In Asia we would never throw away the water! Just scrape the impurities until clear. & yes, roasting bones & vegetables first does add a depth of flavour! X
This isn’t true for all of Asia. I also believe her husband is Asian and I don’t think you act exactly like him.. generalizing never makes sense. Also, she’s in her kitchen. Do what you’d like in yours.
Throwing that water out breaks my heart! I like to get rid of the impurities by soaking the bones in cold water for an hour. I get a clear broth every time!
Thanks for that I’m looking up how to do it am I already seen one person say to soak for an hour and I seen her do it an though wow that is a lot of waste and work and time lol but seeing you restore my thought I’ll do it but can you answer me a question if you have the time? If so can I do the same with old chicken bones that I have saved or does it not work the same or would I need like alot of bone for it to be worth it I just want to practice till I can semi master it
@Chucknorris77867 if you don't bother skimming it it just goes back into it anyway. Floating stuff is not some sort of impurity. It's just bits of fat and whatnot.
Why broth has to be made for 12 hours?? If we get hoof leg bones and use pressure cooker to cook it, it doesn't work? 12 hours is a lot of time and lot of gas will be wasted. I wouldn't feel comfortable drinking it after 2-3 days
See a lot of comments about her dumping the first boil. You only boil/blanch for a few minutes to get rid of impurities. You’re not boiling it long enough to extract flavors, so it’s okay to dump water. It creates a much cleaner broth that way. Has been done like this for generations in Vietnam. Now, some families deploy their own techniques but by in large, what she did in the video isn’t sacrilegious at all.
How many hours it take to make bone broth ? From where can I get bones (is it just bones or contain flesh also ) Please guide And for how many days we can store it in fridge
Chicken broth is 24 hours , Beef broth you should cook for 48 to get the bones to really break down and get all the nutrients… took a bone broth class from someone that knows her stuff. Fermentation Farm in Costa Mesa Ca she’s (the owner) teaches the class and is amazing!!! Love making broth 😋
Can you do that in a crockpot ? Obvs in smaller amounts but who can afford to use gas for 24 hours straight. The price of gas has gone up to a terrible rate. I’m in UK.
@@tilly28569 ~ I agree. And I'll need sleep at some point! And running a gas stove while sleeping? That's a NO from me. Too many things can go wrong in the blink of an eye!
there was hardly any nutrients lost. the scum is just blood coming out from the bones. and a quick boil would hardly bring out nutrients yet. watch any professionals make stock, particularly japanese ramen chefs, the bones are always boiled at first and rinsed to remove the scum. you’re not losing any nutrients just from that and the result is clean broth. majority of the nutrients come out throughout the simmering process
@@ExoticAfrican6 what are you saying is the collegen? The 1st boil scum? Or the yellow stuff at the top of the glass after it was cold? That was fat. The collegen should be incorporated into the broth which is why it looks like jello when cool. In a pinch u can drink a cup of warm jello to get your dose of collegen for 50 cents instead of paying 32$ for vital protein packets or making bone broth. 😆
Thank you!! This is the secret to living long… substitute your own homemade broth with whatever you feed for your family❤️❤️Living med-free of Multiple Sclerosis ❤️
You should first brown or caramalise the bones in a hot oven until dark over 200 degrees celcius. Let them could down, put them on a pot with cold water, heat up until almost boiling. Put off the the heat and remove the foam and dirt from the top. All the flavour are in the water, should not throw it. After that add vegetables and herbs let it simmer at near boil over night or how ever you like it.
The aromatics lose their flavoring of the soup after around two hours. For the aromatics to be of most flavoring benefit add them when the broth is two hours until finished.
Hello can u please tell me how much time it takes to make bone broth Can I save it for 7-8 days And do the bones used in it contains flesh also I have a butcher shop near me ,I asked him but he don't know anything about bone broth Can u please guide me
Asian here from India and in my family we boil the meat for few minutes(5 mins or so no other ingredients added. None of the nutrients or marrow is removed when you give rapid boil for few minutes) and throw away the water. Gets rid of impurities and smell and the meat looks way more clean and taste much better without the gamey taste. It's not possible to remove all impurities, scum etc without throwing away the water and washing the meat again.
