Re: bumping Bone Broth question

[Guest guest]

Hi Alyssa..

> > Hannah's suggestion of having the butcher cut the bones or getting

> > smaller marrow or knuckle bones is

> > great.

>

> So when I cut the bones, should I try to SPLIT them so more marrow is

> visible, or do a clean cut? Either way the marrow didn't seem to come

> out, but I'm sure it would if I helped it along...

You mean like cutting them while the bones are raw? Or you mean after the are

cooked?

The marrow in my experience only comes out with a good push n' shove. Like

using a narrow utensil is best for scooping.

Baden over at GAPS taught me to take the bone and bang it a couple of times on

the counter and then the marrow just kind of slips out.

This method only really happens when the broth is cooked over 10 or so hours.

> > Put some filtered Apple Cider Vinegar into the broth and that will

> > make all kinds of nutrients leech from the bones.

> >

> > Don't hassle to much with the meat from the bones- just start there.

> > Get a bit out but don't go crazy..

>

> Huh? You mean the marrow? So if I do the ACV thing I don't have to

> worry about getting the marrow actually out of the bones? And does the

> marrow ever dissolve into the broth or does it remain in chunks?

The ACV will leech from the bones- also some of the nutrients from the meat

(tissue connections etc) itself but it won't give you the same

nutritional/theraputic value like actually eating the meat itself. But you may

not like that meat. The meat in marrow bones is fatty so it tends to get

gelatinous. It's really a personal preference. It can get gross floating

around in soup. Some people make a paste out of it others don't mind it some

separate it and then add it to individually heated portions of the soup. If

your broth is already chunky and has like meat added to it the way Mara

suggested it may not bother you. According to GAPS they make the broth and use

a portion daily and heat it up with veggies and meat that way you have like

fresh meat soup every day (I like this with fish too)

> > My husband did it for me when my stomach used to turn inside out

> > from slapping those bones on the counter. I would have to turn

> > around and bend over dry heaving at times.

>

> Yeah, no dry heaving for me but I had to stop and leave the room

> sipping a glass of water =) I think I'll get my dad to do it for me

> next time.

If your dad is willing to do it- totally have him do it for you. It will make

the process much easier especially if it gives you the willies.

> > I'm sucha freak.. But you are totally not a wimp although I feel

> > this way myself.

> >

> > If you add a lot of sea salt and let the broth just keep cooking on

> > a slow rolling boil it is really delicious especially if you use

> > some herbs, onion, carrot and garlic. YUM!

>

> That's what I did last time, and it was really good =) Although a lot

> of places recommend keeping it cooking for 12 hours and I only did 4

> total. Maybe I should cook it overnight next time. I've never done

> that before though, can you actually do that on a stove?

I cook mine for 15-24 hours.

It's harder for me to do that in the summer (besides really not wanting bone

broth or much meat in the summer time) the whole apartment really smells and it

bothers me.

You can get a slow cooker. There are a few brands that have an insert that you

use on the stove top and then can insert that same apparatus into the slow

cooker that are lead free.

I have a new stove (I still consider it new LOL) and it's all bling blinged out

comparing to the piece of crap I used to have. Anyway it has 5 burners so I

just keep the broth in a huge stock pot on the lowest setting.

I was uncomfortable with it at first, but it works for me after I got some

suggestions from others at GAPS (they make lotts of bone broths on that list)

I have a small kitchen and yet another cooking appliance and lifting and

cleaning.. well it just gets me winded typing it...

Jodi

[Guest guest]

I have a tip: we put the slow cooker on the porch, just outside the back door.

Then we don't have to heat up the house, or have cooking smells lingering all

night long.

Holly

Crohn's

SCD 12/01/08

> I cook mine for 15-24 hours.

> It's harder for me to do that in the summer (besides really not wanting bone

broth or much meat in the summer time) the whole apartment really smells and it

bothers me.

>

[Guest guest]

I have a tip: we put the slow cooker on the porch, just outside the back door.

Then we don't have to heat up the house, or have cooking smells lingering all

night long.

Holly

Crohn's

SCD 12/01/08

> I cook mine for 15-24 hours.

> It's harder for me to do that in the summer (besides really not wanting bone

broth or much meat in the summer time) the whole apartment really smells and it

bothers me.

>

[Guest guest]

I have a tip: we put the slow cooker on the porch, just outside the back door.

Then we don't have to heat up the house, or have cooking smells lingering all

night long.

Holly

Crohn's

SCD 12/01/08

> I cook mine for 15-24 hours.

> It's harder for me to do that in the summer (besides really not wanting bone

broth or much meat in the summer time) the whole apartment really smells and it

bothers me.

>