ate cauliflower and pork prepared in the broth, and it was really quite good.

Onions/carrots/celery/ginger/garlic/pepper/herbs etc..

Most of the time these are the bases for sauces or soups as DJ mentioned.

 

[janinki]

So, I made some of this stuff - Ox knuckle, Lamb, err, feet (?) and beef marrow bones.

It's ****ing disgusting. Like drinking a distilled animal corpse.

I think I need to find really fresh and high quality bones for this to work. Farmers markets - Good idea, thanks.

Contact Martin from Cure Charcuterie, he is based in Southern Suburbs and have the absolute best meat available. PM me your email adress then I will send you his details and product list

 

[HavocXphere]

@DJ: Most recipes seem to call for the broth being strained through a cloth or something? What purpose does this serve that a sieve won't?

Also, the last batch I made turned into jelly texture at fridge temps. I was under the impression that its supposed to be liquid with fat on top?

Heh. Yeah - I'm doing this for health reasons, not culinary ones.

Might as well do both at the same time.

I wouldn't drink any of this straight (sounds like you did). Rather use it as a base & make a soup from it. Bit of cream added, bit of meat etc.

I need to get an oven first, don't have one at the moment...

I use a pressure cooker for this because its good for making anything disintegrate. As you say connective tissue etc. Usually starts off with an actual chicken stew (drumsticks), collect all the leftovers & bones & then nuke those into a broth.

 

[DJ...]

@DJ: Most recipes seem to call for the broth being strained through a cloth or something? What purpose does this serve that a sieve won't?

Clarifying the stock mostly. It also mostly doesn't work all that well. The best way to clarify a stock 100% is to freeze it, and let it defrost over cheese-cloth. The gelatin will capture the bits that make it cloudy and you'll be left with a superb, clear broth. The gelatin and liquid defrost at different temperatures, which is what makes this such a simple and effective method...

Also, the last batch I made turned into jelly texture at fridge temps. I was under the impression that its supposed to be liquid with fat on top?

Then you're doing it right. That is exactly what you want. If you end up with liquid with a fat cap, you've 1) got way too much fat; and 2) have not extracted the flavour nor gelatin from the bones, which you absolutely want...

 

[RanzB]

@DJ: Most recipes seem to call for the broth being strained through a cloth or something? What purpose does this serve that a sieve won't?

Cheesecloth. It's to remove as much solid particles from the broth as possible, and for clarity.

Also, the last batch I made turned into jelly texture at fridge temps. I was under the impression that its supposed to be liquid with fat on top?

That my friend, is the good ****. It's the collagen slowly turned into gelatin. Heat it up and it'll liquify, and you can add liquid to thin it out. Were you aiming for a broth or a stock?

 

[HavocXphere]

Cheesecloth. It's to remove as much solid particles from the broth as possible, and for clarity.

Slightly stupid question perhaps, but why is a clear broth preferable?

That my friend, is the good ****.

haha - well I guess one can get it right with sufficient luck then.

Were you aiming for a broth or a stock?

Had to google the difference - stock it seems. Just wanted a base for the next meal so that I could skimp on ingredients but still get good flavour.

 

[DJ...]

Slightly stupid question perhaps, but why is a clear broth preferable?

It's absolutely a preference thing. It's an impressive thing to pull off by the way.

Previously clear broths/stocks were made by clarifying with egg whites to let the proteins coagulate and capture the stuff that makes it "murky". Takes forever and is a helluva technique. It wows people who know about food. So really it's just a food-snob and presentation thing...

 

[Ocali]

by clarifying with egg whites to let the proteins coagulate and capture the stuff that makes it "murky". Takes forever and is a helluva technique.

U dnt see this technique being used very often anymore...