I dont get it, then when its cold how do u eat it? Like jello with broth flavor??? Im confused but im new, i thought this was to use only powder to diy your broth, im still confused 😕
Why wouldn't you just pour the bowl of butter onto the fish as you ate, basting the pieces? You are doing it backwards, don't just dip. You teach funny lol. Idiot.
Folks. Do not waste your time or money trying this recipe. It DOES NOT work. I just tried it, using fresh cod fillets, and followed the procedure to the T. Sure, the fish chunks float, but when you scoop them out to set aside, they break apart. Leaving you with really good tuna salad, if you seasoned it. I used butter,fresh dill,garlic powder, and smoked paprika. As soon as you try to pick up a chunk with a fork, it crumbles. It is NOTHING like lobster, in texture or flavor. After a while, you need a spoon. Sorry to be the bearer of bad news, but it's not going to come out how you expect it to, after watching these videos. There is no substitute for real lobster. Feel free to ask any questions you may have.
I live in Tennessee...I'm not going to get quality fresh clams here. I understand your meaning, but that is a definite no go here. I will appreciate your recipe at any rate despite the fresh clams. Quahog clams can be tough textured and rubbery if not properly prepared. Thank you for the video, I will enjoy it anyway.😊
Greetings from Westford, MA. Your tutorial is the perfect pace for me to make a proper chowder and I do love clam broth. I also use the fresh clams that Market Basket sells. Thanks so much for doing this video!
I get fresh middleneck clams at a local grocer in the month of October. I usually just soak them in water for about an hour. after a half hour, I look at the water and if it looks cloudy/dirty, I'll empty the pot and soak the clams again in fresh water. But overall, I do it for about an hour.
Click Bait..., bone broth takes at least 24 hours to make in order to get the gelatin.., adding powder to gelatin isn't a Eureka moment you moron.., so take your 30min gelatin both broth fantasy and shove it. Yet another scam channel..!!
I use oxtail, cut femur with marrow, chopped cow feet chopped pig feet and chicken feet, I soak then in clean cold water and 2 cups of apple cider vinegar.slowly bring temp up and then skim the surface and the trash is gone after that, and then I bring up the temp until I get a simmer until everything that can breaks down and man a lot does. I do use garlic cumin black seed (nigellas sativa) regular cumin, star anise 2, chopped fennel celery leaks and carrots. bay leaf, turmeric, red pepper flakes and black peppercorns. I add salt in the end to taste then this is my drink. I no longer drink sodas or drinks, just this broth but more like a gelatin that I throw into hot water. I am now full carnivore and so far dropped 60 pounds and feel so much better. still have a long way to go but its worth the time
I don't quite know what's actually going on, but since real gelatin in bone broth is very good for you, I'm guessing powdered gelatin has the same benefits. So no, it solidifies in fridge, then you heat it up to use it or add to sauces, soups, etc. Edit: took a quick look and found this: "The protein and amino acids in gelatin can help the body build more collagen, a vital element in healthy skin. As people age, their natural collagen levels drop. This can lead to skin losing elasticity and the development of wrinkles." It went on to outline many more benefits. (The gelatin also gives your broth a nicer thicker texture.)
Love this presentation. Would you say that the blender speed of the stomach should be at MAX speed (eg: 10) for ideal blending? Or is that too high - overproduction of acid?
I've never tried it but a look at the ingredients (yeast extract, natural flavors, etc.) tells me it's another mass-product product, similar to Kitchen Basics and Imagine.
I'm 65yo. I was born and bred in Cape Town South Africa. Grew up during Apartheid and ate plenty of crayfish (lobster), abelone, calamari. Also ate lots of offal including sheep brains. These were considered poor people food. Now these foods are served in high end restaurants at exorbitant prices. Crazy.
