M
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I've been cooking oxtail using Danny Roddy's method.
When the meat is cooked, I dump the water in a jar and put it in the fridge. The next day, a hard layer of what I'm assuming to be pure fat has formed on the top. I scoop this off and throw it away. What's underneath is jelly. I heat this up, salt it, and drink it occasionally.
Am I doing this the right way? Is that a great source of glycine? Will the jelly still contain lots of fat, or has that all been removed when I scooped off the hard layer? What else, in terms of minerals or vitamins, will I be getting from this broth?
Thank you!
When the meat is cooked, I dump the water in a jar and put it in the fridge. The next day, a hard layer of what I'm assuming to be pure fat has formed on the top. I scoop this off and throw it away. What's underneath is jelly. I heat this up, salt it, and drink it occasionally.
Am I doing this the right way? Is that a great source of glycine? Will the jelly still contain lots of fat, or has that all been removed when I scooped off the hard layer? What else, in terms of minerals or vitamins, will I be getting from this broth?
Thank you!
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