2

votes

Is there a giant difference between 24 vs. 72 hour bone broth?

Answered on August 19, 2014
Created January 10, 2013 at 9:18 PM

I ask because my electricity bill was about $60 above the same month last year and a record high for me. The only difference I can think of is my new stovetop bone-broth-making habit indulged in about once a week for a couple days at a time. I know I should get a slow cooker, but I have been resisting getting another giant appliance (though my husband would sleep better at night if he believed we wouldn't all die in a grease fire).

Does anyone know what the extra couple days do for you? If it's a logarithmic curve where most of the benefit is gained during the first day, I'll gladly give up the extra days. But if it's linear....I might just have to let it keep going.

42cd0feeeda5fa2e2fe1c4fd8255073a

(1930)

on January 11, 2013
at 01:16 AM

I got a slow cooker off ebay for $10! The ex-owner had used it only a handful of times. Might be worthwhile checking out your options..

366c23d69eadce094a2b22299c58a424

(2988)

on January 11, 2013
at 01:13 AM

Good to know, thanks both! 12 seems do fine for me.

D9e4b265ef308c8cabf847559fd8be2e

(370)

on January 11, 2013
at 12:51 AM

Smoked tongue is really good. It tastes like a cross between bacon and corned beef. It's a very fatty meat, but the fat is pretty evenly distributed. You can eat it cold w/ horseradish...mmmm...paleo bologna:)

Ef32d6cc543a74319464e2100e5a9ffd

(1205)

on January 11, 2013
at 12:44 AM

I think it is WAPF that recommends 24-72 hours for beef bone broth. And being me, I think if 24 is good....

Ef32d6cc543a74319464e2100e5a9ffd

(1205)

on January 11, 2013
at 12:43 AM

Thanks, I'll look on Amazon. And smoked bison tongue?! Is it delicious?

Ef32d6cc543a74319464e2100e5a9ffd

(1205)

on January 11, 2013
at 12:42 AM

As long as there is no nutritional difference, this sounds much easier than what I do! My husband is losing his mind...he is also a vegetarian and just the smell kills him.

61844af1187e745e09bb394cbd28cf23

(11058)

on January 10, 2013
at 11:54 PM

Except my pressure cooker will even work in a power outage. Yours won't, pascal.

61844af1187e745e09bb394cbd28cf23

(11058)

on January 10, 2013
at 11:53 PM

It depends on what herbs or veg you add to it. I cook it for 36 in the slow cooker and never had bitter broth.

F25ac7fa62bb88e547ddae69e79f9dee

(100)

on January 10, 2013
at 11:04 PM

The electric versions are VERY easy to work with - just plug in and press a button. I'm sure stove-top types are easy too, but I would opt for electric if you're spending >$100. Also, I can set a timer on it so things don't overcook.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on January 10, 2013
at 09:57 PM

Ok, I've never done the pressure cooker approach but I'm gonna give it a try. Damn slow cooker takes up so much room to be left out for 2-3 days at a time.

Eecc48184707bc26bce631485b5b7e34

(4764)

on January 10, 2013
at 09:33 PM

I was going to recommend a pressure cooker as well. Though I prefer my stovetop one - Fagor Duo. It takes about 3h to get beef bones to the point that they're falling apart and about 1 h for chicken feet.

F25ac7fa62bb88e547ddae69e79f9dee

(100)

on January 10, 2013
at 09:28 PM

Have you looked into an electric pressure cooker? I love mine for broth. Much more efficient than slow cooker or stove top, and would also let your husband sleep better at night! http://instantpot.com/benefits/why-is-instant-pot-better-than-a-slow-cooker/ http://nomnompaleo.com/post/16004110328/quick-pressure-cooker-bone-broth

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4 Answers

2
D9e4b265ef308c8cabf847559fd8be2e

on January 10, 2013
at 10:31 PM

I agree w/ the pressure cooker folks. I do broths for 2.5 - 3 hrs. w/ excellent results. Save time and energy. I use a stove top type. Once the cooker is up to pressure, you reduce the flame to low so you're using very little energy throughout the process.

And you can use it for so many other things. I'm finishing a broth right now. Earlier today I did beets. Last night I did root veg.s, then kale, then a smoked bison tongue, and finally a lamb shank. All in about 3 hrs.

At first glance, pressure cookers might be a little intimidating. In the old days, they'd blow their tops off, etc... But the modern cookers are very safe and easy to use.

Look around online. There's websites and forums; look at Amazon reviews etc... A high quality one might cost over $100 but you'll be using it for decades:)

D9e4b265ef308c8cabf847559fd8be2e

(370)

on January 11, 2013
at 12:51 AM

Smoked tongue is really good. It tastes like a cross between bacon and corned beef. It's a very fatty meat, but the fat is pretty evenly distributed. You can eat it cold w/ horseradish...mmmm...paleo bologna:)

Ef32d6cc543a74319464e2100e5a9ffd

(1205)

on January 11, 2013
at 12:43 AM

Thanks, I'll look on Amazon. And smoked bison tongue?! Is it delicious?

61844af1187e745e09bb394cbd28cf23

(11058)

on January 10, 2013
at 11:54 PM

Except my pressure cooker will even work in a power outage. Yours won't, pascal.

F25ac7fa62bb88e547ddae69e79f9dee

(100)

on January 10, 2013
at 11:04 PM

The electric versions are VERY easy to work with - just plug in and press a button. I'm sure stove-top types are easy too, but I would opt for electric if you're spending >$100. Also, I can set a timer on it so things don't overcook.

2
61844af1187e745e09bb394cbd28cf23

(11058)

on January 10, 2013
at 09:46 PM

I use a pressure cooker and it takes an hour for poultry, 2 or so for beef. I bought a 22-qt pressure canner, make the stock, then can everything we won't use in a few days. Best $90 I ever spent. (I also use it to make awesome meals a few times each week in under an hour.)

I used to make the stock in a slow cooker for 36 hours. I found it tasted better than 24 hour, but tasted weird if I did it any longer than that.

I'm with your husband on this one...I don't think I could leave the stove going while we slept!

Ef32d6cc543a74319464e2100e5a9ffd

(1205)

on January 11, 2013
at 12:42 AM

As long as there is no nutritional difference, this sounds much easier than what I do! My husband is losing his mind...he is also a vegetarian and just the smell kills him.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on January 10, 2013
at 09:57 PM

Ok, I've never done the pressure cooker approach but I'm gonna give it a try. Damn slow cooker takes up so much room to be left out for 2-3 days at a time.

1
366c23d69eadce094a2b22299c58a424

(2988)

on January 10, 2013
at 10:27 PM

I cook broth for 12 hours, and it gels every time. Not sure why you need to go past that. I was always told broth would start to taste bitter after 18 hours.

366c23d69eadce094a2b22299c58a424

(2988)

on January 11, 2013
at 01:13 AM

Good to know, thanks both! 12 seems do fine for me.

Ef32d6cc543a74319464e2100e5a9ffd

(1205)

on January 11, 2013
at 12:44 AM

I think it is WAPF that recommends 24-72 hours for beef bone broth. And being me, I think if 24 is good....

61844af1187e745e09bb394cbd28cf23

(11058)

on January 10, 2013
at 11:53 PM

It depends on what herbs or veg you add to it. I cook it for 36 in the slow cooker and never had bitter broth.

1
510bdda8988ed0d4b0ec0b738b4edb73

(20888)

on January 10, 2013
at 09:25 PM

We only do our broths for a couple of hours. I don't see the need to go much more than that. Most aqueous diffusion constants are going to be on the order of minutes so a couple of hours of simmer is totally adequate.

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