"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison
Thread Tools Display Modes
Old 10-07-2009, 03:40 PM   #31
Head Chef
Join Date: Dec 2008
Posts: 2,300
no problem, it just helps to clarify the issue when terms are used correctly.
I love your posts and enjoy hearing about your cooking!!


Wyogal is offline   Reply With Quote
Old 10-07-2009, 03:40 PM   #32
Chief Eating Officer
GB's Avatar
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Originally Posted by kamp View Post
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 ;)
If it is like jello then you did it right

You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 10-07-2009, 03:40 PM   #33
Senior Cook
Join Date: Aug 2009
Location: Norway
Posts: 123
I am going to bed now but I will try to write all the post again tomorrow and understand it.
Girl from Norway thats love to cook.
I have IBS/IBD and is following SCD diet
kamp is offline   Reply With Quote
Old 10-08-2009, 07:07 AM   #34
Head Chef
powerplantop's Avatar
Join Date: Feb 2009
Location: Louisiana
Posts: 2,149

This is a photo of some stock that I made about two weeks ago. I made it using a Korean method. This was boiled for a few hours. It is not greasy and the milky color comes from the minerals leached out of the bones. I then cooked some noodles in it and it was great.

To make stock this way take your bones and soak them in cold water for one hour. Drain the water and replace with cold water. Soak for one more hour drain.

Add water again and place on high heat. When it starts to boil start timming. After 20 to 30 minutes pour out water and wash the bones. What you have done is removed the blood from the bones. Now put the bones back on high heat with clean watter and boil for several hours. As your water level goes down add more just keep the bones covered. You will see foam and grease come to the top just keep skimming that off and throw it away.

I have two vids that show me using this meathod.


My YouTube cooking channel
powerplantop is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:48 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.