Comments on: Bone Broth: 12 Days Of Gelatin http://www.traditional-foods.com Easy, Fuss-Free Wed, 16 May 2012 16:04:17 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: linda edwards http://www.traditional-foods.com/bone-broth/comment-page-1/#comment-6706 linda edwards Mon, 16 Apr 2012 15:13:28 +0000 http://www.traditional-foods.com/#comment-6706 Hi, on the egg shells, after you crack them open, clean out the white membrane on the inside, air dry them... after cleaning the white membrane out. If you have a gas oven low temperature... dry them until they become brittle... afterwards, put them into a coffee grinder and you have ground calcium... for eating, or for your garden.. the other way which I don't care for the taste is whole eggs, cover them with real lemon juice until the acid of the juice dissolves the out side of the shell, take out the eggs, then take a teaspoon aday of your calcium... or more... Hi, on the egg shells, after you crack them open, clean out the white membrane on the inside, air dry them… after cleaning the white membrane out. If you have a gas oven low temperature… dry them until they become brittle… afterwards, put them into a coffee grinder and you have ground calcium… for eating, or for your garden..

the other way which I don’t care for the taste is whole eggs, cover them with real lemon juice until the acid of the juice dissolves the out side of the shell, take out the eggs, then take a teaspoon aday of your calcium… or more…

]]> By: Ann http://www.traditional-foods.com/bone-broth/comment-page-1/#comment-6671 Ann Sat, 14 Apr 2012 18:47:06 +0000 http://www.traditional-foods.com/#comment-6671 This is so interesting! My brother told me recently that he had dated a woman from China who keeps a pot of broth on the stove all the time. She actually turns it off while at work or overnight then brings it back to a boil to use it. She just keeps adding bones, leftover vegetables and water. This is so interesting! My brother told me recently that he had dated a woman from China who keeps a pot of broth on the stove all the time. She actually turns it off while at work or overnight then brings it back to a boil to use it. She just keeps adding bones, leftover vegetables and water.

]]> By: Amanda Rose http://www.traditional-foods.com/bone-broth/comment-page-1/#comment-6477 Amanda Rose Wed, 04 Apr 2012 20:00:28 +0000 http://www.traditional-foods.com/#comment-6477 Mary, We try to strain our broth off at 24 hours and then add fresh water and vinegar. We do find that it can get bitter if left too long. Amanda Mary,
We try to strain our broth off at 24 hours and then add fresh water and vinegar. We do find that it can get bitter if left too long.
Amanda

]]> By: Mary http://www.traditional-foods.com/bone-broth/comment-page-1/#comment-6461 Mary Tue, 03 Apr 2012 17:36:17 +0000 http://www.traditional-foods.com/#comment-6461 When I let my broth go for many hours (or even days) the resulting broth is quite bitter. Any ideas why? When I let my broth go for many hours (or even days) the resulting broth is quite bitter. Any ideas why?

]]> By: aseafish http://www.traditional-foods.com/bone-broth/comment-page-1/#comment-6340 aseafish Tue, 27 Mar 2012 01:23:56 +0000 http://www.traditional-foods.com/#comment-6340 I am laughing at myself as I read this. I've made broth dozens, maybe hundreds of times and always felt a bit embarrassed if I reused the bones. Just this morning I threw away a large quantity of lamb bones that I'd used just once. I will not make that mistake again. Great post. I love the detail. I am laughing at myself as I read this. I’ve made broth dozens, maybe hundreds of times and always felt a bit embarrassed if I reused the bones. Just this morning I threw away a large quantity of lamb bones that I’d used just once. I will not make that mistake again.

Great post. I love the detail.