You never throw away any broth. Make sure the bones are submerged. Move the pot if possible so the flame is only on the edge. Skim off the sludge floating on top. Continue boiling and top off with water to keep bones submerged. Keep skimming until no more scum is floating on top. The flavors are much better than if you threw out the first pot of water
Hello Can u please tell me how many hours it take to make bone broth Does the bones contain flesh also I have a butcher shop near my house ,what should I ask him Please guide me
@mirasingh7428 for beef bone broth I use beef bones. Your butcher should know. I cook mine for 24 hours to make sure I get all the marrow from the bones.
1st thing I want to say is when working with raw meats/poultry & seafood, ALWAYS have a bowl or dish of soapy water with a drop of bleach so you can sanitize your hands and surfaces as you go. Next: You lost majority of your beef flavor when you threw away the first pot. Clean your meat in a sink/bowl of ice cold water with few caps of vinegar or lemon juice. Let the meat sit in the mix for 2-5min then rub the meat in that mix(like your bathing it). You'll see a bunch of the gunk floating in your water. Rinse the meat in pure water then cook. Majority of that bone/fat gunk will be taken off when cleaned. THIS IS WHY WE CLEAN OUT MEATS, THAT GUNK IS WHAT WE ARE CLEANING OFF!!! Its on chicken, beef and pork! With pork use 2 caps of apple cider vinegar for every 8 chops. The goal is to have just enough acid that it loosens the meat and gunk without changing the flavor. Too much acid and you'll taste it in your food. Just 3 caps or spoons is enough to clean for a family of 4 with 1 meal of leftovers. Hope that helps! Please don't come for me about the cleaning meat statement. People hear cleaning and think it's germs we talking about. It's not. It's all that gunk she called "impurities" that we are talking about cleaning off. Thanks for reading my Ted talk! Did you guys know you can get the pepper flavor without eating pepper by boiling the whole peppercorns and taking them out before eating??? I can't eat pepper and found out with a delicious mistake 🤣
Depends. Here in India we clean the meat..and then we rapid boil it in water for 5 mins and throw away the water. Works the same. Clean and removes any gamey smell.
@@khristiec6863 I use this method as well. I’ve tired cleaning meat with a small amount of acid and letting it soak, but every time I tried it it messed with the flavor. I guess the lesson is use what works for you. For me, pre-boiling gets rid of the scum, smell, and helps produce a cleaner broth whether I’m making milky bone broth, or regular bone broth. I’m actually shrouded that people in the comments think pre-boiling is bad ir gets rid of flavor when it’s just a measure meant to purge the meat ir impurities.
I don’t like the taste or smell of beef bone broth so I’m going to add ginger and turmeric it will make it smell and taste better. thanks for sharing . 👍🌹🌹
If you toast the bones first you might change your mind. I cannot stand the smell of raw bones being cooked or the resulting broth. Roasting them Was a game changer.
@@samihakrim2120 no offense but you clean before you cook. That first pot is where all the flavor AND nutrients are. You don't pour off the water, you clean off the top and boil down for 12-48hrs adding more water. Bone is done this way because you want the broth from the chicken and collagen from the bones. You can't get that with out having at least 24hrs simmer. Regular stock doesn't need that long but even that you don't boil, pour off, rinse and reboil. That's the difference between a broth/stock that's hearty or flavored water. Neither should taste like flavored water. They should soothe and fill your stomach as if it's a hearty meal! Peace be with you ☺️✌🏿
@How To End Electronic Harassment w Grandma Jizard it kills germs, doesn't remove scum and other impurities. In Asia atleast in India we rapid boil pork especially for a few minutes. It doesn't remove nutrients or marrow or anything else, but removed the other impurities and any gamey smell. Then we pour the water out. Then we cook it whichever way we want. Comes out perfect and delicious everytime.
The last broth I made i soaked the bones overnight in salt water which drew out the blood from the marrow. Was able to put it straight in my crockpot after with fresh water and no impurities on the surface to scrape off
Try roasting your bones first. Gives it a whole new flavor layer to it and ALWAYS add a glug of white vinegar to the water. It helps Leach out the minerals from the bones!
