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Old 10-06-2009, 10:02 AM   #21
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This is what I start with:
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Old 10-06-2009, 11:13 AM   #22
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I'm not sure why you're hung up on calcium and minerals. I don't think you get calcium from stock, just because drinking milk provides calcium to your bones. I'm not a doctor, but I don't think it works the other way around. If you boil bones, you get calcium-rich stock. As for minerals, they are in your water. Nutrients like vitamins are usually destroyed the longer you cook something.

The main object of your stock is rich flavor and texture. Your vitamins and minerals can be gotten from the fresh vegetables you add to the stock or your finished dish.

But no, DO NOT MAKE STOCK IN A PRESSURE COOKER. The purpose of a pressure cooker is to raise the boiling point of water to cook under a higher moist temperature than 212F / 100C. As stated earlier, this is much too high a temperature, and too violent a cooking method to result in a clear, ungreasy stock.
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Old 10-06-2009, 12:54 PM   #23
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I am hung up in calcium because I can not have dairy.

I am intolerant to many food and I only eat 3 types of vegetables and lean meat/fish. Thats way I need all the nutrient I can get.
Broth is Beautiful
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Old 10-06-2009, 03:17 PM   #24
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I agree with ChefTodd. And golithii

The fat emulsifies if you boil your stock/broth. And once that happens you can't undo it.

Making it in a pressure cooker will make for a greasy stock.

If that doesn't bother you (it does me), then go for it.

If it does, simmer your liquid and don't boil or use a PC.

Do you take supplements?
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Old 10-06-2009, 03:51 PM   #25
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Quote:
Originally Posted by jennyema View Post
I agree with ChefTodd. And golithii

The fat emulsifies if you boil your stock/broth. And once that happens you can't undo it.

Making it in a pressure cooker will make for a greasy stock.

If that doesn't bother you (it does me), then go for it.

If it does, simmer your liquid and don't boil or use a PC.

Do you take supplements?
I have just started with calcium and vitamin D. The next week I also hope to start with selen and zinc.
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Old 10-07-2009, 01:31 AM   #26
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My Dad made New England Boiled Dinner in a pressure cooker, with venison. There was so much grease on top of the broth that he had to skim it off. To emulsify grease, you have to have an emulsifying agent, like a base, or mustard, or egg yolk. The grease droplets will be made smaller. That is true. But it is still lighter than is the water, and doesn't combine with it. It floats to the top. And as for broths, they don't need to be clear. That's consume', and there are techniques used to make it clear. Broths must be rich in flavor and texture. And the nutrients from the inner parts of the bone do come out into the broth. Not all nutrients are damaged by heat. And in fact, in vegetables such as spinach, the nutrients aren't even available to the body until the spinach is cooked. Lima beans are poisonous until boiled. Many foods are actually more nutritionally sound after cooking. Son't take my word for it. Talk to a qualified nutritionist.

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Old 10-07-2009, 11:36 AM   #27
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Originally Posted by Goodweed of the North View Post
To emulsify grease, you have to have an emulsifying agent, like a base, or mustard, or egg yolk.

It is also quite possible to emulsify fat and water mechanically -- without an agent -- which happens when you whisk salad dressing or boil stock.
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Old 10-07-2009, 04:29 PM   #28
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Today I made bone broth on with the "normal" pot.
I was trying to only let it simmer but on my oven it was not possible to set it between 2 and 0 so i did boil a couple of times. But the bone broth now is like jello ;)
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Old 10-07-2009, 04:35 PM   #29
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"bone broth" is called stock, broth is made by simmering pieces of meat or vegetables. Stock is made from bones.
If it's like "jello," GREAT!
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Old 10-07-2009, 04:38 PM   #30
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Sorry
I'm just a autistic tenager trying to make the "bone broth" this bone broth recipe Recipes on intro diet.
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