]]> By: Amanda Rose http://www.traditional-foods.com/bone-broth/comment-page-1/#comment-6336 Amanda Rose Mon, 26 Mar 2012 18:12:21 +0000 http://www.traditional-foods.com/#comment-6336 Angela -- Sometimes it can just be a simple matter of the water content of the broth. If you made broth from one chicken carcass in two gallons of water, I wouldn't expect to see gel because it would be too diluted. If you're interested, you could boil your broth down to a cup or two, refrigerate it, and then see if there is gelatin. Angela — Sometimes it can just be a simple matter of the water content of the broth. If you made broth from one chicken carcass in two gallons of water, I wouldn’t expect to see gel because it would be too diluted. If you’re interested, you could boil your broth down to a cup or two, refrigerate it, and then see if there is gelatin.

]]> By: Angela http://www.traditional-foods.com/bone-broth/comment-page-1/#comment-6335 Angela Mon, 26 Mar 2012 16:21:25 +0000 http://www.traditional-foods.com/#comment-6335 I have tried the chicken multiple times. Organic chicken. Never EVER have a gotten it to gel. Am I doing something wrong I wonder? I have tried the chicken multiple times. Organic chicken. Never EVER have a gotten it to gel. Am I doing something wrong I wonder?

]]> By: Guest Post: Heal Your Gut | Cooking Traditional Foods http://www.traditional-foods.com/bone-broth/comment-page-1/#comment-6329 Guest Post: Heal Your Gut | Cooking Traditional Foods Mon, 26 Mar 2012 10:06:24 +0000 http://www.traditional-foods.com/#comment-6329 [...] get started today! For everything you need to know about bone broth and more, plus several videos - check out this link where Amanda of Traditional Foods gets into all the nitty gritty’s of making bone [...] [...] get started today! For everything you need to know about bone broth and more, plus several videos – check out this link where Amanda of Traditional Foods gets into all the nitty gritty’s of making bone [...]

]]> By: jill loch http://www.traditional-foods.com/bone-broth/comment-page-1/#comment-6258 jill loch Thu, 22 Mar 2012 18:17:57 +0000 http://www.traditional-foods.com/#comment-6258 Thank you so much for all of the wonderful information in your postings! I'm wondering if you know what is in the scum that arises to the top of bone broth while it's cooking? Why do we skim it off the top? Jill Thank you so much for all of the wonderful information in your postings!
I’m wondering if you know what is in the scum that arises to the top of bone broth while it’s cooking? Why do we skim it off the top?
Jill

]]> By: Jo http://www.traditional-foods.com/bone-broth/comment-page-1/#comment-6163 Jo Sat, 17 Mar 2012 16:07:41 +0000 http://www.traditional-foods.com/#comment-6163 Well, my first set of bones are roasting in the oven...two grass-fed bison knuckle bones and one beef soup bone from Tr0pic@l Traditions :o) What I did, though is put them directly into my crock liner and then into the oven- I figured all the "good bits" will be right in the pot that way instead of scraping. Really looking forward to this..thanks so much for all the great information! Well, my first set of bones are roasting in the oven…two grass-fed bison knuckle bones and one beef soup bone from Tr0pic@l Traditions :o )

What I did, though is put them directly into my crock liner and then into the oven- I figured all the “good bits” will be right in the pot that way instead of scraping.

Really looking forward to this..thanks so much for all the great information!

]]> By: kaeli http://www.traditional-foods.com/bone-broth/comment-page-1/#comment-5384 kaeli Tue, 14 Feb 2012 16:41:06 +0000 http://www.traditional-foods.com/#comment-5384 You can use eggshells for calcium supplements. Dry and grind up the eggs, or put them in lemon juice to disintegrate. I haven't heard of just using vinegar, but i'm sure it would work, just wouldn't taste as good when you drink it. Do a google search, i'm sure you'll find a lot of info. You can use eggshells for calcium supplements. Dry and grind up the eggs, or put them in lemon juice to disintegrate. I haven’t heard of just using vinegar, but i’m sure it would work, just wouldn’t taste as good when you drink it. Do a google search, i’m sure you’ll find a lot of info.

