Bone broth and cider vinegar question makin

[Guest guest]

Hi Bee and moderators,

I've been making bone broth but I KEEP forgetting to marinate the meat with

bones BEFORE cooking. What I KEEP doing is: I cook the meat and bones, I remove

the meat, I add vinegar to the bones and broth, then cook the bones for another

couple days on low heat.

Is this sequence (adding vinegar after meat is cooked) causing me to completely

miss out on the function/gifts of the cider vinegar or can I do it this way and

still extract all those yummy minerals?

Thanks,

Robin

[Guest guest]

[snip]

>

> Is this sequence (adding vinegar after meat is cooked) causing me to

completely miss out on the function/gifts of the cider vinegar or can I do it

this way and still extract all those yummy minerals?

>

> Thanks,

> Robin

>

*** Hi Robin

I know we've discussed this topic on the forum before so I searched the archives

and found this from Bee:

" When you start with a whole chicken, or bones that have meat on them, ensure

you remove the meat as soon as it is cooked, otherwise it will cook too much.

" Also when you start with meat on the bones do not add acidic medium before

cooking them.

" After removing the meat from the bones, put the bones back into the liquid and

add lemon juice or ACV. Let it sit for 1/2 hour for chicken bones; 1 hour for

beef and pork bones, and then bring it to a boil, lower the heat and cook it

according to the kinds of bones used - see my recipe for more details:

http://www.healingnaturallybybee.com/recipes/recipe21.php "

Hope that helps

moderator

[Guest guest]

!

You answered my question precisely and even better, I've been doing it right!

Thank you for searching and finding that.

Robin

> [snip]

> >

> > Is this sequence (adding vinegar after meat is cooked) causing me to

completely miss out on the function/gifts of the cider vinegar or can I do it

this way and still extract all those yummy minerals?

> >

> > Thanks,

> > Robin

> >

>

> *** Hi Robin

>

> I know we've discussed this topic on the forum before so I searched the

archives and found this from Bee:

>

> " When you start with a whole chicken, or bones that have meat on them, ensure

you remove the meat as soon as it is cooked, otherwise it will cook too much.

>

> " Also when you start with meat on the bones do not add acidic medium before

cooking them.

>

> " After removing the meat from the bones, put the bones back into the liquid

and add lemon juice or ACV. Let it sit for 1/2 hour for chicken bones; 1 hour

for beef and pork bones, and then bring it to a boil, lower the heat and cook it

according to the kinds of bones used - see my recipe for more details:

> http://www.healingnaturallybybee.com/recipes/recipe21.php "

>

> Hope that helps

>

>

> moderator

>