I have a few questions regarding broth, particularly the bones, mainly - is there any reason i shouldn't be eating soft bones from broth? They must be packed full of bio-available calcium right?
They are so damn tasty, rich, creamy, soft and satisfying, and as they are so rich once i've had enough its easy to tell
I was also wondering if instead of chowing down on the bones i could just keep on cooking the broth and eventually they will dissolve into the broth?
And last question - do you eat the meat that cooks off the bones after 48-72 hours cooking? Is there reason not to? I usually blend it into a soup along with any undissolved gelantinous bits, but the meat does look kinda abused for lack of a better word, like maybe the goodness is in the broth & it's not worth eating? Im sure grok wouldn't have wasted it but maybe i would be better off chucking it and eating some sardines & egg yolks instead.
Thanks in advance for any answers
ps search function isn't working right now, so i'm well within my rights to ask these undoubtedly already asked questions ;p
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I have made bone broth many times before and LOVE it. But I use the slow cook version (at least 8 hours). It is recommend low simmer, slow boil to do this. I've heard others say to do it in 1-2 hours in a pressure cooker. Does anyone know (besides obviously the time saver) what, if any nutritional difference there may be?
Use a pressure cooker so you don't have to cook it for so long. That seems like a pretty big wait 48-72 hours? Wow. With a pressure cooker, you could probably cut that time down by a lot, probably down to 1 or 2 hours at most.
When I make stock it's a rolling broth for a few days, made from beef and pork bones previously roasted and eaten... (mmmm..) The meat which there's really not that much of I discard - i eat meat before, or it cooking spare ribs or brisket or something it's taken out when tender. I don't eat the leftover bits because probably the fat is oxidised, while ht meat taste's a bit unpleasant to me. the bones though I often eat, though not all... I've researched a bit and from what I can see there are some risks associating with eating them - for the same reasons that bonemeal usually isn't recommended (prion diseases). However these do not prevent me eating some sometimes.. When I was tending towards eating a higher fat diet in general they were good to use in reasonable amounts - like you I found/find them very satiating... There is some fair fat in them..., and water...
Bones are a great source of what is probably the best and most bio-available form of calcium available,this form of calcium is called Calcium Hydroxyapatite. I've done a ton of research on toxicity and it just doesn't seem much more toxic than regular meat from what I've seen. I eat sardine bones occasionally for this very reason. I once ate them for a week leading into a dentists appointment when I was SURE I must have a cavity. By the time I got to the dentist it wasn't hurting anymore and x-ray showed normal. So, who knows?