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Please rate my bone broth

Answered on February 03, 2014
Created February 02, 2014 at 11:41 AM

I'm new and have just completed my first batch of beef bone broth and wondering if people could look to see if it looks good - I'm not really sure what to look for! The pics are whilst the broth is still cooling down so the top layer isn't congealed yet!

It just smells beefy although it was a mix of lamb and beef.

On that note how do people use it once it is congealed? Do you pour a bit if the broth and plonk a spoonful of the fat on top if I was to be warming it up to drink? Or do I just drink the underneath part?

Thanks for all your help!

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on February 03, 2014
at 03:56 AM

While I'm not anal about removing fat from broth, nobody wants to eat 1 part congealed fat for 2 parts broth.

3eca93d2e56dfcd768197dc5a50944f2

(11697)

on February 03, 2014
at 02:26 AM

There's no reason to skim it. Just drink/cook with it along the broth.

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4 Answers

0
089dd41b18fbb95ebb5347cded708d98

(5635)

on February 03, 2014
at 11:40 PM

i never drink straight up beef broth. tasts so bad to me. i just use it in soups and stews. i like chicken broth much better for drinking.

that thick white fat layer at the top is good for cooking veggies in.

0
736662d9fd6314d426cc6de1896aa045

(175)

on February 03, 2014
at 06:44 PM

Once chilled the bottom should form a watery jelly.

Lift off most of the top layer of white fat and use that for frying and roasting. Personally I wouldn't reserve lamb fat for anything.

The rest - use for the base of any sauce/gravy, very tasty. I also use it to boil rice. Jaminet recommends drinking 3 glasses a week, no more because of excess calcium.

There is an analysis from the 1920s saying bone broth nutrition for children is limited, that soaking the bones in cold water for an hour does the job of maximum extraction (even without vinegar), and that you should then boil the bones up with vegetables for a further hour to get maximum nutrition.

Jaminet also recommends boiling the bones for a bit then discarding the water before the longer boil - gets rid of impurities from blood.

0
B5fb873f94766774e49a6f9d533a3223

on February 02, 2014
at 03:19 PM

You will know a lot more about it after it cools, then you can see if it congeals. I usually make soup/stew out of mine with chunks of beef/chicken (depends on whose bones I used) carrots, onions, celery, and depending on if I want starch with it potatoes.

0
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on February 02, 2014
at 02:48 PM

The top layer is fat, you're to skim that off (it's essentially just rendered fat, use it however). I don't buy into the broth "magic", just use broth as broth. Not as some magic elixir.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on February 03, 2014
at 03:56 AM

While I'm not anal about removing fat from broth, nobody wants to eat 1 part congealed fat for 2 parts broth.

3eca93d2e56dfcd768197dc5a50944f2

(11697)

on February 03, 2014
at 02:26 AM

There's no reason to skim it. Just drink/cook with it along the broth.

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