What NOT to put in Vegetable & Bone Broth?
nancyofnc
8 years ago
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writersblock (9b/10a)
8 years agoRelated Discussions
Bone Broth Question
Comments (42)I guess I never thought of it as "pork stock" but boiling a ham bone is just that. A favorite soup is boiled ham bone, cabbage, onion, and a couple jalapeno/serreno peppers.... high taste, high fiber, and low cal. I get a ham from work at winter solstice every year... being single that makes a good 3-4 pots of soup with a couple sandwiches on the side. Grandma's traditional christmas gift to us is a ham... another 10 lbs on top of my work ham. In general I'm eating soup until the first of April. Almost all bean based soups have some pork broth.... sometimes I cheat and use a couple drops of liquid smoke rather then meat. Only use pork with large bones. I boiled pork chops with sourkraut one time... while delicious it was filled with the small bones. About time I made pork with kraut and taters again. Now I'm hungry! : ) lyra...See Morebone broth
Comments (30)My broth is simmering on low as I write. I have knuckle, beef femur, pigs feet and farm fresh egg shells as well as onions, leeks , carrots, onion, garlic cloves and ginger cooking. My previous consumption of broth has reduced the inflammation in my Morton syndrome arthritic feet. I have told family members of the healing benefits of broth from my experience and the reaction is tepid at best. Why do folks prefer meds with symptoms opposed to natural healing? Have we been that brainwashed to believe all the medication hype with devastating side effects as opposed to treating our bodies with respect and eating wholesome foods? I am reading Sally Fallons book Nourishing Broth and finding encouragement in the advantages of daily stock consumption to promote healing and immune boosting properties. Thank you everyone for your advise on how to make a healing broth....See MoreBone Broth Questions
Comments (49)cactus, you may find that oxtail is more expensive than short ribs, as a cow has more ribs than tails. The tail used to be one of the parts the farmer kept because no one would buy it, now it's gourmet cuts! I was amazed when I found oxtail was the same price as Porterhouse. Mine are organic and grass fed because I raise them myself, same with the chickens. So it's really up to you. If it's important to you that it be grass fed and sustainably and humanely raised, or organic or whatever, then that's what it has to be. That's why I raise my own, commercial agriculture and their treatment of animals offends me. So I raise cattle and chickens, sometimes ducks and pigs. I have a big organic garden, eggs from my hens, and I want to get some bees. My husband? Not so much. (grin) Anyway, I'm a big proponent of buying local and helping out the small farmer (since I am one), so even if it isn't organic or grass fed or whatever, if you can get it from a local place I think you're a lot better off, both in quality and in sustainability and probably in the treatment of the animals you intend to use for food. I know Sleevendog lives somewhere in your part of the world, so the link/organization she mentioned is probably a very good place to start. I'm clear over here in Michigan so someone closer is going to know better than I do, of course. In the interest of full disclosure, all my broth doesn't turn out that gelatinous, but it was a good batch. Good luck... Annie...See MoreHave you used Bone Broth?
Comments (32)A side note from an older cookbook, 1920's, is that if you added veggies when making stock when kept in the frig it would go bad quicker. Most did not have freezers to save things in. As far as skimming the fat it contains fat soluble flavoring compounds that would be lacking if removed. One person I used to know would remove the layer of hard fat after the stock cooled then form it into a tube shape. If a recipe called for fat and the recipe was in the same flavor profile a slice or two would be incorporated rather than a neutral fat. Pasta with chicken or turkey fat rather than butter, garlic, and cheese was much better than with regular butter. Mash potatoes was another thing that it was used in....See MoreLars
8 years agosleevendog (5a NY 6aNYC NL CA)
8 years agolast modified: 8 years agograinlady_ks
8 years agolast modified: 8 years agoplllog
8 years agoagmss15
8 years agolindac92
8 years agosleevendog (5a NY 6aNYC NL CA)
8 years agoannie1992
8 years ago
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