Hello Can u please guide me how to make bone broth How many hours it take to make it What kind of bones I need Does these bones contain flesh also ? Actually I have a butcher shop near me ,but he don't know anything about bone broth Can u please help
Oh my, I just save my bones from all meat dishes throughout the month. Toss in freezer. Freeze veggies scraps for vegetable broth. Just boil it with salt and peppercorns and a few garlic bulbs. Love garlic. That's it though, boil and strain into jars. Interesting recipe here.
That’s the pre-boil meant to get rid of the impurities like fat and blood. You don’t want to eat that. It also doesn’t affect the nutrition of the bones since that comes out much later in the simmering or boiling process.
@@hailscatalano sorry I didn't meant to be negative, I just wanted to be constructive for my fellow youtubers, a lot of your other recipes are really nice
Water, bones, and aromatics are the essentials. Either pre-boil, and drain, or go straight into simmering. If you are making bone broth to drink, adding 1-2 tbsp of apple cider vinegar during the cooking process will help extract more of the nutrients. If you want to make milky bone broth pre-boil the bones, drain, and then boil them instead of simmering. Boil twice to get a milkier richer flavored broth. Never add salt until you cook with it or drink it. For the milky bone broth add lots of sliced green onion and some of the meat from the bones or when you eat it.
Brava, anch'io lo faccio, con la carne di capretto e voglio dare un consiglio, puoi farlo già cucinare con tutti gli aromi già dall'inizio in un'unica fase e aggiungendo qualche chiodo di garofano delle patate, qualche spicchio d'aglio intero e ti garantisco ché la gelatina sarà al bacio.....😘😋👍👌..e non solo la gelatina......parola di Pietra Conigliaro Piera C......
You should only add aromatics in the last 1-2 hours of simmering. They don't need 12 hours for flavor extraction, and you'll eventually start pulling out "off" flavors.
This is exactly how I was taught to make chicken broth. The first few minutes of boiling releases albumin and that's why we throw that water out. Looks great!
@@themack5131 wow, I may have used the wrong name for that byproduct of boiling. I'm showing my age, sorry. But it is an old, multi cuisine tradition to do a short boil (couple of minutes) and replace the water.
My grandmother used to make this broth and then using everything boiled down. She passed everything cooked except the bones by a multi and added the clear broth and we would eat as a soup. We loved it as children.
I make it in a crock pot with chicken feet - I also add fresh ginger, but I let it cook the whole time, might try adding later in the process. I also throw in chipotle flakes, I like the heat. And I tasted it the first time I made it when it was all jelled and it was delicious, so I eat it cold. :)
Not feeling too good this morning and all I wanted was something warm and good. I have Knorr consomé de tomate sabor de pollo. I love your idea. That sounds really good. 🤒🤒❤️😋😋
I use the pressure cooker with a little vinegar to help break down the bones. I add mirepoix, garlic and herbs from the garden. Seal it cook high for about three hours. Then let it cool down naturally before opening. I freeze the strained stock in one cup amounts. Yum.
Just skim the foam, don't dump it. Fat is flavor and needed for brain health, and absorbing fat solvable nutrients. If you want to cut fat, that's not the fat you want to cut! I made up and froze a bunch of chicken and beef stock just before starting chemo and radiation for stage 4 nasopharyngeal cancer. The radiation burns to your mouth and throat makes eating impossible and horrific. I had to have a feeding tube and when I couldn't take it by mouth anymore, I'd put some through the feeding tube every day. Out of my support group all with the same cancer, and most were way earlier in stage, sadly I'm the only one still here. We partly attribute that to the stock. College is a war horse when it comes to healing. From NIH "Collagen is an essential building block of the skin that when utilized as an adjunctive wound therapy stimulates and recruits immune cells and fibroblasts and martyrs itself for degradation by MMPs, thereby preserving native ECM structure and promoting healing."
I like to roast by beef and my veggies, and put some tomatoes paste on top of the beef necks half way threw the roasting process. I'll use hot water to get all the goodies off the bottom of the pan.
It's my understanding that the dump & refill method results in a more neutral flavor, great for if you're making it for gelatin for candy or jelly whereas Roasting the bones first can result in a stronger flavor; you don't have to dump or scrape the "impurities" they are perfectly safe to eat, you just won't have a clear broth if you don't do one or the other.
