Bone broth - Discuss Cooking

kamp · 10-06-2009, 01:22 AM

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?

Andy M. · 10-06-2009, 05:12 AM

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.

bethzaring · 10-06-2009, 06:11 AM

does any one make a broth or stock from lamb bones?

ChefToddMohr · 10-06-2009, 06:56 AM

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.

kamp · 10-06-2009, 06:57 AM

But is it okey to make it in the pressure cooker?

ChefToddMohr · 10-06-2009, 07:03 AM

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.

kamp · 10-06-2009, 07:29 AM

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.

Wyogal · 10-06-2009, 08:16 AM

Broth: "a flavorful liquid obtained from the simmering of meats or vegetables"
Gisslen, p. 206
Stock is made from simmering the bones. p. 209

golithii · 10-06-2009, 08:34 AM

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.