5

votes

Hack My Bone Broth: Vinegar vs. no vinegar

Asked on September 22, 2016
Created July 22, 2011 at 6:29 AM

Let me see if I've got this straight. Adding vinegar to bone broth helps leach the minerals out better, but it also makes it stink to high heavens while it's cooking. You can make it without vinegar, but it will require longer cooking time to get the minerals out. Does that sound about right?

44348571d9bc70c02ac2975cc500f154

(5853)

on December 21, 2012
at 05:34 AM

If you cook for days, flavours will be lost. But maybe theres is more minerals, for beef bones 2h 30mins is enough to bring all the flavour from meats and bones. If you taste them, they taste almost nothing as all the flavour is in the liquid. Some evaporate too, so keep the lid on as long as it has cooled to room temperature.

47edf681280750c3712a3a56f2eae33b

on December 19, 2012
at 07:50 PM

My concern is flavor, how do you maintain a bright flavor after cooking for days? This is rhetorical btw.

4e184df9c1ed38f61febc5d6cf031921

(5005)

on April 14, 2012
at 04:01 PM

Can't see why not to use pressure cooker - I don't, usually, but I can't see any reason why it should be bad. But 3 hours seems a long, long time - when I pressure cook stock, I go about 40 minutes. And the stock gels well, which I take as the hallmark of a good stock.

4e184df9c1ed38f61febc5d6cf031921

(5005)

on April 14, 2012
at 03:59 PM

turkeytime, yes, there is s light lemon taste, which I like. But only slight. I don't like the vaguely vinegar taste from vinegar though.

Eed7dabde3d61910685845e04605267f

(2934)

on April 14, 2012
at 12:38 PM

Why not 'Paleo' - I am curious?

2c8c421cf0e0c462654c7dc37f8b9711

(2729)

on July 23, 2011
at 02:40 AM

I've made decent broth with bones from grocery store rotisserie chickens. It's not ideal, but CAFO broth is better than no broth at all. Just make sure you skim off and discard all the fat, definitely don't use it to cook with like you would good grass-fed beef tallow.

2c8c421cf0e0c462654c7dc37f8b9711

(2729)

on July 23, 2011
at 02:39 AM

WAPF recommends simmering for several days as it extracts more minerals from the bones. Pressure cooking is not generally recommended.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on July 22, 2011
at 09:06 PM

I've always followed the WAP recs, too. Slightest smell at first but by the end, nothing. no taste difference, either.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on July 22, 2011
at 09:05 PM

thats what I use. no smell either.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on July 22, 2011
at 09:05 PM

same here, no smell ever

9a5e2da94ad63ea3186dfa494e16a8d1

(15833)

on July 22, 2011
at 05:26 PM

Ditto, I just just a splash. You shouldn't notice the smell or flavor.

Medium avatar

(4878)

on July 22, 2011
at 03:41 PM

Ditto the quartered lemon, esp with chicken stock. It leaves a nice salty/lemon undertone.

11dff0119e8ca2babb4acf40a5ef6ac4

(233)

on July 22, 2011
at 02:07 PM

I add a whole lemon quartered to my stocks. I never taste the lemon, but the broth is incredible.

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on July 22, 2011
at 01:46 PM

how much are you using? in a big pot full of a couple of carcasses and full of water i give it one glug. maybe 2T max. it never smells.

B14dc4aa1ddefbec3bc09550428ee493

(3909)

on July 22, 2011
at 12:11 PM

How's the flavor? Does the final product taste lemony?

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11 Answers

best answer

5
4e184df9c1ed38f61febc5d6cf031921

(5005)

on July 22, 2011
at 08:46 AM

I use the juice of a lemon, squeezed, and I add the squeezed shells to the bones water etc, not vinegar. Smells nice, tastes nice and adds various things including pectin.

11dff0119e8ca2babb4acf40a5ef6ac4

(233)

on July 22, 2011
at 02:07 PM

I add a whole lemon quartered to my stocks. I never taste the lemon, but the broth is incredible.

B14dc4aa1ddefbec3bc09550428ee493

(3909)

on July 22, 2011
at 12:11 PM

How's the flavor? Does the final product taste lemony?

Medium avatar

(4878)

on July 22, 2011
at 03:41 PM

Ditto the quartered lemon, esp with chicken stock. It leaves a nice salty/lemon undertone.

4e184df9c1ed38f61febc5d6cf031921

(5005)

on April 14, 2012
at 03:59 PM

turkeytime, yes, there is s light lemon taste, which I like. But only slight. I don't like the vaguely vinegar taste from vinegar though.