In Asia we would never throw away the water! Just scrape the impurities until clear. & yes, roasting bones & vegetables first does add a depth of flavour! X
You answered my roasting question plus Zi prefer to not waste first water. Cooled it could feed compost . I’d dig it in.
This isn’t true for all of Asia. I also believe her husband is Asian and I don’t think you act exactly like him.. generalizing never makes sense. Also, she’s in her kitchen. Do what you’d like in yours.
In Eastern Europe we also keep all the water, the point is to extract as much collagen as possible
I don’t think anyone that knows how to cook anywhere on this planet would have poured out that initial rich stock🙄
What are you talking about. I always throw away the first batch. “Never” according to you.
Throwing that water out breaks my heart! I like to get rid of the impurities by soaking the bones in cold water for an hour. I get a clear broth every time!
I've never had any impurities... I roast mine in the oven then simmer in a slow cooker overnight ....
Thanks for that I’m looking up how to do it am I already seen one person say to soak for an hour and I seen her do it an though wow that is a lot of waste and work and time lol but seeing you restore my thought I’ll do it but can you answer me a question if you have the time? If so can I do the same with old chicken bones that I have saved or does it not work the same or would I need like alot of bone for it to be worth it I just want to practice till I can semi master it
Just skim the floating impurities
@Chucknorris77867 if you don't bother skimming it it just goes back into it anyway. Floating stuff is not some sort of impurity. It's just bits of fat and whatnot.
Changing the water gives a clearer broth. Its up to you to decide if u want a clear broth or not. Personally i dont care.
My oncologist taught me about broth when I was so sick from chemo. Life saving.
Drinking liquid chlorophyll is also a game changer when dealing with chemo or radiation
@How To End Electronic Harassment w Grandma Jizard oh really? Do you buy it oxygenated or do you take it and do it yourself?
Hope you're recovering well in shaa Allah. Take good care of yourself.
Hope you are doing better 🍲
My mom's about to start chemo. What do bone broth and chlorophyll do?
Collagen for your skin, hair & nails!❤
True
Why broth has to be made for 12 hours??
If we get hoof leg bones and use pressure cooker to cook it, it doesn't work?
12 hours is a lot of time and lot of gas will be wasted. I wouldn't feel comfortable drinking it after 2-3 days
See a lot of comments about her dumping the first boil. You only boil/blanch for a few minutes to get rid of impurities. You’re not boiling it long enough to extract flavors, so it’s okay to dump water. It creates a much cleaner broth that way. Has been done like this for generations in Vietnam. Now, some families deploy their own techniques but by in large, what she did in the video isn’t sacrilegious at all.
How many hours it take to make bone broth ?
From where can I get bones (is it just bones or contain flesh also )
Please guide
And for how many days we can store it in fridge
Love adding turmeric!
Roasting the bones and onion before you simmer gives the broth a deep flavor
Came to say exactly this. Nothing like roasting to really develop flavor and color
I knew someone who would roast veal bones first and then add them to her pot of homemade chicken soup!!
Thanks so much
I was about to say exactly the same. Roast the bones first.
True
Chicken broth is 24 hours , Beef broth you should cook for 48 to get the bones to really break down and get all the nutrients… took a bone broth class from someone that knows her stuff. Fermentation Farm in Costa Mesa Ca she’s (the owner) teaches the class and is amazing!!! Love making broth 😋
Can we do it with pause time to time, or 24 hour straight?
@@midnight5790 I’m curious too🧐🧐🧐
Can you do that in a crockpot ? Obvs in smaller amounts but who can afford to use gas for 24 hours straight. The price of gas has gone up to a terrible rate. I’m in UK.
@@tilly28569 ~ I agree. And I'll need sleep at some point! And running a gas stove while sleeping? That's a NO from me. Too many things can go wrong in the blink of an eye!
