Bone Broth And Gelatin

[narouz]

No bread. Soup and cheese. I've cheated enough trying Stone's way to increase metabolism. I think salt is key for me. Made a Brazilian fish stew that required a lot of salt and temperature was 98.8 which is highest I've had that I know of.

That's what I do, too.
Just onions and grated cheese.
I've been thinking I might add some baby squash.
No Peat bread substitute, really....

 

[charlie]

What kind of cheese do you use?

 

[narouz]

I've put just about every kind in there.

But I think it should be Gruyere or Provolone to be true to the "French Onion Soup" recipe.

 

[charlie]

Do you fry up the onions and throw them in?

 

[narouz]

Yes.
I sautee them until they're soft in a lot of butter and coconut oil.
Then I add the broth.
Then the cheese.

For it to look and act more like real FOS,
I guess we should do something like
take the sauteed onions
put them on a baking sheet
put the cheese on top
and melt the cheese.
Then add the broth.

(edit: more like, melt the cheese on top of the sauteed onions in the serving bowl,
then add the broth.)

 

[charlie]

Narouz thank you! French onion soup for me in the near future.

Oh and thank you Dianne for the idea!

 

[HDD]

Your welcome, Charlie, but it was Narouz idea. My broth is not very gelatinous. I must have had too much water for amount of feet. Going to do oxtails today.

 

[charlie]

I only had 1 foot, and a pretty big stock pot that was almost completely full of water. Maybe you just needed to cook it a little longer?

 

[narouz]

HaagenD-
This brings up what for me qualifies as one of
The Greatest Unsolved Peat Mysteries.

Supposedly, Peat thinks bone broth should be cooked no longer than 3 hours
because it degrades the protein.

But I've tried that a couple of times
and it never makes any gelatinous broth at all.

Some, like myself, speculate that when Peat supposedly said that,
he meant the Meat portion--
like if you were cooking oxtails.
Don't cook the Meat part more than 3 hours.

Others, like ARK, speculate that Peat simply does not make bone broth himself.
This might be true.
You never hear him talking about eating bone broth.
He would seem to prefer getting those nutrients through gelatin

For myself, I think it is a fool's errand
trying to make a good bone broth in under 3 hours.

As for the amount of feet:
I don't know, because my cow's feet are already chopped up into smaller pieces.
But I would approximate that when I boil my 4-5gallons of water
and looking at the water level through my clear pot up near the top,
the level of cow feet is about 1/4 or 1/5 of that.

 

[charlie]

I would say a 1/4 would have been my ratio to. I thought there is no way I would have gotten a good amount of gelatin from that. But was pleasantly surprised.

Oh, and my foot fell completely apart towards the end excepts the "toes" they stayed together. But the rest of it fell apart.

 

[HDD]

I simmered the 2 feet for about 8 hours but I did add more water and salt if the bones were sticking out of the water. I have the same bones cooking again in hopes of getting gelatin this time. The feet and tails are all a little gross. I do plan on removing the meat after 3 hours for the oxtail. I couldn't tell the feet were feet until after the fat cooked off of them. Having the feet cut up is probably better.

 

[HDD]

Well, I was wrong, it is gelatinous. Maybe it hadn't cooled long enough.

 

[charlie]

 

[HDD]

Is that a happy banana?! We need a happy watermelon. :)

 

[charlie]

NO, that's an orange dressed as a banana so I wont throw him in the juicer.

 

[kiran]

He's dancing coz Charlie isn't gonna eat him.

 

[charlie]

 

[j.]

 

[4peatssake]

Is that a happy banana?! We need a happy watermelon. :)

I couldnt' find a dancing one - but it's happy!

 

[sladerunner69]

I've puzzled over this statement about what Peat eats concerning gelatin and bone broth:

"- he eats meat with gelatin. The gelatin can be either from regular
powder or from broth cooked no more than 3 hours (otherwise you
degrade the nutrients he says)."

posted by three3_six6_nine9

http://health.groups.yahoo.com/group/AV ... ssage/5523

For a while now I've just assumed there was a breakdown in communication, and that the people who are relaying the information must've got the details slightly wrong, because it's hard for me to conceive of making a good, effective bone broth while cooking it only 3 hours max.
Have you ever tried that?
It doesn't seem like the components beyond the meat and fat have had a chance to break down--and isn't that the whole point of bone broth?
The Weston-Price folks, what is their rule of thumb...? Isn't it at least 8 hours?

I'm wondering if the reporting may be in error.
Now, I can picture Peat wanting to stop the cooking at 3 hours to remove the meat.
Maybe Peat does that, then cooks the bones longer.../

The issue with cooking bone broth is heavy metal toxicity. Bones store heavy metals like cadmium, lead, iron, etc deep within the tissue. If you cook longer than a few hours this is a danger. When the broth begins to turn white you know the deep bone is being broken down and heavy metals are being releases along with it. The meat and marrow around the bone itself, however, is relatively free of heavy metals. It is gelatinous just like the bone, although of course there is considerable fat. I know it seems like a waste to throw them away, but unfortunately factory farming and industrial toxins have compromised the health of livestock. The alternative is free range beef, which is going to be more expensive but can be cooked long and re-used safely, so probably worth it in the end.