]]> By: Amanda Rose http://www.traditional-foods.com/bone-broth/comment-page-1/#comment-5379 Amanda Rose Tue, 14 Feb 2012 14:38:34 +0000 http://www.traditional-foods.com/#comment-5379 Marshall -- Stewing the whole bird is very expensive and doesn't make good use of the chicken meat in my opinion. I would roast the chicken and save the carcass for the broth. If you add chicken feet to the broth, you'll get more gelatin. You might find them at an Asian store near you. Your broth probably has some gelatin in it -- it may just have so much liquid that you can't tell. Try the carcass approach and at the very least you'll end up with better chicken dinners. You can also find beef feet or knuckle bones and make beef broth -- both of those bones are high in gelatin. Amanda Marshall — Stewing the whole bird is very expensive and doesn’t make good use of the chicken meat in my opinion. I would roast the chicken and save the carcass for the broth. If you add chicken feet to the broth, you’ll get more gelatin. You might find them at an Asian store near you. Your broth probably has some gelatin in it — it may just have so much liquid that you can’t tell. Try the carcass approach and at the very least you’ll end up with better chicken dinners.

You can also find beef feet or knuckle bones and make beef broth — both of those bones are high in gelatin.

Amanda

]]> By: Amanda Rose http://www.traditional-foods.com/bone-broth/comment-page-1/#comment-5378 Amanda Rose Tue, 14 Feb 2012 14:34:06 +0000 http://www.traditional-foods.com/#comment-5378 Hi Stephanie. If you are on Facebook, check out our broth and soup class: https://www.facebook.com/pages/Traditional-Foods/128980120516964?sk=app_108858132531031 I think you should be able to access this info on bones regardless: https://www.facebook.com/note.php?note_id=136066899808286 Amanda Hi Stephanie. If you are on Facebook, check out our broth and soup class:
https://www.facebook.com/pages/Traditional-Foods/128980120516964?sk=app_108858132531031

I think you should be able to access this info on bones regardless:
https://www.facebook.com/note.php?note_id=136066899808286

Amanda

]]> By: Stephanie H. http://www.traditional-foods.com/bone-broth/comment-page-1/#comment-5375 Stephanie H. Tue, 14 Feb 2012 14:23:36 +0000 http://www.traditional-foods.com/#comment-5375 Hi there! I know this is going to sound really stupid, but - I normally make chicken from frozen breasts, or if we have red meat, its ground. I don't tend to ever have bones, so what's the best way for a newbie to start? Should I buy a whole chicken to cook, and use those? Can I buy just the bones somewhere? Thanks! :) Hi there! I know this is going to sound really stupid, but – I normally make chicken from frozen breasts, or if we have red meat, its ground. I don’t tend to ever have bones, so what’s the best way for a newbie to start? Should I buy a whole chicken to cook, and use those? Can I buy just the bones somewhere? Thanks! :)

]]> By: Marshall Stinson http://www.traditional-foods.com/bone-broth/comment-page-1/#comment-5368 Marshall Stinson Tue, 14 Feb 2012 03:55:01 +0000 http://www.traditional-foods.com/#comment-5368 Greetings Amanda! Great site...thank you for sharing your kitchen experiences. I have a query regarding homemade stock...I have been making chicken stock based on the recipe in Nourishing Traditions by Sally Fallon. The recipe calls for a whole chicken, but this method has not proved to be cost effective and the last two batches have not gelled after refrigeration (which I cherish because I am assured of generous gelatin when it does gel). I am trying to find a more cost effective way to make these delicious stocks. Suggestions? Greetings Amanda!
Great site…thank you for sharing your kitchen experiences. I have a query regarding homemade stock…I have been making chicken stock based on the recipe in Nourishing Traditions by Sally Fallon. The recipe calls for a whole chicken, but this method has not proved to be cost effective and the last two batches have not gelled after refrigeration (which I cherish because I am assured of generous gelatin when it does gel). I am trying to find a more cost effective way to make these delicious stocks. Suggestions?

