/ck/ - Food & Cooking

[Anonymous No.14860954]

What do people mean with bone broth? How do you cook bones when bones are hard and uhh hard. I heard bones are very nutritious and was eaten by our ancestors long ago, waste not want not and all that
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[Anonymous No.14860959]

Google it, you dumb fag.

[Anonymous No.14860964]

>>14860954
Bone broth is made by grinding bones into powder and then mixing with water.

[Anonymous No.14861059]

The way it's usually done is bring them to a rolling boil and then drain the first water. This gets rid of most foamy and bloody stuff. Roast bones in the oven till they get some color and place them back in the pot with new water. Boil for a long long time and the broth will get milky in color the longer you boil. I like to add my aromatics and veg in the last hour of cooking. Strain it and then freeze or can your bone broth.

[Anonymous No.14861302]

>>14861059
What does it taste like? Does it matter if the bones are from something like pig or a chicken?

[Anonymous No.14861307]

>>14861302
Marrow is good

[Anonymous No.14861308]

>>14861059
What is the difference between this and beef/chicken/pork stock?

[Anonymous No.14861310]

>>14861302

Like a richer broth. No it does not matter, you should make it to accompany whatever meal you need it for. Some people drink it straight but unless you're sick I think thats some hipster shit. It's really good though, and is so much better than the watered down stock you get at the supermarket.

[Anonymous No.14861320]

>>14861059
>Blanching your bones

[Anonymous No.14861435]

>>14861302
No I know someone who does moose bones even. Sometimes butchers or meat processing places will give it for free. Pork bone broth is especially good with instant ramen.
>>14861308
Stock usually has meat and is brought up to temperature slowly and at a low heat as to keep it as clear as possible, obsessed people even use ice instead of water so it heats up as gently as possible. But as far as most people are concerned you can throw it all in a pot of cold water and put it on lowish heat for a few hours. Bone broth is strictly no meat, hence the "blanching"
>>14861320
Yeah, I guess that's right. I always assume blanching is a quick in and out of boiling water and I know I give the bones at least five minutes or so at a boil. Gets all the foamy bloody bits off, I don't even like marrow getting in there. When it boils as long as the bones it gets an off gamey flavor.

[Anonymous No.14861755]

>>14860954
see how there's a pink substance inside of the bone? that's marrow. It's a paste that is used to repair bones from the inside out. Most bones are actually hollow without it.

[Anonymous No.14861832]

>>14860954
if you boil the entire skeleton of a chicken with it's joints and the marrow inside will melt into meat flavored gelatin which has everything you need to build a healthy skeleton

[Anonymous No.14861863]

>>14861832
sounds absolutely lovely! i need to try it someday when i get the opportunity to

[Anonymous No.14861881]

>>14860954
if you lack the bone saw needed to access the marrow then the weak point of a bone is the spongy bone located at the top of a bone

[Anonymous No.14861897]

>>14860954
always save the bone marrow and cook that shit out to eat - it's top notch delicious
use distilled white vinegar in water to boil all the color off the bones until their white
so you've got all that fat and leftover shit cooked off completely and it's all in the water which is now broth

you can easily grind up the bones after you remove the excess fat and meat from the bones. turn the bones into fertilizer or something, and the excess meat is good for oil extraction maybe, or bait.

[Anonymous No.14862183]

I got an instant pot as a birthday gift and use it for various things, but once I've got a bunch of bones saved up, it's really awesome for making fast bone broth. Throw your bones and aromatics in there, pressure cook for an hour, then strain it all out. It's pretty close in flavor to making it the long way, only you can do it much, much faster.