"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison
Reply
 
Thread Tools Display Modes
 
Old 10-06-2009, 02:22 AM   #1
Senior Cook
 
Join Date: Aug 2009
Location: Norway
Posts: 123
Bone broth

I have read a couple of topics about bone broth. Some places it says it needs to be boiled 4 hours and other 12 hours.
Isn't it right that longer it boild that more nutrient it gets?

Can I make bone broth in my pressure cooker? Will I still get all the minerals and vitamins out of the bone? How long will I need to cook it?

__________________

__________________
Girl from Norway thats love to cook.
I have IBS/IBD and is following SCD diet
www.scdandme.com
kamp is offline   Reply With Quote
Old 10-06-2009, 06:12 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,341
How long you simmer bones to make a stock depends on the size of the bones. For smaller bones like chicken, turkey and duck, 3-6 hours is adequate. For larger bones such as beef, 12 hours is normal.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-06-2009, 07:11 AM   #3
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,597
does any one make a broth or stock from lamb bones?
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 10-06-2009, 07:56 AM   #4
Assistant Cook
 
ChefToddMohr's Avatar
 
Join Date: Apr 2009
Location: Cary, N.C.
Posts: 44
Flavorful stocks are always made from the bones of animals because of the collagen they contain. Through cooking, collagen is converted to gelatin and water, giving a stock it's texture and richness.

The difference between a stock and a broth is that you make a stock from bones, you buy a broth at the grocery store.

There is so much more to stock making than simply the amount of time you spend simmering the bones. Firstly, never BOIL a stock, always a soft simmer. Boiling will cause many of the impurities to be suspended in the liquid, giving you a cloudy stock.

Always start stock with cold water. Cold water will allow the impurities to congeel and can be skimmed from the top of the stock during cooking. Hot water will dissolve the impurities, giving a cloudy stock.

Stocks should be strained and chilled as quickly as possible. After running your finished stock through a cheese cloth, it should go in a container that's set in an ice-bath. The quicker you cool the stock, the more fat will float to the top to be skimmed away.

If you're making a white stock, like chicken, 3-4 hours is certainly sufficient. If you're making a brown stock, the bones and flavoring agents should be browned in the oven first to caramelize sugars and give that brown color.

Stock making is a delicate process and has a lot more to it than just cooking times.
__________________
ChefToddMohr is offline   Reply With Quote
Old 10-06-2009, 07:57 AM   #5
Senior Cook
 
Join Date: Aug 2009
Location: Norway
Posts: 123
But is it okey to make it in the pressure cooker?
__________________
Girl from Norway thats love to cook.
I have IBS/IBD and is following SCD diet
www.scdandme.com
kamp is offline   Reply With Quote
Old 10-06-2009, 08:03 AM   #6
Assistant Cook
 
ChefToddMohr's Avatar
 
Join Date: Apr 2009
Location: Cary, N.C.
Posts: 44
No, you cannot make a stock in a pressure cooker. The whole idea in broth making is the evaporation of the liquid to condense flavors. Pressure cooker will not allow for evaporation.
__________________
ChefToddMohr is offline   Reply With Quote
Old 10-06-2009, 08:29 AM   #7
Senior Cook
 
Join Date: Aug 2009
Location: Norway
Posts: 123
Okey.
I did try yeasterday and it had a lot of flavor but if it don't contains all the minerals it is not good.
__________________
Girl from Norway thats love to cook.
I have IBS/IBD and is following SCD diet
www.scdandme.com
kamp is offline   Reply With Quote
Old 10-06-2009, 09:16 AM   #8
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
Broth: "a flavorful liquid obtained from the simmering of meats or vegetables"
Gisslen, p. 206
Stock is made from simmering the bones. p. 209
__________________

Wyogal is offline   Reply With Quote
Old 10-06-2009, 09:34 AM   #9
Assistant Cook
 
Join Date: Oct 2009
Location: Casper
Posts: 3
no boil

My daughter found me a nice cookbook only about making broths and sauces. The highest quality stock comes from NOT boiling, as mentioned previously. That means that a pressure cooker is out is you want the best stock. Slowly simmering is the key.

My book would suggest that ChefToddMohr knows what he is talking about.
__________________
golithii is offline   Reply With Quote
Old 10-06-2009, 09:35 AM   #10
Senior Cook
 
Join Date: Aug 2009
Location: Norway
Posts: 123
:(

But will the broth still contain calcium, minerals ++ if I do make it in the pressure cooker?
__________________

__________________
Girl from Norway thats love to cook.
I have IBS/IBD and is following SCD diet
www.scdandme.com
kamp is offline   Reply With Quote
Reply

Tags
None

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- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:10 AM.


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