So for 24hours
You start I'm the morning put it off for the night and carry on the next day right
1. The first pour off I felt lost a lot of nutrients.
2. That jiggly clear stuff is collagen. Which is really good for you.
Yes! So true!
there was hardly any nutrients lost. the scum is just blood coming out from the bones. and a quick boil would hardly bring out nutrients yet. watch any professionals make stock, particularly japanese ramen chefs, the bones are always boiled at first and rinsed to remove the scum. you’re not losing any nutrients just from that and the result is clean broth. majority of the nutrients come out throughout the simmering process
@@nmpoy not the scum the first boil/pour out
@@nmpoy thanks for informing me. ❣️I don’t 100percent agree but I appreciate the perspective
@@ExoticAfrican6 what are you saying is the collegen? The 1st boil scum? Or the yellow stuff at the top of the glass after it was cold? That was fat. The collegen should be incorporated into the broth which is why it looks like jello when cool. In a pinch u can drink a cup of warm jello to get your dose of collegen for 50 cents instead of paying 32$ for vital protein packets or making bone broth. 😆
POUR IT OUT AND REFILL? Giiiirrrl my mom used to scrape that stuff off the top.
ok
I thought the same... but she do she! 😆 🤣 😂
Right
LISTEN!!! 🤣🤣🤣 When I say I felt a slap in my soup from my ancestors and heard them say "Clean your meat,dont do that foolishness!" 🤣🤣🤣
Yep. That’s what she did. Don’t Recommend This Channel CZcams.
Thank you!! This is the secret to living long… substitute your own homemade broth with whatever you feed for your family❤️❤️Living med-free of Multiple Sclerosis ❤️
You know you have a great stock when it jiggles
Some vinegar in the water really helps pull the beneficial minerals from the bones.
You should first brown or caramalise the bones in a hot oven until dark over 200 degrees celcius. Let them could down, put them on a pot with cold water, heat up until almost boiling. Put off the the heat and remove the foam and dirt from the top. All the flavour are in the water, should not throw it. After that add vegetables and herbs let it simmer at near boil over night or how ever you like it.
The aromatics lose their flavoring of the soup after around two hours. For the aromatics to be of most flavoring benefit add them when the broth is two hours until finished.
Yum. I never thought about drinking it straight. I always just cooked with it. But I'm sure it's delicious with all the aromatics
Wow this is like real medicine ❤ my grandma always told me eating healthy is the key to be healthy !
Yes. You are what you eat.
وعن تجربه صدك طبخه مضبوط رغم سهولته وبساطته
Let me start by saying I love love your channel!! If you roast the bones first then flavor deepens in the broth and the taste is much better. ♥️
Hello can u please tell me how much time it takes to make bone broth
Can I save it for 7-8 days
And do the bones used in it contains flesh also
I have a butcher shop near me ,I asked him but he don't know anything about bone broth
Can u please guide me
Fantastic. Thanks for sharing! 👍👍
Asian here from India and in my family we boil the meat for few minutes(5 mins or so no other ingredients added. None of the nutrients or marrow is removed when you give rapid boil for few minutes) and throw away the water. Gets rid of impurities and smell and the meat looks way more clean and taste much better without the gamey taste. It's not possible to remove all impurities, scum etc without throwing away the water and washing the meat again.
Simmering for 12 hours means you have to be home almost all day to keep an eye on the broth
You never throw away any broth. Make sure the bones are submerged. Move the pot if possible so the flame is only on the edge. Skim off the sludge floating on top. Continue boiling and top off with water to keep bones submerged. Keep skimming until no more scum is floating on top. The flavors are much better than if you threw out the first pot of water
Yes! I make chicken, turkey and beef bone broth and it sells like crazy!
Hello
Can u please tell me how many hours it take to make bone broth
Does the bones contain flesh also
I have a butcher shop near my house ,what should I ask him
Please guide me
Please reply
@mirasingh7428 for beef bone broth I use beef bones. Your butcher should know. I cook mine for 24 hours to make sure I get all the marrow from the bones.
@@kellylankford507 in stove for 24 hours? 😮
SO HELPFUL WHEN U TEACH W/ UR VOICE!!!