5
77877f762c40637911396daa19b53094

(78467)

on December 18, 2011
at 06:15 PM

I cook my grass feed beef bones for four or five days and then grind (actually squish) up bones for plants and cat's bone meal,( when I don'T give her real meaty bones.) I Never use acid. Way back at my personal Paleo "Genesis" I read quite a few science type articles debunking the vinegar/lemon juice theory. The "consensus" of the authors was that the few tablespoons of household acid were way too mild to make a difference. In fact , if you think about, you might not want it to be strong enough to actually make a differnce. The acid used by comercial bonemeal producers( BIG BONEMEAL? ,I suppose you'd call them) would be adifferent story. They don't let 4 gallon pots simmer for four days on a back burner. They use ACID, real industrial MotherF*cker ACID! Probably takes a few hours!!....So experiment and see if these so called MAVINS were(are) correct. I've put my chips on them for now, but I'm willing to use acid if convinced......I'm not convinced soley because Sally Fallon tells me so. While I admire Weston Price and Pottenger(and his cats) greatly, I'n not so quick to yield to everything the modern WPclones have to say. I enjoy going to their pot luck dinners, and Tom Cowan MD's website is excellent, but....they don't "look" like they are on the cutting edge of nutrition like Paleo People are. I prefer to stick with" my kind".:)

3
98bf2ca7f8778c79cd3f6c962011cfdc

on July 22, 2011
at 12:21 PM

The WAPF recipe is 2 TBSP vinegar for 4 quarts of water for chicken stock and 1/2 cup for 4 OR MORE quarts of water for beef. I think they are assuming that you're going to use much more than 4 quarts of water in your pot so they upped the amount of vinegar. I've never used that much for 4 quarts of water. Honestly I'd cut down on the amount of vinegar you're using and that get rid of the problem while still giving you a high quality end product.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on July 22, 2011
at 09:06 PM

I've always followed the WAP recs, too. Slightest smell at first but by the end, nothing. no taste difference, either.

2
44348571d9bc70c02ac2975cc500f154

(5853)

on July 22, 2011
at 04:36 PM

I havent seen the need to add vinegar. I cook the stock in pressure cooker and it does such a good job of softening bones, even beef knuckles, that you can even eat them if you desire. Only takes like under 3 hours for beef and an hour and half for chicken.

2c8c421cf0e0c462654c7dc37f8b9711

(2729)

on July 23, 2011
at 02:39 AM

WAPF recommends simmering for several days as it extracts more minerals from the bones. Pressure cooking is not generally recommended.

4e184df9c1ed38f61febc5d6cf031921

(5005)

on April 14, 2012
at 04:01 PM

Can't see why not to use pressure cooker - I don't, usually, but I can't see any reason why it should be bad. But 3 hours seems a long, long time - when I pressure cook stock, I go about 40 minutes. And the stock gels well, which I take as the hallmark of a good stock.

47edf681280750c3712a3a56f2eae33b

on December 19, 2012
at 07:50 PM

My concern is flavor, how do you maintain a bright flavor after cooking for days? This is rhetorical btw.

44348571d9bc70c02ac2975cc500f154

(5853)

on December 21, 2012
at 05:34 AM

If you cook for days, flavours will be lost. But maybe theres is more minerals, for beef bones 2h 30mins is enough to bring all the flavour from meats and bones. If you taste them, they taste almost nothing as all the flavour is in the liquid. Some evaporate too, so keep the lid on as long as it has cooled to room temperature.

2
531db50c958cf4d5605ee0c5ae8a57be

on July 22, 2011
at 11:31 AM

White wine vinegar. Not too much (several tablespooons perhaps).

2
Fe29f6658ce67c1ecc4a22e960be7498

(2997)

on July 22, 2011
at 07:37 AM

For what it's worth I don't use much vinegar - maybe half a cup in a big pot - and it doesn't smell at all.

MY question, is there a nutritional difference between different acids? For instance lemon juice instead of vinegar?

1
B73f2fa9df8f3bcf8d56794021fcbb14

on April 14, 2012
at 12:35 PM

It is my understanding that the vinegar assists in leeching the nutrients out of the bone. Only a small amount is needed: 2T for 3.5Q prepared stock.

http://www.rebeccawood.com/recipes/bone-stock-gelatin

1
1ccc0b0b7a756cd42466cef8f450d0cb

(1801)

on July 22, 2011
at 06:58 PM

Bragg Apple Cider Vinegar, just a few tablespoons. Is it paleo? Probably not but it is a real/fermented food and it gets the job done.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on July 22, 2011
at 09:05 PM

thats what I use. no smell either.

Eed7dabde3d61910685845e04605267f

(2934)

on April 14, 2012
at 12:38 PM

Why not 'Paleo' - I am curious?

1
Da7dc02f6150d09197a768aff40a11f1

on July 22, 2011
at 11:43 AM

I use lemon juice instead of vinegar. (Half a cup for 4 qts of water) Besides that, I follow the WAPF recipe and it comes out perfect!

0
93ae9f2d376e5426e891a9b58d8302fa

(2936)

on December 18, 2011
at 07:14 PM

I used too much vinegar once and I thought the result was like candy. Not something you wanna do every time, but hey, once in a while it's a treat.

0
B96486cc39cf24fdf259424f833a5d5b

(493)

on July 22, 2011
at 07:55 PM

Great info on making bone broth. If I can ever find a source for bones that aren't from a CAFO, I'll be sure to try it out.

2c8c421cf0e0c462654c7dc37f8b9711

(2729)

on July 23, 2011
at 02:40 AM

I've made decent broth with bones from grocery store rotisserie chickens. It's not ideal, but CAFO broth is better than no broth at all. Just make sure you skim off and discard all the fat, definitely don't use it to cook with like you would good grass-fed beef tallow.

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