]]> By: Amanda Rose http://www.traditional-foods.com/bone-broth/comment-page-1/#comment-5358 Amanda Rose Mon, 13 Feb 2012 16:50:10 +0000 http://www.traditional-foods.com/#comment-5358 Melody, It's then a base for soup. I dilute it if it had boiled down quite a bit (which sometimes happens when I let it run too hot). Otherwise, it's just a taste preference issue. Be sure to salt it and add any other seasonings and when it tastes good, it's done. You can just drink the broth seasoned if you wish. We have quite a few soup recipes on this site to give you ideas on how to use it, but you can also use it to cook rice and beans (which we do with the broth from bones that have already been stewed several times). Amanda Melody,

It’s then a base for soup. I dilute it if it had boiled down quite a bit (which sometimes happens when I let it run too hot). Otherwise, it’s just a taste preference issue. Be sure to salt it and add any other seasonings and when it tastes good, it’s done. You can just drink the broth seasoned if you wish. We have quite a few soup recipes on this site to give you ideas on how to use it, but you can also use it to cook rice and beans (which we do with the broth from bones that have already been stewed several times).

Amanda

]]> By: Melody http://www.traditional-foods.com/bone-broth/comment-page-1/#comment-5357 Melody Mon, 13 Feb 2012 16:36:57 +0000 http://www.traditional-foods.com/#comment-5357 Hello. I still don't understand how the broth is consumed. You say after the twelve hours, it is strained into the soup pot. But then what? Is it then diluted, do you add anything at all, or literally consume only the gelatinous broth untouched? Thank you Hello. I still don’t understand how the broth is consumed. You say after the twelve hours, it is strained into the soup pot. But then what? Is it then diluted, do you add anything at all, or literally consume only the gelatinous broth untouched? Thank you

]]> By: Sharon Dines http://www.traditional-foods.com/bone-broth/comment-page-1/#comment-5164 Sharon Dines Wed, 01 Feb 2012 21:06:32 +0000 http://www.traditional-foods.com/#comment-5164 I watched the video where you put an egg in vinegar and the shell disintegrated, my question is: What about using egg shells for minerals? We raise chickens for eggs and I find myself feeding the shells to the chickens all the time but would like to get the minerals if that is possible. I watched the video where you put an egg in vinegar and the shell disintegrated, my question is: What about using egg shells for minerals? We raise chickens for eggs and I find myself feeding the shells to the chickens all the time but would like to get the minerals if that is possible.

]]> By: Miner’s Lettuce Cream of Chicken Soup | Traditional Foods http://www.traditional-foods.com/bone-broth/comment-page-1/#comment-5126 Miner’s Lettuce Cream of Chicken Soup | Traditional Foods Mon, 30 Jan 2012 16:29:08 +0000 http://www.traditional-foods.com/#comment-5126 [...] run broth” for projects that do not need a rich broth. Check out our methods on our bone broth [...] [...] run broth” for projects that do not need a rich broth. Check out our methods on our bone broth [...]

]]> By: Sandra Mort http://www.traditional-foods.com/bone-broth/comment-page-1/#comment-5026 Sandra Mort Thu, 26 Jan 2012 00:11:57 +0000 http://www.traditional-foods.com/#comment-5026 I pulled the bones out of the three day beef broth. I knew that they'd be somewhat deteriorated, but was surprised to see that very little effort & a butter knife was all it took to expose the marrow. Cooling the broth & making a 2nd batch of broth with the bones & remaining connective tissue to see how flavorful it gets. I don't think I'll get more than two, but I think I made a MUCH larger batch than you did. I pulled the bones out of the three day beef broth. I knew that they’d be somewhat deteriorated, but was surprised to see that very little effort & a butter knife was all it took to expose the marrow. Cooling the broth & making a 2nd batch of broth with the bones & remaining connective tissue to see how flavorful it gets. I don’t think I’ll get more than two, but I think I made a MUCH larger batch than you did.

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