1st thing I want to say is when working with raw meats/poultry & seafood, ALWAYS have a bowl or dish of soapy water with a drop of bleach so you can sanitize your hands and surfaces as you go. Next: You lost majority of your beef flavor when you threw away the first pot. Clean your meat in a sink/bowl of ice cold water with few caps of vinegar or lemon juice. Let the meat sit in the mix for 2-5min then rub the meat in that mix(like your bathing it). You'll see a bunch of the gunk floating in your water. Rinse the meat in pure water then cook. Majority of that bone/fat gunk will be taken off when cleaned. THIS IS WHY WE CLEAN OUT MEATS, THAT GUNK IS WHAT WE ARE CLEANING OFF!!! Its on chicken, beef and pork! With pork use 2 caps of apple cider vinegar for every 8 chops. The goal is to have just enough acid that it loosens the meat and gunk without changing the flavor. Too much acid and you'll taste it in your food. Just 3 caps or spoons is enough to clean for a family of 4 with 1 meal of leftovers. Hope that helps! Please don't come for me about the cleaning meat statement. People hear cleaning and think it's germs we talking about. It's not. It's all that gunk she called "impurities" that we are talking about cleaning off. Thanks for reading my Ted talk! Did you guys know you can get the pepper flavor without eating pepper by boiling the whole peppercorns and taking them out before eating??? I can't eat pepper and found out with a delicious mistake 🤣
You sound Caribbean
Brilliant information!! Absolutely 💯 💯 correct about cleaning meat!! THANK-YOU!!
Depends. Here in India we clean the meat..and then we rapid boil it in water for 5 mins and throw away the water. Works the same. Clean and removes any gamey smell.
@@khristiec6863 I use this method as well. I’ve tired cleaning meat with a small amount of acid and letting it soak, but every time I tried it it messed with the flavor. I guess the lesson is use what works for you. For me, pre-boiling gets rid of the scum, smell, and helps produce a cleaner broth whether I’m making milky bone broth, or regular bone broth. I’m actually shrouded that people in the comments think pre-boiling is bad ir gets rid of flavor when it’s just a measure meant to purge the meat ir impurities.
there is no lost flavor opposite of it, it enhances the flavor by getting rid of the surface gunk and off smells learn to cook before educating people
I don’t like the taste or smell of beef bone broth so I’m going to add ginger and turmeric it will make it smell and taste better. thanks for sharing . 👍🌹🌹
If you toast the bones first you might change your mind. I cannot stand the smell of raw bones being cooked or the resulting broth. Roasting them
Was a game changer.
Liz, any bones work, you don't have to use beef.
I put mine in 240c celsius for 40 min before cooking for 4hours slowly, the smell is insanely good.
You ever strain a delicious broth straight into the drain without a bowl? Me neither 😭
😭😭😭
That wasn’t the good broth. It was the impurities from the meat you have to throw that out and wash the meat and then boiled again to get good broth
@@samihakrim2120 I think this person is saying they accidentally poured their broth down the drain
@@samihakrim2120 no offense but you clean before you cook. That first pot is where all the flavor AND nutrients are. You don't pour off the water, you clean off the top and boil down for 12-48hrs adding more water. Bone is done this way because you want the broth from the chicken and collagen from the bones. You can't get that with out having at least 24hrs simmer. Regular stock doesn't need that long but even that you don't boil, pour off, rinse and reboil. That's the difference between a broth/stock that's hearty or flavored water. Neither should taste like flavored water. They should soothe and fill your stomach as if it's a hearty meal! Peace be with you ☺️✌🏿
@How To End Electronic Harassment w Grandma Jizard it kills germs, doesn't remove scum and other impurities. In Asia atleast in India we rapid boil pork especially for a few minutes. It doesn't remove nutrients or marrow or anything else, but removed the other impurities and any gamey smell. Then we pour the water out. Then we cook it whichever way we want. Comes out perfect and delicious everytime.
Great video. Thank you!
The last broth I made i soaked the bones overnight in salt water which drew out the blood from the marrow.
Was able to put it straight in my crockpot after with fresh water and no impurities on the surface to scrape off
Try roasting your bones first. Gives it a whole new flavor layer to it and ALWAYS add a glug of white vinegar to the water. It helps Leach out the minerals from the bones!
Hello
Can u please guide me how to make bone broth
How many hours it take to make it
What kind of bones I need
Does these bones contain flesh also ?
Actually I have a butcher shop near me ,but he don't know anything about bone broth
Can u please help
Wow!! Scrumdiddlyumptious!!!
Hello Queen,you be doing your thing! Thank you,god bless on your journey..👍👍👍👍👍🙏🏾🙏🏾🙏🏾🙏🏾🙏🏾😂😂😂😂🥰🥰🥰💜
Thank you for sharing 🙏🌻
I like the addition of ginger!👍👍👏
Oh my, I just save my bones from all meat dishes throughout the month. Toss in freezer. Freeze veggies scraps for vegetable broth. Just boil it with salt and peppercorns and a few garlic bulbs. Love garlic. That's it though, boil and strain into jars. Interesting recipe here.
Nooooo! She threw the first water away! 😫
That’s the pre-boil meant to get rid of the impurities like fat and blood. You don’t want to eat that. It also doesn’t affect the nutrition of the bones since that comes out much later in the simmering or boiling process.
Ana ... Believe me you don't want to eat that first broth 😂🤮 Even the smell tells you "NO!"
Looks so good 👍 😍
i was told to add some apple cider vinegar to help with extract of nike marrow…
i love that u added tumeric and ginger af the end!
I give my dogs bone broth with thier food, I never knew people were drinking this until recently.
What are the benefits of drinking it everyday?
OMG I almost died when she threw away the bone broth instead of skimming.
Delicious 😋 be careful of throwing boiling water straight down the drain. The drain hose/pipe might crack
This looks amazing! ❤ it. I wonder if I can try this with ox tails.
For sure!!
Very Impressive God Bless You 🙏 🙏, will you make a homemade mushroom Swiss burger and homemade fries please and thank you,😃😃💞
@@mbanana4566 lol you only comment negative things on my page. You don’t have to watch videos 🤷♀️
@@hailscatalano sorry I didn't meant to be negative, I just wanted to be constructive for my fellow youtubers, a lot of your other recipes are really nice
I love this idea
You're crazy to strain and start new!
While it does look great, I don't see how this is "simpler than I thought". What would be the bare essentials, water, bones and salt?
Water, bones, and aromatics are the essentials. Either pre-boil, and drain, or go straight into simmering. If you are making bone broth to drink, adding 1-2 tbsp of apple cider vinegar during the cooking process will help extract more of the nutrients. If you want to make milky bone broth pre-boil the bones, drain, and then boil them instead of simmering. Boil twice to get a milkier richer flavored broth. Never add salt until you cook with it or drink it. For the milky bone broth add lots of sliced green onion and some of the meat from the bones or when you eat it.
This is very interesting. Thanks for sharing your process!
Brava, anch'io lo faccio, con la carne di capretto e voglio dare un consiglio, puoi farlo già cucinare con tutti gli aromi già dall'inizio in un'unica fase e aggiungendo qualche chiodo di garofano delle patate, qualche spicchio d'aglio intero e ti garantisco ché la gelatina sarà al bacio.....😘😋👍👌..e non solo la gelatina......parola di Pietra Conigliaro Piera C......
Thank you for sharing this video.
I would not change the water but an excellent video, thank you!
My grandma dosed me with this broth from a baby. Convinced the best for preemie baby. Loves it still
I love this! I'm gonna try this. Will let you know
Love gingery broth too. Great recipe ❤❤
I love all of the flavors you added to it! I like to make bone broth in my Instapot on high pressure cook setting.
.Perfeito adoreiiiiii muito saudável.....
You can just sink the bone in cold water for some hours before boiling them, to let impurities come our
I would love to make this but that’s a lot of bones & believe it or not just 2 of those cost way to much
I was thinking the same, but you could make small amounts in a crockpot instead of wasting all the gas in cooking it.
Where I live the butcher gift them to me
impurities??? you have thrown the besst part ladies, yoou wash those bones and cook them and never throw that watter
You're right ! Fire IS purifying.
You can don't pour off first water,
We every time boil with first water and we don't add specis
Onion and ginger are enough
This really good for joints 👍👌
Mmmmmh yeah ne senhora you threw away all the goodness 😱😂🤣👀🏃♀️
Looks good
You should only add aromatics in the last 1-2 hours of simmering. They don't need 12 hours for flavor extraction, and you'll eventually start pulling out "off" flavors.
This is exactly how I was taught to make chicken broth. The first few minutes of boiling releases albumin and that's why we throw that water out. Looks great!
I thought Albumin is good for you though and already in the body?
@@themack5131 wow, I may have used the wrong name for that byproduct of boiling. I'm showing my age, sorry. But it is an old, multi cuisine tradition to do a short boil (couple of minutes) and replace the water.
@@pattis8945 no worries 🙏🏿☺️you actually helped me alot with your comment. Im trying to get into brothing myself and i was just making sure
The first whater never and never throut away,because on first whater you have all you need,the schaume only thath take away
She poured out the beef broth.
My grandmother used to make this broth and then using everything boiled down. She passed everything cooked except the bones by a multi and added the clear broth and we would eat as a soup. We loved it as children.
Next time try putting star anise, pepper corn & Allspice
Looks amazing! What kind of bones did you use? Do you just ask the butcher for beef bones? What about using something like short ribs? Thanks 😊
I make it in a crock pot with chicken feet - I also add fresh ginger, but I let it cook the whole time, might try adding later in the process. I also throw in chipotle flakes, I like the heat. And I tasted it the first time I made it when it was all jelled and it was delicious, so I eat it cold. :)
I also made bone broth
But the taste was bit salty
Although I didn't added any salt !!
Was urs also salty ?
My Granny Did This Back In 70’s Except She Used Chicken. # everybody healthy
الصراحة ..أول مرة أشوف الأجانب يسون شي هو للعرب بالأساس .. يعطيكي العافية..
Dude thank you so much!!
Not feeling too good this morning and all I wanted was something warm and good. I have Knorr consomé de tomate sabor de pollo. I love your idea. That sounds really good. 🤒🤒❤️😋😋
That ginger was beautiful!😮
❤THANK YOU FOR YR RECIPE! ITS MY GO-2 FOR MY DETOX SOUPS! &I LOVE GINGER BASED RECIPES!!
It looks amazing😊
I definitely need too do this
This looks great I’m gonna have to try it
ya gotta coat the bones in tomato paste and bake at 400°-450° for an hour first!
I know your broth is spectacular ❤
It was going well then the ginger and turmeric, turned into a medicinal broth, well good for some.😃
This looks fantastic
What are the impurities?
You just took all the good stuff out.
I will try this i like this.
Amen. I love broth too! Go girl❤️
I use the pressure cooker with a little vinegar to help break down the bones. I add mirepoix, garlic and herbs from the garden. Seal it cook high for about three hours. Then let it cool down naturally before opening. I freeze the strained stock in one cup amounts. Yum.
Looks delicious! I bet gwyneth paltrow would love to have this for dinner.
Love it! Thanks!❤
Looks so good
Why is this the fourth short I’ve seen today about making beef broth
Just skim the foam, don't dump it. Fat is flavor and needed for brain health, and absorbing fat solvable nutrients. If you want to cut fat, that's not the fat you want to cut! I made up and froze a bunch of chicken and beef stock just before starting chemo and radiation for stage 4 nasopharyngeal cancer. The radiation burns to your mouth and throat makes eating impossible and horrific. I had to have a feeding tube and when I couldn't take it by mouth anymore, I'd put some through the feeding tube every day. Out of my support group all with the same cancer, and most were way earlier in stage, sadly I'm the only one still here. We partly attribute that to the stock. College is a war horse when it comes to healing. From NIH "Collagen is an essential building block of the skin that when utilized as an adjunctive wound therapy stimulates and recruits immune cells and fibroblasts and martyrs itself for degradation by MMPs, thereby preserving native ECM structure and promoting healing."
That’s my favorite 😍
I like to roast by beef and my veggies, and put some tomatoes paste on top of the beef necks half way threw the roasting process. I'll use hot water to get all the goodies off the bottom of the pan.
The first 3 seconds triggered my mom lmao
Twelve hours?? Ain't nobody got time for that girl... especially me.. lmao
Lol
I find that roasting the bones beforehad removes gaminess from the broth.
It's my understanding that the dump & refill method results in a more neutral flavor, great for if you're making it for gelatin for candy or jelly whereas Roasting the bones first can result in a stronger flavor; you don't have to dump or scrape the "impurities" they are perfectly safe to eat, you just won't have a clear broth if you don't do one or the other.
She could have cooled off the first boil of broth . But as she said, that's how she do it. Let's respect that.
Excellent